Preparation: Edit
Wash and cut the green pepper into sections, or not, slice the garlic, onion and ginger diced.
Practice: Edit
Heat the pan and pour the oil, heat to 30% when the pepper grains, fry the pepper oil, when the pepper turns black and then fish out. Turn on the fire under the green pepper section, both sides fried over, I fried a long time until the green pepper section wilted, put the garlic slices onion and ginger grains, salt, sugar stir-fry, and then add monosodium glutamate (MSG), turn off the fire, out of the pan before drizzling some vinegar. It's ready to go.
Note: Edit
Vinegar can not be put early, only off the fire before leaving the pot drizzled on the tiger peppers, otherwise, the color of the green peppers will turn yellow, no longer verdant.
100 grams of red chili peppers, 200 grams of green chili peppers,
Seasoning
50 grams of cooking oil, 3 tsp of soy sauce, a little cooking wine, 1/2 tbsp of balsamic vinegar, and 1/2 tbsp of sugar,
Step by step
1 wash the chili peppers, remove the stems and seeds, and cut them in half with a knife in a flat position,
2 put the vinegar, sugar, soy sauce, and cooking wine with the Put vinegar, sugar, soy sauce, cooking wine and other ingredients into a bowl and mix into sweet and sour sauce.
3 Heat oil in a pan, put in chili peppers and fry them over low heat until spots appear on the skin, then cook them in sweet and sour sauce and stir well.
Features
Sweet and spicy, crispy and refreshing.
Chef's tip:
It's best to use freshly-marketed young chili peppers for a fresher taste.
Nutritional Value Editor
Nutrient-rich.
Practice 2 Edit
This method is suitable for people who are afraid of splashing oil
1Heat the wok until it smokes, and pour the patted and de-seeded peppers into the wok.
2Squeeze the peppers with a spatula so that they are close to the pot, and grind them a little harder so that you can hear a cracking sound~~Flip over a pepper to see if the side that is close to the pot is bursting with white or burnt tiger skin-like marks~~If they are bursting evenly, flip the peppers over one at a time, and then grind them with the spatula to burst them on the other side.
3 feel almost both sides of the popped out of the tiger skin-like marks, this time the fire is slightly reduced, the chili from the pot out of the side, to the pot of oil, add peppercorns and onion, ginger and garlic, after the taste of the chili pepper back into the pot to continue to stir-fry, sprinkle fine salt. Slightly more salt, stir fry, drizzle in a small amount of soy sauce, continue to stir fry~~
Tiger Pepper Pictures Collection
Tiger Pepper Pictures Collection(17 Pictures)
Put some edamame beans will be more flavorful~~ You can put it in when you grind the peppers, or put it in after you add the oil.
Ingredient selection
Choose peppers that are large, thin-skinned, and thick, and most importantly, must be spicy, preferably in the summer and fall
Practice 3 Edit
Ingredients
Main Ingredients
Main Ingredients: green peppers
Accessories: garlic
Seasoning: soy sauce, sugar, balsamic vinegar, salt, peanut oil
Tiger Peppers Chili Peppers
Tiger Skin Chili Peppers
Steps
1 Wash the green peppers and prepare the garlic.
2 Cut green peppers into long pieces and mince garlic.
3 pot without oil, directly put the green pepper, with a small fire roast up both sides of the skin wrinkled, brown spots, sheng out.
4Take 1 teaspoon of sugar and pour balsamic vinegar that fully submerges it, mix well.
5 Put oil in a frying pan, when the oil is warm, put garlic and saute it.
6Add the green peppers, change the heat to medium and stir-fry well.
7 seasoned soy sauce and stir fry, try the saltiness, and then seasoned with the right amount of salt, stir fry evenly.
8 seasoned sugar and vinegar water, stir-fry well, depending on the chili pepper becomes soft wilt, start the pot. [1]
Tips
1 Green peppers can be varied according to your own preferences and level of spiciness, such as vegetable peppers.
2 When roasting peppers, always turn them to check for wrinkled skin and spots.
3When one side is wrinkled and has brown spots, turn off the fire first, turn over all sides, and then turn on the fire to roast the other side, to avoid chili paste off.
4The purpose of roasting the chili first is to remove the excess water inside, so that it will be more flavorful after frying, but do not roast it all.
5 sugar and vinegar flavor is not easy to grasp, first take 1 teaspoon of sugar, and then mix it fully did not cover the balsamic vinegar, stir well to try the taste, add the appropriate amount.
6If you don't take pictures, you can fry the chili peppers a little soft and wilted a little, not so spicy. Oil and salt can not be too little, show spicy not show flavor.