How to make delicious tiger-skin green peppers?

Tiger skin green pepper

Preparation method

Method 1

Ingredients

A few green peppers, 2 cloves of garlic, 15ml of balsamic vinegar, 15g of sugar, 5ml of light soy sauce, 15ml of oil, and a little salt.

Method

Tiger skin green peppers

1. Wash the green peppers, cut off the stems, and dig out the seeds with a knife.

2. Crush the garlic, peel it, and chop into fine pieces.

3. Put light soy sauce, sugar, balsamic vinegar and salt into a bowl, mix evenly to form a sauce and set aside.

4. Pour oil into the pot, heat it over medium heat until it is 40% hot, then put the green peppers into the pot.

5. Use a spatula to gently press the green peppers, and turn the green peppers over from time to time to heat them evenly.

6. Stir-fry the green pepper until wrinkles appear on both sides. Move the green pepper to one side of the pot, add minced garlic and stir-fry until fragrant.

7. Pour in the previously prepared sauce, stir-fry until the soup is thickened, and then put it into a plate.

Method 2

Ingredients

300 grams of green pepper, 1 tablespoon of vegetable oil, 1 gram of salt, 1 teaspoon of bean paste, 3 cloves of garlic, 1 teaspoon of light soy sauce, Appropriate amount of water.

Method

1. Prepare the green peppers, remove the seeds and wash them; slice the garlic.

2. Fry the green pepper in a pan without adding oil; fry until the skin is brown, then remove from the pan and set aside.

3. Put oil in the pot, fry the garlic, add 1 teaspoon bean paste, 1 teaspoon light soy sauce, then add the fried green pepper and stir-fry.

4. Add a small amount of water and salt to taste while frying.

5. Stir-fry until a small amount of soup remains.

There are different ways to make tiger-skin green peppers. Please refer to the following ones:

(1) How to make tiger-skin green peppers. The most important thing is not to put them in the pot after cooking. Heat the oil, put the green pepper into the pot and dry-cook it. While frying, use a shovel to press the green pepper. It is not a big problem if it is crushed. Let the skin of the green pepper appear in focus and the tiger skin comes out. Then add the seasoning. The seasoning depends on the preparation. , not necessarily everything is complete, soy sauce, vinegar, cooking wine, sugar, chicken essence, and salt are enough. Just bake it for a while. It is moderately sweet and spicy, and I think it is quite delicious.

(2) Big The method of cooking tiger skin green peppers is to boil a pot full of oil, soak the whole green peppers in the oil, drain them, and add seasonings to taste.

Making tiger pepper at home is much easier. Put the green pepper directly into the pot and fry it until the skin gradually wrinkles. After adding salad oil, the cold oil is quickly absorbed by the green pepper when it encounters the hot pot. The flesh of the green pepper shrinks, and the skin of the green pepper swells and wrinkles sharply, resembling tiger skin, hence the name. The ingredients are also simple, starch water, add soy sauce, minced garlic, or add sugar, watercress, sesame seeds, etc. according to personal taste, thicken the soup and add flavor, and you're done.

(3) When making vegetable peppers and chili peppers, tiger skin green peppers are generally used: first put oil in the pot, fry the vegetable peppers and chili peppers thoroughly, then add sugar, dark soy sauce, light soy sauce, Stir-fry the oyster sauce until fragrant.

(4) The method of making tiger green peppers is to choose medium-sized fresh green peppers on the market. After washing, remove the stems and seeds with your hands, remove a little more to absorb the flavor, wash and drain the water. Heat the wok until it turns red (at least 3 minutes). Add the green pepper and stir-fry repeatedly until the skin is almost dry and the green pepper changes color and the skin is white but the green pepper must be kept intact. Remove and wash the pot. Put a little oil in the wok (you can also use leftover oil from various fried things at home) and fry the green peppers one by one for half a minute, quickly pick them up and set aside. Add a small amount of clean salad oil to the wok. When it is slightly hot, add garlic and ginger a thumb size each, 10 drops of white wine, an appropriate amount of salt, 4 tablespoons of vinegar, 2 tablespoons of soy sauce, and 4 tablespoons of sugar. Stir-fry over high heat for 2 minutes, add green pepper and MSG, remove from the pot and serve on a plate.