2, the elasticity is very fresh. Although fresh peppers will deform under light pressure, they can bounce back quickly after sticking out their fingers. Stale pepper is usually wrinkled or stale, and its color is dull. In addition, don't bring peppers with broken meat, or they will rot easily when stored. 3. The meat on the four sides is thick. Ridge is formed by the growth and development of the bottom protrusion of pepper. Protrusion is determined by the "atrium" of pepper development stage. When the living environment is good and the nutritional value is rich, it is easy to produce four "atria". In other words, peppers with four sides at the back are thicker and more nutritious than green peppers with three or two sides.
The method of making meat with green pepper: 1. Cut the pepper in half and remove the seeds in the middle. 2. Mix the raw materials and braised pork in a bowl. You can use a spoon to stir and mix, and it will not melt the vegetable oil in the meat because of the temperature of your hands. 3. Stir well and fill the stirred meat with pepper with a small spoon. 4. Sprinkle wheat flour on the surface. 5, put some salad oil in the wok, add pepper and simmer. 6. Both sides are fried and faded. 7. Turn the pepper back to the front and cover it for 5 minutes. 8, 5 minutes, poke it with chopsticks or bamboo sticks to make sure the middle is cooked. If it's cooked, take off the tray. 9. Then make juice, pour the raw materials of the juice into the wok where the peppers have just been fried, and cook until bubbles appear. 10, and then pour the juice on the pepper! It's very convenient to carry!