The difference between white pepper and black pepper
Black pepper and white pepper are the fruits of vines, which turn yellow and red when they mature.
Black pepper is prepared by picking out immature green tender peppers, soaking them in boiling water for 5-8 minutes, picking them up and drying them in the sun for 3-5 days (or roasting them on fire, but the sun is the top grade), and grinding the dried tender peppers off to become black pepper. Black pepper is black.
White pepper is white, a little thinner than 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.
Processing practice of black pepper: fresh fruit is directly dried. Expose the harvested fresh fruit in the sun for 3-4 days. When the peel shrinks, it can be pounded and threshed with a wooden stick to remove impurities from the fruit stems, and then exposed in the sun for 1-2 days to obtain commercial black pepper.
Processing of white pepper: White pepper is made by drying pepper seeds with peel and pulp removed. There are three processes: first, soaking. Put the ripe fruit ears into bamboo baskets and sacks and soak them in running water for 7- 10 days until the pulp is rotten. Secondly, washing. Step on the soaked fruit in a big wooden barrel, bamboo basket or pool, then rinse it with water to remove the residue such as peel, pulp and fruit stalk until it is washed. Then dry it. Put the cleaned pepper seeds on the threshing floor or drying table and dry them for 3-5 days until they are completely dry. After air separation, it can be bagged and made into commercial white pepper.
The main function of white pepper is medicinal value, followed by seasoning, which can dispel cold and strengthen stomach, especially for lung cold and stomach cold.
Black pepper is more used as seasoning in cooking dishes.
The efficacy and function of white pepper is 1. White pepper is warm, good at warming and dispelling cold. It can relieve epigastric cold pain and diarrhea caused by stomach cold, promote sweating and treat wind-cold cold.
2. The main component of white pepper is piperine, and it also contains a certain amount of aromatic oil, crude protein, starch and soluble nitrogen. Has the functions of removing fishy smell, relieving tiredness and promoting digestion. Its fragrant smell can make people's appetite open and increase their appetite.
3, people with lung cold can add white pepper to mutton soup to warm the lungs and resolve phlegm;
4. Dishes with white pepper are not easy to deteriorate, which shows that pepper also has antiseptic and bacteriostatic effects and detoxifies fish and shrimp botulism;
5, usually eat cold salad, it is best to add some white pepper noodles to cool;
6. Some people are prone to stomachache, which is caused by insufficient stomach. Ginseng and Atractylodes macrocephala can be added to the stew, and then some white pepper can be added to taste. Besides dispelling cold, it can also warm the spleen and stomach.
Tips for using white pepper 1, white pepper can not be fried at high temperature, just add a small amount of white pepper to taste before cooking or eating;
2. Pepper is very spicy, so it is best not to eat more every time, and the dosage should be controlled at about 0.3- 1 g;
3, people with cold lungs can add pepper when eating mutton soup, which can effectively dispel cold and resolve phlegm;
4, when eating cold dishes, you can add some white pepper, you can go cold.
How to choose white pepper White pepper is a common condiment. Because peppers are divided into black and white, we call this kind of white pepper white pepper. However, white pepper is not pure white.
Good white pepper is yellow gray or light yellow, and light yellow pepper has better quality and stronger taste; Smell the white pepper Good white pepper has a strong spicy taste.
Inferior white pepper is mostly khaki, with many magazines, unpleasant smell and light and spicy taste. Therefore, you must smell more white pepper to avoid buying inferior pepper and affecting the taste.