Why do Chili peppers stir-fry white pulp?

When frying peppers, the oil temperature should not be too high. If the oil temperature is too high, the pepper will turn white and produce white pulp. The reason is that the pigment in pepper will be destroyed when heated at high temperature, which usually turns white first and then black.

Stir-frying peppers is something to pay attention to: 1. Don't stir-fry peppers for too long. Too long time can easily lead to discoloration of pepper. 2. Pour the oil in advance, pour the oil for 7 times, then take the pan, and finally fry with other vegetables. 3. The heat of fried green pepper is too high, which easily leads to black frying.