Why green peppers are green
The reason why green peppers are green is because chlorophyll, chlorophyll exists in chloroplasts, chloroplasts are a plastid, and chloroplasts themselves exist in the cytoplasm, so that peppers show green is because chlorophyll accounted for most of the other pigments covered, and red peppers, chlorophyll decomposition, anthocyanin color, and, of course, carotenoids.
Green pepper trivia
Annual or perennial herbs, characterized by larger fruits, less spicy or even not spicy at all, eaten as a vegetable and not as a seasoning. Because it is bright green and colorful, the new cultivated varieties have red, yellow, purple and other colors, so not only can become a dish, but also widely used in side dishes. Peppers by the origin of tropical areas of Central and South America in North America evolution of chili peppers, after a long period of cultivation and domestication and artificial selection, so that the fruit to occur in the volume of the increase in the flesh thicker, spicy taste disappeared and the number of cardiac skin and ovary cavity increased and other trait changes. China was introduced more than 100 years ago, is now widely cultivated throughout the country, green pepper is rich in vitamin C, suitable for people with high blood pressure and high blood fat consumption.
The magic trick of identifying whether green peppers are spicy or not
For those who love to eat spicy friends, green peppers are a must-have food in summer. However, the market sells green peppers some spicy, some have no spicy flavor, then we should how to identify green peppers spicy or not? Here I love to eat spicy friends recommend a wonderful trick.
When picking green peppers, take a look at their small body, if the body wide body fat, blunt tip round, large head and relatively yellow color, this green pepper to eat up nothing spicy.
On the contrary, in the picture above, the body of this slender and narrow, sharp tip, relatively dark green color green pepper is more spicy. Moreover, the narrower the body, the darker the color, the higher the spiciness.
In addition, in the purchase of green bell peppers, chili peppers and green peppers, to choose the surface of the bright color, hard, no cracks (otherwise easy to rot when preserved) is fresh. The main point, to pinch the tip, if it is very wilted, it is placed a few days, not fresh, buy home can not be saved for a long time.
A reminder: the more spicy green pepper in the seed, it is best to wear rubber gloves, otherwise it will be hot to the hand, very uncomfortable. If your hands are spicy with chili peppers, wash them with vinegar to ease the pain.
Peppers and carrots scrambled eggs
Peppers and carrots scrambled eggs this dish, simple ingredients, easy to learn, the main cooking process is fried. Carrots and eggs scrambled together, so that the carotene in the carrots can be easily absorbed, but also increase the content of high-quality protein, a variety of fatty acids, cholesterol in the dish, increasing the nourishment for people, especially suitable for growth and development of children on protein, fat, lecithin, cholesterol, and a variety of vitamins needs.
Main ingredients: 1 green pepper, 1 carrot, 3 eggs
Accessories: oil, salt, cooked black sesame seeds
Preparation:
1, carrots peeled and shaved, green pepper shaved;
2, eggs with salt, add a few drops of white vinegar beaten;
3, hot oil, under the carrot shreds scrambled soft;
4, pour into the egg, molding and scattered;
5, pour into the shredded green pepper stir fry;
6, sprinkle into the black sesame, stir fry can be.
Tips:
1, green pepper water is more, hardness is poor, planing work is more difficult than carrots, pay attention to don't planing to the hand.
2, the egg with a little vinegar beaten, the taste is more tender, fluffy.