What are the secrets of making tiger skin green peppers?

The practice and know-how of tiger skin green peppers.

First of all, we need to prepare a few green peppers, and then remove the stems and seeds of the prepared green peppers'And rinse well with clean water. Then use a knife to cut a green pepper into two pieces, then rinse the garlic with water and cut it into garlic cubes. Then you can start to heat the oil, and when the oil in the pan is at the right temperature, you can pour the green peppers you just prepared into the pan and fry them for a while.

After the side of the green pepper is evenly heated, we can use a spatula to flatten the green pepper, and then turn it over and continue frying the green pepper. Wait until the green peppers in the pan are fried until they are broken and tiger skin appears, then pour the prepared garlic granules into the pan. At the same time, pour an appropriate amount of salt, light soy sauce and chicken essence into the pot to taste'Wait until all the ingredients in the pot are stir-fried and flavored, and then we can put them on a plate, so that we have made tiger skin green peppers.

Of course, there are some friends who like to eat stuffed tiger skin green peppers, with marinated minced meat in the middle, and fry them in a pan together. The tiger skin green pepper made in this way is also very delicious! You can prepare the minced meat in advance, and add the appropriate amount of seasoning to marinate the meat.

The meat is then filled with green peppers and then fried in a pan. The method of making tiger skin green peppers with minced meat is similar to that of making them without minced meat, so you can try this appetizing delicacy at home.

One of the most important things to pay attention to is the step of tiger skin, if you want to make delicious tiger skin green peppers, and can make tiger skins, you must let the green peppers heat evenly. Heat one side of the green pepper evenly, and then flatten the green pepper with a spatula. In this way, the heating of the green pepper will be more even, and then turn it over again, and you can get tiger skin.

If you want to make the green pepper flavorful, you must pay attention to it, when putting the seasoning, you must quickly stir-fry to make the ingredients evenly flavored, so that the cooked green pepper must be delicious and crispy.

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 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.

Tiger skin green peppers.

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.

To do this, click to 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].

Method 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 1Prepare 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 3: Ingredients.

Chili, homemade ginger garlic sauce (or minced ginger garlic), tempeh paste, soy sauce, vinegar, sugar.

To do this, click to enter a description.

Tiger skin green pepper production steps.

1.Wash the fresh peppers, remove the seeds and tendons, drain the water.

2.Heat the pot over high heat, without oil, add the chili peppers, turn to medium heat and flatten the chili peppers with a spatula, so that the bottom of the chili peppers is close to the bottom of the pan, until the tiger skin is scalded (the wax film is separated from the chili meat).

3.Turn over the pepper and continue to roast until the pepper moisture is slightly dry, and the tiger skin is evenly scalded on the pepper.

4.In a separate pot, add the ginger and garlic sauce and tempeh sauce and stir-fry until fragrant, stir-fry the soy sauce to taste, and drizzle in a little vinegar.

5.Stir-fry to reduce the juice and remove from the pan.

Tiger skin green peppers are very simple to make. Wash the long green peppers, remove the pepper seeds, and set aside. Heat the oil pan, put in the washed green peppers, stir-fry slowly, the time should be longer, do not put the seasoning first, wait for the green pepper skin to turn golden, put a little salt, a little dark soy sauce, stir-fry, put a little vinegar, a spoonful of white sugar, continue to stir-fry, put a little water, after stir-frying, put a little chicken essence, stir-fry, out of the pot, put on the plate.

Tiger skin green peppers don't have any flour or any other ingredients to fool the green peppers, just green peppers. Those patterns are actually traces of burns on the skin of green peppers.

So, what if you make tiger skin green peppers? Stir-fry the green pepper directly in the pot, and it is difficult to get a tiger skin pattern. The first time I tried to make tiger skin green peppers, it was no matter how to fry them, and it didn't have tiger skin lines.

After my in-depth thinking and careful research, I found that the green pepper must first be dehydrated, so that its skin can be scalded and patterned. The common way to do it is: dry stir-frying.

Put the green peppers in an iron pot, do not put oil, low heat, and slow fry for a long time, which is the so-called dry stir-frying. If you put the oil, it is not called dry cooking. In this way, slowly fry the water of the green pepper, let it go, then scoop it up, heat the oil, and then put the dried green pepper into the oil pot, noo!

The green pepper was scalded, and the tiger skin came out! Of course, remember to put salt.

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.

How do you 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.

How do you make tiger skin green peppers? The green pepper is flattened, the oil is not put in the pot, the salt is added and stir-fried, the dried pork belly is stir-fried with oil, the garlic is added, the bean drum is fried to bring out the fragrance, and the green pepper seasoning is added to stir-fry.

Tiger skin green peppers are better than those in restaurants.

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

Tiger skin green peppers are better than those in restaurants.

How do you 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.

Tiger skin pepper:

Green chili peppers, want that kind of big one, hehe.

Pour oil into the pot and boil until it is 7-8 hot, add the chili peppers, and the surface of the fried chili peppers is bubbled, which looks a bit like tiger skin.

Then take it out, I don't know if you'll fry poached eggs or not.? Hehe.

Fry a few poached eggs on the bottom of the plate, then leave oil in the pan, (if there is meat, put some minced meat) add minced green onions, minced garlic, add soy sauce, and sweet noodle sauce. Stir-fry until fragrant, add less water, then put the fried chili peppers into the pan and stir-fry a few times. Add MSG and chicken essence, stir-fry a few more times, and then you can get out of the pan, and pour the dish into a plate with poached eggs.

In this way, a tiger skin pepper is ready.

If you don't know how to fry poached eggs, it's quite delicious to put tofu, hehe.

However, the tofu should be blanched in hot water.

This will make the taste more tender.

Three days after the beginning of spring, today ushered in the first heavy snow since the beginning of winter. Snowflakes brushed the moon, passed through the dim light, and quietly covered the earth with a layer of silver under the cover of night. When I wake up in the morning, I can see the world covered in silver.

My daughter had a lot of fun in the snow, even more so than setting off fireworks during the Chinese New Year.

Today is the eighth day of the first lunar month, and the Spring Festival holiday has ended. A lot of people are starting to return to work, and a lot of people are still on their way back. If it's snowing heavily, be sure to stay safe on the road!

This year is the Year of the Tiger, and there is one dish that must be eaten, and that is "tiger skin green pepper".

Tiger green peppers. Tiger skin green pepper is simple, the raw materials are cheap, the smell is fragrant, the taste is fresh and spicy, delicious and not greasy, and it is appetizing and ready to eat. It is very popular as a home-cooked or hospitality dish.

Many people like to eat tiger skin green peppers, but they can't make the taste of a restaurant chef. Today I will share with you the correct practice of tiger skin green peppers. Let's take a look at the detailed steps and tips!

Sichuan pepper, garlic, cooking oil, Lao Gan Ma, salt, chicken essence, sugar, light soy sauce.

1.The snail pepper skin is thin, tender, and flavorful, which is a good choice for making tiger skin green peppers. First, clean the snail peppers bought from the supermarket, and then remove the moisture from the surface.

2.Prepare a few cloves of garlic, mash them first, then chop them into minced garlic and put them in a bowl for later use.

3.Cut off the roots of the snails. No, then use a small spoon handle and turn it around the inside of the pepper so that the pepper seeds can be easily removed.

4.After the peppercorn seeds are removed, gently crush the peppercorns with a knife, which makes it easier to absorb the flavor and saves the time of frying.

5.After the pepper bursts, change the knife and cut it into small pieces of about 5cm, and cut all of them for later use.

6.Heat a pan and add a little cooking oil. When the oil is hot, add the chili peppers, press them with a spatula, and turn them over so that the chili peppers are in contact with the pan evenly, so that they can be fried more evenly. Be sure to fry over low heat. If the fire is too big, the peppers will soon turn black and will not have a good-looking tiger skin.

7.Fry for about 2 minutes until the skin of the pepper peels off slightly. First, take it out and set it on a plate for later use.

8.Heat the oil in another pot, pour in the minced garlic after the oil is hot, stir-fry with a spoonful of Lao Gan Ma, stir-fry again, pour in the green peppers, and continue to stir-fry evenly.

9.Stir-fry the green peppers well and begin to season. Add a spoonful of salt, a little chicken essence, a little sugar to enhance freshness, and a little soy sauce. Turn on high heat and stir-fry quickly. If you like to eat something softer, you can fry it for a while.

10.After stir-frying, the delicious tiger skin and green peppers are ready to be served on a plate, and a simple and delicious meal is ready.

This green pepper with tiger skin is delicious, appetizing, and not greasy. When you have no appetite, you will definitely have a great appetite and eat a bowl of rice easily.