Question 1: How to make delicious fried bean curd with chili pepper

1

Bean curd can be bought in supermarkets or small shops. You can soak the bean drum in hot water for a while.

2

Wash the peppers, remove the seeds and cut them into small pieces. Set aside.

3

Wash the garlic and cut it into slices. You can add an appropriate amount of ginger and put it on a plate.

4

Heat the pot and add oil. Once the oil is hot, add the chopped chilies. During the stir-frying process, you need to add an appropriate amount of water and stir-fry the water dry.

5

Add a spoonful of dried shrimps. Remember not to add salt. Because dried shrimps will have a salty taste. You can bring your own salt. This depends on your own quantity. stir fry.

6

After stir-frying. Bean drums can be added. Stir fry. To put water. This will prevent sticking to the pan.

7

Add soy sauce, a small amount. Just the right amount of pepper. Add water. This will allow you to get the flavor in quickly. Keep stirring.

8

Stir fry and it’s ready. Plate it and you're ready to eat. There was a little too much bean drum and a little too little chili.

Question 2: How to make fried green peppers with bean drums delicious? Ingredients for home-style fried green peppers with bean drums

Green peppers

350g

Dougu

30g

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Chicken essence

Appropriate amount of sugar

Appropriate amount

Vinegar

Appropriate amount

Steps

1. Wash the green peppers, remove seeds, slice them, put oil in the pot, add the green peppers after the oil is hot

2. Stir-fry slowly over low heat

3. Stir-fry until the green pepper becomes soft, add the bean curd

4. Add sugar and white vinegar

5. Add chicken essence and stir-fry evenly

Question 3: How to make steamed bean drum with chili pepper, how to make steamed bean drum with chili pepper delicious, garlic chili sauce is the ingredient of chili pepper. Then add the dougu to become the dougu chili sauce. Usually, high-quality red peppers, garlic, etc. are minced, mixed with black beans, Sanhua wine and fine salt, etc., sealed and placed in a jar, and it is completed after a few months. Guilin chili soy sauce is fresh and spicy, fragrant and delicious. It can be eaten to enhance the flavor and can also be used as seasoning.

Question 4: How to make delicious beans, ingredients for homemade chili beans

Main ingredients

Red chili pepper

5000g

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Soybeans

2500g

Accessories

Sesame oil

500g

Liquor

500g

Sugar

500g

Salt

400g

Steps

1. Soak the soybeans in advance.

2. Add one fennel and boil the beans in water.

3. Spread the cooked beans to dry.

4. Dry the beans until the outer skin becomes wrinkled.

5. Wash the fresh red pepper and dry it until the skin is slightly wrinkled.

6. After removing the stems and seeds, use scissors to cut into small sections to facilitate the next step of production.

7. Put it into a food processor and grind it into granules.

8. Put the ground chili and sun-dried beans into a basin, add white wine, salt, sugar and sesame oil.

9. Mix evenly.

10. Put it in a food container and it will be ready to eat in two or three days.

Question 5: How to make fried black bean sauce with green chili peppers

Materials

Green chili peppers

Bean drum

Garlic

Rice wine

Salt

Oil

Light soy sauce

MSG

Method

1. Remove the stems of the peppers, wash them, and cut them in half. Sprinkle lightly with salt.

(This makes it easier to taste)

Question 6: How to make delicious home-made black bean peppers? See the home-made cooking methods of home-made black bean peppers

Ingredients

Chili peppers 250 grams (red, pointed, dry) noodles

3 spoons of black bean paste

5 garlic cloves

Accessories

Sesame seeds

1 spoon

Star anise

1 piece

Green onion

2 stalks

Cinnamon

1 slice

1.

Chop the garlic into puree

2.

A little dried black bean sauce

3.

The chili noodles bought in the market contain a little Sichuan peppercorns

4.

Pour in a little sesame seeds

5.

Pour in the minced garlic and set aside

6.

Heat a small amount of oil in the pot to 50% heat and slowly fry the fragrant black beans. After squeezing it dry, take it out into a small bowl and mash it while it's hot

7.

Boil the oil over low heat, add the star anise, cinnamon and green onion, sauté until fragrant and dry, then take it out. Increase the heat and heat the oil

8.

Put the mashed tempeh together and slowly pour in the hot oil

9.

Take Stir with two chopsticks and wait until it cools down (the aroma is tangy)

10.

After cooling, put it in a bottle and put it in the refrigerator (if you have an old godfather, do you still need an old godmother? Haha ())

Question 7: Ingredients for making fried bean drum with horn pepper

300 grams of flower branches, 50 grams of kale, 40 grams of green pepper, 40 grams of yellow pepper, 40 grams of red pepper, a little minced garlic, A little minced chili, 50 grams of starch powder, 1 egg, 5 grams of tempeh, 1/2 tsp of salt, 1/2 tsp of pepper, 1/4 tsp of chicken powder

Method

1. Mix eggs, starch powder and corn flour evenly to form a batter and set aside.

2. Cut the flower branches into strips, dip them evenly in the batter, put them into a 180℃ oil pan, fry them over low heat for about 4 minutes until the surface turns golden brown, remove and set aside.

3. Cut the raw intestines into small sections and blanch them; wash the kale, cut into sections and set aside.

4. Heat 1 tsp of oil, sauté the black bean sauce first, then add Ingredients 2 and sauté until fragrant, then add seasonings, green, yellow, red pepper slices, kale, raw sausage segments and fried The good flower branches can be stir-fried quickly over high heat and evenly mixed.

Question 8: How to make tempeh and chili. Ingredients: 500g small chili pepper, 250g black tempeh.

Features of black bean pepper:

Black bean must be stir-fried until fragrant and crispy to taste; it can be made into ingredients once and eaten multiple times as an appetizer.

Teach you how to make black bean peppers, how to make black bean peppers delicious

1. Remove the stems and seeds of the small peppers, wash them and cut them into slices of about 1 cm. stand-by.

2. Pour the cut chili segments into a wok without adding oil and stir-fry until the chili peppers are softened. Then scoop them out and set aside. Pour about half a cup of oil into the wok and heat it up. Then stir-fry the fermented beans until fragrant, pour the stir-fried chili segments into the pot, stir well and remove from the pot.

Question 9: How to make delicious bean drum? Add a little fresh crushed red pepper. minced garlic. Shajiang powder. Stir-fried green vegetables, either hot or sour, are suitable, mainly because they are used in seasonings and have a special taste

Question 10: Is the stir-fried tofu with green pepper delicious? Pepper is a genus of pepper in the Solanaceae family. An annual or perennial herb bearing spicy berries. The scientific name is Capsicumfrutescens L. (syn. C. annuum L.), also known as pepper, Qinjiao ("Qunfang Pu"), spicy eggplant ("Flower Mirror"), spicy tiger ("Medicinal Properties Test"), wax eggplant ("Drug Test") ), sea pepper, spicy angle ("Zunyi Prefecture Chronicles"), chicken-billed pepper ("Guangzhou Flora"). Chromosome 2n=2x=24. Feed on tender or ripe fruits.

According to the different traits of Capsicum plants, they can be roughly divided into four species:

1. There are two types of long-stemmed peppers, cultivated and wild, distributed in South America, with yellow or yellow corollas. Brown, the fruit stalk is slender, has strong drought resistance and cold resistance, and is a late-maturing variety.

2. Woody pepper is a perennial woody plant with wrinkled leaves, milky white or green-white flowers, red or yellow fruit, and strong spicy taste.

3. Capsicum annuum is a perennial plant in humid tropical areas, distributed in Central and South America. It has purple-red flowers, round or oval fruits, yellow when mature, and very late maturity.

4. There are many types of annual peppers, with green leaves, white flowers, and red or yellow fruits. The fruit shapes include lantern-shaped, long horn-shaped, short horn-shaped, conical, cherry-shaped, etc.

According to the fruit characteristics of pepper cultivars, they can be divided into five varieties:

1. Long peppers are mostly medium-early maturing, with medium-sized plants and leaves, strong branching, and fruit. Most are drooping, elongated, sharp toward the tip, often slightly curved, and have a strong spiciness. According to the length of the fruit shape, it can be divided into three varieties: First, long horn pepper. The fruit is slender, has a large number of fruits, and has a spicy taste. The second is short horn pepper. The fruit is short and angular, with thick flesh and spicy taste. The third is line pepper. The fruit is linear, long and has a strong spiciness. It can be dried, pickled or made into chili sauce.

2. Sweet bell peppers have medium and sturdy plants, thick leaves, oval or elliptical shapes, large fruits, and thick pulp. According to the shape of the fruit, it can be divided into three varieties: First, large bell pepper. Medium to late ripening, some varieties ripen earlier. The fruits are flat and round, sweet and slightly spicy. The second is the large bell pepper. Medium to late maturing, disease-resistant and high-yielding, the fruit is cylindrical or blunt cone-shaped, sweet in taste and with very little spiciness. The third is small bell pepper. The fruit is small in shape, with dark green and shiny skin, and is slightly spicy.

3. Cherry pepper plants are medium or short, with strong branching; leaves are small, round or oval, with pointed apex; fruits are upward or oblique, cherry-shaped, and colored There are red, yellow, purple, and extremely spicy. You can make dried peppers or watch them.

4. Conical pepper plants are similar to cherry peppers; the fruits are conical or cylindrical, mostly growing upward, but some also droop, with thick pulp and medium spiciness.

5. Clustered peppers have dense branches, long and narrow leaves, and strong branching; late maturing, heat-resistant, and virus-resistant; the fruits are clustered and upright, slender red, dark red in color, thin flesh, spicy Very strong flavor and high oil content. Do more cultivation of dried peppers. Heat-tolerant, late-maturing and disease-resistant.

Chili peppers are divided into four categories according to their significantly different spiciness:

1. Special chili peppers refer to small fruit-shaped peppers that are particularly spicy or extremely spicy. For example, the hot-boiled chili peppers from Yunnan cannot be eaten directly, otherwise the lips and tongue will be sore, and the gums will bleed when chewed. As long as you rinse it in the soup pot a few times, the whole pot of soup will become spicy, and then hang it up for later use. It can be used many times, so it is called spicy hotpot. Some people also call it the "King of Spicy". Coincidentally, there is also a kind of chili pepper in Hungary in Eastern Europe. You can't close your mouth from ear to ear for a long time after taking a bite. It is called a sister to my country's spicy hotpot.

2. Spicy peppers: cherry peppers, seven-star peppers, long horn peppers, short horn peppers, thread peppers, etc., which have a strong spicy flavor and belong to this category.

3. Chili peppers have a spicy taste, but not very strong, that is, the spiciness is medium, such as horn peppers, black shell peppers and conical peppers.

4. Sweet peppers are large fruit-type peppers that are extremely spicy or slightly sweet but not spicy, such as large bell peppers, square-headed bell peppers, large bell peppers, pocket bell peppers, bell peppers, and eggplants. Bell peppers, small bell peppers, etc. all fall into this category.

According to the different uses of peppers, they can be divided into four categories:

1. Vegetable peppers or fresh peppers, such as thick meat, crispy texture, sweet taste and slightly spicy Shanghai qiemen pepper, Beijing bell pepper, Northeast bell pepper, bell pepper, etc. can be used as fresh vegetables in salads or stir-fried. Shanghai's lamb's horn pepper, Changsha's dwarf tree pepper, Guangxi's horn pepper, etc. have thicker meat and are not very spicy. They can also be eaten fresh or cold. In addition, vegetable peppers can not only be eaten cold or stir-fried, but can also be used to make pickles, tiger skin peppers, stuffed peppers, pickled peppers, sauced peppers, vinegar-pickled peppers, ham peppers, sesame peppers, shrimp oil peppers, etc., with unique flavors. It tastes great and is beneficial to eating.

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