How to make slender peppers, how to cut peppers into slender shreds?

Chili peppers are a very tasty vegetable, and they have become an important dietary choice in the south and inland regions where they are used as an indispensable part of their cooking. There are many types of chili peppers, and the common chili peppers such as green peppers are relatively slender and all green, and the taste is crisp and refreshing. There are also many ways to cook this slender chili, so let's take a look at how to make the slender chili delicious?

Braised green peppers in oil. 1. Wash the green peppers, remove the roots and seeds, and flatten them with the back of the knife.

2. Heat the frying pan and put the oil, turn to low heat and add the green pepper to fry slightly, simmer for about 2 minutes, turn over and continue to simmer until the green pepper skin wrinkles and becomes soft, put an appropriate amount of salt, light soy sauce, add a small amount of water and simmer until the green pepper is fully cooked.

Tiger skin green peppers. 1. Remove the stems of the green peppers, wash them, fry them in hot oil until the skin is crispy and cooked, and drain the oil;

2. Leave a little residual oil in the wok, add green pepper, salt, monosodium glutamate, soy sauce and vinegar, stir-fry evenly and add flavor, and then put it on a plate.

Shredded pork with green peppers. 1. Shred the peppers.

2. Cut the tenderloin into thin strips or thin slices, add a little soy sauce, starch, sake and cooking wine, and mix well.

3. Heat the oil, add the peppercorns, stir-fry a few times, then add the ginger shreds, garlic slices, and green onion dices, and fry until fragrant.

4. Pour in the shredded meat and stir-fry, stir-fry until the meat is just cooked or 8 to 9 medium cooked, and then put out. (My sister always pushes the meat to the side of the pot and leaves the middle place for stir-frying the green peppers.) ）

5. Fry the green peppers with the remaining oil, fry until they are broken, and add some salt.

6. Finally, add the fried shredded meat and stir-fry for half to a minute.

Stir-fried pineapple with red and green peppers.

1. Cut the red pepper and green pepper into shreds, and cut the pineapple into cubes.

3. Add pineapple to cover the pot and stuff.

4. Simmer until soft, add plum powder to taste, and then start the pot.

Stir-fried shredded potatoes with green peppers.

1. Peel the potatoes and shred them, wash them and set aside.

2. Cut the green pepper into pieces, remove the core and then cut into strips; Dice the shallots and set aside.

3. Heat the oil wok, stir-fry the dried shallots, fry the shredded potatoes slightly, and pick up for later use. Stir-fry again together.

4. Add the green pepper strips and stir-fry slightly, then add shredded potatoes, add seasonings and stir-fry well.

Elongated peppers are also called line peppers.

Line pepper I like to use to scramble eggs, its spicy taste is somewhat different from other peppers, although it is also spicy, but it is spicy and fragrant in the mouth, and the spicy taste will not stay in the mouth for too long, first a burst of spicy taste is left behind is a mouth full of fragrance, people can't stop one bite at a time, the more you chew, the more fragrant, this is also the reason why you like to scrambled eggs with line pepper.

Scrambled eggs with peppers].

Ingredients: Pepper, egg.

Seasoning: salt, cooking wine, white pepper, sesame oil.

Method:1First of all, clean the pepper, control the moisture and cut it into thin pieces of about 1 cm.

2.Beat five to six eggs into a bowl, add 1 gram of pepper, 2 grams of salt, 2 grams of cooking wine, use chopsticks to fully stir the seasoning and eggs, add pepper and cooking wine to remove the smell and tenderize.

3.After the wok is heated, pour in an appropriate amount of vegetable oil, put in the pepper after the oil is hot, and stir-fry the pepper for 1 minute, so that the pepper is fried until it is half cooked, which can prevent pinching.

4.Pour the scrambled peppers into the egg mixture.

5.Use chopsticks to stir the pepper and the egg mixture thoroughly so that the egg liquid fully wraps the pepper.

6.Fill the wok with an appropriate amount of vegetable oil, and pour in the egg liquid when the oil temperature is heated to 60% hot, and do not turn the egg liquid after it is just out of the pot.

7.Wait until the bottom of the egg is solidified, turn the egg over, then use a spatula to cut the egg and fry it to form egg pieces.

8.Finally, pour a little sesame oil into the pot before it comes out of the pot to enhance the flavor and brightness of the dish, and stir-fry evenly before it can be taken out of the pot.

Well, our home-style scrambled eggs with chili peppers are complete, fragrant, spicy and delicious, I hope you can like it.

Tips: When stir-frying this dish, it is best to pan the pan at high oil temperature, so that the eggs can be set quickly, and the scrambled eggs will taste more burnt.

Hello, this kind of sharp pepper can be used to fry that fatty meat, very delicious fatty meat, fry it in the pan, get rid of the lard, and then go down to fry the sharp pepper, a little salt, a little soy sauce.

Chili peppers, also known as sharp peppers. Green chilies can be eaten as a vegetable, while dried red chilies are a favorite condiment for many people.

Chili pepper is rich in vitamin C, which can control heart disease and coronary arteriosclerosis, and lower cholesterol; Contains more antioxidants, which can prevent cancer oil stewed pepper disease and other chronic diseases; It can make the airway unblocked, and it is used for coughs and colds. When the meal is not fragrant and the amount of food is reduced, adding some chili peppers to the dish can improve appetite and increase the amount of food. Cayenne pepper has a strong effect on promoting blood circulation and can improve symptoms such as cold intolerance, frostbite, and vascular headache.

It contains a special substance that can accelerate metabolism to achieve a significant effect of burning body fat, thus playing a leading role. This substance can also promote hormone secretion, has a good beauty and health care effect, and is a "tonic" for women.

Fold the tiger skin peppers.

Cuisine and efficacy: private cuisine, spleen-strengthening appetizing recipes.

Process: Stir-fry. The ingredients for making tiger skin peppers:

Ingredients: 500 grams of chili pepper (green and pointy).

Seasoning: 30 grams of vegetable oil, 5 grams of soy sauce, 3 grams of vinegar, 5 grams of sugar, 4 grams of salt, 2 grams of monosodium glutamate, 5 grams of green onions, 5 grams of ginger.

How to prepare the tiger skin pepper:

1.Remove the stems of the peppers and wash the seeds;

2.Shred the green onion and ginger;

3.Soy sauce, shredded green onion and ginger, sugar, vinegar, refined salt, put in a bowl and mix well for later use;

4.Heat oil in a wok, fry the chili peppers until yellow-brown on both sides, pour in the seasoned sauce, cover and simmer slightly, and sprinkle in monosodium glutamate.

After the pepper is cleaned, cut off the two ends, pat it flat, and the width will be wider, so that it can be cut into slender shreds, which is quite convenient.

Ingredients: chili pepper, pork, soy sauce, sugar, garlic, minced ginger, salt, starch. Remove the seeds from the pepper and cut 2mm wide shreds with an oblique knife.

Shredded meat is grasped with soy sauce starch, sprinkled with minced ginger, garlic is scattered, minced and set aside. Mix the shredded meat and minced ginger together, smooth the oil in a hot pan, and stir-fry the shredded green pepper. Add salt and sugar and continue stir-frying.

Shredded peppers until soft, add minced garlic and soy sauce. Stir-fry evenly, soak each pepper shredded with soy sauce and remove from the pan. <

Materials:4 chili peppers, 25 grams of pork, 5 grams of soy sauce, 1 gram of sugar, 4 cloves of garlic, 2 grams of minced ginger, 2 grams of salt, 1 gram of starch.

Remove the seeds from the pepper and cut 2mm wide shreds with an oblique knife.

2. Grasp the shredded meat with soy sauce starch, sprinkle with minced ginger, pat the garlic apart, mince and set aside.

3. Mix the shredded meat and minced ginger together, slide the oil in the hot pan, and stir-fry the shredded green pepper.

4. Add salt and sugar and continue stir-frying.

5. Soft pepper shreds, add minced garlic and soy sauce.

6. Stir-fry evenly, soak each tip of the soy sauce and remove from the pan.

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. <>

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.

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.

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.

Knife method: 1, the oblique knife is indeed not finely cut, because the cross-section has become diamond-shaped.

2. The knife edge should not be flat, because the cutting board will not be very flat, but will be slightly concave after a period of time. As long as the knife edge is slightly outward, coupled with the arc drop of the jumping knife that relaxes the wrist, the wire can be completely broken.

Be familiar with the curvature of the knife edge. When I was in the kitchen, the knife belonged to the master, and my own knife was not allowed to be used by the little apprentices, let alone sharpened by them. The basic knife method of cutting pepper is almost cut and obliquely cut, cutting is along the length of the pepper under the knife, cutting pepper flakes and pepper shreds, oblique cutting is mostly irregular pepper flakes, irregular knife method in cutting eggplant vegetables, it seems to be very common, this psychology comes from the dryness of midsummer, such as the number of nine cold winter, but there is a mind to cut the vegetables into slices is a piece of silk is silk.

Cutting eggplant and peppers, in Hubei Province, is simply a classic summer knife technique. Because you can really sit in the shade of the tree at the door with a small bench to peel the eggplant, chat with the neighbors while cutting, pick up the scissors again, click and pinch the chili pepper to cut the chili pepper, and just go to the core. There is a kind of dried chili pepper, which is also cut like this, cut the skin and dry, and the chili seeds are dried separately in a plate.

Cutting persimmon pepper, people prefer to cut it into cubes, this cutting method may be because the persimmon pepper is not spicy, the non-spicy pepper is cut very large, and the very spicy pepper is cut very small, which is the rule. I personally like shredding, because no matter what you do, put red pepper shreds and green pepper shreds, it looks very wonderful, such as fried small pumpkin shreds, pumpkin shreds are golden brown, with green pepper shreds and red pepper shreds, it looks so comfortable. The fried mashed potatoes are also red, red and green on top of the golden mashed potatoes, and it's not just formalism, I think there's an instinct for aesthetic taste.

Generally speaking, cross-cutting peppers are limited to dried red peppers, and cutting them into small circles is also a convenient way to save trouble. In fresh chili peppers, whether green or red, it is rare to see people cut them crosswise, but sometimes cutting them crosswise will have unexpected effects. For example, there is a kind of horn pepper, it is only as thick as the middle finger, light green when it is listed, very fresh and tender, such a pepper cross-cut, it is the ring so big a circle, when the fish is cooked, it should be thickened, put these green pepper rings, and sprinkle with red carrot shreds, spread a thin layer of fish, it looks like a green sun under the amber transparent juice, a green pepper ring is like a green sun, and the carrot shreds are its golden light.

Therefore, sometimes pushing through the old and bringing forth the new will have unexpected effects.

Cutting the dried red peppers, I thought it was better to rinse them with water first, let them get some moisture, and then shredded them, some gourmets show impetuousness in this regard, and crush the peppers indiscriminately, which is irresponsible and not in line with the identity of a gourmet. Finely sliced red pepper shreds are very beautiful in appearance and reflect the spicy flavor of the peppers.