Sichuan cuisine is not very authentic(chuan cai bu shi hen zheng zong de hu pi qing jiao )

Sichuan cuisine is not very authentic

Introduction:

"Most of the tiger skin green peppers in the restaurant are fried in oil first, and the surface of the finished product has a uniform dense white gray pattern. Home style green pepper is first put green pepper into the pot without oil, stir fry until the water evaporates, become wilted and burnt paste, and then add oil and seasoning, I think the latter taste more fragrant. Hupi green pepper is a top-grade delicacy for spicy people, because pepper is no longer a condiment in this dish, but an absolute protagonist. Peppers full of vinegar are very delicious. Even when the smell of hot pepper is mixed with the smell of burnt paste, soy sauce and vinegar, people can't help swallowing a mouthful of saliva. Because it is delicious and simple, "tiger skin green pepper" should be shipped out. At the beginning, the embarrassment of green pepper lies in that whether it is cut or sliced, most of it can only be used as ingredients. For example, the leaves under the rose petals are often turned a blind eye. And it is regarded as the main material to take the lead, and also known as "tiger skin", which can be called a big step towards the stage of life

Production steps:

Step 1: wash the pepper.

Step 2: use a knife to remove the chilli core and control the moisture.

Step 3: garlic, onion.

Step 4: take a bowl, add a spoonful of soy sauce, two drops of soy sauce, half a spoonful of sugar, half a spoonful of vinegar, appropriate amount of salt, chicken essence, mix into sauce.

Step 5: heat the oil in the pan, add the pepper, stir fry until both sides become burnt.

Step 6: when stir frying, stir fry from time to time, let the pepper be heated evenly, and press the green pepper with a frying spoon, so as to stir fry the moisture of the pepper and make it wilt; when the pepper wilts, put it in reserve.

Step 7: continue to heat the pot, add onion and garlic, pour in the juice and bring to a boil.

Step 8: add pepper.

Step 9: stir fry evenly, cook for one minute, then taste.

Materials required:

Pepper: right amount

Scallion: right amount

Garlic: right amount

Soy sauce: moderate

Oyster sauce: right amount

Vinegar: moderate

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: 1, green pepper to choose a larger, thicker meat, and according to the taste to choose "not spicy", "slightly spicy" or "super spicy" varieties. 2. Removing the seeds of green pepper can reduce the spicy degree and taste better. 3. After adding oil, move quickly and stir fry the seasoning well, otherwise the green pepper will wilt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Chuan Cai Bu Shi Hen Zheng Zong De Hu Pi Qing Jiao