What is there that makes a spicy not spicy?

Pickled pepper ......Soak it in water or lightly salted water for a while, 5-15 minutes The soaked water can also be used to cook soup and cook vegetables Add sugar, add vinegar It is also said that the soup is too spicy to knock an egg into it Drink the drink milk can reduce the spicy taste If you don't like vegetables and milk to eat together, you can drink milk drinks (nutrition express, fruit milk or something) Yogurt is also OK, and you can also rinse your mouth with light salt water.

Adding sugar and vinegar will reduce the spiciness. Ken, thanks!

The practice of hot and sour pork blood seaweed soup is detailed in detail Cuisine and efficacy: blood tonic recipe constipation recipe Recipe for people exposed to chemical toxins Recipe for anemia Taste: sour and hot Craft:

Ingredients for boiling hot and sour pork blood seaweed soup: Ingredients: 250 grams of pig blood Accessories:

Seaweed (dried) 25 grams Seasoning: 5 grams of soy sauce, 10 grams of shallots, 1 gram of monosodium glutamate, 10 grams of vinegar, 3 grams of chili oil Teach you how to make hot and sour pork blood seaweed soup, how to make hot and sour pork blood seaweed soup to be delicious 1First, wash the blood tofu and cut it into strips 1 cm square and 4 cm long; 2.

Add an appropriate amount of water to the clay pot, add blood tofu and seaweed and boil for a while; 3.Add soy sauce, monosodium glutamate, chopped green onion, vinegar, and chili oil to taste, and it becomes a hot and sour pork blood seaweed soup. Tips - Health Tips:

1.This product can increase appetite and have the effect of nourishing blood; 2.It is suitable for middle-aged and elderly patients with iron deficiency anemia.

Tips-Food Restraint: Pig blood: Pig blood should not be eaten with soybeans, otherwise it will cause indigestion; Do not eat kelp with it, it will cause constipation.

Hello dear, glad to answer for you. To make the spicy strips not spicy, first of all, if you want to make the spicy strips not spicy, first prepare a bowl of warm open brother bent water, wait for the dust when eating, and then soak it in the water, and soak the chili oil on the surface of the spicy strips, and it will not be spicy to eat. You can eat some staple foods when eating spicy noodles, such as steamed buns, rice and noodles, which can effectively relieve the spicy feeling; After eating spicy strips, you can drink milk, boiled water, sugar water, and vinegar, which can effectively reduce the spicy taste.

Summary. Hello, we can put vinegar to synthesize, we know that sour and spicy are two completely different substances, then if a dish is sour and spicy, it becomes a sour and spicy dish. However, we are naturally less sensitive to spicy flavors, and this method can effectively reduce the amount of spicy flavor in the dish.

Hello, we can put vinegar to synthesize, we know that sour and spicy are two completely different real products, then if a dish has Brother Song's empty sour and dusty spicy, it will become a sour and spicy dish. However, we are naturally less sensitive to the spicy taste of wild blind, and this method can effectively reduce the amount of spicy flavor in the dish.

You can also add a kind of green onion to the dish that we will put in our daily cooking. When we cook vegetables, we put raw green onions to add color and flavor. The spicy taste of the green onion and the oil pump together, so that it exudes a strange fragrance, so that the dish becomes fragrant and charming, so that if the dish is too spicy, add some raw onions to it, you can also reduce the content of the spicy imitation blind in the dish.

Pro, there are several ways to put chili peppers and leak Wu is not spicy: 1Drinking:

High-concentration liquor can dissolve the spicy min, so that the spicy flavor can be searched in time, and the concentration from the tongue is reduced. When eating chili peppers, beer is easier to dilute the spicy flavor than water. 2.

Put vinegar: The spicy taste in the pepper is produced by capsaicin, if the pepper is too spicy when making a chili dish, you can put some vinegar to adjust, because the acetic acid in the vinegar can neutralize part of the capsaicin in the pepper, so as to remove part of the spiciness. 3.

Drink milk: Drinking milk is the most convenient way to relieve spiciness, eat too spicy food and drink a glass of milk, relieve spicy food and protect the stomach and intestines at the same time. 4.

Remember to remove the seeds when frying the chili peppers, and the cooking time should not be too long. For example, turn the silver or fry it a few times on high heat, and then add it and stir-fry it a few times when the food is almost cooked, and it will basically not be spicy.

Delicious and not spicy stuffed chili peppers.

Method: Ingredients: 8 horn peppers, 320 grams of meat puree, 1 egg, a little shallot, a little ginger, an appropriate amount of salt, two tablespoons of starch, a tablespoon of oil, a tablespoon of light soy sauce, an appropriate amount of sesame oil, a little sugar, an appropriate amount of cooking wine, and a little pepper oil.

1. Wash and cut the green onion into chopped green onions, grind the ginger into minced ginger, and add the chopped green onions, minced ginger, eggs, salt, starch, oyster sauce, light soy sauce, sesame oil, sugar, cooking wine, and pepper oil to the meat puree.

2. Stir the meat puree with chopsticks in one direction, if you feel resistance, add a little water and continue to stir, and so on until the meat puree is tendoned.

3. Clean the horn pepper, the horn pepper should pick a horn pepper that is not too big and straight, such a pepper is easy to brew.

4. Wash the chili peppers, remove the head and tail, and cut into long segments.

5. Use a knife to remove the chili tendons and chili seeds, whether the chili tendons and seeds can be removed clean will determine whether the chili peppers are spicy or not, and the clean ones generally do not taste spicy.

6. After all the chili peppers are cleaned, start to stuff the meat, take the chili pepper in your left hand, and stuff the meat filling into the chili hole with chopsticks with your right hand.

7. Heat the pot, pour in more oil, turn the heat to the minimum, put the pepper stuffed at the bottom of the pot, sprinkle half a teaspoon of salt on the pepper after finishing, turn the pepper on medium heat, turn the pepper over three minutes, and fry it on both sides until it is slightly yellow.

8. After frying, add a small bowl of water to the pot, cover and bring to a boil over high heat, then turn to medium heat. This step is to simmer the meat in the peppers.

9. Turn the chili pepper slightly yellow and open the lid, and the juice can be removed from the pot and placed on the plate.

[Chili pepper is not spicy to reduce spiciness].

1. Wash the skin of the green chili pepper and take out the chili pepper with a knife on the side. Note: Be sure to remove the peppers, including the white film. After cleaning up, the whole green pepper can not be left with a little white.

2. Fill a vegetable washing tray with an appropriate amount of water, put a spoonful of salt in the water, and stir until the salt is completely melted. Soak the peppers in salted water for more than 30 minutes.

In this way, the spiciness of the pepper can be reduced by more than 50, and the taste is softer. Moreover, it absorbs enough water and tastes exceptionally tender and delicious! If it's still too spicy, you can change the brine a few more times. Every time you change the brine, the spiciness decreases a little.

Add some cooking techniques or condiments before cooking, and the resulting dish will feel less spicy.

1. Fry the chili peppers in oil first, especially the dried chili peppers. Because capsaicin is only combined with fat, oil and alcohol, after frying, only the aroma of chili pepper is obtained, and the spicy taste is much diluted.

2. When stir-frying, pickling, and soaking chili peppers, you can put a little wine, because capsaicin is soluble in ethanol solution. This is the same reason that when eating Malatang, drinking beer is easier to dilute the spicy taste than drinking water.

3. A little vinegar when stir-frying chili peppers can also quickly relieve the spicy feeling.

The quickest way to reduce the flavor of chili peppers in daily life is to add some vinegar, because capsaicin is alkaline and neutralized by acid.

4. For people who don't like spicy food, you can put less chili peppers and more vegetables to reduce the spiciness. When stir-frying fresh chili peppers, break them and smell them, and blanch them with water to remove some of the juice to reduce the spiciness.

Because the spiciness in chili peppers is mainly due to capsaicin, and acetic acid, the main ingredient in vinegar, can neutralize some or all of the capsaicin in chili peppers. If it is a fresh chili stir-fry, you can fry the chili pepper in vinegar, so that the vinegar is also conducive to protecting the vitamin C in the chili pepper and is more conducive to the absorption of nutrients by the human body. However, the chili pepper should not be fried for too long to avoid excessive loss of nutrients.

First, cut. The chili sac inside must be removed, and the cutting method can be chopped, sliced, or cut like a tiger skin pepper.

Second, bubbles. Soak in a small amount of salt and water, or vinegar for about 10 seconds, and after a long time, the original flavor of the pepper will be lost.

Third, stir-fry. This is very particular, four words: "should be fried and not cooked".

If you buy the chili pepper is already spicy.

You should stir the chili peppers into minced chili peppers and put them in the dish. Because I'm from Hunan, we cook here with minced chili peppers. I know of a lot of places where people put a whole pepper.

The spicy taste of the chili pepper does not come out.

It won't get into the dish.