Materials:

200g pepper (green pepper with big head and thick meat), soy sauce 1 spoon (15ml), vinegar 1 spoon (15ml), half a teaspoon of salt (3 g), half a teaspoon of sugar (3 g) and half a teaspoon of chicken essence (3 g).

Exercise:

1, the green pepper was washed and pedicled, because it was too long, so I split it in two and seeded it (without pedicled);

2. Heat the wok on the fire without putting oil. Add green peppers and stir-fry until they become scaled paste. When cooking, stir fry from time to time to make the green peppers evenly heated, and constantly press the green peppers with a spatula. The purpose is to fry the water in the green pepper and make it weak.

3. When the green pepper wilts and the surface is white and burnt (pay attention to the scale, not the whole paste), pour in the oil and stir fry together;

4. Add soy sauce and salt and stir fry;

5. Add vinegar, sugar and chicken essence and mix well.

Friendly reminder:

1, the green pepper should be bigger and thicker, and the varieties of "not spicy", "slightly spicy" or "extremely spicy" should be selected according to the taste.

2. Removing the seeds of green peppers can reduce the spiciness and make the taste better.

3. Move quickly after putting the oil, and stir the seasoning evenly, otherwise the green pepper will fade.

Shred tomatoes and potatoes:

Raw materials:

1 tomato, 1 potato, half green pepper, 3 black fungus, 10 pickled pepper, a section of onion, 1/4 teaspoon salt, 1/2 teaspoon vinegar, 1/4 teaspoon mushroom.

Exercise:

1, the fungus is soaked in advance, other vegetables are washed, and tomatoes and potatoes are peeled for later use;

2. Cross-cut a knife on one side of the potato, and put the cut horizontal plane on the chopping board smoothly for slicing;

3. Cut the potatoes into even slices, then arrange them and cut them into filaments; (See Figure 4)

4. Slice potatoes, rinse them with clear water several times and then soak them in cold water to prevent them from being oxidized and blackened by air. Shred onion, soaked fungus and green pepper, and cut tomato into small pieces;

5. When the oil in the wok is 60% to 70% hot, add shredded onion, tomato and small pickled pepper and stir-fry until the tomato becomes paste, add shredded potato and stir-fry over high fire, add vinegar and mushroom essence and stir-fry for 2-3 minutes, then add shredded auricularia auricula and green pepper and stir-fry until cooked.

Tips:

1, if you can't cut the potato shreds too thin, try to be even;

2. Rinse the shredded potatoes several times with clear water to wash off the starch. The shredded potato is not easy to touch the pot when fried, and it tastes good;

Because tomatoes are used, the amount of vinegar is reduced. If tomatoes are not used, you can adjust a little more vinegar, which is hot and sour potato shreds;

4, with small pickled peppers, you can make the spicy level richer.

Hot and sour shredded potatoes:

Raw materials:

2 potatoes, dried peppers and prickly ash.

Exercise:

Step 1: Peel potatoes with a planer and shred them.

Step 2: Cut the potato shreds, remove the starch with cold water, and change the water several times, so that the fried dishes will be crisp to eat.

Step 3: Heat the oil pan. When the oil is warm, add the pepper granules. After frying for more than ten seconds, take out the pepper.

Step 4: Add dried peppers, onions and ginger to make it tasty.

Step 5: Pour in the drained shredded potatoes, stir-fry until 80% cooked, add refined salt and monosodium glutamate to taste, then pour in sesame oil and white vinegar and stir-fry. Simple and delicious shredded potatoes can be served!

Candied tomatoes:

Materials:

Tomato, fine sugar and a sealed glass jar.

Exercise:

1. Wash the tomatoes, cross them at the top with a knife, then pour boiling water for 2 minutes, remove and peel them.

2. Cut peeled tomatoes into half-moon slices, spread them evenly in a glass jar, then sprinkle a layer of sugar, then spread a layer of tomatoes and sprinkle a layer of sugar.

3. Cover it and seal it, then put it in the refrigerator or cold water. It's delicious to take it out after it's thoroughly cooled.

Tips:

1. When buying tomatoes, if you can eat them on the same day, choose red soft ones, and if you want to keep them in the refrigerator for two more days, choose yellow hard ones; When choosing tomatoes, don't choose tomatoes with small bumps on the top. That kind of tomato is ripened and grown, which is not delicious.

2. The secret of sugar-coated tomatoes lies in whether the tomatoes are ripe, peeled or not, and whether the sweetness is appropriate, so peel the tomatoes carefully before making.

It is recommended to use sealed cans, so that there will be no odor, water and cold water in the refrigerator.