How to make white pepper, how to make it, and how to eat white pepper?

1.After the white pepper is bought, there are some crumbs in it, and the crumbs are roughly cleaned before making it, and then poured into a pot without oil and water for stir-frying.

2.Turn on medium-low heat and fry for about a minute, stir-fry until fragrant, and the peppercorns can be turned off the heat and removed from the pot.

3.Once the pepper has cooled, pour it into a grinding cup.

4.Beat it into a fine powder.

5.Then sieve so that the powder will be finer. In addition, the sieved coarse grains can be put back into the machine for reprocessing.

6.Place the prepared pepper in a clean bottle and seal it for safekeeping.

White pepper is a common spice that has a wide range of applications in cooking. Its practice guidance is as follows:

Ingredients: 5 grams of white peppercorns.

Appropriate amount of water. Production Steps:1Put the white peppercorns in a pan and sauté over low heat until fragrant, but do not sauté.

2.Put the sautéed white peppercorns in a grinder and grind them into a powder.

3.Sift the ground white pepper to remove larger particles.

4.Place the sifted white pepper in an airtight container and store for later use.

Be careful not to expose white pepper to the air for a long time so as not to lose its fragrance and color. In cooking, white pepper can be used to flavor various dishes like soups, stews, barbecues, etc. The amount of each use is about 5 grams, which can be adjusted according to personal taste.

1. Both black 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. Due to the high heat of pepper, it is easy to make the yang energy in the body grow after eating, so it is best not to eat more each time, and it is more appropriate to eat about 1 gram;

3. People with cold and phlegm in the lungs can add white pepper to mutton soup to warm the lungs and dissolve phlegm.

4. Some people are prone to stomach pain, which is caused by gastrointestinal deficiency and cold, and ginseng and atractylodes can be added to stewed meat.

Add some white pepper to taste, in addition to dissipating cold, it can also play a role in warming the spleen and stomach;

5. Usually eat cold vegetables, and it is best to add some white pepper noodles to cool and prevent cold.

The role of pepperPepper has a pungent taste, hot sex, and enters the stomach and large intestine meridian.

It has the effect of warming and lowering qi, eliminating phlegm and detoxifying;

It is mainly used for the treatment of cold phlegm and food accumulation, cold pain in the abdomen, nausea, vomiting and diarrhea.

cold dysentery; External application to treat sores, poisonous snake bites, and dog bites; It can also detoxify food.

1. Warm and cold: used for stomach cold.

Stomach pain, vomiting, diarrhea and bowel sounds caused by abdominal cold.

2. Awaken the spleen and appetize: a small dose of this product can increase appetite, poor appetite and indigestion.

There is a ** effect.

The above content reference: Encyclopedia - White Pepper.

The above content reference: Encyclopedia - pepper.

White pepper is used as a seasoning, and is often used by people to remove the fishy smell of food, etc., because it is rich in piperine, aromatic oil, crude protein and other components. Its aromatic smell can also play an appetizing role in the right and left. In addition, white pepper also has antiseptic and antibacterial effects, and dishes with white pepper are usually more resistant to spoilage.

Here's how to make dishes that use white pepper:

Ingredients: 1 grass carp, 100g pickled cabbage, 30g pickled pepper, 10g ginger, 5g green onion, 10g garlic, 3 dried chilies, 1 egg, 5g white pepper, 10g cooking wine, 5g sugar, 5g chicken powder, appropriate amount of white vinegar.

Production steps: 1. Prepare a grass carp, remove the internal organs and gills, and then enter the knife from the tail of the fish, push forward along the sternum of the fish, cut the fish in half, and then cut the other half in the same way, the fish sternum will be cut off naturally, and finally clean the black membrane on both sides of the fish belly.

2. Cut off all the bones on both sides of the fish maw.

<>4. Marinate the sliced fish fillets with salt, white pepper, eggs, starch, cooking wine, appropriate amount of oil, and pinch evenly for 10 minutes.

5. Chop the fish head and fish bones into pieces and put them on a plate for later use.

6. Wash the pickled cabbage, wring out the water and cut into thick shreds.

7. Cut the pickled pepper into sections, coarse shredded ginger, slice the garlic, cut the dried chili pepper into oblique slices, and chop the green onion into chopped green onions.

8. Wash and dry the pot, put an appropriate amount of oil into the pot, put in the fish head, tail and fish bones, pour in an appropriate amount of cooking wine, and fry until golden on both sides.

9. After the fish head and bones are fried golden brown, add an appropriate amount of water, bring to a boil over high heat, and cook until the soup turns milky white.

10. Start another pot, put a small amount of oil in the pot, add ginger, garlic and pickled pepper when it is hot, pour in pickled cabbage, and continue to stir-fry.

11. After the pickled cabbage is stir-fried until fragrant, pour in the fish soup on the side of the reserve. Add an appropriate amount of salt, sugar, chicken powder, pepper, white vinegar, and bring to a boil over high heat.

12. After the soup is boiled, pour in the marinated fish fillets and cook for about 2 minutes.

13. Serve on a plate and sprinkle with chopped green onions and dried chili peppers.

Use the white pepper raw, crush it into a fine powder when used.

In general, in order to taste the purest taste of white pepper, you can grind the pepper into a fine powder when eating, and grind it for use.

White pepper is suitable for the following dishes:

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.

Categories: Life >> common sense of life.

Problem description: How to eat white pepper to play its best role.

Analysis: White pepper warms the stomach Black pepper can warm the spleen and kidneys.

Pepper is not only a commonly used condiment, but also has certain medicinal properties, which can play a role in dietary therapy. But pepper is black and white, and different types are suitable for cooking different dishes, what is the difference between the two in terms of nutrition and efficacy?

Generally speaking, most pepper grows in high temperature and long-term humid areas, and has a pungent and hot taste, so the effect of dissipating cold and relieving pain in temperature is relatively strong. The more southern the pepper grows, the warmer it will be, because it fully absorbs the yang heat of the south. Therefore, Hainan pepper is the warmest.

White pepper has a slightly higher medicinal value and a slightly less flavoring effect. Its flavor is more spicy than that of black pepper, so it has a stronger function of dissipating cold and strengthening the stomach. People with cold and phlegm in the lungs can add white pepper to mutton soup to warm the lungs and dissolve phlegm.

Some people are prone to stomach pain, which is caused by stomach deficiency and cold, you can add ginseng and atractylodes when stewing meat, and then put some white pepper to taste, in addition to dissipating cold, it can also play a role in warming the spleen and stomach. Usually eat cold vegetables, it is best to add some white pepper noodles to cool and prevent cold.

Traditional Chinese medicine believes that black food enters the kidneys, therefore, black pepper has an obvious effect on warming the spleen and kidneys, and can be caused by spleen and kidney deficiency and cold "chicken diarrhea" (referring to frequent diarrhea in the morning), by drinking broth seasoned with black pepper the night before. There are two points to pay attention to when cooking with black pepper: first, it should not be cooked with meat for too long, because black pepper contains volatile oils, and if heated for too long, its unique spicy flavor will evaporate; Second, the high heat can make the pepper taste stronger, so it is better to make iron plate dishes.

Due to the high heat of pepper, it is easy to make people have yang energy in the body when they eat it, so it is best not to eat more each time, and it is more suitable to eat about 1 gram - 1 gram. In addition, people who are inflamed and on fire should temporarily abstain from eating pepper, otherwise they are more likely to get angry.

Pediatric enuresis: drill a small hole at the top of the egg, put 7 white peppercorns, then paste the holes with paper, steam and eat, eat one a day until the enuresis stops.

Lung cold phlegm: Cook white pepper and mutton together in soup to warm the lungs and dissolve phlegm.

Stomach deficiency and cold: Some people who are prone to stomach pain, in fact, are due to stomach deficiency and cold, you can add ginseng, atractylodes macrocephalus when stewing meat, and then put some white pepper, in addition to dissipating cold, it can also play a role in warming the spleen and stomach.

Simple diarrhea in children: take white pepper and fill the child's navel with fine powder, apply adhesive tape, replace it once every 24 hours, and use it for 2 to 3 days.

Chilblains: Soak white pepper in white pepper in white wine for 7 days and apply it to the affected area.

1. The materials required to make black pepper sauce are: 100 grams of black (white) pepper, 100 grams of Lu Jin onion, 10 grams of minced garlic and ginger, 5 grams of cooking wine, 30 grams of sauce cubes, 15 grams of chili oil, sugar, salt, and water starch. 2. The specific practices are as follows:

1. Wash the onion, drain it, and chop it until finely chopped; 2. Put the pot on the fire, put an appropriate amount of oil to heat, add minced onion, garlic and ginger and stir-fry until fragrant, then add cooking wine, sauce cubes, chili oil, sugar and salt, turn to low heat and boil; 3. When the ingredients are boiled until soft, add black (white) pepper and cook until the flavor is absorbed; When the soup gradually dries, add water starch to thicken.