How to make stir-fried dried shrimp with green pepper

Shrimp is a delicacy with a very special taste in our lives. Of course, shrimps are also divided into different types, which can be roughly divided into two types, namely freshwater shrimps and saltwater shrimps. Generally speaking, people like to steam or boil shrimps, which is easy to make and does not waste any time. But using the same cooking method for a long time is a bit too monotonous and it’s easy to get bored. So, what is the method of stir-frying dried shrimp with green pepper?

1. Ingredients

Ingredients: 150g dried shrimp

Accessories: oil, salt, green pepper, thirteen spices

2. Steps

1. Two green peppers and a little dried shrimp.

2. Wash and cut the green pepper into strips. If you want something spicier, cut two more sharp peppers. Wash the dried shrimps twice with clean water. The reason for washing the dried shrimps is to ensure hygiene and to prevent them from getting burnt when frying.

3. Fry the peppers first.

4. Put some salt on the peppers to let them absorb the flavor first.

5. Stir-fry until cooked.

6. Move the fried peppers to the side of the pot, then add the dried shrimps. If the shrimps are bland, add some salt to help them absorb the flavor.

7. Stir-fry for a while.

8. Drizzle with light soy sauce.

9. Add thirteen spices or MSG.

10. Stir well and serve.

Green pepper medical value

Chili peppers are spicy and hot in nature, and enter the heart and spleen meridians.

It has the effects of warming the middle and dispelling cold, stimulating appetite and aiding digestion.

It is mainly used to treat abdominal pain caused by cold stagnation, vomiting, diarrhea, frostbite, spleen and stomach deficiency, colds and flu, etc.

Green peppers can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and the capsaicin it contains can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation. It can also prevent and treat scurvy, and has an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels. Most people will feel that after eating spicy green peppers, their heartbeat will accelerate, skin blood vessels will dilate, and they will feel warm. Therefore, Chinese medicine’s view on it is the same as that of chili peppers, saying that it can warm the middle and lower qi, dispel cold and remove dampness.

1. Antipyretic and analgesic: Pepper is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

2. Cancer prevention: Capsaicin, the active ingredient of pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion.

4. Lowering fat and losing weight: Capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and is beneficial for lowering fat, losing weight and preventing diseases.

Edible value of green pepper

The flesh of green peppers is thick, crisp and tender, and rich in vitamin C. Green fruit contains about 93.9% water and about 3.

8%, the ripe red fruit contains up to 460 mg of vitamin C. It can be eaten cold, stir-fried, boiled, used as stuffing, pickled, and processed into cans and preserves.