As the weather gets hotter, it heralds the arrival of Lixia (Start of Summer). Although spring is about to leave, it leaves us a "tail" to be remembered. Many people feel distracted and tired, have poor appetites, and get pimples on their faces. These are all manifestations of spring's "tail." How to get rid of this tail? Of course, by eating chili peppers. Weight loss, beauty, appetizing, and dampness removal are all easy tasks for it.
Nine great benefits of eating chili peppers:
1. Warms the stomach and dispels cold:
When you eat chili peppers, your stomach feels warm. In the "Shi Wu Ben Cao" (Food Herbal Classic), it is said that chili peppers can warm the spleen and stomach. If you experience symptoms like vomiting, diarrhea, or stomach pain due to cold, you can eat some chili peppers appropriately.
2. Promotes blood circulation:
Because chili peppers have the effect of dispelling cold, this is a manifestation of their ability to promote blood circulation. Chili peppers have certain medicinal properties, so they can "expel wind, induce sweating, resolve phlegm, and remove dampness." From a modern medical perspective, this means they can promote blood circulation and improve conditions like aversion to cold, frostbite, and vascular headaches.
3. Stimulates appetite and aids digestion:
For me, I feel like I can't eat without chili peppers. So, eating chili helps to whet the appetite. It can promote the secretion of digestive juices, increase appetite, and stimulate your taste buds.
4. Beautifies and improves complexion:
Usually, girls who are prone to pimples are advised not to eat spicy things. But in fact, it's not the chili peppers that cause the pimples. On the contrary, chili peppers can promote the secretion of hormones in the body and improve skin condition. Many people think that eating spicy food causes acne, but it's not actually the chili's fault. Only for those who are already prone to acne, eating chili can add fuel to the fire.
5. Lowers fat and aids weight loss:
Have you noticed? When you eat chili, you get hotter and hotter, and you end up sweating profusely. Capsaicin can accelerate the breakdown of fat, and the rich dietary fiber also has a certain effect on lowering blood lipids.
6. Fights cancer:
That's right, eating chili peppers can help fight cancer. Capsaicin can accelerate the death of cancer cells without damaging healthy cells.
7. Relieves pain and reduces fever:
Chili peppers are warm-natured and can lower body temperature through sweating, and also relieve muscle pain, thus having a strong antipyretic and analgesic effect. American studies have found that capsaicin can reduce the neurotransmitters that transmit pain, making a person's perception of pain weaker.
8. Protects the heart:
Regular consumption of chili peppers can effectively delay the development of atherosclerosis. If you have heart-related problems, you can eat more chili peppers in your daily diet.
9. Beneficial for diabetes:
For certain symptoms of type 1 diabetes, capsaicin can help alleviate them.
Three major drawbacks of eating chili peppers:
1. Aggravates hemorrhoids and dermatitis
Eating spicy food can aggravate dermatitis and also aggravate hemorrhoids due to severe congestion in the intestines. In addition, it can easily lead to excessive "lung qi" and a weakened immune system.
2. Aggravates "internal heat" symptoms
People with yin deficiency or a "hot" constitution often experience symptoms like a dry throat, bitter taste in the mouth, bloodshot eyes, and irritability. Eating spicy food will worsen these symptoms and can also cause allergies and bleeding.
3. Over-stimulates the gastric mucosa
Excessive consumption of chili peppers can easily cause severe congestion and accelerated peristalsis of the gastric mucosa, leading to problems like bleeding, stomach pain, and diarrhea. So, you should still pay attention to the amount of chili you eat and don't over-consume it.
After talking about the pros and cons of eating chili, do you have a new understanding of it? Well, let's take a look at some delicious chili-based foods.
How to make chili sauce
Sweet and Spicy Noodle Sauce
100 grams of broad bean paste, 100 grams of peanut butter, 200 grams of sweet bean sauce, 1 spoon of oyster sauce, a little pepper powder rock sugar, minced ginger, minced garlic, minced green onions, 30 grams of dried red chilies chopped, vegetable oil, and aromatic vinegar. Chop the broad bean paste into a paste and mix it in a basin with the peanut butter, sweet bean sauce, and oyster sauce, stirring well to make a mixed paste. Heat a wok, add oil (it should be a lot), and when the oil is hot, first add the minced ginger, minced garlic, minced green onions, and chili paste to stir-fry until fragrant. Then pour the mixed paste into the wok, use low heat, and slowly push it evenly with a spatula.
Tips: When making the sauce, do not stir or fry, but push it slowly. When small, even bubbles appear in the wok and the aroma is overflowing, add the pepper powder and rock sugar and mix well. The sauce should be bright red and mellow in flavor. After it cools naturally, pour it into bottles or jars, making sure to seal them properly.
Garlic Chili Sauce
Fresh朝天椒 (pointy chilies), a few red chilies (for those who love spicy food, you can use all pointy chilies), 500 grams of tomatoes, a piece of ginger, and two heads of garlic. Put each ingredient separately into a blender and blend into a paste. Add a small bowl of water to a frying pan and bring to a medium boil. Add all the pastes to the pan and simmer to make a sauce (reserve half of the garlic paste to add at the end). While simmering, add salt and sugar (a little) and half a bottle of rice vinegar. Remember to stir constantly with a spoon to prevent sticking. Once it thickens from a thin consistency, turn off the heat. Then add a little MSG, pour in the remaining garlic paste, and let it cool before bottling.
How to make delicious chili, fermented black bean, and chili oil
Ingredients:
50 grams of fermented black beans, 50 grams of chili flakes, 10 grams of ginger shreds, 10 grams of minced garlic, 5 grams each of oyster sauce and chicken powder, 50 grams of vegetable oil, 5 grams of salt, and 10 grams of white sesame seeds.
Method:
Chop the ginger and garlic. Wash and drain the fermented black beans. In a large bowl, combine the fermented black beans, chili flakes, oyster sauce, chicken powder, MSG, white sesame seeds, and salt. Heat the oil until it's very hot, then pour it over the mixture in the bowl and stir well to combine. Mix thoroughly.
Spicy sauce