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The practice of fried green pepper
A, fried green pepper how to do delicious
Raw materials: 110 grams of lard residue, 200 grams of chili pepper
Seasoning: 10 grams of edamame water, purple garlic 1
Practice:
1, chili pepper hobbies block (to save the chili pepper seeds), garlic hobbies block.
2, the pan burned fifty percent hot, the lard residue poured into the slow frying over moderate heat, such as further darkening of the tone, frying into the residue of oil fragrance, after the fire, put in the chili and garlic popping 1 minute.
3, pour into the water tempeh and then fry for 1 minute, and finally put salt, chicken seasoning can be.
Two, the nutritional composition of chili peppers
1, antipyretic, analgesic: Chaotian pepper pungent temperature, can reduce the body temperature according to sweating, and reduce muscle pain, and thus has a strong antipyretic and analgesic effect
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fried peppers
2, to prevent cancer: Chaotian pepper ingredients capsaicin is an antioxidant substance It can block the basic metabolism of the relevant body cells, which in turn stops the whole process of body cell tissue lesions and reduces the incidence of cancer cells
3, improve appetite, promote digestion: Asahi peppers obvious sweet taste can stimulate the metabolism of salivary froth and gastric acid, improve appetite, promote intestinal peristalsis, and promote digestion
4, blood fat loss and weight loss and slimming: Asahi peppers contain capsaicin, which can Promote the basic metabolism of human fat, to avoid the body body fat hoarding, beneficial to lower blood fat weight loss and prevention of disease.
Three, the way to choose pepper
1, the top of the stalk is bright green is considered perfect. Perfect green round pepper appearance fresh, firm, bright, thick meat; the top of the stalk, that is, calyx part is fresh bright green. Uncooked peppers are too soft, with thin flesh and light green stalks.
2, there is malleability is fresh. Fresh chili peppers in the push pressure, although also deformed, but after stretching out the fingertips, can quickly pop back. Not fresh chili peppers are often wrinkled or soft-skinned and dull in tone. In addition to this, you should not take peppers with damaged flesh, as they are prone to rotting when stored.
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How to Deep-Fry a Green Chili Pepper
3. The flesh of the four ribs is thick. The prongs are grown and developed from the protrusions at the bottom of the pepper. The protrusion is by the pepper development stage by the "atrium" decision-making, growth and development of the natural environment is good, nutrient-rich is very easy to produce four "atrium". In other words, there are four pronged chili peppers, to have three or two pronged chili peppers thick, nutrient-rich.