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Guide:
There are more and more condiments in life, such as soy sauce, there are raw soy sauce and old soy sauce, in the use of completely different, one suitable for coloring, the other is to improve the fresh flavor, in addition to pepper, also divided into two kinds, one is black pepper, the other is white pepper, although they are only one word difference, but the use of the difference is very large, novices to learn to cook if you want to know, the same condiment, the correct use to help you quickly improve cooking.
Whether it is black pepper or white pepper, they are essentially a thing, just like the example of soy sauce just cited, soy sauce and soy sauce are just different processing methods, black pepper and white pepper themselves are one, but also because the way of picking and processing is different, so the flavor displayed is also very different.
01. Preparation and selection of black pepper
Black pepper, the fruit has grown, but it is not yet fully ripe, when its color has just turned red, it is directly picked, and then together with the skin, the use of sunlight to dry it for about 3 to 4 days, and finally it will become black-brown, it is a typical primary agricultural product. That is to say, there is no special treatment.
Distinguishing the advantages and disadvantages of black pepper is also simple, high-quality black pepper, the particles are full, the size is uniform, clean and unadulterated, and the fragrance is rich, the fragrance is spicy, delicious and refreshing, especially the new pepper in the season, fresh like wood; on the contrary, the particles of black pepper are dry, the size is uneven, and there are many bad particles, then it is a typical inferior black pepper.
02, the formation and selection of white pepper
After the white pepper fruit is fully ripe, its outer skin turns red and is then picked, which needs to be peeled and then dried again, and the final color is off-white.
Its selection, in fact, is the same as black pepper, full of particles, uniform size with a unique aromatic flavor, that is, good white pepper, on the contrary, is inferior white pepper.
03, the use of black pepper and white pepper
Black pepper is mainly used in beef, put the time to grasp well, can not be cooked for too long, the dish is about to come out of the pot when you put a little on it, its volatile substances are more, if the heating time is too long, the aroma and spicy taste will be completely volatilized, so it is the same as not put.
White pepper is used in the cooking of seafood, especially fish and shrimp, braised pork and the like, because its aroma is very soft, it is the kind of fragrance, plus it is less volatile than black pepper, the aroma will be more stable, and it can also play a role in removing fish. However, it is also necessary to pay attention to the time of putting, and not to heat it for too long.
Pepper has a "black and white" distinction, to understand do not make a mistake, the correct use, cooking skills to upgrade a grade. Friends, black pepper and white pepper, now know how to distinguish and use it, the same is pepper, the use of big difference, the taste of the dish is not the same.
[This article is original by "Small Talk About Food Carving", and shall not be deleted or misappropriated without permission, and infringement shall be investigated】