Ingredients
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250 grams of red pepper
seasoning
salt
25 grams
ginger
10g
garlic
35 grams
white sugar
5 grams
Chinese hard liquor
15ml
The practice of homemade chopped pepper
1. Finger-thick red pepper, soak in water for 30 minutes, wash and dry until the surface is free of moisture. Clean chopping boards, knives and containers for chopped peppers, and expose them to the sun for disinfection and air drying.
2. Put on disposable gloves, cut off the stems of dried red peppers and chop them up.
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3. Peel and chop garlic (when cutting garlic, add some salt to prevent garlic from sticking to the knife), peel and cut ginger into powder.
4. Add salt and sugar to all chopped materials in an enlarged basin and mix well.
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5. put it in a sealed container (most commonly in a glass bottle), don't fill it up, leave a little space and pour in white wine. Sealed in a cool and ventilated place for fermentation overnight, and then refrigerated for 7 days before eating. The prepared chopped pepper can be used for cooking, or directly mixed with noodles and the like.
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knack for cooking
1, it is best to use the finger-thick red pepper to make chopped peppers.
2. All tools and ingredients should be dried. Remember that there should be no water and oil in the whole process, otherwise the chopped pepper will go bad easily.
3, white wine should choose high-grade white wine, which has antiseptic effect.
4. Teach you two tricks:
The first trick: cutting garlic does not stick to the knife.
Method: When chopping minced garlic, the minced garlic often sticks to the knife. Just sprinkle a little salt and chop it with garlic, so it won't stick to the knife.
The second trick: how to distinguish between spicy and not spicy peppers?
Method: It's very simple. The simplest way is to look at the stalks of peppers. The bends are spicy and the straights are not too spicy. (Of course, the most direct and reliable way is to try it.)
Dietary taboo
Although Chili is good, please eat it in moderation.
Dish features
About Chili burning fat:
Pepper, the guy who makes you love and hate, makes you sweat but can't stop. Its exquisite body is wrapped in a burning fire, and it is the most passionate and enthusiastic role in vegetables. Naughty, it has another reason that you can't refuse: burning fat, cultivating your body!
Why fat is burned:
1, what is the secret of burning fat in pepper? The key is-capsaicin, only need to eat one or two spoonfuls, its stimulating taste will immediately send a "enough" signal to the brain, leading to a great loss of appetite. At the same time, another important function of capsaicin is to stimulate the body's heat-generating system and accelerate metabolism. Have you ever heard big stars talk about their voracious eating? The secret is the rapid heat generation system, which can improve the working efficiency of the body, just like a fast-running machine can consume a lot of hydrocarbon fuel.
2. After eating a spicy meal, you can consume more than 25% of calories. When spicy food burns in the belly, drinking a cup of black tea rich in caffeine is more obvious. Pepper can also promote the production of two enzymes in the body. In the process of burning fat, they can "persuade" fat cells to unload while preventing excessive accumulation of fat. This method of losing weight doesn't need any dietary rules, because capsaicin stimulates the production of endorphins and serotonin, and it will also make you have a good mood.