The efficacy and function of white pepper: white pepper is pungent, hot, and enters the stomach and large intestine meridian; it has the effect of warming the middle and lowering the qi, eliminating phlegm and detoxifying the body.

1, the main component of pepper is piperine, also contains a certain amount of aromatic oils, crude protein, crude fat and soluble nitrogen, can remove fishy, greasy, digestive;

2, the smell of pepper can enhance appetite;

3, pepper is warm and hot, on the stomach and abdomen due to stomach cold cold cold, intestinal chirping diarrhea has a very good effect of relieving the wind-cold cold;

4, pepper has antiseptic and antibacterial effect, can solve the fish and shrimp meat poisoning;

5, black pepper spiciness is stronger than white pepper, spicy, spicy, to dispel fishy flavor, more for cooking offal, seafood dishes.

Extended information:

White pepper is suitable for the dish:

1, soup porridge. For example, fish soup, seafood soup, tofu soup, seafood congee and so on.

2, stir-fried vegetables, roasted vegetables, such as fried eel must be put, roasted vegetables such as chowder.

3, making fillings, wrapping dumplings, wontons, buns, pies can put some.

White pepper is suitable for a wide range of meat dishes, vegetarian dishes can be, to increase the aroma of foreign, fishy odor of the best results, and fish, seafood with the taste of a very special flavor. Not suitable for braised dishes, more suitable for flavorful but lighter dishes.

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