The difference between black pepper and white pepper is that they are completely different in use. After understanding, cooking will be greatly improved.

Every time I see black and white peppers, I think of the song my daughter sang in kindergarten: peppers and bananas are both "peppers", and I think they are all the same! For bananas and peppers, in fact, everyone can tell them apart. This is two different things! But for black pepper and white pepper, most friends think there is no difference between them.

After all, they are all peppers, which are used for seasoning and give people a pungent taste. How to use it is not necessary. Can you use them in different ways?

With the arrival of autumn, pepper has the function of dispelling cold and warming stomach in cooking. Therefore, the use of pepper in the family is also increasing.

But here comes the problem. Mingming stewed a pot of mutton soup, and the taste became strange after adding pepper. Obviously, the steak fried by the child was sprinkled with pepper, but the child said it was terrible!

In fact, the biggest reason for this is the improper use of black and white pepper! Although they are all peppers, the use of black pepper and white pepper in seasoning is completely different! Today, I will tell you the specific usage of black pepper and white pepper, and illustrate with examples. After understanding it, cooking skills will be improved a lot!

First of all, black pepper and white pepper are peppers, which is true! But the difference is that black pepper is a fruit picked when the pepper is about to ripen and dry. Therefore, its shell is black and wrinkled.

Compared with white pepper, black pepper is more fragrant and spicy. However, because black pepper contains too many volatile substances, it is not suitable for long-term cooking, otherwise its fragrance and spicy taste will evaporate.

According to the characteristics of black pepper, black pepper is suitable for cooking with red meat! Red meat refers to red meat before cooking. For example: pork, beef, mutton, rabbit meat and so on. The biggest feature of red meat is that it contains high saturated fat.

Tip: black pepper should not be cooked for too long; Suitable for stir-frying or grinding and sprinkling on ingredients for decoration.

Black pepper pork chop is just an example for everyone, it can be pork chop, steak and so on! First, remove the fascia from pork tenderloin, soak it in clear water for 20 minutes, rinse it with bloodletting water, then use kitchen paper to absorb water and cut it into 3 cm thick meat slices. Then pat it loosely and thinly with a knife, sprinkle the ground black pepper on the sliced meat, press it on it for a while, then add a proper amount of oil to the pot, add the sliced meat to a low fire and fry it until it is 70% cooked, then add the shredded onion, pour the black pepper sauce on it and fry it until it is fully cooked.

White pepper is the fruit obtained after pepper is completely ripe and shelled! Because the aroma of pepper is mainly concentrated in the shell, and the spicy taste is mainly concentrated in the fruit, the aroma and spicy taste of white pepper are not as rich as that of black pepper after shelling and volatilization, but the taste is milder!

Because white pepper contains few volatile substances, it tastes softer, more fragrant and more stable, and it is more suitable for dishes with long cooking time, which can better help the ingredients to deodorize and refresh. Therefore, white pepper is the best match with white meat! Note: White meat generally refers to the meat of poultry, fish, shrimp, crab and various shellfish.

Dice tofu, shred ham, mushrooms and auricularia, and clean Flammulina velutipes after root cutting; Cut coriander into powder, beat the eggs into a bowl and stir them into egg liquid for use. Pour a proper amount of white pepper into the bowl, and then pour a proper amount of rice vinegar and stir evenly for use. Pour the broth into the pot, add the chopped ham, mushrooms, Flammulina velutipes, auricularia auricula and tofu, add soy sauce and salt to taste after boiling, thicken the water starch, pour the egg liquid immediately after thickening, stir while pouring, and finally add the prepared white pepper vinegar juice, stir well, drop a few drops of sesame oil and sprinkle with coriander powder to get out of the pot!

1, black and white pepper is not pepper, so it is not suitable for high-temperature frying; The best usage is to use it before cooking.

2. Both kinds of peppers are spicy, so it is best to control the intake at around 0. -every meal1g.

3. Black pepper is most suitable for flavor enhancement, and white pepper is most suitable for freshness enhancement.

This is what I share with you today. In autumn, when we eat more meat, we naturally use more peppers. Understand the function of distinguishing the two, so that we can enjoy the food better! If this article is helpful to you, please forward it to your collection. This is my greatest creative motivation! Finally, thank you for watching, thank you!