Adding more of the main ingredient (vegetables in a stir-fry or meat in a meat dish) can help reduce the intensity of chillies in a dish.
The provided reference suggests a simple method to lessen the heat from chilies in your cooking. By increasing the proportion of other ingredients, you effectively dilute the spiciness, making the dish more palatable.
Here’s a breakdown of the technique:
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Identify the Base Ingredient: Determine the primary component of your dish (e.g., vegetables in a stir-fry, meat in a stew).
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Increase the Quantity: Add more of this base ingredient to the dish. This increase will dilute the concentration of chilies, reducing the overall spiciness.
Example:
Let’s say you've made a vegetable stir-fry that's too spicy. You can reduce the heat by:
- Adding more vegetables: Broccoli, carrots, bell peppers, and other non-spicy vegetables can help balance the flavors and lessen the impact of the chilies.
This method works because it physically reduces the relative amount of chili peppers within the overall dish.
