Green pepper food from tiger skin: pepper 1 kg, ginger and garlic, juice 1 serving (soy sauce 1 teaspoon, aged vinegar 1 teaspoon, sugar 1 2 teaspoons, soy sauce 2 teaspoons), and starch1half a bowl. Method: 1, sauce: 1 teaspoon aged vinegar+1. 2. Clean the peppers and remove the seeds for later use. I don't like the seeds being removed. Cut the garlic and ginger into sections, put the oil in the pot, put it in the pepper wok, and gradually fry the pot until the pepper becomes loose and yellow. 3. Put aside the pepper, add the ginger and garlic foam and stir-fry, pour in the stir-fry juice and stir-fry for 2 minutes, and finally pour in the glutinous rice flour (a spoonful of cassava starch+half a bowl of water) and add the salt chicken essence. Tip: If you buy this thin-skinned pepper, you must also dry it until it turns yellow, and it will taste better.
Fried tofu with fresh shrimp food: 250g tofu, fresh shrimp 100g, pepper 50g, carrot 30g, cassava starch 1 spoon, a little salt, 20mL cooking oil and garlic 15g. Stir cassava starch with water and salt, and shred fresh shrimp. 2. Add some oil to the cold pot, add the fresh shrimp and fry the fresh shrimp on low heat. 3. Add garlic and stir-fry, add water tofu, shake a tablespoon to prevent water tofu from sticking to the pot and stir-fry for a while. 4. Add pepper and carrot and stir fry for a while. 5. Add Potts juice and stir well. Sweet but not greasy, never greasy, delicious makes people drool, fragrant and attractive.