Crispy green peppers
Ingredients: Ingredients:
Main ingredients: 12 small green peppers. Ingredients: 75 grams of minced pork, 1 egg. Seasoning: 1g salt, 2g MSG, 5g cooking wine, 80g flour, 20g starch, 5g baking powder, 1000g salad oil (approximately 100g consumption), 1 salt and pepper saucer.
Preparation method: (1) Add a little salt, monosodium glutamate, cooking wine, and egg yolk to the minced pork and mix well to form a pork filling; cut the green peppers and remove the seeds, wash them and add the pork filling; flour, starch, soak Put the beaten powder and egg white into a bowl, add appropriate amount of water and salad oil to make a crispy paste.
(2) Heat a clean pan, add salad oil and heat until 40% hot, coat the green peppers with crispy paste, put them into the hot oil pan, fry until golden in color and cooked inside, take them out Arrange on a plate and serve with salt and pepper sauce.
Features: Golden color, crispy on the outside and tender on the inside, with a strong pepper flavor.
Key points:
(1) It is better to use minced pork with alternating fat and thin parts; green peppers should be smaller.
(2) The oil temperature should not be too high to prevent the green peppers from being burnt on the outside and raw on the inside
Stuffed green peppers
The characteristic flavor is fresh and fragrant, slightly spicy, and green in color. More appropriate. (Sichuan cuisine)
Ingredients
Green peppers (15), pork (250g), ground chestnuts (40g), minced potatoes, ham (or chicken) (12.5g), Egg (1), water chestnut powder, monosodium glutamate, refined salt, soy sauce, minced green onion and ginger, pepper, rice wine, sugar, chicken soup
Production process
1. Remove the heart from the green pepper. Apply a layer of dry water chestnut powder inside the green pepper (to prevent the green pepper from cracking), then mash the pork and ham into a puree, mix with eggs, wet water chestnut powder, ground chestnuts (peeled and cut into pieces), minced onion, ginger and Mix salt, pepper, rice wine and MSG, stuff it into green peppers, fry them in a lard pan, then add some chicken stock and steam them in a basket. 2. After steaming, pour the soup into another bowl, add soy sauce, salt, sugar and dried water chestnut powder, then pour it on the green peppers.
Burn the green peppers
Ingredients: Ingredients:
Ingredients: 500 grams of green pepper. Ingredients: 6 grams of refined salt, 3 grams of MSG, 2 grams of soy sauce, 5 grams of cold vinegar, and 20 grams of sesame oil.
Preparation method: (1) Remove the stems of the green peppers, place them on the charcoal fire, and keep turning them until the whole green peppers are evenly cooked until the skin becomes black and crepey. Remove from the fire, place in cold water, and tear off the peppers. Take the black skin, remove the seeds and wash it, remove and drain the water, tear it into strips and put it into a plate.
(2) Mix refined salt, monosodium glutamate, soy sauce, cold vinegar and sesame oil thoroughly and pour it on the green pepper.
Features: Tender texture, fresh and refreshing.
Dish name: Green pepper and cowpea
Zhejiang cuisine
Characteristics: green color, salty and refreshing.
Ingredients
< p>400 grams of cowpeas, 4 green peppers, appropriate amount of salt, chicken powder and water starch.Production process
1. Wash the cowpeas and cut them into sections of about 3 cm; remove the stems and seeds of the green peppers, wash them and cut them into thick shreds. 2. Put the wok on high heat, heat the oil until it is 70% hot, add shredded green peppers and stir-fry until fragrant, add a little salt and stir-fry evenly, then add the cowpeas and stir-fry together; add half a cup of water, add chicken powder, and simmer for a while. Thicken the pot with water starch and serve.
Green pepper chicken wings
Ingredients
Chicken wings, horns and green peppers
Ingredients
Star anise, bay leaves, Cinnamon, a little garlic (it's okay if it has no taste), Sichuan watercress (Laoganma can also substitute it), dried chili pepper, Sichuan peppercorns (appropriate amount), soy sauce, cooking wine, sugar, salt, MSG
Method
1. Wash the chicken wings and cut them into two pieces
2. Cut green peppers into rings
3. Combine appropriate amount of dried pepper segments, Sichuan peppercorns, soy sauce and cooking wine Add chicken wings to taste and marinate for 10 minutes
4. Prepare ingredients: 2 bay leaves, 1 star anise, 2 small pieces of cinnamon, and half of garlic cut into cubes (if you don’t have it, forget it)
5. Heat the oil, add appropriate amount of watercress, stir-fry until fragrant
6. Pour in the chicken wings and stir-fry continuously,
7. When the chicken wings change color, add soy sauce and sugar
8. Add ingredients and stir-fry
9. When chicken wings 9 are mature, add green pepper rings and stir-fry.
10. Stir-fry until the chicken wings are fully cooked and the green pepper is fragrant. (If you feel it is not salty enough, you can add salt according to your taste.)
Dish name Green pepper and eggplant
All cuisines
Features
Ingredients
500 grams of eggplant, green pepper 50 grams, 2 tablespoons soy sauce, 2 teaspoons sugar, 1 teaspoon starch, a little vinegar, 1 teaspoon chicken powder.
Production process
1. Peel and wash the eggplant and cut into half centimeter thick slices; remove the seeds and stems of the green pepper, wash and cut into thick shreds and set aside. 2. Mix soy sauce, sugar, starch, vinegar, chicken powder and 2 tablespoons of water into a sauce and set aside. 3. Heat up the wok, add 4 tablespoons of oil, add the eggplant slices and stir-fry for a few times, turn to medium heat, cover the pot and simmer until the eggplant slices are soft, add shredded green peppers and stir-fry quickly Then pour in the sauce, stir well and remove from the pan. ,