Choose fresh and ripe green peppers, wash them, and remove their heads and seeds with a knife. According to personal preference, cut the green pepper into pieces or slices of appropriate size. Put the chopped green pepper in hot water and boil it for one or two minutes. This step helps to kill possible microorganisms and also helps to maintain the color and texture of green peppers.

Immediately transfer the boiled green pepper to cold water and let it cool for one or two minutes. This step helps to stop the green pepper from cooking and keep its crispness and color. Pour the green pepper pieces or slices into a sieve or sieve to drain the excess water completely.

Divide the green peppers into appropriate portions, and put each portion into a sealed bag or container to ensure complete sealing. You can choose to divide the green pepper into small bags, which is convenient to take out the required quantity when using. Put the packaged green peppers into the freezer to ensure that they can be frozen quickly.

Green pepper selection method

1, Appearance: Choose green pepper with smooth surface, no wrinkles and no obvious damage. Avoid choosing green peppers with soft spots, depressions or diseased spots.

2. Color: The color of green pepper should be bright and uniform, and it is not advisable to have over-mature or discolored spots. Usually, the color of green pepper should be bright green, but there will be yellow-green or red-green varieties.

3. Size and shape: Choose green peppers of appropriate size and shape according to personal preference. However, regardless of the size, green peppers should feel heavy, full, and have no obvious sense of weakness.