How to fry chili seeds without bitterness, and the reason why fried chili seeds with salt are not bi

Control the heat and time, just don't get confused.

Pepper seeds can be eaten, there are many ways to eat pepper seeds, you can eat directly with peppers, you can also turn the seeds into vegetables separately, the taste is very good, eating a little spicy is good for the body, eating pepper seeds in winter is able to drive away the cold, keep warm, pepper seeds will be more spicy, but also sterilized.

It can enhance the body's resistance and prevent colds, chili seeds can also sweat, help detoxification, and are a good thing for beauty and beauty.

The efficacy and role of chili seeds.

1. Enhance immunity: Eating chili seeds can enhance physical strength and improve symptoms such as cold intolerance, frostbite, and vascular headache.

2. Skin care: Pepper seeds can accelerate metabolism and promote hormones.

Secretion, health care**.

3. Lower cholesterol: Pepper seeds are rich in vitamin C

Heart disease can be controlled.

and coronary arteriosclerosis, lowering cholesterol.

4. Prevent chronic diseases: Pepper seeds contain more antioxidants, which can prevent cancer and other chronic diseases.

5. Cure colds: chili seeds can cough.

Cold. 6. Insecticide: Pepper seeds can kill and inhibit parasites in the stomach and abdomen.

Because you're frying the peppers too mushy, or you're too burnt. The temperature of fried chili oil should not be too high, and it is best to add white balls to fry together.

1. Capsaicin seeds contain capsaicin, which is a spicy substance that can make food spicy, so if no other seasonings are added, chili seeds will be bitter.

2. The added salt contains sodium, which can inhibit the pungency of capsaicin, so that the pepper seeds are not bitter.

3. Solution:

1. When frying chili seeds, you can add an appropriate amount of salt to inhibit the pungency of capsaicin and make the chili seeds not bitter.

2. Adding other seasonings, such as minced garlic and chopped green onions, can also inhibit the pungency of capsaicin, so that the pepper seeds are not bitter.

Fourth, the practice and steps:

1. Wash the chili seeds and put them in a clean pot;

2. Add the amount of oil in the pants hole and heat it;

3. Add an appropriate amount of salt, stir-fry evenly;

4. Add other seasonings and stir-fry evenly;

5. Stir-fry until the chili seeds are soft, then remove from the pan.

1. When frying chili seeds, pay attention to controlling the heat to avoid overcooking the chili seeds;

2. Add an appropriate amount of salt to avoid making the pepper seeds too salty;

3. When adding other seasonings, you should choose according to your own taste to increase the taste of the food.

First of all, let's understand that the bitter taste of chili peppers mainly comes from the internal seeds and cystic tissues. Therefore, before cooking, we must first process the washed pepper and round the ridge, and after dissecting and opening the pepper, we must use a knife to cut off the bitter seeds and white cotton wool tissue, and then cut it into pieces or shreds after rinsing it.

In this way, the processed pepper seeds will not have a bitter taste.

Hello, I am happy to serve you and give you the following answers: Reasons: 1. Capsaicin seeds contain capsaicin, which is a spicy substance that will make food spicy, so if you don't add other key flavors, chili seeds will become very spicy.

2. Hail bright pepper seeds contain a lot of oil, which will make pepper seeds more spicy, so if no other seasonings are added, pepper seeds will become very spicy. Solution: 1. When frying chili seeds, you can add an appropriate amount of salt, which can inhibit the pungent taste of capsaicin and make the chili seeds less spicy.

2. When frying chili seeds, you can add an appropriate amount of oil, which can inhibit the pungent taste of the fat and make the chili seeds less spicy. Steps: 1. Put the chili seeds into a dry pot, add an appropriate amount of oil, and burn until they are eight mature; 2. Add an appropriate amount of salt and stir-fry evenly; 3. Fry until the chili seeds change color, then remove from the pan.

Personal tips: 1. When frying chili seeds, pay attention to controlling the temperature of the oil, so as not to overheat the oil and make the chili seeds more spicy; 2. When frying chili seeds, pay attention to controlling the proportion of salt, so as not to make the chili seeds too salty; 3. When frying chili seeds, pay attention to controlling the heat so as not to overripe the chili seeds. Related Knowledge:

Pepper seeds contain a lot of capsaicin and oil, which can make pepper seeds very spicy, so when frying pepper seeds, add an appropriate amount of salt and oil to suppress the pungent taste of capsaicin and oil, making pepper seeds less spicy.

The bitterness of the chili seeds after frying is because the oil temperature is always in a high temperature state, and the chili seeds are fried.

Spicy Stove Pepper (Latin name: capsicumannuuml.).Solanaceae, Capsicum genus.

It is an annual or limited perennial herb. The fruit is usually conical or oblong in shape, green when unripe, and turns bright red, green or purple when ripe, with red being the most common.