manufacturing method
Exercise 1
food
Some green peppers, 2 cloves of garlic,15ml of balsamic vinegar,15g of sugar, 5ml of soy sauce,15ml of oil and a little salt.
working methods
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Tiger green pepper
1. Wash the green pepper, cut off the pedicle, and dig out the seeds with a knife. 2. Peel garlic and cut it into pieces.
3. Put the soy sauce, sugar, balsamic vinegar and salt into a bowl and mix them evenly to make seasoning juice for later use.
4. Pour the oil into the pot, heat it to 40% heat on medium heat, and then pour the green pepper into the pot.
5. Gently press the green pepper with a spatula and turn it over from time to time to make it evenly heated.
6. The skins of green peppers are wrinkled on both sides. Put the green pepper on one side of the pot head and add the minced garlic.
7. pour in the seasoning juice prepared before, stir fry until the soup thickens, and serve on a plate? [2]。
Exercise 2
food
300g of green pepper, 1 tbsp of vegetable oil, 1 g of salt, 1 tsp of bean paste, 3 cloves of garlic, 1 tsp of soy sauce and a proper amount of water.
working methods
1. Prepare green peppers, remove seeds and wash them; Slice garlic.
2. Stir-fry green peppers without oil in the pot; Fry until the skin is brown, and take out the pan for later use.
3. Put oil in the pan, stir-fry garlic, add 1 teaspoon bean paste and 1 teaspoon soy sauce, and then stir-fry the fried green pepper.
4. Add a small amount of water and salt to taste when frying.
5. Stir fry until a small amount of soup remains.
Exercise 3
food
Chili, homemade ginger and garlic sauce (or ginger and garlic sauce), lobster sauce, soy sauce, vinegar and sugar.
working methods
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Production steps of tiger skin green pepper
1. Wash fresh peppers, remove seeds and white tendons, and drain. 2. Heat the wok on a large fire, add the pepper without oil, turn to medium heat and flatten the pepper with a spatula, so that the bottom of the pepper is close to the bottom of the wok until the tiger skin is burned (the wax film is separated from the pepper meat).
3. Turn the pepper upside down and continue baking until the moisture of the pepper is slightly dry and the tiger skin is evenly burned on the pepper.
4. Take another pot, add ginger garlic sauce and lobster sauce, stir-fry until fragrant, pour in soy sauce, stir-fry until fragrant, and pour in a little vinegar.
5. Stir fry and collect the juice.