Methods:
1, green peppers to remove the tip of the clean, into the seventy percent of the hot oil frying in the pan to the upper color and was a tiger skin spot, out of the drain oil.
2, the pot to stay in the bottom of the oil, into the fried peppers, seasoned salt, vinegar, monosodium glutamate, etc., stir-fry well, start the pan into the plate.
Features: beautiful color, soft and tender, sour and spicy.
Tiger skin green pepper practice can be described as different, the following are several other characteristics of the practice please refer to:
(1) dry flat method:
Tiger skin green pepper practice, the most important thing is that, after the pot does not put the oil, hot pot directly into the pot of green peppers in the pot dry burning, frying while the spatula pressure on the green peppers, the pressure is also not a big problem to break, so that the green peppers skin appeared to be the focal point of the tiger's skin, and then out of the tiger's skin. Add seasoning. Seasoning depends on the preparation, not necessarily all complete, soy sauce, vinegar, cooking wine, sugar, chicken essence, salt is sufficient. And then burn for a while on it. Sweet and spicy moderate, I think quite delicious.
(2) deep-fried method:
Chef tiger green pepper practice is to boil a pot full of oil, the whole of the green pepper bubble deep-fried and then drained, and then add the seasoning into the flavor and become.
Homemade tiger peppers are much easier to make by adding the peppers directly to the pan and dry-frying them so that their skin gradually wrinkles. After adding salad oil, cold oil encountered hot pan quickly absorbed by the green pepper, green pepper flesh contraction, skin expansion wrinkles increased dramatically, shaped like a tiger skin, so the name. Ingredients are also simple, starch into water, add soy sauce, garlic, but also according to personal taste with sugar, bean curd, sesame and so on, thickened to taste, everything can be done.
(3) black bean tiger skin:
Select tender meat thick horn green pepper, remove the core, do not add oil to the pot first burned on the 3 minutes, and then small fire into the green pepper repeatedly stir-fry to the skin is dry and spots densely covered, from the pot, wash the pot, and then the oil, boil, the green pepper and then into the put the black bean sauce, a little bit simmering for a few moments until the green pepper simmering to the slightly wilted. The last bowl, put monosodium glutamate, soy sauce a little, vinegar moderate, stir can be.
(4) first flat after frying:
And the practice of tiger skin green pepper is to choose the market green pepper in the head of medium fresh goods. Wash clean with your hands to remove the seeds, a little more to go, in order to taste, wash, drain water. Heat the wok, burn until the pan to red not red time (at least 3 minutes), put the green pepper repeatedly stir-fry until the skin is almost dry, until the green pepper color, the outer skin white but to maintain the integrity of the green pepper. Wash the wok. Put a little oil in the frying pan (you can also use all kinds of leftover oil for frying) and fry the peppers one by one for half a minute, then quickly lift them out and set aside. Put a small amount of clean oil in the frying pan, when slightly hot, add garlic and ginger, 10 drops of white wine, salt, 4 tablespoons of vinegar, 2 tablespoons of soy sauce, 4 tablespoons of sugar. Stir fry on high heat for 2 minutes and add green pepper and monosodium glutamate moderate, start the pan on the plate.
(5) home cooking tiger skin:
Do vegetable pepper and chili pepper are generally available tiger skin green pepper practice: first in the pot of oil, vegetable pepper and chili pepper fried through, and then into the sugar, light soy sauce, soy sauce, oyster sauce and stir-fry to taste can be.