How to make pickled red peppers

Red bell pepper is a cultivated variety of bell pepper and belongs to the Solanaceae family. It has a spicy flavor and can remove the fishy smell in dishes. It has high nutritional value and has the effects of keeping warm, enhancing appetite and killing bacteria. In addition to being rich in carotene, a red pepper also contains about 5,000 international units of vitamin A, which can meet the daily requirement of an adult, and more than 100 mg of vitamin C. These rich antioxidants can neutralize harmful oxygen molecules and free radicals in the body and are beneficial to human health. Pickled red peppers are a kind of pickled vegetable regardless of region. They can effectively enhance people's appetite and are a good dish to go with rice. Let's learn how to make pickled red peppers:

Materials

200g red pepper

Rapeseed oil appropriate amount

2 spoons of salt

2 tablespoons of white wine

How to make pickled red peppers

Pour an appropriate amount of rapeseed oil into the pot, heat it to 70%, pour in 2 spoons of salt, then let it cool and set aside. Steps for pickled red peppers 1

Remove the pepper stems and wipe the peppers clean with gauze or kitchen paper. Do not leave any moisture. Step 2 of pickling red peppers

Then chop the pepper into small pieces. You can wear disposable gloves to prevent your hands from accidentally touching your eyes. That would be super uncomfortable! ! ! Pickled red peppers step 3

Pour the chopped peppers into the cooled rapeseed oil and stir evenly. Step 4 of pickled red peppers

Then put the mixed peppers into a clean, water-free glass bottle, press it tightly with a spoon, and finally pour 2 spoons of white wine on it, so that the peppers will not spoil easily. Step 5 of Pickled Red Peppers

Cover with a layer of plastic wrap and tighten the lid. Step 6 of pickling red peppers

A bottle of chili sauce is ready and can be eaten in about a week.

Pepper is rich in nutritional value. Every 100 g of fresh pepper contains 4.2 g starch, 1.2-2.0 g protein, 1.56 mg carotene, 0.33 mg niacin, and 73-342 mg vitamin C. It is one of the vegetables with the highest vitamin C content. At the same time, pepper contains a unique functional ingredient - capsaicin. It has the following 4 nutritional effects:

1. Tumor inhibition

2. Antibacterial, anti-inflammatory and analgesic

3. Lower blood pressure, blood lipids, and soften blood vessels

4. Lose weight and promote fat consumption

5. Prevent and treat gastric ulcers

The pain that capsaicin can relieve includes pain caused by rheumatism, herpes neuralgia, migraine, gum pain, muscle pain, and pain caused by fibrous lesions.

It is generally believed that eating chili peppers can damage the gastric mucosa. However, the fact is just the opposite. Capsaicin not only does not cause an increase in gastric acid secretion, but it inhibits the secretion of gastric acid and stimulates the secretion of alkaline mucus, which helps prevent and treat gastric ulcers.