manufacturing method

Exercise 1

food

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

working methods

Please click to enter a picture description.

Tiger green pepper

1. Wash the green pepper, cut off the pedicle, and dig out the seeds with a knife. 2. Peel the garlic and cut it into pieces.

3. Put the soy sauce, sugar, balsamic vinegar and salt into a bowl and stir evenly to make a sauce for later use.

4. Pour the oil into the pot, heat it to 40% heat on medium heat, and then put the green pepper into the pot.

5. Gently press the green pepper with a spatula and turn it from time to time to make it evenly heated.

6. The skins on both sides of the green pepper are wrinkled. Put the green pepper on one side of the pot head and add the minced garlic.

7. pour in the sauce prepared before, stir-fry until the soup thickens, and serve on a plate? .

Exercise 2

Preparation of ingredients:

Zanthoxylum bungeanum 300g (choose green pepper with bigger head and thicker meat), soy sauce 1 spoon (15ml), vinegar 1 spoon (15ml), half teaspoon of salt (3g), half teaspoon of sugar (3g) and half teaspoon of chicken essence (3g).

Production steps:

1. Wash the green pepper, remove the pedicels and seeds (unnecessary) for later use; If the green pepper is too big and too long, you can cut it smaller.

2. The wok is oil-free, heat it for three minutes, add the green pepper, stir-fry until the green pepper changes face and enlarges the paste, stir-fry it from time to time to make the green pepper evenly heated, and constantly press the green pepper with a spatula to stir-fry the moisture of the green pepper and make it fade.

3. When the green pepper wilts and the surface is white and burnt ([1] 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.

Materials:

8 green peppers, 2 cloves of garlic, balsamic vinegar 15ml, sugar 15g, 5ml of soy sauce, oil 15ml, and a little salt;

Steps:

1. Wash the green pepper, cut off the pedicle, and dig out the seeds with a knife;

2. Peel the garlic and cut it into pieces. Mix the soy sauce, sugar, balsamic vinegar and salt in a bowl and make a sauce for later use.

3. Pour the oil into the pot, heat it to 40% heat on medium heat, put the green pepper into the pot, and gently press the green pepper with a spatula;

4. Turn the green pepper over from time to time to make it evenly heated, and wrinkles appear on both sides of the green pepper;

5. Put the green pepper on one side of the pot head, stir-fry the minced garlic, pour the sauce in step (2), stir-fry until the soup is thick, and then put it in the plate.