The round and fat bell peppers are the best ingredients for lettuce salads because of their fresh and bright colors and a sweet and crispy texture. They are cut or cut into pieces and stir-fry them with beef stockings and diced chickens. They are not only full of food, but also the dishes are more sweet and delicious. However, some small steps in handling can make the advantages of bell peppers more vividly!

Cut the seed sac without any trouble, so the bell peppers have a lot of changes in the cooking process. When cooking, you can cut pieces or pieces according to your needs, or cut into diamonds or circles, but you need to cut the fascia and seed sacs inside first; when cutting, cut along the bell peppers, and the seed sacs will remain in the middle and will not scatter. If you cut them in half directly, it will destroy the seed sacs and make it more inconvenient to deal with them.

Cook with oil and then cook, and the color is more tender.

The bell pepper shape is often made into a cup for serving ingredients. Cut it in the arc from the stems and pull out the seed sac to make a whole dish. If you want to remove the outer skin, you can place the bell pepper on a gas boiler, roast it on low heat until it is charred, and then soak it in ice water to quickly remove the peel. Before cooking, use the oil first to keep the bell peppers fresh and crispy.

(This article is authorized to be reprinted from Taiwan’s good food)