Chinese food culture is broad and profound, cooking methods are also diverse, the reason why Chinese food tastes very layered, is because chefs use a lot of spices in the process of cooking food, pepper is one of the common spices in everyone's daily cooking. Of course, netizens who often cook should know: pepper is also divided into black pepper and white pepper. There is a certain difference in taste between the two and cannot be confused. So, what is the difference between black pepper and white pepper? Let's take a closer look at it. What is the difference between white pepper and black pepper? The gap is so big that it is unthinkable, so don't use it wrong.
First of all, the cooking use of black pepper and white pepper is different, black pepper is mostly used for some ingredients with heavy taste itself, such as when making barbecue, stew, hot pot or game, the most commonly used is black pepper, and the cooking of Western cuisine is also more inclined to black pepper. However, when using black pepper, we must also pay attention to it: because black pepper contains pepperly and piperine, it should not be cooked with meat for too long, otherwise the taste of pepper will mask the original aroma of meat food. Secondly, when putting black pepper, you must also grasp its weight and concentration, only if the concentration is appropriate, the food will be more delicious.
Compared with black pepper, white pepper has a softer taste, Chinese prefer to use white pepper when cooking food. In Xi'an's well-known specialty food Hu Spicy Soup, the sense of participation of white pepper is very strong. After the white pepper is added to the dish, the dish will be more fragrant, and when cooking fish food or braised meat, white pepper can also be added, white pepper has detoxification and stomach effect. Adding white pepper to Chinese dishes can make the food more flavorful.
Of course, in addition to the different cooking uses, black pepper and white pepper are also processed in very different ways. Black pepper is picked when the pepper is about to ripen, so its shell is black, the skin has certain folds, and its aroma is thicker and more intense than that of white pepper. White pepper, on the other hand, is a granule picked after the pepper is fully ripe, and when processing white pepper, its shell is removed, so its taste is slightly lighter. Because the smell of pepper is almost always on the shell, the taste and smell of white pepper after shelling are relatively mild.
In general, black pepper is more suitable for cooking methods such as frying and frying, while white pepper is more suitable for making soups, porridge and other liquid foods. Do you usually use pepper in your cooking?