How to fry chili peppers, how to fry chili peppers How to fry chili peppers

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: 100 grams of oil.

8 chili peppers.

Light soy sauce 1 scoop.

3 cloves of garlic and 1 finger length of green onion.

How to fry chili rings.

Cut the garlic and shallots and pour in 5 ripe oils.

Sauté the chili rings until the skin resembles a tiger pepper.

Turn on low heat, pour in soy sauce and stir-fry for one minute to color and taste.

Turn on high heat, pour in the oil containing garlic and chopped green onions, and stir-fry for more than ten seconds.

Remove from the pan. <>

Tips: If you fry the chili peppers, build more oil and a little more is conducive to preservation.

A dish that can make rice suffer.

This is equivalent to a purse chili, but this is a little more spicy, our family likes to eat this, spicy with a feeling, fry the chili pepper and add salt to taste.

Clean the pepper and cut it into pieces of tofu bubbles, rinse it with water, heat it with oil in a wok, add peppercorns, green onions, ginger and garlic to fry the fragrance, add the sharp peppers and stir-fry again, then put in the tofu bubbles and stir-fry a few times, add salt and chicken essence. Stir-fry evenly and you're done.

1. Raw materials: 500g of chili pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of beer, appropriate amount of garlic.

2. After washing the chili peppers, remove the top stems.

3. Put the chili peppers on the knife board, pat them one by one with the back of the knife, and open the chili peppers.

4. Heat oil in a pot and pour in chili peppers.

5. Add a little salt to the chili pepper and stir-fry quickly.

6. Add some garlic to the chili pepper and stir-fry quickly.

7. Stir-fry the chili pepper a little soft and add the beer to simmer.

8. Add an appropriate amount of water.

9. Add a little soy sauce and cook when it is almost out of the pot.

Ingredients: 2500g chili pepper

Excipients: appropriate amount of oil, appropriate amount of salt, 30g of tempeh

Here's how:

1. Clean and cut off the chili peppers.

2. Heat the oil in a pan, add the garlic cloves and ginger slices and stir-fry until fragrant.

3. Add the green pepper and fry the tiger skin.

4. Then add tempeh, sprinkle salt and stir-fry.

5. The fried chili peppers with all the color and flavor are ready, and they can be served on a plate.