What is the cultural heritage of the dish of tiger skin green pepper?

Tiger skin green pepper is really very simple, it is not only simple in doing and it tastes delicious, it tastes very, very good, very tender green pepper, in our mouth but not rotten, and, after this dish is made, it is just its color is very popular to eat, whether it is to eat it yourself, or put it on the table for everyone to eat, it is a very good, and there are a lot of vitamins in the green pepper, it is also very good for our body, The capsaicin in it can also make us appetizing, and it can also prevent our night blindness and enhance our vision. However, it is worth noting that green peppers are not suitable for us to eat too much.

It is not only simple in terms of doing, but also it tastes very delicious, its taste is very, very good, very tender green peppers, the dishes made are chic and natural, the smell is fragrant, the taste is fresh and tender, cotton but not rotten, and after this dish is made, it is just its color, it is very desirable to eat, especially the color of the tiger skin like spots, which makes people have a great appetite, whether it is to eat it themselves or put it on the table for everyone to eat, it is a very good thing.

Because the pepper is cooking, whether the side of the pot bursts with pieces of white or burnt tiger skin-like marks, hence the name "tiger skin pepper".

The name is also very appropriate for this dish, the name of the dish makes people sound eye-catching, very distinctive, and therefore attracts so many diners to come and taste it.

Tiger skin green pepper to make a dish, it originated in Sichuan, but, it is only a legend, there is no historical basis, now in many places in our country, in the streets and alleys do not or, in some family dining table we can see the figure of tiger skin green pepper.

He also has another name called sea pepper, it is a dish based on green peppers, the dish of food, it only has green peppers, because the surface of green peppers is fried very rivers and lakes, just like some patterns on the tiger's back, so it is called tiger skin green pepper.

For many Sichuan people, almost every household will make this simple delicacy, with the change of diet, now not only Sichuan, everywhere can eat this tiger skin green pepper.

Many people should have eaten tiger skin green peppers! Tiger skin and green pepper is a more traditional dish of Sichuan folk.

The streets and alleys, family tables can be seen everywhere this dish, you can choose spicy peppers if you like to eat spicy, you can choose big green peppers if you can't eat spicy, the practices are similar, mainly in the seasoning, everyone puts a little different seasoning. It is also called tiger skin sea pepper, sweet and sour chili pepper, it is a dish made with green pepper as the main material, because the surface of the green pepper is slightly burnt, and the mottled burnt point is like the pattern of the tiger and gets its name. Speaking of this dish, many people love to eat it because the ingredients are very simple.

The chef made this tiger skin green pepper, no oil or no frying, the method is simple, easy to understand, and Xiaobai will see it at a glance. More food**, you can also pay attention to my headline number, there are more tutorials to teach you food**, and you can leave a message to me at any time if you have any questions. How do you make tiger skin green peppers delicious?

This, at the very least, the skin of the green pepper must have wrinkles like tiger skin patterns, mottled black burnt marks, and there can be no burnt smell, which is external. And on the inside, I like to stuff some meat filling to increase the taste of green peppers, and the layers are more distinct when eating.

Tiger skin green pepper is a very home-cooked dish, it is easy to make, and it is very easy to eat, and it is a common dish on the table of ordinary people. Tiger skin green pepper also has a "common name", called sweet and sour pepper deflated, this name vividly describes the raw materials and practices of tiger skin green pepper: tiger skin green pepper is a simple and common home-cooked dish, fragrant and beautiful, fresh and slightly spicy, soft but not rotten.

Tiger skin green pepper is a special dish from the Sichuan region, made from green peppers after simple cooking. This dish has evolved over the years and has many classic recipes.

In order to save time and effort and make the appearance better, the green peppers are generally fried in the oil pan to achieve the effect of quickly producing beautiful tiger skin. Although the tiger skin is slightly charred and black, it is not as beautiful as the fried, but it is healthier to choose the kind of green pepper that is not too spicy, clean it, cool and dry water, put oil in the pot to heat, put the green pepper and fry it until it changes color on both sides, and it is good to be white, so that after taking it out, seasoning, balsamic vinegar, oil consumption, light soy sauce, monosodium glutamate, edible salt, and finally drain it, sesame oil, and serve it on a plate.

First of all, you have to start the pot and burn the oil, then put in the green pepper, fry it until golden brown and take it out, then you have to fry the green onions, ginger and garlic and garlic, then put in the dry chili bean paste, garlic and chili, fry the fragrance, put the green pepper in and then put in the cooking wine, sugar, monosodium glutamate, and you can get out of the pot after frying. Because the texture of this dish is very good, and the flavor is particularly strong.

Wash the green pepper and cut it into sections, then drain the water on it, pour some oil into the pot, put the green pepper in after the oil is hot, fry the green pepper until the skin changes color and wrinkles, put it out, and then pour in the light soy sauce and eat. Because the skin of the green pepper is particularly similar to the color of a tiger after it is browned, it is called tiger skin green pepper.

Prepare all kinds of ingredients and green peppers, wash the feet, remove the seeds inside, heat the oil, then add green onions, ginger and garlic, put the green peppers into the pot, pour the ingredients, and fry it. It is because after the green pepper is fried, the skin of the green pepper is a bit like the markings of a tiger.

1. Tiger skin green pepper is a Sichuan dish.

2. Tiger skin green pepper, also known as tiger skin sea pepper, sweet and sour pepper deflated, is a dish made of talc with Qingxin Xuyu Yuyu pepper as the main material, because the surface of the green pepper is slightly burnt, and the mottled burnt point is like the pattern of the tiger.

3. Just put the washed green peppers into the pot and fry until the skin is wrinkled. After adding the oil, stir-fry until the epidermis swells and wrinkles increase dramatically. The raw materials are cheap and the workmanship is simple. After the dish is cooked, the smell is fragrant, the taste is fresh and spicy, and it is not rotten. Patients with medical conditions should eat less or avoid eating.

How are tiger skin green peppers made? In our Sichuan, when it comes to chili peppers, the two most popular ways to eat are tiger skin green peppers and green peppers fried meat, and now, these dishes have basically become people's dishes, these dishes will appear in restaurants on the streets and alleys, and many families will often make these dishes, but the taste will also be very different.

I heard that the tiger skin green pepper happened to start from our Sichuan folk customs, and its key process is to make "budgi parrots". But my favorite tiger skin green pepper method comes from my childhood grandmother taught to me, it should also be said that many rural areas in Sichuan are doing this, the process is very simple, but you must be a little careful, if you do a good job after you will find that all the original waiting is very worthwhile, the taste is so beautiful, it is simply a meal**. Key Foods:

chili peppers (10 pcs.); Light soy sauce (2 tablespoons), garlic (2 cloves), vinegar (a small amount), salt (a small amount), vegetable oil, monosodium glutamate;

Method: Clean and remove the fresh peppers and set aside; Garlic peeling and stir-fried lamb liver; Note: The sweetness of chili peppers comes from chili seeds, so if you don't eat spicy ones, you can remove them and then complete the process; Shoot, immediately pour the cleaned peppers into a neat pot, without adding some oil, turn on the Chinese fire and gradually burst the pot until the skin of the peppers is more and more burnt; Note:

In the case of bursting the pot, it must be continuously stir-fried to facilitate the symmetry of the chili pepper when it is heated, and at the same time, continue to press the chili pepper with a frying spoon so that the chili pepper can fully touch the bottom pot; When the water of the chili pepper is dried and the budgie is scalded out evenly, the chili pepper is set aside. Add oil to the pot, then add garlic paste to stir-fry, then add chili peppers, and at the same time add 2 tablespoons of light soy sauce, a small amount of salt and monosodium glutamate to stir-fry quickly, and finally pour in a little vinegar, and put it on a plate.

Note:Since the chili peppers are already thoroughly cooked in the early stages, this process should be carried out quickly, and only need to make the chili peppers flavored, if they are fried for too long, the taste will be softer.

Clean the green peppers, dry them, fry them in a pan, and remove them. This dish has requirements for the selection of ingredients, try to choose relatively large and fresh green peppers.

Tiger skin green pepper only needs a relatively fresh large green pepper, in the process of production to dry stir-fry, do not put oil, otherwise it will destroy its deliciousness.

Tiger skin chili pepper is a famous dish of the Han nationality with full color and flavor, which belongs to the Sichuan cuisine. This dish is spicy and sweet, crispy and refreshing. The main ingredient is green peppers.

Wash the chili pepper, remove the stems and seeds, cut it in half with a knife, put the vinegar, sugar, soy sauce and cooking wine into a bowl together, mix it into a sweet and sour sauce, heat the oil in the pot, put the chili pepper in, fry it over low heat until the skin is spotted, cook in the sweet and sour sauce, stir evenly.

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My family's approach is:

1. After washing the green pepper, use a knife to break it, pay attention not to break it in half, just open the green pepper, so that one is to see if there are insects inside, and the other is more flavorful!

2. Heat the iron pot, pour the green pepper into it, press the green pepper with a spatula to make it touch the bottom of the pot, and pay attention to tumbling to make it evenly heated.

3. Pour out the green peppers, put oil in the pot, pour some salt into it, pour the green peppers into the pot after heating, copy it a little, and then pour in a little vinegar and stir-fry.

4. Serve on a plate. Find tiger skin green pepper everywhere what is the local dish, ** is there a better tiger skin green pepper what is the local dish, please tell me what is the local dish of tiger skin green pepper. I'm looking everywhere for what kind of local dish is tiger skin green pepper, and it is best to really what kind of local dish is tiger skin green pepper, if there is an authentic tiger skin green pepper what kind of local dish is also tell me!

I am very grateful to the people who provided me with what is the local dish of tiger skin green pepper, I just can't find what kind of local dish is tiger skin green pepper, especially what is the authentic tiger skin green pepper what is the local dish. What kind of local dish is it to find tiger skin green peppers? It would be nice if I knew what kind of dish tiger skin green pepper is.

My family is from Hebei and has eaten since I was a child. I guess it's from the north.

Tiger skin green pepper is a local cuisine in Sichuan and Chongqing; Clean the chili peppers, put oil in the pan, and fry the chili peppers in the pan until the surface swells and is slightly burnt.

This is supposed to be a Sichuan dish, you need to put the green pepper in an oil pan and fry it with as little oil as possible, then remove it and put it into the soup stock that has been made to soak it.

It is a dish from the Northeast. The final method is to cut a hole in the green pepper, then put some minced meat in the green pepper, sew the green pepper, and then put the green pepper in the pot for marinating, so that it is ready.