The practice of home-cooked shredded Sichuan pepper

Shredded pork with green pepper is a famous home-cooked dish, which belongs to Sichuan cuisine. It tastes spicy and delicious, and its color is bright. The main ingredients are green pepper and pork, which has simple operation, comprehensive and rich nutrition and good color, smell and taste. Green pepper is rich in vitamin C and capsaicin, while pork can provide rich protein for human body.

Shredded pork with green pepper is a home-cooked dish. The preparation method is relatively simple, but it tastes particularly delicious, simple but not crude. We often eat it in our daily life, whether at home or in restaurants. Let's see how this dish is cooked.

Ingredients: pork (lean meat), green pepper and red pepper.

Accessories: onion, ginger

Seasoning: salt, soy sauce, oyster sauce, sugar, cooking wine, starch, peanut oil.

Exercise:

1. Shred the meat, shred the green pepper, slice the ginger, and cut the onion into sections for later use.

2. Add onion and proper amount of salt, soy sauce, oyster sauce, sugar, cooking wine, oil and starch into the shredded pork, then grab it evenly, mix well and marinate it for 30 minutes until it tastes good.

Don't put anything in the pot, heat it, fry the shredded green and red peppers, dry the water and take it out.

4, then put the right amount of oil in the pot, heat it, stir fry the onion and ginger slices, and stir fry the fragrance.

5. Add the marinated shredded pork, stir-fry quickly until it is 70% mature, then add the shredded green pepper, add a little soy sauce and oyster sauce, stir-fry quickly and evenly, and serve.

Tips:

1, green pepper My family can't eat spicy food, so I chose a slightly spicy pepper. If it can be spicy, it is more enjoyable to eat with millet pepper.

2, the shredded pork does not need to be fried for a long time, quickly stir-fry until it changes color, so that the shredded pork is tender and smooth.

3. Dry the green pepper and red pepper first, it will be more crisp and greener, so put it last, don't fry for too long, add seasoning and stir fry evenly, so the green pepper will be crisp.

In this way, the shredded green pepper is ready, delicious and ready for dinner.

Nutritional value of shredded pork with green pepper in Sichuan cuisine

Shredded pork with green pepper is a nutritious and comprehensive dish. Let's take a look at the specific nutritional value of this dish.

Green pepper pulp is thick and crisp, rich in vitamin C, olive contains about 93% or 9% water, about 3% or 8% carbohydrates and vitamin C; Red ripe fruit contains up to 460 mg of vitamin C. It can be cold-mixed, fried, steamed, stuffed, pickled, canned and made into candied fruit. In addition, green peppers also contain a lot of trace elements, which contribute to the blood circulation of the body and inhibit some diseases.

Protein of pork is a complete protein, which contains a variety of essential amino acids. The proportion of essential amino acids is close to the needs of human body, which is easy to be fully utilized by human body and has high nutritional value. It belongs to high-quality protein. The average protein content of pork is about 13.2%, which varies with pig breed, age, fatness and origin. For example, the protein content of pork in different parts of pigs varies greatly due to the different degree of fatness. For example, the protein content of pork tenderloin is about 2 1%, the rear buttock tip is about 15%, the rib meat is about 10%, and the breast meat is only 8%. It can also be seen that the protein content of lean pork is higher than that of fat pork. The skin and tendons of pigs are mainly composed of connective tissue. The protein content of connective tissue is 35%-40%, and most of them are collagen and elastin. Because collagen and elastin lack essential amino acids such as tryptophan and methionine, the nutritional value of food with pig skin and tendon as the main raw materials is low. However, it is precisely because they are rich in collagen and elastin that these raw materials have become the' best products' for women's beauty. ...

Efficacy and function of shredded green pepper in Sichuan cuisine

This dish is not only delicious, but also nutritious. So, what is the efficacy and function of this dish? Let's take a look together.

Pork tastes sweet, salty and flat, and enters the spleen, stomach and kidney meridians. It has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness, and is mainly used for treating body fluid injury caused by fever, quenching thirst, emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, nourishing yin and moistening dryness, nourishing liver yin, moistening skin, relaxing bowels and quenching thirst. Pork soup can make up for irritability, dry cough, constipation, dystocia and other symptoms caused by insufficient body fluid. Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.

Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and capsaicin can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. It can also prevent and treat scurvy, and has adjuvant therapeutic effects on gingival bleeding, anemia and vascular fragility. Most people will feel that after eating pungent green peppers, their heart beats faster and their skin blood vessels dilate, which makes people feel warm. Therefore, Chinese medicine has the same view on it as pepper, which warms the middle and lowers qi, dispels cold and dehumidifies.

Therefore, shredded pork with green pepper, an authentic Sichuan dish, not only tastes delicious, but also has the effects of tonifying kidney and nourishing blood and preventing constipation.

The calories of shredded pork with green pepper in Sichuan cuisine.

Sichuan food tastes heavy and uses more salt and oil. So what's the heat of this shredded green pepper? Let's take a look.

Sichuan cuisine is one of the four major cuisines of Han nationality in China. Sichuan cuisine has a wide range of materials, diverse tastes, diverse dishes and equal emphasis on freshness and alcohol. It is famous for making good use of spicy food. With its unique cooking method and strong local flavor, it is mainly home-cooked and the materials are mostly daily. Its characteristic is that the red taste pays attention to hemp, spicy and fragrant, and the white taste is still slightly spicy.

The heat of green pepper is very low, about 32 calories per 100 g of green pepper; Pork has higher calories because it contains more fat, which is about 100/43 calories. So the heat of this shredded green pepper is still relatively high. If a plate of shredded green peppers is 350g, the heat is about 345 calories. You can eat it during weight loss, not too much.

Sichuan cuisine is characterized by hemp, spicy, fragrant, fresh, oily and strong, and "three peppers" (pepper, pepper and pepper) and fresh ginger are reused. Therefore, any Sichuan food is relatively high in calories. If you are losing weight, we suggest that you must eat lightly, eat less oil and salt, and try to use relatively light cooking methods such as cooking, so as to achieve the goal of losing weight faster and more effectively.

Making skills of shredded pork with green pepper in Sichuan cuisine

This is an authentic Sichuan dish, which is very famous and popular all over the country, but how can this dish be more delicious and authentic? Here are some tips for making shredded green peppers.

"Shredded pork with green pepper" is made by stir-frying cooking method, which has the characteristics of white and tender shredded pork, green and cool green pepper and fresh taste. Although the cooking skills of this dish are not complicated, all the links of cooking skills such as knife cutting, sizing, lubricating oil, seasoning, thickening and plate loading are difficult to slide.

First of all, the selection of ingredients, the quality of raw materials is very important to the quality of dishes, if "the physical properties are poor, although elegant cooking is tasteless." To make shredded green peppers, you should choose high-quality pork tenderloin (that is, pork chops) or rub meat on your hind legs. These two kinds of meat are full of water, long in fiber and tender and elastic in meat quality. If you use ordinary meat or tenderloin, the former is easy to age and the latter is tender and easy to break. The auxiliary materials should be green, crisp and fragrant green sweet pepper, but the dosage should not be too much, just for ornament. Salad oil or refined peanut oil is the best oil. The former is bright and colorless, while the latter is light in color and fragrant in taste.

The shredded pork should be marinated and mixed for a while to improve the taste, then fried until it changes color, and finally mixed with other ingredients, so that the fried shredded pork is tender and delicious. This is an automatic quick cooking. Add the seasoning into the pot and stir well, then turn off the heat, not for too long, so as not to affect the taste of green peppers.

The green peppers made in this way are smooth and tender, crisp and colorful.