1, method 1: blanch the pepper in hot water before frying it, and it is not spicy at all, which is what we often say.

2. Method 2: Before frying peppers, marinate them in a little salt for 3-5 minutes, and dry peppers can be marinated for a few more minutes. Other seasonings can also be kept according to personal hobbies.

3, method 3: Remember to remove the seeds when frying peppers, and the cooking time should not be too long, which can also reduce the spicy degree of peppers.

Extended data:

Capsaicin is an alkaloid containing vanillin amide, which can bind to vanilloid receptor subtype1(vanilloid receptor subtype1,VR1) of sensory neurons. Because the VR 1 receptor transmits a burning sensation after activation (it will also be activated when it is stimulated by heat).

So when you eat Chili, you feel a burning feeling. This burning feeling will make the brain have a wrong concept of body injury, and begin to release the body's own analgesic substance-endorphins, so people can have a feeling of euphoria, and the more they eat, the more they want to eat.

Capsaicin is alkaline after PH value test. The advantage of eating pepper is that it can reduce the acid content in human body at first.

Because human diet likes acid foods, the acid content in the body is high, so the toxins in the body can not be effectively excreted.

In order to make the acid-base food chain in the body reach a balanced state, we should also eat a small amount of food and vegetables containing capsaicin at ordinary times to ensure that the PH value of body fluids is basically in a balanced state.

If you eat spicy vegetables, you can add acidic substances when cooking spicy vegetables to reduce the content of capsaicin.

References:

Pepper-Baidu encyclopedia