Green pepper, also known as green bell pepper, bell pepper, bell pepper and so on. Its Vitamin C content is 7-15 times that of tomato, and it is the first in vegetables. Its unique taste stimulates the secretion of saliva; the capsaicin contained can increase appetite, help digestion, and prevent constipation. Therefore, it becomes a common dish on the table. But how do you pick green peppers? Here are three tips for you.
The top handle is bright green and mature. The mature green peppers are fresh, thick, bright and flesh-thick; the top shank, which is the calyx part, is fresh green. Immature green peppers are soft, meat is thin, and the stem is light green.
It is fresh and flexible. Although fresh green peppers may be deformed by light pressure, they can bounce back quickly when they lift their fingers. Fresh green peppers are often shrunken or weak and dark in color. In addition, green peppers with damaged meat should not be selected, otherwise they will rot easily when stored.
Four ribs are thick. The ribs are developed from the bulges on the bottom of green peppers. The bulge is determined by the "heart chamber" during the development of green peppers. The growth environment is good. When the nutrition is sufficient, four "heart chambers" are easily formed. In other words, green peppers with four ribs are thicker than those with three or two ribs and are rich in nutrition.
Green peppers are rich in vitamin C. When cooking dishes, attention should be paid to mastering the heat. Fighting should be done by simmering in fire. The heating time should not be too long to avoid excessive loss of vitamin C.
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