What is delicious to fry chili peppers, and what is delicious to fry chili peppers

Stir-fried shredded beef with chili, stir-fried chili with shiitake mushrooms, stir-fried fish rolls with chili, stir-fried eggplant with chili, stir-fried pork with chili, and stir-fried squid with chili are all delicious, and the following is how to stir-fry eggplant with chili:

Ingredients: 2 eggplants, 2 red peppers.

Excipients: peanut oil.

40 grams, 2 grams of salt, light soy sauce.

15 grams, 3 cloves of garlic.

Steps: 1. Prepare the ingredients.

2. Wash the eggplant first, remove the stem, cut it into strips, sprinkle in salt and mix well, and marinate for 20 minutes. Tip: This step is key if you want eggplant to be delicious and don't cost oil, and the pickled eggplant will be cooked after a few stir-fries.

3. Remove the stems of the chili peppers, wash and cut into oblique slices, peel and wash the garlic seeds and cut into cubes.

4. Squeeze out the marinated eggplant.

5. Remove from the frying pan, add the eggplant and stir-fry for a while.

6. Set the eggplant aside, turn the pot on the side, pour some oil out, add garlic seeds and chili pepper and stir until fragrant. Tip: Eggplant will not absorb oil after salting, so you don't need to pour oil and fry the pepper to avoid being too greasy.

7. Pour in light soy sauce and stir-fry well, then you can enjoy it out of the pot.

Stir-fried tofu with chili peppers and tiger skin are delicious. As follows:

1. Home-cooked tofu is a delicious food made of tofu and chili pepper as the main ingredients, and bean paste, sugar and soy sauce as seasonings. It contains iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein. The dishes are not particularly seasonal, and can be eaten in all seasons.

2. Tiger skin green pepper, also known as tiger skin sea pepper, sweet and sour pepper deflated, is a dish made of 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. Just add the washed green peppers to the pan and sauté until the skin is wrinkled. After adding the oil, add the green pepper, add the ingredients soy sauce, tempeh, and minced ginger and stir-fry until the skin swells and wrinkles increase dramatically.

Pepper growth habits.

Pepper is germinated at the beginning of growth, and it is generally unearthed in about 5-8 days after germination and sowing, and the first true leaf appears in about 15 days, and the flower buds are revealed as seedling stage.

The first flower spike to the door pepper sits on the main flowering period. After fruit setting to seedling pulling, it is the fruiting period. The suitable temperature for chili peppers is between 15-34 degrees. The suitable temperature for seed germination is 25-30 degrees, it takes 5-7 days for germination, and the seeds do not germinate when it is lower than 15 degrees or higher than 35 degrees.

Ingredients required: Hangzhou pepper, pork, ginger, green onions, garlic, cooking oil, starch, light soy sauce, Pixian bean paste, salt, chicken essence.

Here's how to make it:

1.Start by preparing a piece of lean pork and some hangzhou peppers.

2.Remove the stems of the peppers first, rinse them well, and then cut them into oblique blades; Cut the pork into shreds of the right thickness; Finely chop the ginger, green onions, and garlic.

3.Put an appropriate amount of light soy sauce, starch, and cooking oil into the shredded meat, then add water and stir to starch, and finally marinate for about 10 minutes.

4.Heat the pan first, then pour in the appropriate amount of cooking oil. When the oil is hot, pour in the shredded meat and stir-fry it and set aside.

5.Pour some cooking oil into the pot, then pour the Hangzhou pepper into the pot, and keep stir-frying until the tiger skin pattern appears on the surface.

6.Push the fried chili to the side, then pour in the seasoning and stir-fry until fragrant. Add the fried shredded pork, and finally mix all the ingredients and stir-fry evenly.

7.Add salt and chicken essence to the pot to taste.

8.Finally, put the fried shredded pork out and put it on a plate.

Ingredients: 150 grams of tenderloin, 3 green peppers, 2 red peppers, appropriate amount of cooking oil, appropriate amount of salt, 5 grams of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, a little pepper, a little chicken essence, a little cooking wine, a little water starch.

The method is as follows: 1. Cut the tenderloin into slices, then cut into shredded meat, put the shredded meat into the plate, add an appropriate amount of salt, a tablespoon of light soy sauce, a little pepper, chicken essence, ginger, garlic, starch and mix evenly, and finally put in half a spoon of oil to grasp it evenly, and the purpose of adding oil can prevent the shredded meat from sticking together.

2. Marinate the mixed shredded meat for five minutes, or put it in the refrigerator for a few hours, and then take it out and fry it when cooking.

3. Green peppers and red peppers are cut into chili strips, and the varieties of chili peppers can be selected according to personal taste.

4. Pour oil into the pot and heat it, when the oil temperature is hot, pour in the meat silky and fry it after it is raw, and the amount of oil in the fried shredded meat should be more than the usual fried vegetables, so that the shredded meat is easy to fry and look oily and shiny.

5. Put a little oil at the bottom of the pot, fry a few times with shredded chili peppers, fry raw, add a small amount of salt and light soy sauce to taste the chili peppers. Our shredded meat has already been seasoned before marinating, and there is no need to season it when stir-frying, so here we need to spice up the chili peppers.

6. After pouring in the fried chili peppers, stir-fry evenly and then remove from the pot. The shredded meat and chili peppers are fried separately, and the fried shredded meat will be more tender. You can also stir-fry the two together over high heat.

Ingredients: Appropriate amount of chili pepper, appropriate amount of garlic, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chicken essence. Wash the peppers. Crush the chili peppers and garlic. Add oil and stir-fry the chili pepper for 1 minute, then release the light soy sauce, oyster sauce, and chicken essence and stir-fry until the flavor is poured. <

Ingredients: Appropriate amount of chili pepper, appropriate amount of garlic, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon chicken essence. 1. Wash the chili peppers.

2. Crush the chili pepper and garlic.

3. Add oil and stir-fry the chili peppers for 1 minute, then release the soy sauce, oyster sauce and chicken essence and stir-fry until the flavor is absorbed.

Pepper is the germination period at the beginning of growth, and it is generally unearthed in about 5 to 8 days after germination and sowing, and the first true leaf appears in about 15 days, and the flower buds are revealed as the seedling stage. The first flower spike to the door pepper sits on the main flowering period. After fruit setting to seedling pulling, it is the fruiting period.

The best temperature for chili peppers is between 15 and 34 degrees. The suitable temperature for seed germination is 25 to 30 degrees, and it takes 5 to 7 days for germination, and the seeds do not germinate when it is lower than 15 degrees or higher than 35 degrees. The seedling stage requires a high temperature, 25 to 30 degrees during the day, 15 to 18 degrees at night is the best, the seedlings are not tolerant to low temperatures, and it is necessary to pay attention to cold protection.

If the pepper is at 35 degrees, it will cause flowers and fruits to fall. Peppers are strict with moisture and are not drought or waterlogging-tolerant. I prefer dry air conditions.

Summary. Hello, Salt-fried green pepper method: Do not remove the green pepper from the first stubble.

The color of the head stubble is green to green, and the skin is thin and not hard. Heat the pot, put a little salt, pour the green pepper into the pot and stir vigorously, then put the green pepper aside, put a little oil, pour in the minced garlic and fry until fragrant, mix the green pepper well, and put a little soy sauce.

Hello, Salt-fried green pepper method: Do not remove the green pepper from the first stubble. The color of the head stubble is green to green, and the skin is thin and not hard.

Heat the pot, put a little salt, pour the green pepper into the pot and stir vigorously, then put the green pepper aside, put a little oil, pour in the minced garlic and fry until fragrant, mix the green pepper well, and put a little soy sauce.

Tiger skin pepper method: The tiger skin green pepper made by different peppers has its own characteristics, and it is recommended to start using Hunan pepper and beauty pepper to make it look good and delicious. Simmer the chili peppers in a hot pan to make a tiger skin shape, use a spatula to press out the water of the chili peppers and put them on the side of the pot, pour in a little oil, add minced garlic and chili peppers and fry until fragrant.

Add salt, soy sauce and monosodium glutamate, turn off the heat when the taste is right, and pour a little vinegar along the edge of the pot.

How to make chili peppers: It is recommended that Hunan peppers and two vitex strips should be tender and slightly spicy. Under the hot pan, the green pepper stir-fried tiger skin and burnt fragrance, and then pour the tiger skin green pepper into a bowl (those who are particular can tear the skin) add minced garlic, salt, soy sauce, monosodium glutamate, preserved eggs and mash well.

Hello, these are more delicious ways to eat, chili peppers do not have to be according to the variety, what chili peppers you have are also delicious according to this method.

1. How to fry chili peppers.

The authentic method of tiger skin chili pepper is to wash the chili pepper first, control the moisture, and then put it in an iron pot to dry stir-fry until the chili pepper can be cooked, then put a little oil, add salt, and then immediately start the pot and put it on a plate. When eating, you can put some monosodium glutamate (seasoning) and vinegar (seasoning to reduce spiciness). As for the cold chili, it is also a very delicious dish, the washed green pepper is put on the stove fire and burned, the chili pepper is pasted after a long time, and the time is too raw and it is not fragrant to eat.

This is a job to test the craft, and it must be turned at any time, and it is best to burn them one by one. After boiling, use cold boiled water to pass the water (mainly to remove the ashes), and then control the drying, shredding, put on a plate, and put other seasonings (salt, vinegar, sugar, minced garlic, pepper oil or sesame oil) according to your own taste, in addition, you can chop the green pepper into minced pieces, put it in the pot and fry it, do not need to fry it, and then put various seasonings on the pot to make the seasoning of cold eggplant. After steaming the eggplant, dip the eggplant in this chili seasoning and eat it, you can try it, it tastes great!

Second, how to fry chili peppers can not be spicy.

Before frying the peppers, add a little salt and marinate them slightly for 3 to 5 minutes, dry ones can also marinate for a few more minutes, and other seasonings can also be left out according to personal preference. Then the oil temperature should not be too high (just tumbling is appropriate).

Remember to remove the seeds when frying the chili peppers, and the cooking time should not be too long. For example, stir-fry a few times on high heat, and then add it and stir-fry a few times when the food is almost cooked, which is basically not spicy.

Stir-fry the chili peppers over high heat. High heat reduces cooking time while maintaining the aroma of the peppers.

To make sweet and spicy dishes, add some sugar and vinegar appropriately so that they won't be too spicy. (can trick the taste buds).

150 grams of fresh green peppers, 3 eggs, 60 grams of soybean oil, refined salt, sesame oil, and chopped green onions.

1.Wash the green peppers with water, remove the seeds and cut into thin strips. Crack the eggs in a bowl, add an appropriate amount of salt, and stir well with chopsticks.

2.Put oil (40 grams) in a pot, heat it, pour in the egg juice, don't fry for too long, just set.

3.Pour the remaining oil into the pot, heat it, put it into the green onion boiling pot, slightly yellow, then put in the green pepper shreds, add refined salt and fry a few times, when the green peppers are emerald green, put in the scrambled eggs, stir-fry evenly, cook with sesame oil, and you can get out of the pot.