The recent problem of Sudan red chili powder has made many friends who love spicy food very troubled. Under this trend, we can actually take advantage of this to change. It is best to eat prototype foods when eating. If you want to eat spicy food, you should eat real chili peppers, and don’t eat any chili powder flavoring ingredients. In addition to the red peppers that are commonly known, peppers are actually green, but not all green peppers will be spicy. The Agricultural Bureau teaches a trick to determine whether green peppers will be spicy.
Is the green pepper spicy? Look at the appearance of anaconda!Some people want to eat spicy food and buy "green" peppers and go home, but they find that they are not spicy at all! Or maybe I want to buy glutinous rice peppers that are not spicy and stir-fry them with dried fish, but I finally bought very spicy green chili peppers! The Agricultural Bureau pointed out that the "green" chili peppers are much worse than whether they are spicy or not. The common green peppers in the market include green peppers, glutinous rice peppers and green dragon peppers. They can be used as the basis for judging whether they are spicy or not.
Spicy green peppers are not yet mature red peppers. They are smooth and thinner. They are suitable for quick stir-frying with meat sticks or marinated as peeled peppers.
The glutinous rice pepper and green dragon pepper, which are not spicy, have a slightly slim appearance and are thick and fat, with the aroma of chili, but do not contain spicy. It is suitable for stir-frying directly, or stir-frying with dried tofu and dried fish.
However, there are occasional reasons for indistinct genes, or cross-pollination of spicy and spicy foods, which make non-spicy peppers spicy.
, and red peppers are actually not very spicy, and the red peppers with a shiny, smooth and thin red peppers are not too spicy; while the spicy one is a small chicken heart pepper.
. Red chili: red and smooth and thin. Not too spicy, usually just used to add color and flavor to the dishes.
. Chaotian pepper: It has red color, short appearance, high spicyness and rich fragrance, which can add color and spicy to the cuisine.
. Chicken pepper: Fresh and red in color and short in appearance, it is the spicyest red pepper. The spicy stew is chicken pepper.
Fresh chili contains a variety of nutrients, such as vitamins A, C and B groups, β-Hushu, dietary fiber, and most importantly, capsaicin. Capsaicin has antioxidant effects. Eating appropriately can help improve immunity, whiten and thank cervical sterols; foreign studies have also found that eating some fresh chili in a suitable amount can reduce "low-density fat sterol" (LDL) and protect the cardiovascular system.
The nutrient components of fresh red peppers are similar to those of green peppers, except that the nutrient content is different. If the nutrient content of green and red peppers is compared with 100 grams of green and red peppers, the red peppers will have a slightly better effect on vitamin A, β-Hushuo tangerine and dietary standards. Nutritionist Liu Yili suggested that if the chili is cooked with high temperature, it will lose some vitamins, so it is best to mix it or mix it with seasonings.
It’s useless to eat spicy food! It is recommended to drink milk or a teaspoon of olive oilThe peppers and pepper peels have capsaicin ingredients, but there are more parts of the seeds. The more spicy the peppers, the more capsaicin ingredients.
Many people think that they will always drink ice water when they eat spicy food, but the Agricultural Bureau said that the capsaicin and irritating substances contained in peppers are mostly water-insoluble, so watering is actually not helpful to relieve the spicy feeling. It is recommended to use milk, buttermilk or a teaspoon of olive oil to effectively relieve the inappropriate oral and throat.