How to cook spicy peppers, roasted peppers

The dish is very simple, but the process is more tedious and requires patience, about 1 hour. If it weren't for the deliciousness, I really wouldn't want to make it. The roasted chili peppers in restaurants are often not very flavorful, and they are not fully ripe, and they will have a raw and spicy feeling, after all, the time cost must be sacrificed for the sake of serving efficiency.

Ingredients: 4 slices of ginger.

4 cloves of garlic. 5 peppers.

Light soy sauce 1-2 scoops.

1 scoop of sesame oil.

Salt to taste. 2 chives.

Home fine version of the preparation of roasted chili.

Wash the raw peppers and cook them whole over the fire. Its practical charcoal fire and firewood treatment should be better, but generally the home is already a gas stove, so you can only burn it on the gas stove. [Remember to pay attention to fire safety].

Pay attention to the adjustment of the amount of fire during the burning process, too big or too small will not work. Chili peppers may block the fire hole of the gas stove, so use chopsticks to empty and turn over in time.

Cook the chili peppers until they are peeled, soft and cooked through. The position of the pepper is thicker and should be burned for a while.

Cooling. Peel off the black skin and handle it cleanly. Only chili meat remains.

Wipe the peppers clean with moistened clean gauze. Be careful not to wash with water.

Tear the chili meat into thin strips and place in a bowl.

Add chives, minced ginger, minced garlic, salt, light soy sauce and sesame oil. Mix well, marinate for half an hour and serve.

Tips: 1. The burned chili pepper cannot be washed with water, but must be wiped from moistened gauze or clean cotton cloth after peeling off the big black skin. Otherwise, it will be wet and affect the taste.

2. Burning chili peppers can't be too raw, it will be very spicy, and the spicy taste is not delicious. It can't be burned too much, it will rot and it will not be able to peel it, and it will not be able to tear it into strips and marinate it.

3. I only do this when I have time at home, and it is really delicious. Restaurants certainly don't handle it so carefully, so naturally it doesn't taste so good.

4. Pay attention to fire safety and clean up the stove in time after completion.

Roasted spicy seeds are the traditional dishes of the Xibe people in Xinjiang, and those who have eaten them are jokingly called the "spicy red" of the Xibe people in Xinjiang. In terms of ingredients, it is the same as "spicy red", but the method is different, the green chili pepper with spicy red skin is directly washed and cut and mixed, while the Xibe roast spicy pepper is baked with firewood ash and then washed and mixed. It's just that there is less firewood now, and the green peppers are roasted out with a barbecue oven or oven, microwave oven, and pan and then mixed cold, in the condiments, the skin is spicy and red generally without adding oil, and it is directly mixed with vinegar and salt, and the roasted peppers are added with some condiments, and the method is a bit similar to the cold roasted eggplant.

In the summer, it is a popular cold home-cooked dish, which is greasy, appetizing and refreshing. Chili pepper has a spicy taste, hot sex, and enters the heart and spleen meridians; It has the effect of dissipating cold in warmth, appetizing and digesting; It is mainly used for the treatment of cold stagnation and abdominal pain, vomiting, diarrhea, chilblains, spleen and stomach cold, cold and flu and other symptoms.

1.Cooking cured rice is no different from ordinary cooking rice, so all kinds of stoves and pots and woks can be used, but it is best to use a casserole or clay pot. 2.

When cooking lap-mei rice, pay attention to the rice soup, which has not yet been boiled dry, and when there are small holes in the blisters rolling on the rice surface, you can put lap-mei at this time. 3.Take the whole sausage meat, gold and silver liver, whole duck legs, duck breast, preserved duck, preserved chicken, etc., and lay them flat on the rice noodles.

Roasted green peppers (oven version).

Ingredients: 200g green pepper.

Auxiliary materials Appropriate amount of special sauce, salt and chili noodles.

Method Prepare a special hot sauce, wash the green peppers with water, drain the water, and skewer the peppers with bamboo skewers.

2.Preheat the oven for 10 minutes, 200 degrees, wash the peppers at the same time, cut the peppers and remove the seeds, put the tin foil on the baking tray and put the oil on the surface of the tin foil, and put the peppers on the tin foil! Brush with chili sauce.

3 Preheat the oven and put it in a baking tray and bake for 15 minutes, then turn over the peppers for 10 minutes! Brush with chili sauce.

4.After baking, you can add some chili noodles to your taste.

Roasted peppers. Ingredients: Pepper, olive oil, salt, pepper, and barbecue.

Method: Wash the peppers and cut them into strips.

2.Stir well with oil and salt.

3.Preheat the oven to 200 degrees and bake for 15-20 minutes.

Material. Ingredients: 200g green pepper.

Excipients: appropriate amount of special sauce, appropriate amount of salt, appropriate amount of chili noodles. Roasted peppers.

Prepare a special hot sauce.

Wash the green peppers with water and drain the water.

String the chili skewers with a bamboo skewer.

Slowly roast over a charcoal fire and brush with chili sauce.

After baking, you can add some chili noodles to your taste.

Tips: The charcoal fire should not be too hot, so as not to roast the peppers.

Directly buckle the heart, put it directly in the oven, brush the oil.

How to burn chili peppers:Ingredients: 15 green peppers, appropriate amount of salt, appropriate amount of vegetable oil.

Excipients: salt to taste. Steps: 1. Wash the chili peppers.

2. Pat the peppers one by one with a knife.

3. Put oil in the pot and boil until it smokes, and pour in the chili peppers.

4. Shovel a small section of chili pepper with a shovel so that it is convenient to taste and eat, stir-fry for 2-3 minutes, and then add salt and stir-fry well.

5. The finished product is out of the pot, so that it is ready.

Braised chili pepper - an authentic Hunan hometown dish, when there is no food at home, you will cook a chili pepper to eat. When choosing green peppers, you should choose a large one with thick meat, and the light green one is not so spicy. Let's learn how to do it with me!

To make braised chili peppers, first put minced ginger, minced green onions, a little soy sauce, salt, monosodium glutamate or chicken essence into the meat filling, start and fill; Fill the small pepper with the meat filling, pour oil into the pot, put the oil into the green pepper box with a little heat, fry it slightly, pour water into the pot and then add soy sauce, a little dark soy sauce, salt, sugar, chicken essence, and finally collect the soup.

Add minced ginger, minced green onion, a little soy sauce, salt, monosodium glutamate or chicken essence, put in the minced meat, start and fill.

Treat the small peppers well, and if you don't want to be too spicy, make the chili tendons and chili seeds as clean as possible, and then fill them with the meat filling.

Pour oil into the pot, put the oil in the green pepper box with a little heat, and fry it slightly, without frying, because you will continue to cook later.

Pour water into the pot, preferably over the green pepper box, then add soy sauce, a little dark soy sauce, salt, sugar, and chicken essence.

The preparation of roasted peppers is as follows:Ingredients: Chili peppers.

Excipients: olive oil, Italian spices.

1. Clean the chili peppers with a toothbrush. When the peppers are fresh, they must be fresh, and the stems should also be fresh, because we have to put them in and roast them in a complete way.

2. Preheat the oven to 150 degrees for 20 minutes. Preheat oven to 150 degrees for 20 minutes.

3. When the pepper is roasted for 10 minutes, the skin of the pepper will have some wrinkles. Remove and sprinkle with Italian spices.

4. Re-enter the oven and continue to bake.

5. Such chili peppers will be fascinating to eat. Chili peppers don't have much spiciness. When eating, you can eat it directly with the chili stalk!

Hello, dear, you can do this celery fried bacon raw material cooked bacon 250 grams, 200 grams of celery, 50 grams of peanut oil, 2 grams of salt, 1 gram of monosodium glutamate, 10 grams of cooking wine, and an appropriate amount of fresh soup. Method 1: Peel the cooked bacon and cut it into rectangular slices; Remove the leaves of celery, wash them and cut them into sections; 2. Put the pot on the fire, put the oil and burn it until it is hot, first put in the bacon slices and stir-fry quickly, pour a little fresh soup while stir-frying, cook the cooking wine after stir-frying the fragrance, and then fry a few times with the celery, and then put salt and monosodium glutamate to mix well when the celery turns green, and put it on the plate. Clear or key bacon rice ingredients:

Rice, bacon accessories: purple cabbage, eggs, light soy sauce, oyster sauce 1, wash the rice, add an appropriate amount of water, a few sections of ginger, a small spoon of cooking oil, put it in the rice cooker and press the cooking gear. 2. Cut the bacon into thin slices, 3. When the rice is almost steamed, pour the bacon slices into the rice and cover the rice cooker lid, 4. Shred the red cabbage and scald it with boiling water, 5. Prepare a small bowl, pour in the light soy sauce and a small spoon of dough to change the oyster sauce, and stir well to set aside6. When the rice cooker jumps to the insulation mode, open the lid, beat an egg on top of the rice, and then cover the lid and continue to press the rice cooking gear, 7. When the rice cooker jumps to the insulated gear again, open the lid, pour the purple cabbage and seasoning juice into it, and stir evenly with a rice spatula.