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How to make small colored peppers in cold sauce, which tastes crisp and cool after eating?

1. The first step is to prepare more than half of the colored peppers in advance, 1 cucumber, several fungus soaked, and mix a whole plate. Clean up the chili, sharp pepper and yellow pepper respectively, remove the chili seeds, cut them into wide strips, and then cut them into small pieces with an oblique knife. The second step is to clean the cucumber and cut it into pieces with a knife. Remove the root of the soaked fungus and cut it into florets.

2. the practice of coloured peppers in cold sauce is as follows: first wash the green, red and yellow peppers, peel the onions and wash them. Shred onions and green, red and yellow peppers. Overheat the green pepper for a while. The red and yellow peppers are overheated. Pass the cold boiled water and put it into the pot. Prepare white vinegar, sesame oil, black sesame, white sugar, chicken essence and monosodium glutamate. Put white vinegar, sesame oil, sugar, salt, chicken essence and monosodium glutamate into the pan and mix well.

3. Cold color pepper: wash and cut the color pepper into shreds or pieces, scald it with boiling water, remove it and soak it in cold water to make it taste more crisp. Then drain the water and mix well with garlic, vinegar, salt, sugar, sesame oil and other seasonings. This colourful coloured pepper is very suitable for summer consumption because of its bright color and appetizer.

4. Cut broccoli and colored peppers into pieces, wash and set aside. Add water to the pot and the right amount of salt. After boiling the water, put the colored peppers and broccoli in the pot, blanch and drain. Add olive oil and stir-fry and serve in a pan. The benefits of color pepper: antipyretic, analgesia: color pepper pungent temperature, can reduce body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

5. Take a small pot, add vinegar, sugar, mustard powder and salt, simmer for 5 minutes, then turn off the heat. Stir in green onions, bell peppers and corn kernels, cool, place in a covered container and refrigerate for up to 1 week. It can be refrigerated and taken out and eaten directly, or wait until room temperature.

6. Many kinds of delicious dishes can be made with peppers. Here are several common ones: fried peppers: peppers can be fried with other vegetables and meat to produce dishes with bright colors and crisp taste. Scrambled eggs with peppers: cut the peppers into strips and stir-fry them with scattered eggs to make nutritious and delicious scrambled eggs. Pepper noodles: cut the pepper into shreds and mix it into the noodles to increase the taste and color.

How to make a good way to eat colorful peppers

1. Wash the colorful peppers, cut them into shreds, clean the fresh shiitake mushrooms, boil the water, scald them, and set aside; heat the pot and put in the shiitake mushrooms until the oil temperature is about 120 degrees Celsius, stir-fry for 5 minutes, add shredded colored peppers, add the right amount of salt and chicken essence; out of the pan, put into other containers, and enjoy.

Step 1: prepare the ingredients. Wash the red, yellow and green peppers, remove the seeds and stalks, and cut them into uniform strips or blocks. Chop garlic cloves and ginger into finely chopped pieces. Step 2: pickle colorful peppers. Add the right amount of salt to the chopped pepper, gently stir well, distribute the salt on each piece of pepper, and then let it stand for about 10 minutes, which can remove part of the moisture and make the colorful pepper more crisp and tender. Step 3: prepare the sauce.

3. One red pepper, one yellow pepper and one green pepper, each half. Cut the pepper into diamond shape, 4 garlic cloves, 2 slices, 5 pots, heat and put oil, salt, and saute garlic slices. Stir-fry the chopped pepper 6 over high heat quickly for 1 to 2 minutes. 7 add oyster sauce and stir for a while, then you can cook the color peppers easily. According to your personal habits, master the time of stir-frying.

4. Mix: put the chopped colorful peppers and other vegetables into a large bowl, pour into the seasoning sauce, and mix gently with chopsticks or spoons. Mix gently so as not to damage the structure of vegetables and affect the taste. Pickling: the mixed cold dishes with colorful peppers can be placed for a period of time to fully absorb the taste of the sauce. This process can be adjusted according to personal preference, generally pickling for 10-30 minutes.

How to cut and preserve colored peppers

1, antistaling agent, after picking off the colored pepper, spraying an appropriate amount of antistaling agent can prolong the shelf life of colored pepper, and the antistaling agent had better be made by yourself, which will be more environmentally friendly and non-toxic. In the refrigerator, the colored pepper is taken down, put into the fresh-keeping bag, and then stored in the fresh-keeping cabinet of the refrigerator, which can prolong the shelf life of colored pepper and slow down the loss of water and nutrients of colored pepper.

2. At present, the better way is to cut off the root of the colored pepper, then light a candle and drop a drop of candle oil on the cross section removed from the colored pepper stalk. After the candle oil has solidified, put the colored peppers in the plastic bag, seal them, and put them in the refrigerator. This can keep the colored pepper fresh to a large extent, reduce the loss of moisture and other nutrient elements, and maintain its crisp and delicious taste.

3. Cut the colored pepper and keep it for 3-5 days. The cut section of colored pepper can be sealed with cling film and stored in the cold room of the refrigerator, which can prevent excessive contact with air to produce bacteria, and can also lock up the internal moisture of colored pepper so that it will not become dry. If the temperature is suitable, it can also be wrapped and stored at room temperature, which can be prevented for about 2-3 days.

4.Preservation of colored pepper at room temperature. Wrap it in newspaper or plastic wrap and put it at room temperature. Colored peppers are afraid of cold. Cut peppers should not be refrigerated in the refrigerator. When choosing colored peppers, you must first look at the stalks. The fresh pedicels should be green, not dry and yellow. Secondly, the skin is fresh and smooth, and the shoulders are full and bulging, which means that the pepper must be full of seeds. When the whole colored pepper is heated, poke several small holes with a toothpick, otherwise it will crack when heated.

5. After taking down the colored pepper, pick out the better quality colored pepper. Put the selected colored peppers into fresh-keeping bags and seal them. Put the colored pepper in the fresh cabinet of the refrigerator and keep it for about a week.

6. But the colored peppers stored in the refrigerator must also be wrapped in plastic wrap to keep out of contact with the outside air. However, colored peppers can be refrigerated but not frozen. Freezing will destroy the nutrients of colored peppers and make them soft and spoiled and unedible.