论坛 › 四川 › 黑胡椒和白胡椒有什么区别？适合做什么菜？

b1gc8v 发表于 2024-7-12 03:45:52

黑胡椒和白胡椒有什么区别？适合做什么菜？

    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">本文转载自：营养师顾中一（yy4gz1）</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">胡椒是胡椒科<span style="color: black;">（Piperaceae）</span>胡椒属</span><span style="color: black;">（Piper）</span><span style="color: black;"><span style="color: black;">数年</span>生常绿藤本植物。在在世界上<span style="color: black;">非常多</span><strong style="color: blue;"><span style="color: black;">热带地区都有出产</span></strong>，<span style="color: black;">例如</span>泰国、印尼、马来西亚、菲律宾，以及我国的海南。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">黑白胡椒是同一种胡椒果实</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">其实，胡椒不<span style="color: black;">仅有</span>黑白之分。胡椒的果实按</span><strong style="color: blue;"><span style="color: black;">采收时<span style="color: black;">是不是</span>成熟和加工<span style="color: black;">办法</span><span style="color: black;">区别</span></span></strong><span style="color: black;">分为绿、黑、 红、白四种。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">绿胡椒</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><img src="https://q8.itc.cn/q_70/images03/20240525/6771d442481746adae277747769bc599.jpeg" style="width: 50%; margin-bottom: 20px;"></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">还<span style="color: black;">无</span>完全成熟的胡椒。| <span style="color: black;">照片</span>来自：中国自然标本馆</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">绿胡椒是还</span><strong style="color: blue;"><span style="color: black;"><span style="color: black;">无</span>完全成熟</span></strong><span style="color: black;">的胡椒，<span style="color: black;">鲜嫩</span>的绿胡椒<span style="color: black;">仅有</span>在采摘地<span style="color: black;">才可</span>尝得到。绿胡椒采摘后浸泡在盐水或果醋中以保持其鲜艳的颜色，<span style="color: black;">亦</span>可用风冻技术处理成干品。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">绿胡椒香气淡雅，味道中带一点清凉。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">黑胡椒</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><img src="https://q8.itc.cn/q_70/images03/20240525/e7ea9c73bf6e47d4b30e1a9277aab173.jpeg" style="width: 50%; margin-bottom: 20px;"></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">图源：pixabay</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">绿胡椒采摘后自然阴干，表皮会因脱水变为质地坚硬皱缩的黑褐色，这<span style="color: black;">便是</span><span style="color: black;">咱们</span>熟悉的黑胡椒了。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">因为</span>胡椒外皮是最辣的，<span style="color: black;">因此呢</span>黑胡椒的辛香辣味会更浓。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">红胡椒</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><img src="https://q1.itc.cn/q_70/images03/20240525/76294333ff894a4f848b36df4e5036a1.jpeg" style="width: 50%; margin-bottom: 20px;"></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">逐步成熟的胡椒。| <span style="color: black;">照片</span>来自：中国自然标本馆</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">胡椒</span><strong style="color: blue;"><span style="color: black;">完全成熟</span></strong><span style="color: black;">后，果实会变成褐红色，<span style="color: black;">亦</span><span style="color: black;">便是</span>红胡椒。红胡椒留在胡椒藤上时间最长，</span><strong style="color: blue;"><span style="color: black;">颗粒</span></strong><span style="color: black;"><span style="color: black;">亦</span>比<span style="color: black;">通常</span>的胡椒要</span><strong style="color: blue;"><span style="color: black;">大一点</span></strong><span style="color: black;">。但它的采收不如绿胡椒方便，加工时的损耗<span style="color: black;">亦</span>大，<span style="color: black;">因此</span>相对价格<span style="color: black;">亦</span>高。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">红胡椒</span><strong style="color: blue;"><span style="color: black;">味道辛辣，香气浓郁</span></strong><span style="color: black;">，为了保持讨喜的红色，人们会跟<span style="color: black;">保留</span>绿胡椒<span style="color: black;">同样</span>把它浸泡在水或醋中。<span style="color: black;">倘若</span>是干燥处理的话，色泽会变成浅红棕色。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">白胡椒</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><img src="https://q8.itc.cn/q_70/images03/20240525/b37a2ea8314b49529a7a3341d946b075.jpeg" style="width: 50%; margin-bottom: 20px;"></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">图源：pixabay</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">把完全成熟的红棕色胡椒果实浸泡在水中，待其外皮松软后可</span><strong style="color: blue;"><span style="color: black;">脱去外皮</span></strong><strong style="color: blue;"><span style="color: black;">后</span></strong><span style="color: black;">露出</span><strong style="color: blue;"><span style="color: black;">的白色果肉</span></strong><span style="color: black;">，再进行干制<span style="color: black;">便是</span></span><strong style="color: blue;"><span style="color: black;">味道较温和</span></strong><span style="color: black;">的白胡椒了。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">适合什么菜？</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">胡椒<span style="color: black;">做为</span>世界性香料，<span style="color: black;">没</span>论是西餐，还是中餐，最常用的还是黑白两种胡椒。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">至于它们各自更适合哪类菜肴，不仅要看</span><strong style="color: blue;"><span style="color: black;">跟食材颜色</span></strong><span style="color: black;">上</span><span style="color: black;">的</span><strong style="color: blue;"><span style="color: black;">匹配</span></strong><span style="color: black;">，更<span style="color: black;">重点</span>是</span><strong style="color: blue;"><span style="color: black;">与食材及菜肴的口味</span></strong><span style="color: black;">能<span style="color: black;">不可</span>很好</span><strong style="color: blue;"><span style="color: black;">融合</span></strong><span style="color: black;">。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">西餐</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><img src="https://q7.itc.cn/q_70/images03/20240525/d3e6003fd8bd4210b0e3f2fbb99b025e.jpeg" style="width: 50%; margin-bottom: 20px;"></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">图源：pixabay</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;"><span style="color: black;">黑胡椒</span></strong><span style="color: black;"><span style="color: black;">剧烈</span>而诱人的辛香辣气令人回味，最</span><strong style="color: blue;"><span style="color: black;">适合<span style="color: black;">各样</span>红肉料理</span></strong><span style="color: black;">，这类菜肴</span><strong style="color: blue;"><span style="color: black;">口味<span style="color: black;">亦</span>重<span style="color: black;">有些</span></span></strong><span style="color: black;">，经典的菜式“黑胡椒牛排”，大概<span style="color: black;">亦</span>是<span style="color: black;">大众</span>最熟悉的一道西餐。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">而味道相对柔和的</span><strong style="color: blue;"><span style="color: black;">白胡椒</span></strong><span style="color: black;">，就比较适合用于</span><strong style="color: blue;"><span style="color: black;">浅色食材</span></strong><span style="color: black;">如小牛肉、鸡肉等白肉及鱼类、海鲜类</span><strong style="color: blue;"><span style="color: black;">口味清淡的菜肴</span></strong><span style="color: black;">。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">没</span>论用在哪种菜式，西餐<span style="color: black;">一般</span>是</span><span style="color: black;">现磨现用</span><span style="color: black;">，<span style="color: black;">由于</span></span><strong style="color: blue;"><span style="color: black;">现磨的风味最佳</span></strong><span style="color: black;">，只要一点点就能为开胃菜、蔬菜沙拉、主菜增添辛鲜香辣的风味。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">我去吃西餐时，有时服务员会在菜上桌后再问要不要加胡椒，<span style="color: black;">倘若</span>要，<span style="color: black;">她们</span>会直接拿一个巨大的胡椒研磨器在菜上现磨现撒。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><strong style="color: blue;">中餐</strong></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">胡椒在汉魏时传入中国，到明清时期<span style="color: black;">因为</span><span style="color: black;">海量</span>的输入与种植<span style="color: black;">作为</span>遍及中国的<span style="color: black;">平常</span>调味料，融入了各地菜系。<span style="color: black;">例如</span>以味见长的川菜，常用“三椒三香，七滋八味”形容其调味特，而胡椒<span style="color: black;">便是</span>三椒之一</span><span style="color: black;">（另两种<span style="color: black;">便是</span>花椒、辣椒）</span><span style="color: black;">。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><img src="https://q4.itc.cn/q_70/images03/20240525/a542bed7d3d54d91b8e5386d17692388.jpeg" style="width: 50%; margin-bottom: 20px;"></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">图源：pixabay</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><span style="color: black;">此刻</span>中餐中用到胡椒的菜肴就<span style="color: black;">更加多</span>了，像港式新派粤菜就改良了西餐的“</span><strong style="color: blue;"><span style="color: black;">黑椒汁</span></strong><span style="color: black;">”，演绎出许多中菜西做的黑椒系列新菜品如“中式黑椒牛柳”“黑椒山鸡片”等。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">而北方菜系中的鲁菜就<span style="color: black;">善于</span>利用</span><strong style="color: blue;"><span style="color: black;">白胡椒粉</span></strong><span style="color: black;">和米醋调配烹制“酸辣”或“醋椒”味型的菜式，<span style="color: black;">例如</span>经典的清汤类菜肴”酸辣乌鱼蛋汤” 及奶汤类的“醋椒鱼”等。烹制此类菜肴时，白胡椒粉最好在即将</span><strong style="color: blue;"><span style="color: black;">出锅时添加，以保持辛辣的香气</span></strong><span style="color: black;">。</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"><strong style="color: blue;">你家里有几种胡椒？是胡椒粒还是胡椒粉呢？</strong></span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;">参考资料</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"> 徐龙.<span style="color: black;">宝贵</span>的香料――胡椒.餐饮世界,2022(01):44-47.</span></p>
    <p style="font-size: 16px; color: black; line-height: 40px; text-align: left; margin-bottom: 15px;"><span style="color: black;"> 杜莉.胡椒传入及在川菜烹饪中的运用.中国调味品,2021,46(05):193-197.</span></p>

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nykek5i 发表于 2024-10-5 00:48:30

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b1gc8v 发表于 2024-10-14 13:14:43

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1fy07h 发表于 2024-10-31 14:51:17

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