What is the best combination for green Sichuan pepper

The best combination of green Sichuan pepper mainly includes ingredients such as ginger, garlic, fish, lamb, green leafy vegetables, etc., which can enhance freshness and fragrance while also exerting synergistic nutritional effects.

1. Ginger

Combining green Sichuan pepper with ginger can enhance the effect of dispelling cold and warming the stomach. The gingerol in ginger and the volatile oil components of Sichuan pepper jointly stimulate the gastrointestinal mucosa, promote the secretion of digestive juices, and are suitable for use in cooking seafood or stewing soup. The combination of the two has a certain auxiliary effect on relieving the initial symptoms of wind cold and cold, but for those with yin deficiency and excessive fire, the dosage should be controlled.

2. Garlic

Green Sichuan pepper garlic combination has strong antibacterial properties. Garlic contains allicin that works synergistically with components such as limonene in Sichuan peppercorns to inhibit the growth of various intestinal pathogenic bacteria. Suitable for making cold dishes or stir frying animal organs, but patients with gastrointestinal ulcers should consume with caution.

3. Fish

Green and white peppers can effectively remove fishy odor and enhance freshness. The components it contains, such as linalool, can bind with fish protein and mask the odor of trimethylamine. It is suitable for making boiled fish, pickled Chinese cabbage fish and other dishes. The combination of high quality protein and unsaturated fatty acid is more conducive to nutrition absorption.

4. Lamb

The numbing taste of Sichuan peppercorns can neutralize the gamey taste of lamb. The combination of the two can promote blood circulation, and consuming them in winter can help drive away cold and keep warm. When cooking, it is recommended to first roast the green and white peppers until fragrant, and then stew them with lamb. However, those with dry and hot constitution or skin diseases should reduce the frequency of consumption.

5. Green leafy vegetables

Stir frying green leafy vegetables with green and white peppers can increase the absorption rate of vitamin K. When stir fried at high temperatures, the volatile oil of Sichuan peppercorns can promote the dissolution of fat soluble vitamins. Vegetables rich in vitamin K, such as spinach and lettuce, are more effective when paired with them, but the oil temperature should be controlled to avoid nutrient loss.

When using green and white peppers in daily life, it is recommended to grind and use them immediately to ensure flavor. When storing, they should be sealed and kept away from light. People with Yin deficiency constitution need to control their intake to avoid causing dry mouth and sore throat. When pairing different ingredients, the dosage can be adjusted according to individual constitution. For those with damp heat constitution, the proportion of heat clearing ingredients such as winter melon and bitter melon in the side dishes can be increased. During the cooking process, it is important to note that the oil temperature should not be too high to avoid damaging the active ingredients in Sichuan peppercorns. Special populations such as pregnant women and patients with gastroesophageal reflux should consume it reasonably under the guidance of a doctor.