Why do fried green peppers change color? How to keep the color of fried green peppers

We all know that green pepper is a common vegetable. It is rich in nutrients, tastes good, and can be eaten in a variety of ways. It can be made into a variety of delicacies and is very popular among people. Green peppers are mostly fried in a pan. Some people find that the green peppers change color when they are fried. So how can we avoid changing the color of fried green peppers? Let's take a closer look!

Why do fried peppers change color?

The reason why fried green peppers change color and turn yellow is nothing more than two reasons: the freshness of the ingredients and the cooking skills.

The former is easier to solve. When buying green peppers, pay attention to the color of the peppers. Is it green? Is the color bright? Does it feel firm? Are there any cracks?

As for the latter question about cooking, as long as you master some small skills, whether it is stir-fried green peppers, meat, eggs, etc., they will all be crispy and refreshing.

Green peppers, like leafy vegetables, are rich in chlorophyll, which is the reason why chlorophyll changes color and softens when it encounters heat or acidic foods...

How to fry green peppers without changing color

1. Cooking order

The harder-to-cook ingredients are put first, and the easier-to-cook ingredients are put later. This is suitable for most dishes that require good color. It can shorten the cooking time and avoid discoloration caused by overcooking of ingredients.

For example, for the dish "Stir-fried Pork with Green Pepper", pork is harder to cook than green pepper, so you have to fry the pork first until cooked and fragrant, then add the green pepper. When it is 70% cooked, add seasoning and continue to stir-fry evenly over high heat. At this time, the green pepper is about 80% cooked, and when it is served on the table, the heat is just right and it will not turn yellow or black.

2. Control of the temperature

Stir-frying green peppers must be done quickly over high heat to prevent them from changing color. The same applies to all green leafy vegetables. Because these foods contain a lot of chlorophyll, long-term heating will cause a chemical reaction and oxidize into pheophytin, which will change color. Stir-frying over high heat not only prevents the green peppers from changing color, but also makes them more crispy! The taste is also more fragrant, just like Cantonese cuisine says that stir-frying is delicious only when there is wok flavor! If the firepower of the home stove is not enough, you can add more oil to speed up the heat conduction.

3. Don’t cover the frying

Many housewives are used to covering the pot and simmering vegetables for a while to save time and effort. I personally do not recommend this method, as it will easily turn yellow and the taste will be much worse. It is better to blanch the green peppers before frying, which will ensure the color is emerald green, but the disadvantage is that the green peppers are not fragrant.

In addition, do not add salt in advance when frying green peppers, as this will cause the peppers to release water and become limp. You should add salt just before serving. If you add a small bottle of vinegar, it can enhance the flavor, or add a little sugar, it can highlight the flavor of the green peppers.

How to prevent green peppers from changing color when stir-frying

Fresh green pepper

If you buy the kind of wilted or dried green peppers, they will turn black when put into the pot because they have lost moisture. So there is no way to surpass the green, fresh and crisp taste. If you want to make stir-fried green peppers with shredded pork delicious and good-looking, you must choose fresh, hydrated and upright green peppers.

Blanching or frying

It is recommended to blanch the peppers in water because it is convenient to do at home. Frying the peppers in oil is a common practice in hotels. Blanching the peppers in water will lose some of their fragrance, but it can preserve their color.

Frying in oil is the perfect way. It not only keeps the fresh color, but also brings out the aroma of oil. The capsaicin contained in the green pepper can also be activated by oil, making the green pepper more spicy and refreshing. It’s just that the oil pan is difficult to handle, so I usually use it to fry oil cakes.

Add oil during frying

After the green pepper is put into the pot, due to the high temperature in the pot, some clear oil must be poured in. While lowering the surface temperature of the green pepper, it also firmly locks the chlorophyll in the green pepper, thereby maintaining the emerald green color of the green pepper.

In fact, in some operations, pouring some water into the edge of the longan pot will have the same effect. It's just that this treatment will make the dish less fragrant, and the taste will naturally decrease.

Quick stir-fry without lid

Green vegetables are most afraid of long-term frying and covering. So after putting the green pepper shreds into the pot, you only need to stir-fry them for a dozen times and keep them 80% cooked before serving. In fact, the residual heat in the pot can easily make the green peppers cooked, and the green peppers are just cooked, with first-class taste and color.

Never cover the pot when frying green peppers. This applies to all green vegetables. Covering the pot will cause water vapor to reflux. The moisture in the pot will increase, which will easily lead to the degradation of chlorophyll. The green peppers will not only become weak, but also turn yellow and black, which is simply terrible.