How to make tiger skin green peppers, authentic and delicious?

Ingredients: 300g of chili pepper (choose a green pepper with larger size and thicker flesh), 1 tbsp light soy sauce (15ml), 1 tbsp vinegar (15ml), 1/2 tsp salt (3g), 1/2 tsp sugar (3g), 1/2 tsp chicken essence (3g), 1 tbsp oil (15ml).

Production steps: 1. Wash the green pepper, remove the stems and seeds (you can also go away) and set aside; If the green pepper is too big and too long, you can cut it smaller.

2. Do not put oil in the wok, heat it on the fire for three minutes, put the green pepper in, stir-fry until the green pepper becomes charred and paste, stir-fry from time to time when stir-frying, so that the green pepper is evenly heated, and constantly press the green pepper with a frying spoon, the purpose is to fry the water of the green pepper and make it wilt.

3. When the green pepper becomes wilted, the surface is whitish, and there are burnt spots on the surface ([1] pay attention to the scale, don't make it all paste), pour in oil and stir-fry together;

4. Add soy sauce and salt and stir-fry;

5. Add vinegar, sugar and chicken essence and stir well.

Ingredients: 8 green peppers, 2 cloves of garlic, 15ml balsamic vinegar, 15g sugar, 5ml light soy sauce, 15ml oil, a pinch of salt;

Steps:1Wash the green peppers, cut off the stems, and dig out the seeds with a knife;

2.After the garlic is broken, peel it, chop it into minced pieces, put the light soy sauce, sugar, balsamic vinegar and salt into a bowl and mix evenly into a seasoning sauce for later use;

3.Pour oil into the pot, heat it over medium heat until it is 4 hot, then put the green peppers into the pot and gently press the green peppers with a spatula;

4.And turn the green pepper over from time to time to make it evenly heated, and the skin of the green pepper on both sides is wrinkled;

5.Stir the green pepper to one side of the pot, add the minced garlic and stir-fry until fragrant, pour in the seasoning sauce from step (2), stir-fry to taste, and put it on a plate when the soup is thickened.

Tiger skin green pepper, how to make it.

Method 1. Ingredients.

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

Method. <>

Please click Enter a description.

Tiger skin green peppers. 1.Wash the green peppers, cut off the stems, and dig out the seeds with a knife;

2.Peel the garlic and chop it into minced pieces.

3.Put light soy sauce, sugar, balsamic vinegar and salt in a bowl and mix well to form a sauce for later use.

4.Pour oil into the pan, heat over medium heat until 40% hot, and then drain the green peppers into the pan.

5.Gently press the green peppers with a spatula and turn them over from time to time so that they are evenly heated.

6.The skin of the green pepper is wrinkled on both sides, put the green pepper on the side of the pot, and add the minced garlic to stir until fragrant.

7.Pour in the sauce you have prepared before, stir-fry to taste, and when the soup is thickened, it can be served on a plate [2].

Practice 2. Ingredients.

300 grams of green pepper, 1 tablespoon vegetable oil, 1 gram of salt, 1 teaspoon of bean paste, 3 cloves of garlic, 1 teaspoon of light soy sauce, appropriate amount of water.

Method. 1.Prepare the green peppers, remove the seeds and wash them; Slice the garlic.

2.Fry the green peppers in a pan without oil; Fry until the skin is browned, remove from the pan and set aside.

3.Put oil in a pan, fry garlic, put 1 teaspoon bean paste, 1 teaspoon light soy sauce, and then add fried green peppers and stir-fry.

4.Add a small amount of water and salt to taste while stir-frying.

5.Stir-fry until a small amount of soup remains.

Method three. Ingredients.

200g green pepper, 1 tbsp light soy sauce, 1 tbsp vinegar, 1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp chicken bouillon, 1 tbsp oil.

Method. 1.Wash the green peppers, remove the stems, remove the seeds (you can also go without leaving) and set aside.

2.Heat the wok without oil, put the green peppers in, and stir-fry until the green peppers change their faces and become charred (when stir-frying, stir-fry from time to time to let the green peppers heat evenly, and constantly press the green peppers with a frying spoon).

3.When the green peppers are wilted and there are burnt spots on the surface, 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 stir-fry well.

Green peppers are not as spicy as chili peppers, almost no spiciness, but with a natural fragrance and some aromatic substances, these ingredients can promote the secretion of saliva, increase people's appetite while driving the secretion of gastric juice and other digestive juices, can promote gastrointestinal peristalsis, improve the body's digestive function, prevent and improve indigestion, rich in fiber.

Dish]: Tiger skin green pepper.

Cooking ingredients]: 8 thin-skinned green peppers, 2 chives, 1 piece of ginger, 1 garlic, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of aged vinegar, half a tablespoon of sugar, appropriate amount of cooking oil.

Cooking Steps]:

Step 1: Wash the green peppers, remove the pepper seeds inside, and set aside.

2. Wash the prepared green onions, ginger and garlic and cut them into minced pieces for later use.

Step 3: Prepare the seasoning sauce, light soy sauce, oyster sauce, aged vinegar and sugar in a bowl and stir well.

Step 4: Heat the oil, put the green peppers into the pot when the smoke is slightly hot, and stir-fry until tiger skin burnt spots appear on both sides of the green peppers.

Step 5: After the pot is cleaned, continue to heat the oil and pour the prepared green onions, ginger and garlic into the pot and stir-fry until fragrant.

Step 6: Put the green peppers that were served before into the pot and stir-fry, add the seasoned sauce and stir-fry evenly.

Step 7: The tiger skin green pepper is ready, make a beautiful plating.

Cooking Tips]:

1. When choosing green peppers, I choose green peppers with thin skin and not much spiciness, so that they are easier to ripen inside and out, and they will not be very spicy. If you like something a little spicy, you can buy the kind of chili pepper that is a little pointy, and it tastes good when burned.

2. When drying the green peppers, put the heat a little smaller, and it is better to stir for a while than to burn, because it is not delicious.

With simple ingredients, you can make delicious tiger skin green peppers.

The best way to make home-style tiger skin green peppers, let you eat it once and fall in love with it!

How to make tiger skin green peppers ? Wash the green peppers, remove the middle point of the picture, prepare the minced garlic and fry until fragrant, then pour in the green peppers and stir-fry for half an hour.

How to make tiger skin green peppers ? Wash the green pepper and remove the seeds, cut the ginger and shallots into small cubes, add oil and chili peppers to the pot and stir-fry, fry until yellow, then add the green onion and garlic and stir-fry until fragrant, and pour the seasoned sauce in.

Cut the prepared green pepper into sections, and then pat the pepper with a knife so that the pepper is ripe faster, fry the pepper until the tiger skin can be fried, and then fry the garlic, ginger and black bean sauce until fragrant, pour in the pepper and stir-fry, put a little salt and fry until the flavor is in.

With simple ingredients, you can make delicious tiger skin green peppers.

Choose fresh green pepper to remove the seeds and pat it flat, put it in the oil pan, fry the tiger skin color, put in the garlic, put in the edible salt, sugar, chicken essence, aged vinegar light soy sauce, stir evenly with chopsticks for later use, start the pot to burn the oil, add the appropriate amount of oil and wait for the oil temperature to reach three percent hot, put the green peppers one by one into the effect and fry slowly, be sure to pay attention to the uniform heat, pour all the sauce into the pot before, and stir-fry together to get out of the pot.

Usually when you make it, you must prepare the bean navel, then prepare the chicken essence and sugar, process all the ingredients, heat the oil, put the black bean sauce, ginger and garlic light soy sauce, oyster sauce, chicken essence, and white sugar into it, and then add water starch to thicken out the thick soup, and then pour it on the green pepper.

Choose green peppers that don't taste very spicy, try to choose fresh, don't choose too old, pay attention to the proportion of seasonings, and pay attention to your heat when stir-frying.

Tiger skin green pepper method.

Ingredients: 300 grams of green pepper, 25 grams of bean paste, 10 grams of tempeh, 10 grams of minced garlic, 10 grams of minced ginger, appropriate amount of cooking oil, salt, pepper, monosodium glutamate, 3 grams of sugar, 8ml of vinegar.

1.Handle the green pepper first, remove the stems and seeds of the green pepper if you are afraid of spicy, if the green pepper is too large, cut it into 2 halves, and then wash it, drain the water and set aside.

2.Put an appropriate amount of oil at the bottom of the pot, the oil temperature is hot, put in the green peppers, fry them slowly over low heat, and fry the green peppers on both sides into tiger skins, and then you can start the pot.

3.Put an appropriate amount of oil at the bottom of the pot and heat it, then add minced garlic, minced ginger, bean paste, and tempeh to stir-fry until fragrant, then add tiger skin green pepper, salt, pepper, monosodium glutamate, and sugar and stir-fry well.

4 tips for green peppers not to change color:

1.Choose the freshest green peppers, don't buy the next day, the green peppers made from the green peppers the next day are easy to change color.

2.After the green pepper is cleaned, it needs to be drained, otherwise there will be enough moisture when frying, which will also cause the green pepper to change color.

3.Fry the green peppers in a hot pan with 3 layers of oil and fry them slowly to ensure that the green peppers do not turn yellow or black, and the fried green peppers are particularly beautiful.

4.Finally, when the green pepper is burned, it needs to be on a high fire, without water, and the green pepper is very good-looking.

With simple ingredients, you can make delicious tiger skin green peppers.

The best way to make home-style tiger skin green peppers, let you eat it once and fall in love with it!

The preparation of tiger skin green pepper is as follows:1. Wash the green peppers, cut off the stems, scoop out the seeds with a small spoon, and cut them into appropriate lengths.

2. Put light soy sauce, sugar, balsamic vinegar and salt into a bowl and mix evenly into a seasoning sauce.

3. Marinate the minced meat for 15 minutes in advance, fry in the pan until it is cooked through, and set aside.

4. Pour lard into the pot, arrange the green peppers in the pot when the pot is hot, turn down the medium and low heat and fry slowly, press gently with a spatula, turn over when the mu is suitable, and heat evenly.

5. Pour in minced garlic and stir-fry until fragrant, pour in the seasoning sauce, stir-fry the minced meat to taste, cover and simmer for a minute or two.

6. Add sugar and balsamic vinegar to enhance the flavor.