Green pepper is hot in nature and spicy in taste. The flesh is thick, crisp, tender and not spicy, and is generally eaten as a vegetable. Chili peppers are rich in vitamin C, which has the effect of warming the middle, dispelling cold, and appetizing eating. It can enhance gastrointestinal peristalsis, promote digestive juice secretion, and promote blood circulation.
There is a certain correlation between the shape and taste of peppers. The sharper the pepper, the thinner the flesh and the stronger the spicy taste.
Home-cooked tiger skin and green peppers are soft and delicious...
Home-cooked tiger skin and green pepper
By CamylleOrn
Recipe Recommendations
- green pepper 200 grams
- labadou half a bowl
- soybean oil 2 teaspoons
Steps for Home-cooked tiger skin and green pepper
1
Remove the stalks of green peppers, wash and drain.
2
Prepare Laba beans.
3
Pour the green peppers into a non-frying pan to dry the kang.
4
The green peppers after drying the kang are weak and wrinkled, and serve for later use.
5
Heat the oil in the pan, add the green peppers on the kang, and fry the tiger skin; pour in the Laba beans and stir well.
6
Add steamed fish soy sauce, collect the sauce, and serve into a bowl.Home-cooked tiger skin and green pepper Make Tips
1. People with yin deficiency and strong fire and gastric ulcer patients should not eat peppers. 2. After the green peppers are dried, the taste is soft and easy to taste.