Pepper leaves are a great natural source of calcium, with a remarkable content of approximately 233mg of calcium per 100g of leaves. They also boast a high content of carotene, vitamin C, and fiber. Studies have shown that this leafy green is not only nutritious but also aids digestion, stimulates appetite, and enhances saliva production.
Rich in antioxidants, pepper leaves protect nerves, cells, and blood vessels from free radical damage. The abundant vitamins, especially vitamin A, benefit eye health, improve vision, and slow down signs of aging in the eyes over time.
From an Eastern medicine perspective, pepper leaves have a slightly bitter taste and a cooling nature. They are believed to possess heat-clearing, detoxifying, and diuretic properties, benefiting the liver and lungs.
During the summer, pepper leaves are tender, soft, and vibrant green, making them ideal for harvesting and incorporating into rustic dishes. While there are various ways to cook this vegetable, one standout recipe beloved by many is the chicken egg and pepper leaf soup.
The combination of nutrient-rich ingredients results in a sweet and savory soup that requires no added oil. The natural sweetness and refreshing taste of the soup make it a perfect choice for a family meal on hot summer days.
Ingredients:
– Pepper leaves (young, tender leaves) – Chicken eggs – Scallions – Fresh ginger – Sesame oil – Pepper – White vinegar – Salt.
Instructions for cooking pepper leaf and egg soup:
Soak the pepper leaves in a dilute salt water solution for about 5 minutes to clean and reduce their natural bitterness. This step also helps remove any dirt or impurities.
After soaking, rinse the leaves thoroughly with clean water and set them aside to drain.
In a bowl, crack the eggs and add 1-2 drops of white vinegar to neutralize any unpleasant odors. Gently beat the eggs with chopsticks or a fork until slightly fluffy.
Place a pot over high heat and add scallions, a few slices of ginger, and a drizzle of sesame oil. The scallions and ginger enhance the aroma and flavor of the soup. Bring the water to a boil.
Once the water is boiling, add the pre-soaked pepper leaves. Season with salt and pepper to taste. Slowly pour the beaten eggs into the pot in a circular motion. Avoid stirring vigorously to keep the eggs soft and intact.
When the soup comes to a boil again, turn off the heat. Serve immediately while it’s still hot to enjoy the full flavor and creamy texture of the eggs. Note that overcooking should be avoided as it can turn the pepper leaves dull and affect their taste.
The pepper leaf and egg soup is a simple yet delightful dish. The pepper leaves retain their vibrant green color, and the soup has a subtle bitter taste from the young leaves, creating a refreshing and sweet broth. The eggs are soft and creamy without any fishy odor.
As this soup is cooked without oil, it has a light and refreshing mouthfeel, making it ideal for hot summer days. For a heartier version, you can add shrimp or lean meat.
Summer is the perfect time to harvest young and tender pepper leaves, making this soup a seasonal treat. It’s not only delicious but also highly nutritious.
Pepper leaves are versatile and can also be used in stir-fries, salads, or mixed with other ingredients to make a refreshing herb salad. Feel free to experiment and include them in your meals from time to time.
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