The secret to not catching a cold in winter is so simple

Green bell pepper is also known as green bell pepper, vegetable pepper, sweet pepper, etc. Its vitamin C content is 7 to 15 times that of tomatoes, ranking first among vegetables.

Its unique taste can stimulate saliva secretion; the capsaicin it contains can increase appetite, aid digestion and prevent constipation. Therefore, green peppers have become a common dish on the dining table.

Green peppers are rich in vitamin C. When cooking, you should pay attention to the heat. You should stir-fry them quickly over high heat and not heat them for too long to avoid excessive loss of vitamin C.

The benefits of green pepper

1. Antipyretic and analgesic

Green peppers are pungent and warm, and can lower body temperature and relieve muscle pain by inducing sweating, so they have a strong antipyretic and analgesic effect.

2. Prevent cancer

Green peppers contain antioxidants that can prevent the metabolism of related cells, thereby ending the carcinogenic process of cell tissues and reducing the incidence of cancer cells.

3. Prevent aging

Vitamin C and E in green peppers can enhance immunity, inhibit the production of melanin, keep away from aging, eliminate free radicals, purify the blood, prevent myocardial infarction, etc.

4. Treat scurvy

Green peppers can prevent and treat scurvy, and have an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels.

Therefore, green peppers have many benefits. Choosing green peppers to cook appropriately can also provide the body with the nutrients it needs in a timely manner.

Be careful when choosing green peppers

Choose the one with dark skin and thick and hard skin! There is no damage to the skin of the green pepper, and the stem of the green pepper should be firm.

If your children don’t like the taste of green peppers, you may blanch them for about 10 seconds to help remove the raw taste. In addition, the fire roasting method is particularly effective in removing the raw smell and retaining the sweetness of the green peppers.

How to cook green pepper

Green pepper stuffed with meat

Ingredients:

500g meat, 8 peppers, 1 shallot, 2 cloves of garlic, 1 teaspoon of salt, half a teaspoon of sugar, 1 teaspoon of corn starch, 1 teaspoon of soy sauce, 1 teaspoon of dark soy sauce, a little cooking wine, a little fish sauce, appropriate amount of chicken essence, appropriate amount of cooking oil, a little pepper.

practice:

1. Wash the meat and chop it into minced meat. Add chopped garlic, onion, salt, sugar, corn starch, soy sauce, dark soy sauce, cooking wine, fish sauce, chicken essence, cooking oil, and pepper. Mix the seasoning and minced meat evenly.

2. Wash the peppers, remove the seeds inside, break the peppers open with your hands and stuff them with meat.

3. Heat cooking oil in a frying pan, add the stuffed peppers with the meat side down, fry until golden brown, then turn over and fry until cooked through.

4. Take a small bowl and add a little sugar, soy sauce, corn starch and a little water and mix well.

5. Pour in the prepared soy sauce and starch to thicken the chili peppers, bring the chili sauce to a boil, place the peppers on a plate, and pour the chili sauce on top.

Green pepper pork intestines

Ingredients:

200g green pepper; 200g pork intestine

Excipients:

Oil to taste; 1 tablespoon spicy bean paste; 1 gram salt; 0.5 teaspoon sugar; 1 teaspoon soy sauce; 0.5 teaspoon oyster sauce; 15 grams red pepper; 15 grams garlic

practice:

1. Cook the pig intestines in advance and cut them into small pieces

2. Cut the green and red peppers into dice and chop the garlic

3. Heat the pan and stir-fry the garlic until fragrant

4. Add green and red peppers and fry until cooked, add a little salt to give it a base flavor, then serve.

5. The remaining oil after frying the green pepper can be used to stir-fry the spicy bean paste

6. Stir-fry the braised pork intestines

7. Stir-fry the previously fried green and red peppers. You can try the taste at this time and add soy sauce, sugar, oyster sauce and other seasonings according to your favorite taste.

8. Stir-fry over high heat until evenly combined. Remove from heat.

Tiger Pepper

Ingredients:

3 hot peppers, 3 spoons of light soy sauce, 2 spoons of mu shu, 1 spoon of sugar, 2 cloves of garlic, and a little vegetable oil.

practice:

1. Wash and cut the chili peppers into sections, mince the garlic, prepare the sauce, heat the pan without adding oil, and directly put the chili peppers in to fry.

2. Press them one by one with a spoon for a while. You will hear the sound of water vapor coming out until they become soft and have burnt spots on both sides.

3. Take out the chili peppers, heat the vegetable oil in a pan, add the minced garlic and stir-fry.

4. Add the chili peppers, light soy sauce, vinegar and sugar, cook until the flavors are incorporated and serve.