How to make small peppers delicious, how to make peppers delicious

In daily life, small pepper is a more common one, and it is a necessary food in our life, pepper is a lot of people like to eat, so it has been favored by people, and some people like to pickle small peppers, just think about pickling at home, but some people don't know how to pickle, so the following is a brief introduction to the pickling method of small peppers?

Ingredients: chili pepper, green onion, coriander, Sichuan pepper, cooking oil, aged vinegar, light soy sauce.

Pickling method of small peppers: wash and drain the peppers, green onions, ginger and coriander for later use;

After shredding the pepper and marinating it with salt for 4 hours, shred the green onions, ginger and coriander, put it into the pickled pepper, add salt and mix well, and marinate for about 30 minutes; Then add light soy sauce and aged vinegar and mix well; Pour cooking oil into the pot, heat to 8 percent, add peppercorns, when the peppercorns are fried until they turn black and fragrant, get out of the pot and pour the hot oil into the peppers that have been mixed, stir evenly and put them in a container, put them in a cool place, and you can eat them after three or four days.

Fry the chili pepper over low heat, add minced meat, minced green onion, ginger and garlic, light soy sauce, dark soy sauce, refined salt, chicken powder, and stir-fry.

Stir-fry the peppers until fragrant with minced garlic sauce.

The purse pepper is wrapped in meat, delicious and good-looking.

The recipe for the sharp peppers eaten at the Good Tong Banquet is as follows:Tools Ingredients: eggs, peppers, garlic, green onions, water, light soy sauce, salt.

1. Prepare the required ingredients.

2. Beat the eggs, add water, beat evenly and set aside.

<>4. Eggs under hot oil.

5. Heat until the eggs are set.

6. Don't wash the pot, add a little oil, add garlic slices and stir-fry until fragrant.

7. Rummag through the Li fried evenly in Lu Yin.

8. Remove from the pan. <>

Here's how to make a delicious pepper:

1. Scrambled eggs with sharp peppers

Chop the green onions, cut the ginger slices into small slices, cut the peppers into shreds, beat the eggs and stir well, add oil and heat them, add the eggs and fry them for 7 years, and then put them out for later use! Add oil to the pot, add chopped green onion and garlic slices and stir-fry until fragrant, add shredded peppers, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, and finally add eggs and stir-fry evenly.

2. Stir-fry the pork slices with sharp peppers.

Heat the oil from the pot, pour the meat slices into the pot, fry until it changes color and then put it out, heat the oil in the pot, put the sharp peppers into the pot, stir-fry until it is broken, then add the meat slices, add a little salt, add 1 tablespoon of light soy sauce, stir-fry evenly and then get out of the pot.

3. Tiger skin peppers.

Pour a little base oil into the pot, after the oil is hot, put the garlic slices into the pot and stir-fry to make the fragrance, put the sharp peppers into the pot again and stir-fry, start seasoning, put in 1 tablespoon light soy sauce, add 2 tablespoons of vinegar, add 1 teaspoon of sugar, add 1 teaspoon of salt, add 1 teaspoon of chicken essence, and then stir-fry evenly to get out of the pot.

4. Stuffed meat with sharp peppers.

The amount of oil in the pot is slightly more, turn on medium heat, turn to medium-low heat after the oil is hot, put in the sharp pepper and cover the pot and fry for a while, fry it into a tiger skin shape, and then turn it over and fry, after frying, take it out of the pot for later use, pour out the excess oil, leave a small amount of bottom oil in the pot, put in a little ginger and green onion and stir-fry until fragrant, cover the pot, and burn over medium-low heat for about 8 minutes.

5. Stir-fried pork liver with sharp peppers.

Slice the pork liver, then put it in clean water to clean it, drain the water and put it in the soup bowl, grasp it with light soy sauce, cooking wine, salt, thirteen spices and a little starch and marinate it for about 10 minutes, remove the seeds and stems of the sharp pepper, wash and cut into large slices, cut the ginger into shreds and set aside, pour more oil into the hot pot than usual for stir-frying, put in the shredded ginger and pickled pork liver slices, fry on high heat until the surface of the pork liver changes color, and then put in the sharp pepper slices and fry until they are broken.

The methods of sharp peppers include sharp pepper tofu skin, tiger skin sharp pepper, braised sharp pepper in oil, etc. Pepper tofu skin. Prepare the ingredients:

150 grams of tofu skin, 60 grams of chili peppers, 80 grams of cucumbers, 5 grams of chopped green onions, 5 ml of cooking oil, 1 gram of five-spice powder, 5 grams of light soy sauce, 2 grams of salt. Slice the green onion, slice the tofu skin, cut the pepper into cubes, and slice the cucumber. Pour in cooking oil, chopped green onion, tofu skin, five-spice powder, raw soy sauce, stir-fry evenly.

1. Pepper tofu skin. Ingredients: 150 grams of tofu skin, 60 grams of chili peppers, 80 grams of cucumbers, 5 grams of chopped green onions, 5 ml of cooking oil, 1 gram of five-spice powder, 5 grams of light soy sauce, 2 grams of salt.

1. Freshly chopped green onion and slice the tofu skin.

2. Cut the pepper into cubes and slice the cucumber.

3. Pour in cooking oil, chopped green onion, tofu skin, five-spice powder, light soy sauce, and stir-fry evenly.

4. Pour in the sharp pepper, yellow gourd and salt, and stir-fry evenly.

Second, tiger skin pepper. Ingredients: 5 chili peppers, light soy sauce, 5 cloves of garlic, vinegar, a pinch of salt, and a pinch of sugar.

1. First season the sauce, minced garlic, light soy sauce, salt, add a little sugar to enhance the taste, open the appropriate amount of vinegar, stir evenly and set aside.

2. Wash the peppers, remove the seeds and cut them into small sections, put oil in the pot, pour in the pepper segments after the oil is hot, and turn them over every once in a while, so that each section of the pepper has tiger skin.

3. After the peppers are basically out of the tiger skin, pour in the seasoned sauce and cook for a while, and the peppers will further soften and taste and then put them out.

3. Braised peppers in oil. Ingredients: 6 chili peppers, salt to taste, 2 tablespoons of light soy sauce, oyster sauce, 3 cloves of garlic, water to taste, oil to taste.

1. Clean the peppers, drain them and cut them into strips.

2. Finely chop the garlic cloves.

3. Heat the oil in a pan and heat the chili peppers.

4. Stir-fry, add an appropriate amount of soy sauce, then add water, cover and simmer for a while.

5. Reduce the juice over high heat, put in half of the minced garlic, add salt to taste the garlic before taking it out of the pot, turn off the heat and start the pot.

Tiger skin peppers are simple and delicious.

How to make tiger skin peppers:

1. Wash the peppers and dry.

2. Use a knife to pull a hole in the tail and take out the chili seeds, if you don't dig out the seeds, it will be very spicy.

3. Finely chop the garlic and cut the chili in half.

4. You can also put the whole pepper in the pot without cutting it, but it is convenient to make it without cutting it in half, and it is also convenient to eat, according to personal preference.

5. Turn the oil to low heat in a hot pan and put the peppers. This step requires patience, and it is necessary to slowly brown the sharp pepper on low heat, if the heat is too large, it is easy to fry and make it bitter.

6. Flip the pepper with chopsticks, which is more convenient than a shovel.

7. Fry until both sides are golden brown, add minced garlic, two spoons of light soy sauce, a spoonful of sugar, a spoonful of salt, a few drops of dark soy sauce for coloring, turn to medium heat and stir-fry a few times, stir-fry to bring out the fragrance, add an appropriate amount of water. It's not out of the pot yet, and the smell makes ** salivate.

8. Dark soy sauce is fine, mainly for coloring. The amount of water should not be too much, the sharp pepper is almost cooked in the frying process, and a little water is to make the seasoning flavorful. Wait until the juice is reduced, sprinkle some MSG out of the pot.

Ingredients: 8 chili peppers, 3 sausages, 2 garlic cloves, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 pinch of sugar, a pinch of salt. Add garlic cloves in a hot pan and stir-fry until fragrant, pour in the sausage and stir-fry until the sausage changes color from red to meat, pour cooking wine and white sugar and continue to stir-fry.

Pour in an appropriate amount of water, light soy sauce and salt, pour an appropriate amount of juice and stir-fry the sharp pepper until it is broken, cover and simmer and put on a plate.

Ingredients: 8 chili peppers, 3 sausages, 2 garlic cloves, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 1 pinch of sugar, a pinch of salt.

1. First of all, heat the oil in the pan and put in the chopped garlic cloves and stir-fry, then pour in the sliced sausage and stir-fry, stir-fry until the sausage changes color and changes from red to flesh color in the heart, pour in cooking wine and stir-fry, then pour in white sugar and continue to stir-fry.

2. Pour an appropriate amount of water into the pot, then pour in light soy sauce and salt.

3. After an appropriate amount of juice, pour the shredded pepper into it and stir-fry it, then cover and simmer it to serve on a plate.

Introduction: Sharp pepper is also known as chili pepper, and green pepper is eaten as a vegetable in some parts of China, but some areas can't accept its spiciness, and only uses it as a side dish and seasoning. Peppers are not only popular in China, they also have a high status in the world; So, how do you make peppers delicious?

Ingredients for stir-fried sausage with sharp pepper fungus:

Three sausages, two large peppers, a few dried fungus, two or three cloves of garlic, a little cooking oil, a little sugar, a little salt, and a little chicken essenceSteps to stir-fry sausage with pepper fungus:

1. Wash three sausages with warm water and cut them into thin slices. Two large peppers are removed from the stems and seeds, cleaned and cut into small pieces, several dried fungus are soaked and cleaned and torn into small flowers, and two or three cloves of garlic are peeled and sliced. There is a ** accidentally deleted, and it can only be written together in two steps.

2. Heat the pan with cold oil, add a little cooking oil, add the sausage slices, and simmer the oil over low heat.

3. Add garlic slices and stir until fragrant.

4. Add the soaked fungus over medium heat and stir-fry, the sausage itself has a salty taste, and the fungus is first put in to absorb the salt, and the fungus is more flavorful.

5. Add a little sugar to enhance freshness.

6. Add green peppers and stir-fry.

7. Add a pinch of salt according to personal taste. The sausage itself has a salty taste, and the salt can be put a little less.

8. Add a little chicken essence before cooking, stir-fry well.

9. Finished products. 10. Finished product.

11. a finished product.

12. a finished product.

13. a finished product. It's very simple. It is a quick dish, but there are vegetables, meat and mushrooms, which are delicious and nutritious, and it is a good choice when you are short on time or don't want to make complicated dishes.

Tips:

The sausage itself contains a lot of salt, so when cooking, you should put less salt according to your taste. In addition, sausages are pickled foods with high fat content, so children, pregnant women, the elderly, and people with hyperlipidemia eat less or no food; People with liver and kidney insufficiency are not suitable for consumption.

Introduction to the ingredients of braised peppers:

Appropriate amount of minced pork, appropriate amount of chili pepper, appropriate amount of salt, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of minced garlic, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of thirteen spices, appropriate amount of water starch,Steps to make braised peppers in oil:

1. Put the pork filling into a container, add minced green onion and ginger, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence and thirteen spices to make it taste.

2. Stir well.

3. Remove the roots of the peppers.

4. Cut it into two, remove the flesh inside, and dip it with a layer of starch.

5. Put the minced meat into the peppers.

6. Dip in another layer of starch.

7. Put oil in the pot, put the peppers in the pot, fry for two or three minutes, and then turn over.

8. Fry the other side for two or three minutes and set aside.

9. Add a little more oil to the pot, add minced green onion and garlic and stir-fry until fragrant, add oyster sauce, light soy sauce and dark soy sauce to cook until fragrant.

10. Add chicken essence, salt and a little water to set the taste, bring to a boil, add the peppers, and cook over medium heat for five or six minutes.

11. Thicken with water starch until the soup is thick and then put on a plate.

12. Finished product drawing.

13. a finished product drawing.

14. a finished product drawing.

1. Ingredients required for tiger skin peppers: peppers, garlic, light soy sauce, vinegar, light soy sauce, oil, salt Method: 1 After the peppers are washed, remove the stems and remove the seeds.

Three or four cloves of garlic, minced. 2 Put a small amount of oil in the pot, put the peppers in whole and arrange them, fry them over low heat, keep turning them over during the frying process, and press them with a spatula. 3 Fry the pepper until the surface is peeled and wrinkled, add 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, appropriate amount of salt, throw in the minced garlic, and then stir-fry for a while.

Out of the pot, a plate of tiger skin peppers is out of the pot, sour and spicy, especially appetizing.

2. Ingredients required for dried tofu with sharp peppers: sharp peppers, dried tofu, garlic, salt, and oil Method 1 Wash the peppers, remove the stems, and cut them into pieces. Dried tofu cut into diamond shapes; Cut the garlic into slices. The ratio of chili pepper to dried tofu can be matched to your liking.

2 Heat the pot, add an appropriate amount of oil, add garlic slices, stir-fry until fragrant, pour in the dried tofu and stir-fry for one minute, then pour in the sharp pepper and continue to stir-fry. 3 After stir-frying for one or two minutes, add an appropriate amount of salt, stir-fry evenly, and remove from the pan.

Stuffed meat with sharp peppers.

Ingredients 6 peppers, 200g of pork belly, Accessories 1 piece of ginger, 3 cloves of garlic, 1 section of green onions, 20g of vegetable oil, 6g of salt, 1 egg, 1 cherry radish, 3g of sesame oil, 10g of light soy sauce, 5g of corn starch, Method Prepare the raw materials, cut a mouth of the pepper, remove the pepper seeds inside, sprinkle an appropriate amount of salt on the pepper, wear disposable gloves on your hands, and grasp it well with your hands.

2.Finely chop the green onion, ginger and garlic, chop the pork belly into minced meat, beat the egg, green onion, ginger, minced garlic, appropriate amount of light soy sauce, sesame oil, cornstarch and salt into the minced meat, and stir well.

3.Wipe the water on the surface of the pepper and pour the minced meat into the pepper.

4.Divide the cherry radish into four knives and cut it into eight slices, then use the tip of the knife to cut each slice into petals, put a celery leaf underneath, and place it in the corner of the plate.

5.Put an appropriate amount of peanut oil in the pot, put in the peppers filled with meat, fry them on both sides, and when the peppers are wrinkled around, take them out and set aside.

6.Pour out part of the oil in the pot, leave the bottom oil, add a little bean paste and light soy sauce, then add the fried peppers, cover the pot, and simmer for a while on medium heat until the water in the pot is almost dry.

7.Very tasty stuffed pork with chili peppers is out of the pot.

Scrambled eggs with chili peppers.

Scrambled eggs with peppers are a very home-cooked dish, but some people have always said that scrambled eggs with peppers are not delicious, in fact, scrambled eggs with peppers are similar to scrambled eggs with tomatoes, it seems simple, and it takes a certain amount of experience and skills to do.

Introduction: Scrambled eggs with peppers are a delicacy made by stir-frying with pepper eggs as the main ingredient and millet spicy or other red pepper ingredients as the color, adding soy sauce, edible salt and other seasonings, and stir-frying over high heat.

Seasoning: salt, soy sauce

Method: 1. First clean the purchased chili, millet spicy and shallots with light salted water, then cut about 1 cm with a knife, and put a piece of millet spicy cut about centimeters for later use, and then clean the egg shell with light salt water, beat it into a bowl, add a little salt, add chopped green onions and stir evenly and put it aside for later use (if there are no shallots, it is better to use green onions to feed the white onions).

2. Start the pot and light the fire, heat the pot first and then put in the chili pepper and fry for a while, then add a little salty salt to continue stir-frying, after the spicy taste comes out (the baby who likes to eat ginger and garlic can put in the ginger and garlic pieces) pour the egg liquid into a circle, fry it for a while and wait for the egg liquid to set and then turn it over, let the egg liquid wrap the chili blocks, and then quickly stir-fry for a while, add soy sauce to adjust the color, and you can get out of the pot.

Tips: 1. Wash the purchased ingredients with light salt water to remove harmful substances from the ingredients.

2. Stir-fry the chili peppers without oil in a dry pan, and put the egg liquid after stir-frying until fragrant.