我们在饭店点菜的时候,往往会发现大多数的肉食中都会放入辣椒调味,而大多数的蔬菜则都是清炒、蒸煮这样很清淡的口味。人们过去都认为,这是因为肉菜有辣椒调味,味道更好,而蔬菜则不太适合与辣椒同时烹煮。但最近科学家却发现,虽然人们并没有明确的意识,但是放辣椒在肉菜中并非为了口味,而是为了抑制细菌的生长。 When we order food in our restaurants, we often find that most of our meat products are seasoned with peppers, while most of the vegetables are lightly fried and steamed. People used to think that this is because the meat dishes are flavored with peppers and tastes better, while vegetables are less suitable for cooking with peppers. But recently scientists have found that, although people do not have a clear sense of consciousness, but put pepper in the meat is not for the sake of taste, but to inhibit the growth of bacteria.