Most of the tiger skin green peppers in the restaurant are fried first in an oil pan, and the finished product has uniform and dense white-gray patterns on the surface. The home-made tiger skin green peppers are first put into a pan without oil, stir-fry until the water evaporates, turns wilted and turns into a paste, and then add oil and seasoning to stir-fry. I think the latter taste is more fragrant.
Tiger skin green peppers are the supreme delicacy for spicy lovers, because the peppers in this dish are no longer a condiment, but the absolute protagonist. The pepper full of vinegar is extremely good for rice. Even when the smell of burnt flavor, soy sauce flavor, and vinegar mixed with the pepper passes by, it will make people gulp.
Because it was delicious and simple, the "tiger skin green pepper" was boiled out. The embarrassment of green peppers at the beginning was that whether they were shredded or sliced, most of them could only be used as ingredients. Like the leaves under the rose petals, they were often relegated to a situation where they ignored them. Being regarded as the main ingredient to dominate the market and dubbed "tiger skin" can really be regarded as a big step towards the stage of life.
Tiger skin green pepper
Recipe Recommendations
- the pepper appropriate amount
- green onion appropriate amount
- garlic cloves appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- balsamic vinegar appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- medium spice
- burn
- ten minutes
- simple
Steps for Tiger skin green pepper
1
Wash the pepper.
2
Use a knife to dig out the pepper core and control the moisture.
3
Garlic cloves, chopped green onions.
4
Take a bowl, add 1 spoonful of soy sauce, 2 drops of soy sauce, half a spoonful of white sugar, half a spoonful of balsamic vinegar, appropriate amount of salt, chicken essence, and mix into a sauce.
5
Add the oil to the pan and heat, add the pepper, and stir-fry until both sides turn into a burnt paste.
6
When stir-frying, stir fry from time to time to heat the pepper evenly, and use a stir-frying spoon to constantly press the green pepper. The purpose is to stir-fry the water of the pepper and make it wilter; when the pepper becomes wilter, serve it for later use.
7
Continue to heat the pan, add in the onions and garlic, add in the sauce, and bring to a boil.
8
Add pepper.
9
Stir fry evenly, cook for one minute to taste, and serve.Tiger skin green pepper Make Tips
1. Green peppers should be selected with larger size and thicker meat quality, and the varieties that are "not spicy","slightly spicy" or "extremely spicy" should be selected according to the taste. 2. Removing the seeds of green peppers can reduce the spiciness and taste better. 3. After adding the oil, move quickly and stir-fry the seasoning well, otherwise the green peppers will wither too.