What dishes should I put pepper in? Which dishes can not be put pepper

1 Black pepper can be used in stews, cooking game, and hot pots.

2 Green pepper has a mild flavor after being marinated or freeze-dried, and can be used to cook lamb and beef.

3 White pepper is made by peeling ripe pepper and drying it, which has a milder flavor than black pepper. It is more fragrant and is an ideal seasoning for cooking fish and braised dishes. It has the effect of detoxification and stomach.

White pepper is mainly medicinal value, followed by seasoning, and its function can dissipate cold, strengthen the stomach, etc., especially for lung cold and stomach cold. Black pepper (black pepper) is the fruit of the same vine as white pepper, and when ripe, it turns yellow and red. Pick off the unripe green tender pepper, soak it in boiling water for 5 8 minutes, pick it up and dry it, and then dry it in the sun for three to five days (or fire drying, but the sun drying is the best quality), and the dried tender pepper skin is rubbed open, and it becomes black pepper.

Black pepper has a stronger flavor than white pepper, so chefs have applied it to their dishes to achieve a spicy and delicious effect. To make black pepper dishes, first grind the black pepper or grind the young ingredients, and the black pepper should pay attention to two key points: 1. The cooking time with the meat should not be too long, because the black pepper contains pepper caphine, piperon alkali, volatile oil and fatty oil, and the heat for too long will make the spicy and fragrant original flavor off.

2. Mastering the concentration of seasoning and maintaining the heat can make the spicy flavor more intense (so on the iron plate, the effect is better).

Dishes that can be served with chili peppers can basically be put in, and it belongs to spicy spices.

Stir-fried pork, beef, lamb and other meat foods. White pepper.

It is made of fresh pepper grinding, which has the effect of improving freshness and removing the smell in the dish, which can make the dish fried by the socks taste more delicious and delicious, and the white pepper can also be placed in the soup to enhance the freshness, while maintaining the taste of the ingredients themselves, it also promotes the spicy pepper itself, which is a good choice.

Preservation: 1. The preservation method of pepper is extremely simple: seal the pepper in a glass bottle and place it in a dry and ventilated place. In general, in order to taste the purest taste of pepper, it is recommended to grind the pepper into a fine powder when eating, and grind it freshly for use.

2. Pepper should be large, uniform, full, clean, dry and sleepy, pure fragrance, no mildew, and no insects. White pepper is actually yellowish-gray, don't think that the whiter the better; And a good black pepper is a full, bright black-brown color, and the darker the better.

3. Fresh pepper can be refrigerated for short storage, and powdered pepper should be placed in a dense container to avoid moisture and light, and the storage time should not be too long.

In fact, pepper can be used in all dishes, but pepper is generally not used in vegetarian dishes.

The pepper has a strong spicy taste, and the fragrance is spicy, which can be used to dispel the acacia and make a fishy taste, which is generally more common in meat dishes, such as seafood, fish, meat, etc.

Pepper is the world's main seasoning spice, the fruit contains 1-2% volatile oil, 8-9% piperine, crude fat, protein, starch, soluble nitrogen and other substances. The special ingredients contained in pepper make pepper have a unique aromatic taste, as well as a bitter and spicy taste, and become a popular condiment with a spicy taste among the people.

Pepper Nutrition Facts:

1. The main ingredient of pepper powder is piperine, which also contains a little amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can dispel odor and help digestion.

2. Pepper contains vitamin A, vitamin B2, vitamin C, piperine, volatile oil, starch, thiamine, copper, iron, zinc, ketones, alcohols, enzymes, etc. It is a favorite condiment of the mountain.

3. Peppery warmth, it has a good relieving effect on stomach and abdominal cold pain, intestinal diarrhea caused by stomach cold, and ** wind chill and cold.

4. Pepper has the effect of antiseptic and antibacterial, and can detoxify fish and shrimp.

6. White pepper has great medicinal value, which can dissipate cold, strengthen the stomach, etc., increase appetite, help digestion, and promote sweating; It can also improve vaginal discharge and epilepsy in women.

OK. PepperIt is a seasoning that can play a role in removing the fish, so it will taste better when adding a little pepper when stir-frying, but be careful not to add too much, because the pepper is spicy, and adding too much will cause the overall taste of the dish to be salty. The main seasoning for stir-frying meat with pepper is pepper, which is paired with meat to reduce the fishy smell of meat.

Pepper is made by crushing dried pepper and has white pepper.

There are two types of powdered and ground black pepper. Black pepper is processed from unripe fruits, while white pepper is harvested and processed when the fruit is fully ripe.

Precautions. 1.Both black pepper and white pepper should not be fried at high temperature, and a little should be added when the dish or soup is about to come out of the pot and mixed evenly;

2.Black pepper and meat should be boiled together for too long to avoid the aroma evaporating;

3.Fresh pepper can be refrigerated for short storage, powdered pepper should be in a sealed container, avoid moisture and light, and the storage time should not be too long.

1. Dishes suitable for black pepper.

Stir-fried pork liver, stir-fried beef, fried steak.

Stir-fried dog meat, stir-fried mutton, fried chicken tenders, etc., generally speaking, black pepper has a strong taste, and the fishy smell is better than white pepper.

Better. Black pepper is used more in Western food, and the most classic dish is black pepper beef tenderloin. The elderly and children love to eat, nutritious and delicious, and it tastes very delicious.

2. Liquid cabbage suitable for white pepper.

The taste of white pepper is light and elegant, which can enhance the flavor of the ingredients and remove the fishiness at the same time, and can protect the original color and original flavor to the greatest extent. White pepper can be used for things like pork belly soup, chicken broth, stir-fried potatoes, stir-fried cauliflower, stir-fried peas, stir-fried pork, steamed fish, and pickled vegetables. Especially for soups, white pepper is better than black pepper.

Pepper is suitable for soups, marinated meats, some dishes with strong flavors, barbecue, teppanyaki, etc.

1. Suitable dishes for white pepper:

1. Soup and porridge, such as fish soup, seafood soup, tofu soup, seafood porridge and so on.

2. Stir-frying, roasting, such as fried eel must be put in, and cooking such as chowder.

3. Make stuffing, dumplings, wontons, buns, and pies.

White pepper powder is suitable for a wide range of meat, vegetarian dishes, to increase the fragrance, the best effect on the fishy smell and peculiar smell, and fish, seafood with a very special taste. Dishes that are not suitable for braised dishes are more suitable for dishes that are delicious but relatively light.

Second, black pepper suitable dishes:

Black pepper has a stronger taste, and it is used a lot in Western food, such as making a mashed potato, frying steak, fried chicken fillet, and making thick soup, I prefer crushed black pepper, the taste is stronger, black pepper is generally more suitable for heavy taste, and beef and chicken are used in Chinese food, such as a very classic dish black pepper beef tenderloin.

Bottom line – pepper warms the stomach. In winter, have a bowl of mutton soup with some pepper to keep your stomach warm from the inside out. Pepper has a spicy and hot taste, and has a strong effect on dissipating cold and relieving pain in warmth.

Among them, white pepper is relatively more spicy, has a stronger function of warming the spleen and stomach, and is suitable for people with weak stomach and stomach and frequent abdominal pain in winter. Eating mutton soup, spicy soup, hot and sour soup, stewed meat, etc., can be seasoned with white pepper. Black pepper has an obvious effect on warming the spleen and kidneys, and is more suitable for seasoning meat, such as black pepper steak, sizzling beef tenderloin, etc.

Pepper is highly heated, do not exceed 1 gram each time.