Every time I see black and white pepper, I think of the song my daughter sang in kindergarten: Pepper bananas are "peppers", I look the same! For bananas and peppers, in fact, anyone can distinguish, these are two different things! But for black and white pepper, most of the friends think that there is no difference between the two.
After all, it is all pepper, all used for seasoning, all give people a spicy taste, how to use it is not used, can it be used to distinguish between flowers?
With the arrival of autumn, due to the role of pepper in cooking to drive away cold and warm the stomach. Therefore, the amount of pepper used in the family is also increasing.
But the problem also comes, obviously stewed a pot of lamb soup, added pepper after the taste became strange; obviously to the child fried steak, sprinkled with pepper, the child said it was difficult to eat!
In fact, the biggest reason for this is that the use of black and white pepper is not correct! Although it is the same pepper, the use of black and white pepper in seasoning is completely different! Today I will give you a specific talk about the specific use of black and white pepper, and give examples, after understanding the cooking skills to say less to improve a lot!
<h1 class="pgc-h-arrow-right" data-track="2" > [black pepper] – hulled pepper that is about to ripen</h1>
First of all, black pepper and white pepper are both pepper, which is true! The difference, however, is that black pepper is the fruit that is picked when the pepper is about to ripen and dried. Therefore, its shell is black and at the same time it is wrinkled.
Compared with white pepper, black pepper has a more intense aroma and a more intense spicy taste. However, because black pepper contains too many volatile substances, it is not suitable for long-term cooking, otherwise its aroma and spicy taste will evaporate.
<h1 class="pgc-h-arrow-right" data-track="20" > [black pepper] - suitable for red meat and cooking time should not be too long</h1>
According to the characteristics of black pepper, black pepper is suitable for pairing with red meat in cooking! Red meat refers to the red meat that appears red in color before cooking. For example: pork, beef, mutton, rabbit meat, etc., the biggest feature of red meat is that it contains high saturated fat.
Tip: Black pepper should not be cooked for too long; it should be stir-fried or ground and sprinkled on the ingredients.
<h1 class="pgc-h-arrow-right" data-track="24" > [black pepper pork chop].</h1>
Black pepper pork chops are just an example for everyone, it can be pork chops, steaks, etc.! First, the pork tenderloin is removed from the fascia, soaked in water for 20 minutes, rinsed with bloody water, and then cut into 3 cm thick slices with kitchen paper to suck up the water. Then use a knife to pat loosely, sprinkle the ground black pepper grains on the meat slices, press on them with your hands and marinate for a while, then add the appropriate amount of oil to the pan, put the meat slices on low heat and fry until 7 ripe, add the onion shreds and drizzle with black pepper sauce, fry until fully cooked.
<h1 class="pgc-h-arrow-right" data-track="28" > [white pepper] - ripe hulled pepper</h1>
White pepper is the fruit obtained after the pepper is fully ripe and has been hulled! Since the aroma of pepper is mainly concentrated on the shell, and the spicy taste is mainly concentrated in the fruit, white pepper is not as strong in aroma and spiciness as black pepper after volatilization after shelling, but the taste is more mild!
<h1 class="pgc-h-arrow-right" data-track="32" > [white pepper] - suitable for white meat, suitable for dishes with a long cooking time</h1>
White pepper contains not many volatile substances, so the taste is more soft, fragrant, the aroma is more stable, more suitable for cooking time longer dishes, which can better help the ingredients to fishy fresh. So, white pepper is best paired with white meat! Note: White meat generally refers to poultry, fish, shrimp and crabs and various shellfish meat.
<h1 class="pgc-h-arrow-right" data-track="37" > [hot and sour soup].</h1>
Cut the tofu into pieces, shredded ham, shiitake mushrooms and black fungus, cut the roots of the enoki mushrooms and wash them for later; chop the coriander, beat the eggs into a bowl and stir into the egg liquid for later, pour the appropriate amount of white pepper into the bowl, and then pour the appropriate amount of rice vinegar and stir well. Pour the broth into the pot, add the cut ham, shiitake mushrooms, enoki mushrooms, fungus, tofu, add soy sauce, salt to taste the seasoning, then use water starch to contour, hook the mustard, then pour in the egg liquid, stir while pouring, finally, add the prepared white pepper vinegar sauce, stir well, drop a few drops of sesame oil, sprinkle with chopped coriander to get out of the pot!
<h1 class="pgc-h-arrow-right" data-track="43" > usage of black and white pepper:</h1>
1, black and white pepper is not a peppercorn, are not suitable for high temperature frying; the best use is to use the dish before the pan.
2, the heat of both peppers is higher, so to control the amount of intake, generally each meal is about 0.-1 grams of the best.
3, black pepper is the most suitable for flavor, white pepper is the most suitable for freshness.
The above is the content shared with you today, autumn meat to eat more, so pepper naturally use more, understand the role of distinguishing between the two, let us better enjoy the food! If this article is helpful to you, please forward and bookmark it, this is my biggest creative motivation! Finally, thank you for watching, thank you!