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How to deal with chili peppers if they are too hot?

Add some vinegar to the dish and cook it a little, which will relieve the spicy taste. If the food is too spicy, you can put in some vinegar to relieve the spicy taste. Because the hot taste in chili peppers is produced by capsaicin, vinegar contains acetic acid, which can neutralize some of the capsaicin in chili peppers, thus removing some of the spiciness.

Method 1: scald the pepper with hot water before frying. It is not spicy, which is what we often call spicy. Method 2: before stir-frying chili peppers, marinate them in salt for 3-5 minutes, dry for a few minutes, and put other seasonings according to your personal preference.

If the chili is too hot, first remove the seeds and white meat from the chili, then soak it in salt water and stir-fry it, so that the chili is not very hot. You might as well add some vinegar if you put too many chili peppers when cooking. When eating in a restaurant, if you feel the food is spicy, you can also dip it in a small plate of vinegar.

Soak or boil: soak the chopped chili peppers in water, or blanch them with boiling water to remove some of the capsaicin, because capsaicin is oil-soluble and can be reduced by water. This method is suitable for situations where you need to retain the flavor of chili but do not want to be too spicy.

First cut the chili into the desired shape, and finally remove the seeds from the chili. You'd better have a hand knife, so it won't get hot. Once again, put some salt on the deseeded chili, add some water and soak for a while.

How to deal with growing chili peppers when they turn red?

1. Burial method. This method can use the heat-resistant properties of chili peppers to find cartons, and then spread 3 centimeters of yellow sand on the floor. Then there is a layer of chili peppers, a layer of sandstorm, a layer of chili peppers, which can be piled up with five layers in this way. If there are too many layers of accumulation, the chili will be damaged. Store chili peppers and look for chili peppers without wounds.

2. Unfinished chili peppers can be frozen in sealed bags or ice boxes, and frozen chili peppers can be used for cooking or making chili sauce in the future. Sun-drying is also a good way to dry chili peppers until they are completely dry and can be dried in the sun or in a dryer.

3. There are generally three ways to deal with endless chili peppers. The first is to dry the chili peppers, both green and red chili peppers can be dried, and the sun-dried chili peppers can be preserved for several years without going bad.

4. Put the chili into the plastic bag, then squeeze out the air from the plastic bag, tie it up, soak it in clean water, and keep it from spoiling for a week.

After cooking for a while, we can see that the sauce is already bubbling and thickening, so we can turn off the heat.

6. practice: after the ripe bright red pepper is washed and dried and added with garlic, ginger and salt, it can be packed into a pickle jar with a small mill. Oil chili our farmer's table is not spicy, Fangfei family can not finish the chili, another way is to dry and grind into chili noodles and then make oil chili.

How to deal with the endless chili peppers

Put the chili into the plastic bag, then squeeze out the air from the plastic bag, then tie it up and soak it in clean water to keep it from spoiling for a week.

If there are a lot of fresh chili peppers, which can not be eaten in a short time, they can be frozen. Wash the fresh chili peppers, cut them into pieces and freeze them, which can be preserved for about 1 month. Keep the fresh chili peppers in a plastic bag and stick a few small holes in the bag with a toothpick.

Plastic bag: put the chili into the plastic bag, then squeeze the air out of the plastic bag, then tie the plastic bag up and soak it in clean water to keep it from spoiling for a week.

How to deal with green chili peppers

Cold storage: if the green pepper can be eaten in a short time, you only need to keep it in cold storage. Wash the green pepper, wipe dry, seal it in a fresh bag, and then refrigerate it in the refrigerator. It can be stored for 1 to 2 weeks. If there is any damage during preservation, it must be removed immediately, otherwise it will affect the rot of other good green peppers.

Burying method: prepare a box, put 3cm thick sand under the box, disinfect the green pepper, wipe off the water on the surface of the green pepper and put it into the box. Put a layer of green pepper, spread a layer of sand, and bury the box in the soil.

Green chili peppers can be dried in the sun after eating. The chili peppers can usually be preserved for a year or so and taste better than fresh chili peppers.

I'd like to ask what to do with spicy chili peppers.

1. Fill the dish with the right amount of water, put a spoonful of salt into the water and stir until the salt melts completely. Soak the chili in salt water for more than 30 minutes. The spicy degree of the treated chili can be reduced by more than 50%, and the taste is softer. And after absorbing enough water, it tastes particularly fresh and delicious! If it's still spicy, you can change the salt water a few more times.

2. Endless chili peppers can be frozen, dried, pickled, made chili sauce and so on. Unfinished chili peppers can be frozen in sealed bags or ice boxes, and frozen chili peppers can be used for cooking or making chili sauce later.

3. Clean the chili seeds and white film, or soak them in salt water for many times, add vinegar, blanch with hot water, cook in hot oil and other methods can make the chili not hot. Eating chili can be relieved by eating Hawthorn, apple, pear, sour plum soup, yogurt, milk or beer.

4. The chili peppers planted have become red and have a large number, and can not be eaten at a time. The following treatment methods can be considered: dried chili peppers are washed, dried and baked in a pot, which can be made into dried chili peppers, ground into powder and added to the food surface, which not only increases the aroma of the food, but also stimulates the appetite.

5. First cut the chili into the desired shape, and finally remove the seeds from the chili. You'd better have a hand knife, so it won't get hot. Once again, put some salt on the deseeded chili, add some water and soak for a while.

6. If the green pepper is too spicy, it will not be spicy. Add vinegar and stir-fry when cooking. Capsaicin in green pepper is alkaline and neutralized with acid, which can remove part of the spicy taste. Cook in hot oil. Capsaicin dissolved in hot oil, green pepper in the pan over oil, deep-fried to 5 minutes, the spicy taste will be much lighter.