Capsaicin, a related component of green pepper, is an antioxidant chemical, which can block the basic metabolism of related somatic cells. The obvious spicy taste of green pepper can affect the secretion of saliva and gastric acid, increase appetite, promote intestinal peristalsis and promote digestion. Below are the operation steps of stir-frying green peppers with shredded pork, and friends who like it will like it below!
Sauté ed shredded pork with green pepper seasoning: 200g of raw pork, 300g of persimmon pepper, salt 1 spoon, rice wine 1 spoon, cassava starch 1 spoon. Cooking process: 1. Prepare the ingredients. 2. Add cassava starch to shredded pork and stir with rice wine. 3. Stir the shredded pork with hot oil in the pot. 4.
Cooking tips: the purchase method 1 and the bright green handle at the top are perfect. Perfect green peppers are fresh, strong, bright and thick; The stalk at the top, that is, part of the receptacle, is fresh and emerald green. Immature green peppers are too soft, with thin meat and light green stalks. 2, elastic is very fresh. Although the fresh green pepper will be deformed when squeezed, it can bounce back quickly after sticking out its finger. Stale green peppers are often wrinkled or weak, and their colors are dim. In addition, you should not take green peppers with damaged meat, otherwise they will rot easily when stored.
3. The meat quality of the four edges is thick. Prism is developed into English through the protrusion at the bottom of green pepper. The protuberance is determined by the "atrium" in the development stage of green pepper, which is easy to produce four "atria" when the growth environment is good and the nutritional value is abundant. In other words, green peppers with four edges at the back are thicker and more nutritious than those with three or two edges.