What is the preparation of vinegar spicy? How to cook sweet and sour chili peppers

The ingredients that need to be prepared in advance are: 20 chili peppers, 2 tablespoons of salt, 6 tablespoons of vinegar, spoons of monosodium glutamate, 15 black bean sauces, and 10 tablespoons of cooking oil.

1.The first step is to wash the prepared chili peppers and set them aside for later use.

2.Then use a kitchen knife to cut the pepper into slices and place it on a plate.

3.Dry the prepared pot and heat it.

3.Heat oil in a pan, add the chili peppers and stir-fry quickly with a spatula.

4.Sauté the garlic and tempeh until fragrant, then add the chili, salt, vinegar and MSG, stir well and serve, and you're done.

Ingredients: 500g of chili pepper, appropriate amount of salt, a little chicken essence, a little monosodium glutamate, a little vinegar, a little rapeseed oil.

1. First of all, remove all the prepared pepper stalks, as shown in the figure below.

2. Then use water to wash the peppers, cut them with a knife, and set them aside for later use.

3. Put an appropriate amount of oil in the pot and heat it over high heat.

4. After heating, add the sharp pepper and stir-fry evenly with a spatula.

5. Then add salt, chicken essence, monosodium glutamate and vinegar to the pot and stir-fry with a spatula for one minute.

6. When the time is up, serve it out, so that the vinegar and spicy seeds are completed.

Reminder. After eating chili peppers, you will sweat, so some people think that chili peppers can catch a cold, in fact, there is no report in the literature to take chili peppers to catch a cold, and colds in Lingnan area are generally wind-heated, although the fever can be temporarily improved after sweating after taking chili peppers, but the sore throat, dry mouth and hot nose will be aggravated, so it is not appropriate to eat chili peppers to catch a cold.

Finally, because children often have a surplus of liver, and the liver fire is easy to flourish, it is not suitable to eat chili peppers often; Xin can disperse qi and blood, so pregnant women should not eat chili peppers often.

The above content refers to People's Daily Online - Chili peppers have the effects of warming and dissipating cold These types of people need to be cautious when eating chili peppers.

Ingredients.

Green chili pepper 500 grams.

Sugar: Appropriate amount.

Balsamic vinegar to taste.

Homemade garlic sauce to taste.

Essence of chicken to taste.

Oil to taste. Salt to taste.

Steps: 1. Wash and dry the chili peppers, [green peppers are generally long and round in shape, and it is best to choose tender or thin-skinned chili peppers, it is sweet and not spicy, this can be chosen according to your own taste].

2. Mix a bowl of juice and put three teaspoons of sugar in it.

3. When pouring balsamic vinegar, the ratio of sugar and vinegar is half each.

4. Put a spoonful of garlic sauce on it [if there is no garlic sauce, you can chop garlic finely instead] 5. Put an appropriate amount of chicken essence and stir well.

6. Heat the oil in the pot.

7. Pour in the chili pepper and stir-fry over medium heat.

8. Stir-fry in salt.

9. Stir-fry the peppers on both sides into the shape of tiger skin.

10. Pour in the prepared juice.

11. Continue stir-frying.

12. Wrap all the juice in the stir-fry on the chili pepper and turn off the heat, and then simmer in the pot for about 3 minutes to get all the flavor out of the pot, 13. Finally, you can enjoy it on a plate.

Tips: Stir-fry this dish, heat, don't fry over high heat, otherwise it will be burnt, the color is not good-looking, the ratio of sugar and vinegar is half each, so the taste of fried is particularly good.

Ingredients. 3 green peppers.

2 scoops of sugar. Balsamic vinegar 1 tbsp.

Light soy sauce 1 scoop.

Green onion 1 section. 2 slices of ginger.

Steps: 1. Wash the peppers, remove the stems and seeds.

2. Cut the peppers into rings.

3. Finely chop the ginger.

4. Finely chop the green onion.

5. Put the minced green onion and ginger in a small bowl.

6. In a bowl of green onion and ginger, add sugar, balsamic vinegar, light soy sauce, and adjust the juice in a bowl 7. Heat the bottom oil in a wok.

8. Put the green pepper rings in the pot and stir-fry them to bring out the fragrance and cut off.

9. Pour in the juice and stir-fry evenly.

10. Collect the soup slightly, wait for the green pepper to become soft and flavorful, turn off the heat 11, put it on a plate, and finish.

Tip 1The ratio of sweet and sour must be appropriate, usually 2 to 1, 2 parts sugar and one part vinegar 2Light soy sauce has a salty taste, don't add any more salt.

3.The pepper rings should be stirred thoroughly before being put into the bowl juice, which is better to absorb the flavor.

Ingredients: 5 green chili peppers (large).

Amount of 4 cloves of garlic slices.

Amount of 2 shallots.

1 2 tablespoons of cooking wine.

1 tablespoon of soy sauce.

2 tablespoons sugar. 3 tablespoons rice vinegar.

Sweet and sour green pepper preparation.

Wash the large green peppers, cut them in the middle, remove the seeds, and cut them diagonally into sections. Slice the garlic and cut the green onion into sections.

Heat a wok and add the right amount of salad oil. Add the green chili peppers and garlic slices and stir-fry until the green chili peppers are slightly browned. After that, cook the cooking wine, add soy sauce, sugar, vinegar, and salt to make it taste. Reduce the juice over high heat until thick.

Ingredients: 500g of chili pepper, appropriate amount of salt, a little chicken essence, a little monosodium glutamate, a little vinegar, a little rapeseed oil.

1. First of all, remove all the prepared pepper stalks, as shown in the figure below.

2. Then use water to wash the peppers, cut them with a knife, and set them aside for later use.

3. Put an appropriate amount of oil in the pot and heat it over high heat.

4. After heating, add the sharp pepper and stir-fry evenly with a spatula.

5. Then add salt, chicken essence, monosodium glutamate and vinegar to the pot, and stir-fry with spatula acorns for one minute.

6. When the time is up, serve it out, so that the vinegar and spicy seeds are completed.

Sweet and sour chili is a home-cooked recipe that needs to be cooked during the production process, and it is easy to burn after the heat. Here's how I do it:

Ingredients: 500 grams of green chili, appropriate amount of sugar, appropriate amount of balsamic vinegar, appropriate amount of minced garlic, appropriate amount of chicken essence, appropriate amount of oil, appropriate amount of salt.

The specific method of sweet and sour chili:

1. First of all, wash the green chili peppers, drain the water, and put them in a bowl for later use. Wash the garlic, then chop it into minced garlic and set aside.

2. Mix the juice in a bowl, put three teaspoons of sugar, pour in an appropriate amount of balsamic vinegar, sugar and vinegar, add an appropriate amount of minced garlic, and then add an appropriate amount of chicken essence and stir well.

3. Pour cooking oil into the pot, boil until it is 60% hot, pour in the green chili pepper and stir-fry over medium heat, then add salt and stir-fry, and fry the pepper on both sides into the shape of tiger skin.

4. Pour in the prepared juice again, continue to stir-fry, and then turn off the heat when all the juice inside is wrapped in the chili pepper.

5. Finally, simmer in the pot for about 3 minutes, and then you can get out of the pot, so that the sweet and sour spicy is ready, and it tastes better.

The specific steps of the home-cooked preparation of sweet and sour chili peppers are as follows:Ingredients: chili pepper, sweet and sour sauce.

Excipients: salt, cooking oil, light soy sauce.

1. Prepare the ingredients, clean the chili peppers and remove the stems, and pour in the sweet and sour sauce.

2. Add 1 tablespoon of salt.

3. Add 1 tablespoon of cooking oil and 2 tablespoons of light soy sauce. Sincerely.

4. Put it in the steamer and steam it for about 10 minutes.

5. Serve immediately.

The materials that need to be prepared in advance include: 5 kg of green pepper, appropriate amount of salt, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of monosodium glutamate, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce.

1. The first step is to wash the prepared peppers and control the dry water.

2. Then use a knife to cut off each chili pepper.

3. Then use a knife to scratch the pepper.

4. Slice the ginger with a knife.

5. Then break the star anise by hand.

6. Wash the jar with water for the chili peppers.

7. Put the prepared chili, salt, star anise, Sichuan pepper, ginger slices, monosodium glutamate, sugar, vinegar and soy sauce into the jar.

8. Cover the jar, seal it well, and put it in a ventilated place for 7 days.

After the day opened the altar, so that the vinegar-pickled peppers were ready.