What dishes are delicious for pickled peppers to stir fry, and what dishes are suitable for stir fry

Fresh rich in vitamin C is very rich, but in the season when the peppers are ripe, people can't eat all the peppers, so people have come up with a lot of different ways to store the peppers, such as drying the peppers, or putting the peppers into a closed container to make pickled peppers, the taste of pickled peppers is very unique, and many people prefer to eat pickled peppers. What kind of dishes can be stir-fried with pickled peppers? These few dishes are simply making ** saliva!

When it comes to pickled pepper phoenix feet, this is definitely an Internet celebrity food, both adults and children are very fond of eating pickled pepper phoenix feet, and the annual sales of pickled pepper phoenix feet in China have always been very good, and there are many restaurants that will also take pickled pepper phoenix feet as their own special main food. In fact, you can also make pickled pepper phoenix feet at home, as long as you make the pickled peppers yourself, and then buy some fresh chicken feet for stir-frying, and the pickled pepper phoenix feet made are very delicious.

Stir-fried beef with pickled peppers.

Beef has always been a favorite of many people, because its nutritional value is very high, and the amount of fat it is rich in is relatively low, it will not make people fat, so most people usually prefer to eat beef, and beef can also be paired with many other foods with this stir-fried beef with pickled peppers, I believe that many people will drool when they see it. The essence of stir-fried beef with pickled peppers is that the beef cannot be fried, and it is always necessary to combine the sour and spicy taste of the pickled pepper with the fresh taste of the beef, and this dish can be said to be a perfect match. Pickled pepper beef is not only very delicious, but also has a relatively high nutritional value, and it is also a very good dish.

When it comes to the simple home-cooked dish that pickled peppers can be made, then this dish of pickled pepper fried shredded pork is indispensable, after all, although there are many ways to make shredded meat, most people only like to eat pickled pepper fried shredded pork, in fact, the reason why pickled pepper fried shredded pork is so popular is also because this dish itself is very delicious. The raw materials used to stir-fry shredded pork with pickled peppers are pickled peppers, green onions, ginger, garlic and lean pork strips, etc., the ingredients for making are not very much, but they are very delicious, some people can eat a few bowls of rice, if they have children at home, they must learn to make this simple food.

Pickled pepper chicken feet, pickled pepper potato chips, pickled pepper chicken offal, pickled pepper duck gizzard, pickled pepper waist flower, etc. Pickled peppers, commonly known as "fish spicy", are a unique seasoning in Sichuan cuisine. Pickled pepper has the characteristics of bright red color, spicy but not dry, and slightly sour in spicy.

Pickled peppers are often used to add flavor and spicy flavor when stir-frying. Here are some dishes that are suitable for adding chatan pickled peppers: Fish-flavored eggplant:

The eggplant is paired with pickled peppers to make a delicious fish-flavored eggplant. Mapo Tofu: Pickled peppers give mapo tofu its spiciness and aroma.

Back to the pot meat: Pickled peppers make the back pot meat more refreshing. Stir-fried shrimp:

Precautions: The pickled pepper itself is made of chili peppers, which contains a high degree of spiciness, so you need to add an appropriate amount of pickled peppers according to your own taste when using them. Pickled peppers contain a lot of sodium, so you need to use it in moderation to avoid excessive salt intake.

The storage time of pickled peppers should not be too long, and it is recommended to consume them as soon as possible after opening. Expansion: In addition to the above common stir-fried dishes, pickled peppers can also be used to flavor and enhance the flavor of other dishes, such as:

Fried rice: Serving chopped pickled peppers with fried rice can increase the spiciness and aroma of fried rice. Pork Rib Soup:

When pickled peppers and other seasonings are added, they make a delicious pork rib soup. Coleslaw: Chopping pickled peppers and adding them to coleslaw can add flavor and spiciness.

The most common ones that can be made are chicken feet, chicken gizzards, pork knuckles, pigeon belly, pig skin, etc., and there are many cold dishes.

Introducing a method of pickled pepper chicken feet cold dish.

1. Ingredients for making pickled pepper chicken feet:

1000 grams of phoenix feet, 50 grams of wild pepper.

Some kimchi sour water, celery, peppercorns, monosodium glutamate, chicken essence, salt, pepper a little.

2. Detailed steps of pickled pepper chicken feet:

1. Select a large phoenix claw, wash it and chop it from the middle (the whole is OK), boil it in a pot of boiling water for 10-15 minutes, then remove it to cool.

2. Chop the garlic and the pepper and set aside.

3. Put boiling water in a wide-mouth container, pour in minced garlic and mountain and sea pepper, and cool.

4. Take the old altar kimchi water (about the same amount as boiling water), pour it into a container of boiling water, and mix it well with cold boiled water.

5. Add Sichuan pepper, a small amount of pepper, the whole Shanhai pepper, Shanhai pepper water, monosodium glutamate, and a little chicken essence to the kimchi water.

6. Pour the boiled chicken feet into the cooled kimchi water and soak for 30 minutes (generally it can be left for a longer time to taste better) Serve on a plate.

1. Pour garlic and mountain and sea pepper in boiling water when it is not cold to force out its fragrance.

2. Add some celery, red pepper and so on.

What can you cook with pickled peppers? Pickled peppers can be used to make spicy shredded chicken shredded spicy chicken feet. These are pickled peppers and the like, and they taste numb and spicy.

1.Red peppers, depending on your needs, will be red peppers (sharp peppers or chaotian peppers), and of course, ripe chaotian peppers are yellow.

2.Prepare a glass bottle that is large enough, preferably with a lid that is also glass. Similar to the kind of snake wine, the lid is the kind of conical ground glass.

3.Preparation: a little star anise (big ingredients, fennel), a little cinnamon, a little salt, a little rock sugar (can make the pickled pepper more crispy), Daqu (shochu, liquor can be brewed).

4.Wash the red peppers and let them dry (no traces of water to ensure they do not spoil).

5.Put the koji, chili peppers, and ingredients in a large glass bottle.

6.Note: If the chili stem is not removed, you need to prick the chili with a needle to make some small holes to allow the wine to fully enter the chili.

7.Seal to isolate the air and avoid spoilage of pickled peppers.

Summary. Hello dear, according to your question, I have helped you find the result: Dear, generally speaking, the best oil used to fry pickled peppers is olive oil, peanut oil and sesame oil.

These oils are heat resistant enough to effectively preserve the aroma and color of the peppers, making them more mellow in taste. In addition, the unsaturated fatty acids contained in these oils are beneficial to the human body, can promote cholesterol metabolism, and are beneficial to vascular health. In addition to this, you can also use black pepper oil, chestnut oil, olive seed oil, and other oils to sauté pickled peppers, which will also preserve the taste of the peppers.

Also, when the stir-fried ingredients are too dry, you can add a little soy sauce or light soy sauce to enhance the taste. I hope mine can help you <>

Dear, I'm sending you the answer now, and I'll take a closer look.

Hello dear, according to your question, I have helped you find the result: Dear, generally speaking, the best oil used to fry pickled peppers is olive oil, peanut oil and sesame oil. These oils are heat resistant enough to effectively preserve the aroma and color of the peppers, making them more mellow in taste.

In addition, the unsaturated fatty acids contained in these oils are beneficial to the human body, can promote cholesterol metabolism, and are beneficial to vascular health. In addition to this, you can also use black pepper oil, chestnut oil, olive seed oil, and other oils to fry pickled peppers, which can also maintain the flavor of the peppers. In addition, when the stir-fried ingredients are too dry, you can add a little soy sauce or noisy soy sauce to enhance the taste.

I hope my Bu Bo can help you <>

Summary. Hello, happy to answer for you. Super pickled peppers can use refined salad oil, if you don't have it at home, you can also use cooking oil and lard to stir-fry, the pickled peppers fried with these two oils will be very delicious and especially fragrant.

Hello, I'm glad to answer for you. Super pickled peppers can use refined salad oil, if you don't have it at home, you can also use cooking oil and lard to fry, and the pickled peppers fried with these two kinds of oil will be very delicious and particularly fragrant.

The practice of pickled pepper red oil: raw materials: 500 grams of pickled pepper, 120 grams of pickled ginger, 50 grams of dried chili pepper, 30 grams of green pepper, white cardamom, cinnamon, 15 grams of kaempfera and star anise, 2000 grams of refined and refined salad oil.

Production: 1Remove the stems of pickled peppers and make puree; Remove the stems of dried chili peppers, boil them in boiling water until soft, and chop them into nourishing chili peppers; Pickle ginger and chop it, soak the white cardamom, star anise, cinnamon, and kaempfera in warm water to bring out the flavor.

2.Heat the wok with oil, first put the pickled pepper paste, pickled ginger rice, and the chili pepper puree in the potato bucket and turn over the shed to grind evenly, fry slowly over low heat until the spicy taste comes out and the oil color is red and bright, put in green pepper, kaempfera, star anise, cinnamon, white cardamom and other spices, continue to stir-fry over low heat until the water in the pot is dry, the sauce is crispy, and the spicy flavor is strong, then turn off the fire, cool and put it in a clean container, and it can be used after being stored overnight.