Rich in vitamin C and vitamin K, it can prevent and treat scurvy, and has adjuvant therapeutic effect on gingival bleeding, anemia and vascular fragility.
Its unique taste and capsaicin can stimulate saliva secretion, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. Most people will feel that after eating spicy green peppers, their hearts will speed up and their blood vessels will expand. Therefore, Chinese medicine has the same view on pepper, including warming the middle and lowering qi, dispelling cold and removing dampness.
Green pepper has high nutritional value and is rich in vitamin B, vitamin C and carotene, which can promote digestion and fat metabolism. In particular, its vitamin C content is 7 ~ 15 times that of tomatoes, ranking first among vegetables.
Green pepper sauce
Choose ripe, fresh and red green peppers as raw materials, cut off the stalks, put them in clean water, stir them with bamboo poles continuously, wash off dirt such as mud yarn, pick them up and drain them, pour them into an electric pepper chopping machine, chop them, put them into a pickle jar, marinate them with salt, and eat them in about 10 day. The pickling ratio is 10- 15kg salt, 0. 1kg alum per 100kg green pepper. In addition, Chinese prickly ash, spiced powder, sesame oil, ginger monosodium glutamate and fermented soybean can also be added to the pickled ingredients, and the taste is more unique.
Green pepper with sauce
Clean the green peppers without moth and rotten particles, dry the surface moisture, put them in a jar, spread a layer of salt, and finally press and pickle them with heavy objects (fresh green peppers 100kg, salt 16kg). After 3 days, drain the brine, boil it, let it cool, put it in a jar with green peppers, seal it, and keep it in the shade for about 5- 10 days.
Oil red green pepper
(1) Remove moth and rot from the cleaned green pepper, coat the green pepper with a layer of salt, put the green pepper into a jar, and finally press it with a heavy object.
(2) Pour the soy sauce brine from the top of the tank, drain the green pepper sauce in the soy sauce brine for 2-3 days, boil and spread it evenly, and store the soy sauce brine.
(3) Put the soy sauce brine and green pepper into a jar and eat them after 5 days.
(4) The ratio of sauce raw materials: red green pepper 100kg, salt 10kg, superior sauce 10kg, and sugar 2kg.
(5) Preparation of sauce marinade: adding white sugar to soy sauce.
Green pepper is a shallow-rooted crop, and its roots are mostly distributed in the upper soil of 30cm. Green pepper stems stand upright, the base is lignified and tough, and the height is generally 30 ~ 80 cm. Its true leaves are simple, alternate, entire, oval, with a sharp tip and smooth and slightly shiny leaves. Green pepper is an hermaphrodite crop with white or greenish white corolla and bell-shaped calyx tube at the base, which belongs to a pollination crop with neat flowers, and the outcrossing rate is about 10%. Corolla generally has 6 petals, the base is United, white or green-white. Calyx also has 6 pieces, green. Stamens consist of anthers and filaments. 6 stamens, pale yellow or purple filaments, generally purple anthers, longitudinally dehiscent, releasing pollen. Pistil consists of ovary and stigma. The ovary is green, and the stigma is generally purple or yellow with mucus on it. There is a cavity between the pericarp and placenta of green pepper fruit, which is connected with placenta through diaphragm. Green pepper fruit is generally two or three ventricles. Green pepper seeds are short kidney-shaped, flat and slightly wrinkled, slightly shiny, and pale yellow or golden yellow in color.