Freezing green peppers directly in the refrigerator will easily lead to frostbite, blackening, softening and off-flavor, which will affect the taste and quality of peppers. The correct freezing method of green peppers is to cut and soak them first, then blanch and cool them, and finally freeze them, so as to better maintain the color and flavor of green peppers.

Slice soaking is to pour green peppers into clear water to wash away impurities such as sediment, and remove stalks and seeds. Then cut into shreds, the width of which is the same as the thickness of the pulp, then rinse with clear water, drain the water, and immediately immerse in 0. 1% salt water. Blanching and cooling means blanching the soaked green pepper shreds in 100℃ water for 1-3 minutes, then cooling in flowing water to drain the surface moisture. In the last freezing step, the processed green peppers need to be put into food fresh-keeping bags and stored in the refrigerator, and the freezing temperature should not exceed-18℃.

How to buy green peppers

1, the top stalk is bright green. Mature green peppers are tender, plump, bright and fleshy; The stem at the top, that is, the calyx part, is bright green. Immature green peppers are soft, with thin flesh and light green stalks.

2. Although fresh green pepper will deform under light pressure, it will bounce back quickly after lifting your finger. Stale green peppers usually wither or weaken, and their colors are dim. In addition, don't choose green peppers with broken meat, otherwise they will rot easily when stored.

3. If the skin folds of green peppers are very obvious, don't choose green peppers with smooth and bright skin. Such green peppers are the freshest. In addition, if there are black spots on the skin of the green pepper, it means that the inside of the green pepper may have begun to rot, so we don't want to buy it.