Homemade eel with pickled pepper
Ingredients: 500g eel, 150g garlic cloves, shredded ginger, 100g millet spicy section, 50g celery section, 20g pickled pepper paste [Note] 10g Add appropriate amounts of salt, monosodium glutamate, chicken essence, wet starch, and cooked vegetable oil
Preparation method:
1. Kill and clean the eel, chop it into sections, add cooked vegetable oil and cook Saute in a hot iron pan until fragrant, then add pickled pepper sauce and stir-fry to perfection.
2. Add the garlic cloves and continue to fry for a while, add water, cover the pot, and simmer until the eel is soft and cooked.
3. After uncovering the pot, add the celery knots, spicy millet knots and ginger shreds, stir well and continue to cook for a minute or two. Season with salt, monosodium glutamate and chicken essence, and finally use wet starch. Thicken the sauce, remove from the pan and serve on a plate.
How to make pickled pepper sauce:
Put cooked vegetable oil into a pot and heat it up, add minced pickled peppers, soaked ginger rice, ginger rice and garlic and stir-fry until fragrant, Take it out of the pot and put it into the mixing bowl for later use. The purpose of frying the pickled pepper paste in advance is to speed up the cooking time.
Sichuan Style Pickled Pepper Rice Noodles
Put the rice noodles into a pot of boiling water and blanch them until raw, take them out and drain them, then put them on a plate, and sprinkle with cooked beef cubes and chopped mint leaves. , chopped cherry tomatoes and fresh peppers, served with a spicy dipping dish.
When eating, just pour the dipping water directly into the rice noodle bowl.
Preparation of fresh and spicy dipping water: Put sugar, chicken essence, MSG, lemon juice, scallion oil and chopped pickled chili in a bowl, mix well.
Creation ideas: Yunnan rice noodles are mostly used to make soup, but here I have improved it into a Sichuan-style pickled pepper flavored dish.
Grilled Fish with Pickled Peppers
Ingredients: 150 grams of cucumber strips, 50 grams each of onion pieces, celery knots, 180 grams of pickled pepper knots, 15 grams of ginger rice, 25 grams of garlic rice, diced onions, celery cubes 10 grams each, 50 grams of green onion festival, 80 grams of Pixian Douban, 80 grams of fresh fragrant paste, 10 grams of salt, 15 grams of cooking wine, 45 ml of MSG, 20 grams of chicken essence, 10 grams of glutinous rice wine, 15 grams of white sugar, 5 grams of fresh soup, 250 ml of red oil, 50 ml of salad oil, 100 ml
Preparation method:
Put salad oil in the pot, heat it to 40% hot, stir-fry the pickled pepper festival and Pixian bean paste until fragrant, add ginger, garlic, onion, celery, etc. Continued After frying for a while, add fresh soup and bring to a boil. Add salt, cooking wine, sugar, monosodium glutamate, chicken essence, fermented glutinous rice and fresh fragrant paste to adjust the taste. When the onion cubes, scallion sections, cucumber strips and celery sections are added and stir-fry until raw, pour in red oil and scoop out the pan onto a plate with grilled fish. Serve.