Tiger skin peppers filled with eggs and ham(ji dan huo tui xian de hu pi la zi )

Tiger skin peppers filled with eggs and ham

Introduction:

"Grandma's family grows a lot of hot peppers. She is small, so she wants to make tiger skin hot peppers. When I was in school, I used to eat fried vegetables with meat stuffing wrapped in cabbage leaves. This time, I plan to innovate myself, and put eggs and ham into chili. "

Production steps:

Step 1: This is the raw material. It's not that big because it's a home grown chili.

Step 2: Beat 2 eggs and pour the chopped ham sausage into it. Stir in the pickle sauce

Step 3: stir it evenly

Step 4: pour a small amount of oil into the bottom of the pan

Step 5: turn off the heat when the egg is half cooked. (if the egg is fully cooked, it will solidify into a big piece, and it's not easy to pour it into the green pepper.)

Step 6: pour the egg liquid into the green pepper with a small spoon until there is a certain distance from the green pepper mouth.

Step 7: pour oil into the pan and fry green pepper over medium heat

Step 8: when tiger skin appears, turn green pepper to avoid frying paste. Fry almost, put in garlic, onion, into soy sauce, oyster sauce, sugar seasoning, in the fast out of the pot, along the edge of the pot sprinkled with vinegar.

Step 9: OK! It's delicious~~~~

Materials required:

Green peppers: 9-10

Eggs: 2

Ham sausage: half or one

Onion powder: appropriate amount

Minced garlic: right amount

Soy sauce: moderate

Oyster sauce: right amount

Pickle sauce: right amount

Sugar: right amount

Vinegar: right amount

Note: 1, like to eat spicy friends can try to use screw spicy production. 2. The egg liquid can't be fully cooked, or it will become a big piece, and it will have to be chopped and poured into the green pepper. 3. When pouring, pouring two-thirds of green pepper is more appropriate. Leave a section of empty space at the mouth of green pepper. If the filling is too full, it may fall out in the process of frying later. 4. In the whole process, I didn't put salt, because pickle sauce, soy sauce, oyster sauce have some salt flavor, it's better to have a light taste. 5. Vinegar must be quickly out of the pot when the last drench to the edge of the pot, if you put vinegar too early, green pepper will change color. 6. Because of the stuffing, green pepper is round, so in the process of frying, the side of the fried almost, to turn over at any time.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: sweet and sour

Chinese PinYin : Ji Dan Huo Tui Xian De Hu Pi La Zi