stuffed green pepper(niang qing jiao )

How to brew green pepper

Raw materials for brewing green pepper:

There are 24 tender Yangjiao green peppers, 100g pork tenderloin, 25g fat pork, 50g shrimps, 1g refined salt, 1.5g monosodium glutamate, 10g soy sauce, 10g vinegar, 10g Shaojiu, 10g sugar, 1 egg white, 5g chopped scallion, 10g ginger juice, 25g dry starch, 5g wet starch, 10g sesame oil and 40g cooked lard.

Processing steps of fermented green pepper:

Select 24 7 cm long green peppers, open them with scissors, remove all the seeds, and sprinkle dry starch inside the peppers. Chop the tenderloin, fat and shrimps into mud, add water, egg white, refined salt, monosodium glutamate, ginger juice and scallion, stir with wet starch, add 5g sesame oil, mix well, divide into 24 parts, brew green pepper and smooth. Heat the frying pan over low heat. When it is 30% hot (about 66 ℃) in the lard room, fry the green peppers in the pan. Boil out more oil, add Shaojiu, add soy sauce, sugar and vinegar, turn the frying pan, sprinkle with 5g sesame oil, and put them in the plate.

Characteristics of fermented green pepper:

The shape is complete, slightly sweet, salty and sweet.

stuffed green pepper

Niang green pepper is a famous traditional dish with green pepper as the main raw material in Sichuan Province. Pork, green pepper and other ingredients, delicious, slightly spicy, green, four seasons are appropriate.

Characteristics of dishes

Niang green pepper is a famous dish in Sichuan. Its main ingredients are green pepper (15 pieces), pork (250 grams), ground chestnut (40 grams), Kaiyang foam, ham (or chicken) (12.5 grams), egg (1 piece), water chestnut, monosodium glutamate, refined salt, soy sauce, onion and ginger foam, pepper, rice wine, sugar and chicken soup.

practice

Production process

1、 Remove the green pepper from the heart, coat the green pepper with a layer of dry water chestnut powder (to make the green pepper not easy to crack), pound the pork and ham into meat paste, mix with egg, wet water chestnut powder, ground chestnut powder (peeled and cut into foam), boiled foam, onion and ginger foam, salt, pepper powder, yellow rice wine and monosodium glutamate, put them in the green pepper, fry them in pig oil pan, and steam them with chicken soup.

2、 After steaming, pour the soup into another bowl, add soy sauce, salt, sugar and dried water chestnut powder, and pour on the green pepper

Production method 2

Material Science:

Green pepper, minced pork, horseshoe, onion, ginger, garlic, egg, starch, cooking wine, oyster sauce, soy sauce, sugar, vinegar.

Method:

Step 1: cut green onion, ginger and garlic, chop horseshoe;

Step 2: add egg, horseshoe, onion, ginger, garlic, egg, starch, cooking wine, oyster sauce, soy sauce and sugar into the minced pork. Stir clockwise;

Step 3: wash and dry the green pepper, remove the end, and dig out the green pepper;

Step 4: put the meat stuffing into the green pepper evenly, put the right amount of oil into the pot to warm up, and then put it into the green pepper to fry and wrinkle;

Step 5: mix proper amount of soy sauce, soy sauce, sugar and a small amount of water, and pour them into the pot;

Step 6: bring to a boil over high heat, turn to medium heat and cook for 10-15 minutes, then collect the thick soup.

reminder:

1: Depending on personal taste, the green pepper is slightly spicy, the meat is thicker, and the meat stuffing is fat and thin;

2: When frying and brewing pepper, the fire should not be too big, so as to avoid oil explosion and injury;

3: When frying, you can first pick up the green pepper with chopsticks, fry it vertically and seal it, which can prevent the meat from spouting out when it is heated;

4: Finally, the time of adding sauce to boil can be a little longer, and it is better to soften the green pepper and collect the thick soup.

nutritive value

Drunk green pepper contains antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure.

It is rich in vitamin C, vitamin K, can prevent and treat scurvy, gingival bleeding, anemia, vascular fragility have adjuvant treatment. Its unique taste and capsaicin can stimulate saliva secretion, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation. Most people will feel that after eating green peppers with pungent flavor, their heart will beat faster and their skin blood vessels will expand. Therefore, the view of traditional Chinese medicine is the same as that of pepper, which has the view of warming the middle and lower Qi, dispersing cold and removing dampness.

Other categories

Green pepper with bean curd

Ingredients: 1 piece of frozen tofu, 6 green peppers, 2 mushrooms, 1 tbsp shrimp, 1 tbsp onion, 1 / 2 tbsp garlic.

mixed ingredients:

1 tsp cornstarch, 1 / 3 tsp salt, 1 / 4 tsp sugar, 1 egg white, a little sesame oil and pepper.

Sauce: 1 tsp soy sauce, 1 / 4 tsp salt, 1 / 2 tsp sugar, 1 / 4 cup chicken soup.

Method:

1. Drain the bean curd, chop it, soak the mushrooms in soft, cut into small pieces, soak the shrimps in warm water for 10 minutes, cut into small pieces.

2. Put tofu, mushrooms and shrimps in a large bowl, add marinade and mix well. Add onion and mix well to make filling.

3. Wash the green peppers, cut the edges, remove the pedicels and seeds, apply a little cornstarch on the inside, brew into the stuffing, arrange on the plate, steam for 12 minutes.

4. Heat 1 tbsp oil, saute minced garlic, add sauce and bring to a boil. Pour over green pepper and serve.

Remarks: put the green pepper into microwave oven and cook for 4 minutes at high heat, or put it into oven and bake for 25 minutes at medium heat.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Niang Qing Jiao