What is the home cooked recipe for tiger skin green peppers? The practice of tiger skin green pepper

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 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 heat and fry slowly, press gently with a spatula, turn over in time, 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.

Ingredients: 5 green peppers, 1 tablespoon of oil, 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 teaspoon of balsamic vinegar, 1 teaspoon of sugar, 1 clove of garlic, 1 small piece of ginger.

Excipients: 1 teaspoon of chicken essence, 1 teaspoon of bean paste.

The steps of the home-cooked practice of tiger skin green pepper are as follows:

1. Wash the green peppers.

2. Remove the stems and seeds of the green peppers, cut them to a suitable length, and slightly flatten.

3. Heat the pot over low heat, no need to put oil, directly put the green pepper segments into the pot, add a small spoon of fine salt, and fry slowly over low heat.

4. Gently press the green pepper section with a spatula while frying, fry the green pepper section until it becomes slightly soft and the skin is wrinkled. After frying the tiger skin, serve it out and set aside.

5. Put an appropriate amount of cooking oil in the pot, after the oil is hot, add a little shredded ginger and garlic slices to burst the fragrance, and then add a small spoon of bean paste and stir-fry.

6. Put the fried green pepper segments back into the pan and stir-fry slightly.

7. Add an appropriate amount of light soy sauce, balsamic vinegar, sugar, fine salt and chicken essence.

8. The finished product is as follows.

1. First of all, prepare the following ingredients: 3 sharp peppers, 1 garlic, 1 teaspoon soy sauce, 2 teaspoons vinegar, 1 2 teaspoons sugar, and appropriate amount of oil. The specific steps are as follows: The first step is to prepare the green pepper and garlic, as shown in the picture below.

2. In the second step, wash the green pepper, cut it into two sections, and chop the garlic into minced garlic, as shown in the figure below.

3. In the third step, add 1 teaspoon of soy sauce, 2 teaspoons of vinegar, and 1 2 teaspoons of sugar to make the sauce, as shown in the figure below.

4. Step 4: Put chili peppers in the pot and add an appropriate amount of oil, as shown in the figure below.

5. The fifth step is to stir-fry the chili peppers, as shown in the figure below.

6. Put the sixth step into the plate, as shown in the figure below.

7. Step 7: Put the minced ginger and garlic into the pot and fry until fragrant, then add the chili pepper, as shown in the figure below.

8. Step 8: Pour in the sauce and stir-fry it, as shown in the picture below.

9. The ninth step of tiger skin green pepper is ready, as shown in the figure below.

Materials Method 1:

8 green peppers.

2 cloves of garlic.

Balsamic vinegar 15ml

Sugar 5g light soy sauce 10ml

Oil 15ml

Salt a little Ingredients for Method 2: A little.

3 green chili peppers.

1 clove of garlic.

Balsamic vinegar 15ml

Sugar 5g light soy sauce 10ml

Oil 15ml

The practice of tiger skin green peppers.

Wash the green peppers.

Cut off the pedicle and use a knife to dig out the seeds.

Peel the garlic and chop it into minced pieces.

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

Pour oil into the pot, heat it over medium heat until it is 4 hot, and then put the green peppers into the pot.

Gently press the green pepper with a spatula.

Turn the green pepper over from time to time so that it is evenly heated.

The skin of the green pepper is wrinkled on both sides.

Stir the green peppers to one side of the pot and add the minced garlic and stir until fragrant.

Pour in the sauce from step (2), stir-fry to taste, and when the soup is thickened, it can be put on a plate.

The second method: stir-fry without oil and dry stir-fry.

Wash the green peppers, remove the stems, pat the garlic and peel it and chop it into minced pieces.

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

Do not put oil in the pot, heat to 4 heat over medium heat, put the green pepper into the pot, gently press the green pepper with a spatula, 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.

Put out the green pepper, put in a little oil, or you can leave it alone, stir-fry the minced garlic until fragrant, pour in the seasoning sauce in step (2), add the green pepper and stir-fry to taste, and then put it on the plate when the soup is thickened.

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.

1. Wash the green pepper, cut off the pedicle, dig out the seeds with a knife, peel the garlic and chop it into minced pieces;

2. Put 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 to 4 hot, put the green pepper into the pot, gently press the green pepper with a spatula, 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;

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

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? 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.

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, delicious and delicious.

Tiger skin green peppers are better than those in restaurants.

Ingredients: 4 green peppers, appropriate amount of garlic slices.

Excipients: 5 ml of cooking oil, 2 grams of Sichuan pepper powder, 5 grams of vinegar, 5 grams of light soy sauce.

1. Remove the head of the green pepper and the appropriate amount of garlic slices.

2. Heat the oil, pour in 5ml of cooking oil and 4 green peppers.

3. Fry until the green pepper is covered with tiger skin.

4. Pour in 2g of peppercorn powder, 5g of vinegar and 5g of light soy sauce.

5. Pour in an appropriate amount of garlic slices, and reduce the juice over high heat to complete the pot.

How to make tiger skin green peppers?

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.

The practice <>

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 seasoning sauce that has been prepared before, stir-fry to taste, and when the soup is thickened, it can be put on a plate.

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.

The practice <>

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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.

Ingredients: green pepper, garlic, tempeh paste, salt, sugar.

2 After heating the pot (i.e. smoke in the pot), put in the washed and chopped green peppers and press and turn them with a spatula.

3 Pay attention to the skin of the green pepper and put it out when both sides have the appearance of a tiger skin.

4 Pour an appropriate amount of cold oil into the pot, heat it and add garlic and tempeh, and stir-fry until fragrant.

5 Add the green peppers to the kang and continue to stir-fry, then add a small amount of water and simmer.

6 It is best to add a little sugar and salt to taste, stir-fry well, and then you can get out of the pot.

Preparation points: 1 Selection of green peppers. Choose the one that is tender and the meat is very fat, and it will taste good.

2 When cutting the surface of the green pepper, pay attention to the density of the mouth, it does not need to be too dense, and it can ensure that it can be flavored when cooking. 、

3 Make sure the pot is hot until it smokes, then add the green peppers.

ps: Whether you choose a spicy or not-spicy green pepper, it tastes extremely appetizing and has a fragrant feeling. And green pepper is a kind of chili pepper, and it also has the title of "King of Vitamin C", so don't use green pepper as a side dish anymore, let it also be the protagonist, it is guaranteed to be very memorable!

Ingredients: 6 green peppers, 2 tablespoons oil, 1 tablespoon light soy sauce, 2 grams of salt, 1 tablespoon sugar, 2 tablespoons vinegar, 2 cloves of garlic.

Steps

1) Wash the peppers, cut off the stems, and use a small spoon to scoop off the seeds;

2) If the pepper is long, you can cut it in half. If it is relatively small, you can gently scratch some small mouths on the surface, so that it is more flavorful;

3) Finely chop the garlic into minced garlic. Mix the light soy sauce, balsamic vinegar, sugar and salt in a bowl to make the sauce;

4) Put oil in a frying pan, add to medium-low heat until four or five hot, put the dried green peppers in the pot, turn them over from time to time and gently press the green peppers with a spatula, so that each side of the peppers can be heated evenly and fried into tiger skin, and put out for later use;

5) Heat the oil in a pan and add minced garlic to stir until fragrant;

6) Pour in the seasoned juice, stir-fry and heat until boiling;

7) Pour the fried green peppers into the pan and stir well to taste. When the soup is thick, remove from the pan. Prefer the sauce to be thicker.

You can hook a little water starch;

8) Serve and enjoy!

Materials

Green pepper, cooking oil, ginger, balsamic vinegar, soy sauce, sugar, and salt.

Steps

1) Wash the green peppers and cool and dry them;

2) Put the chili pepper in a pot over medium heat and roast;

3) Dry roast until the peppers are slightly charred on both sides, remove from the pot;

4) Stir-fry ginger slices in a little oil;

5) Put a small spoon of soy sauce, two spoons of vinegar and a full spoon of sugar, an appropriate amount of salt, and make the sauce.

6) Stir-fry the roasted chili peppers;

7) Thoroughly color until the soup is shiny and shiny;

8) Remove from heat and serve.

Tips:

When drying and roasting peppers, the fire should not be too big, use a shovel to press slightly, turn over with chopsticks and then bake, use less oil, can make a beautiful color, vinegar is slightly greater than sweetness.

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.

The first thing is to clean the green peppers, then put the fish in the pan, put the oil in the deep fryer, and then put the green peppers in and stir-fry evenly.

Hello, that green pepper you can use to fry that lean meat, you can also use it to fry that duck gizzard, it's delicious, that green pepper you can fry first, and then add that lean meat.

Hello, this green pepper you can remove the seeds and stuff the meat inside, and then make this tiger skin green pepper is very delicious and nutritious.

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.

Tiger skin green peppers, delicious and delicious.

The homely practice of green peppers is to first flatten the green peppers, and then add some according to your own taste, and then fry them in oil.

The practice of tiger skin green pepper is homely, green pepper is one of the vegetables that everyone is very familiar with, there are many ways to make green peppers, the taste of green peppers is slightly spicy, there are many nutrients, it is an ingredient that people like to eat very much, the taste of different methods is different, and the following shares the practice of tiger skin green peppers.

Chop the garlic. Mix light soy sauce, salt, sugar and vinegar into a sauce and set aside.

Add a little oil to the pan and turn on low heat until the green peppers are slightly charred on both sides.

Put the roasted chili peppers aside and add a little oil to sauté with minced garlic until fragrant.

Adjust the sauce and stir well.

Wash the pepper and remove the core, poke it inside and you can easily remove it, if you don't clean it, you can use chopsticks to pull it out.

I bought pork back and minced it myself, so the taste is better, and if you feel troublesome, you can also buy ready-made pork minced pork, ginger, and green onion cut into minced (if you don't like to eat minced green onion and ginger, you can change it to green onion and ginger water) Put it together, add an appropriate amount of light soy sauce, cooking wine, sugar, oyster sauce, salt, stir clockwise, give the pork filling strength, and the taste is better.

There is a trick, pour the pork filling into the piping bag, squeeze it into the pepper is very convenient, and if there is no piping bag, find a food plastic bag and cut a small hole instead of using.

Fill the pepper with meat and set aside.

Put a little oil in the pot, put the chili pepper into the frying, try to ensure that each side is fried, turn it back and forth, don't fry it, and wait for the chili pepper to fry until it is tiger skin-shaped.

Set aside the fried chili peppers and mince the garlic for later use.

Put oil in the pot, add minced garlic and stir-fry until fragrant, add an appropriate amount of soy sauce, sugar, vinegar, oyster sauce, water and mix evenly, add chili peppers, simmer for a while after boiling, and finally reduce the juice over high heat.

After collecting the juice, you can put it on a plate and eat.

Two bowls of rice are a breeze.

Remove the core of the green pepper and press it with a knife to allow it to heat up better.

Here mix a sweet and sour sauce for 6 green peppers: 1 tablespoon light soy sauce, 1 tablespoon vinegar, 1 3 tablespoons sugar, a pinch of chicken powder and salt, 2 tablespoons of water.

Put oil in the pan, turn on low heat, press it with a spatula, and fry slowly. Then the point comes, if you want to keep the taste of the green pepper from being too bad, just hold a little water in your hand and sprinkle it in the pot. Then cover the lid. Fry until this is almost the case.

Put the green pepper on the side of the pot, then add a little oil to the pot, pour in the minced garlic and fry until fragrant, then pour in the sauce, stir-fry to evenly coat the green pepper with juice. Out of the pot!