Thousand pieces of pepper(ma jiao qian zhang )

Thousand pieces of pepper

Introduction:

"Ma Jiao" here is another kind of persimmon pepper. In fact, it can be eaten as persimmon pepper. The surface of this kind of "Ma Jiao" is not as smooth as that of persimmon pepper, which is "pitted" and more angular, so it is called "Ma Jiao" in Northeast China. Its skin is thick, thin and moderate, not as thick as that of persimmon pepper, but its fragrance is stronger than that of persimmon pepper, so its price per kilogram is a few cents higher than that of ordinary persimmon pepper. "

Production steps:

Step 1: main and auxiliary materials: pepper, thousand pieces.

Step 2: wash the pepper, remove the pedicel and cut into strips.

Step 3: cut a thousand wide strips.

Step 4: heat the oil and fry the chives. Put in a thousand. Cook the soy sauce with water.

Step 5: simmer for 2 minutes.

Step 6: add the pepper strips. Stir fry evenly, add salt and monosodium glutamate to taste.

Step 7: pour in the starch and thicken it.

Step 8: when the sauce is gelatinized, turn off the heat. Take out the pot and put it on the plate.

Materials required:

Pepper: 2

1000 sheets: 200g

Oil: right amount

Salt: right amount

MSG: right amount

Soy sauce: moderate

Scallion: right amount

Starch: appropriate amount

Note: don't thicken the sauce. It's best to be rice soup like and flowing

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ma Jiao Qian Zhang