Sauteed Shredded Pork with Green Pepper

Sauteed Shredded Pork with Green Pepper

Introduction:

"Green round pepper is also known as green persimmon pepper, vegetable pepper, sweet pepper, etc. Its vitamin C content is 7 ~ 15 times that of tomato, which is the first in vegetables. Its unique taste can stimulate saliva secretion; capsaicin can increase appetite, help digestion and prevent constipation. Therefore, green pepper has become a common dish on the table. But how to choose green pepper? Here are three tips. The stalk at the top is bright green to be mature. The appearance of mature green round pepper is fresh, thick, bright and fleshy; the stalk at the top, that is, the calyx part, is fresh green. Immature green peppers are soft, thin and light green. Elastic is fresh. Although the fresh green pepper will deform under light pressure, it can bounce back quickly after lifting the finger. Stale green pepper is often wrinkled or weak, dark color. In addition, green peppers with damaged meat quality should not be selected, otherwise they will rot easily during storage. The flesh of four edges is thick. The edge is formed by the bulge at the bottom of green pepper. The bulge is determined by the "ventricles" during the development of green pepper. When the growth environment is good and the nutrition is sufficient, it is easy to form four "ventricles". In other words, green pepper with four edges is thicker and more nutritious than green pepper with three or two edges. Green peppers are rich in vitamin C. when cooking dishes, we should pay attention to the heat, take the method of quick stir frying, and do not heat too long to avoid excessive loss of vitamin C

Production steps:

Materials required:

Green pepper: 3

Pork: 100g

Salt: right amount

Sugar: a little

Chicken essence: appropriate amount

Egg white: right amount

Starch: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh