How do you eat chili pepper without being spicy? 20, How do you eat chili peppers without being spic

Generally, wash and remove the white tendons and seeds from the chili pepper to make it not spicy. There are also many ways to want chili peppers that are not spicy, such as: 1. Tiger skin chili peppers.

The method is to wash the chili peppers first, control the moisture, and then put them in an iron pot to dry and stir until the chili peppers can be cooked, then put a little oil, add salt, and then immediately put the pot on the plate. When eating, you can put some monosodium glutamate (seasoning) and vinegar (seasoning to reduce spiciness).

2. Cold chili pepper is a very delicious dish, the washed green pepper is put on the stove fire and burned, the chili pepper is pasted for a long time, the time is short and too raw, and it does not taste fragrant. This is a job to test the craft, and it must be turned at any time, and it is best to burn them one by one. After boiling, pass the water with cold boiled water, then dry, shred, put on a plate, and put other seasonings (salt, vinegar, sugar, minced garlic, pepper oil or sesame oil) according to your taste.

3. You can also chop the green pepper into minced pieces for dipping. Put it in a pot and stir-fry it, you don't have to fry it, and then put a variety of seasonings on it to make a cold eggplant seasoning. After steaming the eggplant, dip the eggplant in this chili seasoning and eat it, you can try it, it tastes great!

1. Practice.

1. Wash the peppers first, remove the stems and seeds (remove the spiciness).

2. Pour oil into the pot and boil it until it is 70% hot, put the raw materials into the hot oil, quickly scoop it up, control the oil and set aside.

3. A little base oil, green onions, ginger and garlic stir-fry until fragrant, add oyster sauce and stir-fry slightly, add fried peppers and stir-fry, add salt, monosodium glutamate, sugar, and an appropriate amount of dark soy sauce, and add a little sesame oil to the pot until the raw materials are flavored.

Key points: 1. The oil should be hot and the action should be fast. 2. The oyster sauce itself already has a taste, and other seasonings should be added appropriately. 3. The firing time should not be too long.

2. Materials: 1 kg of thick pepper Appropriate amount of seafood soy sauce 1 kg of peanut oil (actual consumption of 1 tael) Method: Remove the stem of the pepper and remove a little more in order to absorb the flavor, wash and drain the water; Heat the wok, put the peanut oil in the pot, heat it high, put the pepper inside, turn it slowly, until the pepper turns color, the skin is white, drain the oil, and put an appropriate amount of soy sauce Precautions:

When the pepper is put into the pot, be sure to pay attention to the oil flowers that will burst out in the oil pot, it is best to prepare a pot lid to block yourself, and wear rubber gloves on your hands to prevent burns.

Law II. Ingredients: 250 grams of chili pepper, 2 tablespoons of balsamic vinegar, 1 tablespoon of sugar, 1 tablespoon of soy sauce, a little Shao wine.

Production process 1: Wash the pepper, remove the stems and seeds, and cut them in half; Vinegar, sugar, soy sauce and wine are mixed into juice. 2. Heat the pot, do not put oil, put in the pepper and fry it over low heat until the skin is spotted, add the salad oil and stir-fry, cook the mixed juice, mix evenly and then get out of the pot. Note:

The peppers should be fresh and tender, and the peppers should be stir-fried over low heat to make the sesame-sized spots densely spread on the peppers.

One, eat fresh green chilies. First pass the water, then stir-fry with a little oil, add sugar and vinegar, refreshing and not spicy.

Second, eat fresh red peppers. It's not spicy, but it also has a bit of sweetness, and you can eat it with more shredded ginger, which is sweet and delicious. You can drop a drop or two of vinegar.

Three, dried chili peppers. Be sure to remove the seeds so as not to stuff your teeth. Then add some tempeh and the mash. You can hold back the spicy taste, and the spicy will not hurt. It is better with an iced drink.

If you want not to be spicy, the most important thing is to remove the seeds, and the most important thing is to get rid of the white tendons attached to the chili meat, so that it is not spicy at all!! Or it's even less spicy when you wash it with alkaline noodles commonly used in the kitchen!!

Turn on medium and low heat, do not put oil, dry frying, when it is fried to the color of tiger skin, it feels more salty, it will not be so spicy, you should also pay attention when buying chili peppers, pick tender points will not be very spicy, that is, the color is lighter, light green, not the kind of dark green chili peppers, hehe, my experience.

After washing, use a knife to cut the middle of the pepper seeds, and then go to the pepper seeds and white core, but do not press too heavily during the cutting process, avoid squeezing the white core and skin together, so that it will not be spicy.

If you are eating hot pot, you can put some edible vinegar in a small plate, and soak the spicy things in a small way and it will not be spicy.

If you are just eating chili peppers, it is recommended to remove the seeds.

You can pick a soft-skinned chili pepper and eat it with absolutely no spicy, or you can wash it with some sour food. Don't mix it with hot food, the more you eat it, the spicier it gets.

Cut the chili pepper into parts, then scrape off the longitudinal tendons inside the chili pepper with a knife, soak it in water, and then eat it again, it is not too spicy

When eating green chili peppers, blanch them with boiling water first, and then fry them, so they won't be very spicy.

If you eat it stir-fried, put some vinegar when it is fried, and it will not be so spicy.

After cutting, remove the chili seeds, and then wash them again, so that they are not spicy.

If you make chili peppers into chili pickles, they won't be spicy, and they're also very delicious!!

Remove the white tendons from the inside of the chili pepper and it won't be spicy.

Remove the seeds from the peppers, then cut the peppers into shreds and soak them in water.

Blanching it with boiling water will not be spicy.

Remove the seeds from the inside. Chopped and minced garlic and tempeh are made together, it is very fragrant and delicious.

Remove the seeds and chili tendons from the inside and stir-fry them, sauce them, etc.

Buying vegetables is spicy, not spicy.

As the saying goes: chili peppers have to be spicy to be enjoyable!

Don't eat it if you're afraid of spicy! If you really want to eat it, you can pick the soft skin and eat it not spicy.

Eat it with whole grains or get some sugar.

Remove the seeds and white core before frying.

The chili fried is not too spicy to eat, but it still has a faint spicy taste

Remove the white core, just remove the seeds.

Removed the pepper seeds inside.

<> peppers that are not spicy include wire peppers, horn peppers, bell peppers, beauty peppers, horn peppers, etc.

1. Pepper: Pepper is mainly produced in the northwest of China, its flesh is very thin, and the seeds are very few.

2. Sheep's horn pepper: Sheep's horn pepper is a type of sweet pepper, shaped like a sheep's horn, with thin skin, thick flesh and fresh color.

3. Bell pepper: Bell pepper is generally oblate spherical, round or cylindrical, similar to lanterns, uneven around the fruit, more prominent in the middle, thick flesh, low spiciness, and some are not even spicy.

4. Beauty pepper: Beauty pepper is mainly eaten fresh, the taste is relatively light, the skin is thin and the meat is thick, and the color is very red.

5. Horn pepper: It is relatively large and is often used as a vegetable.

The varieties of peppers that are not spicy are: cone peppers, cluster peppers, long peppers, cherry peppers, and sweet persimmon peppers.

1. Cone peppers.

The plant is short, the fruit is conical or cylindrical, mostly grows upward, and has a spicy taste, such as Cangping's chicken heart pepper.

2. Clusters of peppers.

The leaves are narrow and long, the fruits are clustered, grow upward, the fruit color is dark red, the flesh is thin, the spicy taste is very strong, the oil content is high, it is mostly cultivated as dry pepper, it is late-ripening, heat-resistant, and has strong antiviral ability, such as Guizhou Qixing pepper and so on.

3. Long peppers.

The plant type is short to tall, branched, the leaves are small or medium, and the fruit is generally drooping, long-horned, with a pointed apex, slightly curved, like a cow's horn, sheep's horn, and linear. The flesh is thin or thick, the flesh is thin, and the spicy flavor is strong, and it is used for drying, pickling or making chili sauce, such as Shaanxi's big horn pepper; The meat is thick and moderately spicy, and it is served fresh food, such as Changsha horn pepper and so on.

4. Cherry peppers.

The leaves are medium in size, round, oval or oval, the fruit is small like a cherry, round or oblate, red, yellow or slightly purple, very spicy, and the dried pepper may be used for ornamentation, such as the button pepper and five-color pepper in Chengdu.

5. Sweet bell peppers.

The branching is weak, and the leaves and fruits are larger. According to the growth branching and fruiting habits of peppers, they can also be divided into infinite growth types, limited growth types and partial limited growth types.

There are peppers that are not spicy at all, such as the bell peppers that we often use to cook, not only have no spicy taste, but also have a faint sweetness, which will have a unique fragrance when used for stir-frying, which is a blessing for people who don't like to eat spicy.

There are non-spicy peppers, which we call vegetable peppers, which are green and have a bit of a sweet feeling to eat, and sometimes they can be eaten after being picked from the vegetable garden

Of course there are, some chili peppers, he just looks like chili peppers on the surface, but in fact they are not spicy at all, this kind of chili peppers, in fact, play a role in color matching when cooking.

Guangxi wrinkled pepper, longer than Erjingtiao, has uneven lines on the surface, the skin becomes wrinkled after drying, and the fragrance is strong but not spicy.

Vegetable pepper is not spicy pepper, and there is also a small sharp pepper, which is also not spicy pepper C

Yes, a lot of common green peppers are not spicy.

There are non-spicy peppers that can be bought at the market.

Yes, it's not spicy and fragrant.

If you want to not feel spicy when eating chili, you need to eat more ice, which can numb our nerves at this time, so that you don't feel so spicy.

Hello, when eating chili peppers, if you don't feel so spicy. You can soak the pepper in water, which can greatly reduce the spiciness of the pepper. The easiest way is to eat peppers that are not spicy, thank you.

1. Eating more sweet and sour foods can help relieve spiciness. Sweetness can mask and interfere with spiciness, and acid can neutralize alkaline capsaicin.

2. If you think it's too spicy, dip it in vinegar, drink a bowl of cold sweet drink, and bring a cool piece of fruit are very useful.

3. Cut the chili pepper into the shape you want, and finally remove the seeds from the pepper. Put some salt and water on the seeded peppers again, and soak for a while.

4. The second is to take out the soaked chili peppers, put some sugar and drown them for a while, the time should not be too long (preferably 5-6 minutes, to remove the spicy), too long to dessert.

7. When putting the chili peppers in the pot, it is best to fry them in oil until they are 6 mature, take them out and set aside, or you can decide without labor and according to the dishes you fry.

8. Finally, when stir-frying with vegetables, the first thing to pay attention to is to separate the chili peppers and put some vinegar, so that you can also remove the spicy taste. And it doesn't affect the taste of your side dishes, you can also put wine, if there is no vinegar. There should not be too much wine and vinegar, just a little, otherwise your dishes will taste like this.

01 Saline-soaked.

Let's take green chili peppers as an example, clean the green chili peppers and remove the chili seeds, then break them to the size you want, soak them directly in lightly salted water for half an hour, and then fry them again to be less spicy.

02Use vinegar.

Stir-fry the chili peppers in the normal way, and when they are almost cooked, add a little vinegar, which will not affect the taste of the dish, and will make the peppers taste less spicy.

03Add some sugar.

White sugar can play a role in relieving spicy, when frying chili peppers, add white sugar as a seasoning to the chili peppers, so that the fried chili peppers taste better and will not be so spicy.

04 Blanch in hot water.

For example, when frying shredded chili peppers, after cutting the shredded chili peppers, put them directly into hot water to scald, and then quickly take them out and rinse them with water from the faucet.

When eating chili peppers, how can you not feel particularly spicy? It is recommended to remove the tendons on the top of the chili pepper before eating it. Or the chili pepper is too oily, and the pepper will be less spicy after the oil is too oily.

Cut the chili pepper from the middle, completely remove the chili seeds inside, and rinse with water.

Cut the peppers to the desired size and shape, and marinate them with a certain amount of edible salt for about 10 minutes.

When stir-frying, stir-fry over high heat, and the stir-fry time can be a little longer.

Add a little sugar or vinegar to lighten the spiciness.

When eating chili peppers, if you don't want to feel so spicy, you can generally consider using steamed buns and the like, so that the chili peppers will not feel too spicy, and the seeds of the chili peppers will be removed when eating chili peppers, so that it will be significantly better and will not make you feel spicy and uncomfortable. When eating chili peppers, you should not be so spicy, first of all, in the processing of the ingredients, you should remove the seeds in the chili peppers, and in addition, when cooking, you need to fry them quickly with heavy oil and add a little more salt. In addition, when you eat it again, you should cool it down and eat it later, so that it will not feel so spicy.

When eating chili peppers, it is necessary to make them not so spicy, first of all, in the processing of ingredients, remove the seeds in the chili peppers, and soak them in water for more than 20 minutes after cutting them. Also, stir-fry in heavy oil over high heat and add a little more salt when cooking. When you eat it, you should cool it down before eating, so that it doesn't feel so spicy.

We can try to add a little vinegar to the dishes made by chili peppers, this is because capsaicin is alkaline, and vinegar is acidic, and balancing the acidity and alkalinity of chili peppers through vinegar can effectively reduce the spicy feeling of chili peppers.

In addition, we can also blanch freshly cut peppers with hot water. It can also effectively reduce capsaicin and reduce the spiciness.

Finally, if you find that the chili pepper is still too spicy when eating it, you can try drinking some milk, especially skim milk, which can effectively help you delay the spicy pain. This is because capsaicin only binds to fats, oils, and alcohol, and does not produce any chemical reactions with skim milk, so drinking milk is a good solution when we feel the pain of being spicy.

When eating chili peppers, don't eat some particularly spicy chili peppers, such as good chili peppers, etc., general vegetable peppers or green peppers are washed with water, and then fried or cooked, they are not so spicy.