Pan-Seared Green Chili Pepper(hu pi la jiao )

Hot pepper with tiger skin

Raw materials for making tiger skin pepper:

Red pepper 100g; green pepper 200g

Ingredients for making tiger skin pepper:

50g edible oil; 3 tsp soy sauce (9g); a little cooking wine; 1 / 2 tsp vinegar (15g); 1 / 2 tsp sugar (15g)

Processing steps of Hupi pepper:

1. Wash the pepper, remove the pedicels and seeds, and cut it into two parts with a knife;

2. Put vinegar, sugar, soy sauce and cooking wine into a bowl to make sweet and sour juice;

3. Heat up the oil in the pan, put in the pepper, fry it over low heat until spots appear on the skin, cook in the sweet and sour juice, and stir well.

The characteristics of Hupi pepper are as follows

Sour with sweet, crisp and refreshing.

Attention should be paid to when making tiger skin pepper

It's better to choose the fresh pepper which is just on the market.

Pan-Seared Green Chili Pepper

Hupi pepper is a famous dish with complete color, aroma and belongs to Sichuan cuisine. This dish is spicy with sweet, crisp and refreshing. The main ingredient is green pepper. Capsicum is rich in vitamins and so on. Eating capsicum can increase appetite, enhance physical strength, improve fear of cold, frostbite, vascular headache and other symptoms.

Practice 1

Material Science

Red pepper 100g, green pepper 200g,

Seasoning

50g edible oil, 3 tbsp soy sauce, a little cooking wine, 1 / 2 tbsp vinegar, 1 / 2 tbsp sugar,

step

Wash the pepper, remove the stem and seed, and cut it into two parts with a knife,

Put vinegar, sugar, soy sauce and cooking wine into a bowl to make sweet and sour sauce,

Heat the oil in a 3-pot pan, add the pepper, fry over low heat until spots appear on the skin, cook in the sweet and sour juice, and stir well.

characteristic

Spicy with sweet, crisp and refreshing.

Chef one touch:

It's better to choose the fresh pepper which is just on the market.

nutritive value

It is rich in nutrition.

Practice 2

This method is suitable for people who are afraid of splashing oil

Heat a pot until it is blue smoke, and pour the green peppers that have been patted and seeded into the pot.

2 use the spatula to squeeze the green peppers. Press the green peppers close to the pot. You can hear the sound of crackling when you press them a little hard ~ ~ turn over one of the peppers to see if there are white or burnt tiger skin like marks on the side that sticks to the pot ~ ~ if the explosion is more uniform, turn the green peppers one by one, and then grind them with the spatula to explode the other side.

I feel that there are tiger skin like marks on almost both sides. At this time, slightly lower the fire, pour the pepper out of the pot and put it aside, add oil to the pot, add pepper and onion, ginger and garlic, pour the pepper back into the pot and continue to stir fry, sprinkle with refined salt. Put a little more salt, stir fry, pour in a small amount of soy sauce, continue to stir fry~~

Put some Douchi will be more fragrant ~ ~ you can put it when you grind green pepper, or you can put it when you finish adding oil.

Material selection

Choose a big, thin skin, thick meat, the most important thing is to be spicy, the best choice of summer and autumn pepper

Practice 3

Material Science

Main ingredient: green pepper

Accessories: garlic

Seasoning: soy sauce, sugar, vinegar, salt, peanut oil

step

Wash green pepper and prepare garlic.

2. Cut green pepper into long sections and garlic into small pieces.

3 pot do not put oil, directly put green pepper, with a small fire from both sides of the skin wrinkled, brown spots, Sheng out.

4 take 1 teaspoon of sugar, then pour in the vinegar, mix well.

5. Add oil to the frying pan, heat the oil and stir fry the garlic until fragrant.

Add green pepper and stir fry over medium heat.

7 stir in soy sauce, try to add salt, and then add salt, stir well.

8 add sweet and sour water, stir well, depending on the Pepper Soft wilt, from the pot.

Tips

Green peppers can be changed according to their preference and degree of spicy food, such as vegetable peppers.

2. When baking hot pepper, turn the hot pepper at any time to see if the skin is wrinkled and spotted.

3. When one side is wrinkled and has brown spots, turn off the fire first, turn over all sides, and then fire to bake the other side to avoid the hot pepper paste.

The purpose of baking hot pepper is to remove the excess water and make it more fragrant, but don't bake it all.

If the sweet and sour taste is not easy to grasp, first take 1 teaspoon of white sugar, and then mix it into the fragrant vinegar. After mixing, try to taste and add appropriate amount.

If you don't take pictures, you can fry the pepper a little soft, not so hot. Oil and salt should not be too little, spicy but not fragrant.

Minced chili with tiger skin

Main materials

Hot pepper (green, sharp) 500g, lean pig meat 200g, an egg

Seasoning:

30 g vegetable oil, 5 g soy sauce, 3 G vinegar, 5 g Sugar, 4 g salt, 2 g chicken essence, 5 g scallion, 5 g ginger and a little dry starch

Methods of Hupi pepper

1. Put an egg, green onion, ginger and dry starch into the stuffing. Stir the stuffing clockwise and set aside;

2. Remove the pedicels and seeds of pepper, wash and fill the meat stuffing into each pepper;

3. Shred green onion and ginger;

4 soy sauce, onion, ginger, sugar, vinegar, refined salt, put in the bowl and mix well.

Heat the frying pan with oil, fry the pepper until both sides are yellow brown, pour in the sauce, cover and simmer slightly, then sprinkle chicken essence (chicken essence) to serve.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hu Pi La Jiao