2. The pickled or freeze-dried green pepper has a soft taste and can be used for cooking mutton and beef.
3. White pepper is dried after peeling mature pepper, and its taste is softer than black pepper. It is more fragrant and is an ideal seasoning for making fish and stews. It has the functions of detoxifying and regulating the stomach.
White pepper is mainly used for medicine, followed by seasoning, which can dispel cold and strengthen stomach, especially for lung cold and stomach cold. Black pepper (black pepper) and white pepper are the fruits of a vine, which will turn yellow and red when ripe. Pick out immature green and tender peppers, soak them in boiling water for 5-8 minutes, pick them up and dry them in the sun for 3-5 days (you can also roast them with fire, but the dried ones are top grade), and grind off the skin of the dried tender peppers to become black pepper.
The taste of black pepper is stronger than that of white pepper, so chefs creatively apply it to cooking dishes to make it spicy and delicious. There are two key points to pay attention to when cooking black pepper dishes: First, don't cook with meat for too long, because black pepper contains capsaicin, piperine, volatile oil and fatty oil, and cooking for too long will lose the spicy and fragrant taste. Second, mastering the seasoning concentration and keeping the heat can make the spicy taste more intense (so the effect is better on the iron plate).