The soaking method of chili pepper on the surface of the board

The main methods for soaking chili peppers on the surface of the board include soaking in warm water, slow soaking in cold water, steam softening, salt water promotion, and oil stain enhancement. Reasonable soaking can enhance the taste and flavor of chili peppers while preserving their nutritional components.

1. Soak in Warm Water

Soak dried chili peppers in warm water at 40-50 ℃ for 20-30 minutes. The water temperature should not be too high to avoid damaging capsaicin. Warm water can accelerate the softening of cell walls and restore the fullness of chili peppers, making it suitable for urgent use. After soaking, it is necessary to drain the water to avoid diluting the spicy taste with residual moisture.

2. Slow release in cold water

Cold water soaking requires preparation 4-6 hours in advance, with a ratio of 1:3 chili pepper to water. Low temperature environment can slowly penetrate chili fiber, preserving the original flavor and color to the greatest extent possible, suitable for making cold dishes or dishes that require a crisp taste. During the process, water can be changed once to remove surface impurities.

3. Steam softening

After steaming in a steamer, add chili peppers and steam for 5-8 minutes. The heat of the steam will stretch the chili pepper skin without damaging it. This method can lock in the red pigment and volatile aroma substances of chili peppers. After soaking, the chili peppers are suitable for making chili sauce or stewing dishes, and the texture is more easily flavorful.

4. Saline stimulation

Soaking in 3% concentration saline for 2 hours, sodium ions can change the osmotic pressure of pepper cells and accelerate water absorption. Salt can partially neutralize the spicy and stimulating sensation, while enhancing the perception of freshness, making it suitable for making side dishes or dishes that require salty and fresh flavors. After soaking, it is recommended to rinse with clean water once.

5. Oil stain enhancement

Immerse chili peppers completely in edible oil at 60 ℃ and let it stand for 1 hour. The oil can dissolve the chili fat soluble flavor substances. The chili peppers soaked in this method can be directly used for frying or making red oil. The transfer rate of aroma substances is high, but it is important to note that the oil temperature should not exceed 70 ℃ to prevent burning.

When soaking chili peppers on the surface of the board, the appropriate method should be selected according to cooking needs. Dry chili peppers should be stored in a cool and dry place to avoid moisture and mold. It is recommended to use the soaked chili peppers on the same day, as prolonged soaking can lead to loss of nutrients. For people with gastrointestinal sensitivity, it is advisable to reduce the amount of chili used or extend the soaking time to reduce the spiciness. Daily consumption of chili peppers can help promote appetite, but excessive consumption may irritate the mucous membranes. It is recommended to balance the diet with foods rich in high-quality protein.