Talk about pepper. I became accustomed to the process of frying pepper first when cooking, and began to learn to cook at home. Northerners eat pepper until it is fried black before eating it. Generally northerners can't stand the "hemp" of pepper. The whole family is from the north, and I dare not cook sesame food for fear of being scolded.
Now that I am eating alone, I have no scruples and try to fry the pepper to taste hemp. It feels very delicious.
Today I made a spicy double diced pepper. The pepper was fried just right. It was a little numb and a little fragrant. I felt good about myself.
Because I eat steamed fish, I always feel like I haven't eaten vegetables, so I'd better just fry vegetables and eat them. However, it can be half as much as usual, and you can eat fish.
Spicy double diced
By EverettKutch
Recipe Recommendations
Steps for Spicy double diced
1
Dice cabbage, carrots, and pickled peppers all.
2
Chop fresh ginger slices and chop garlic slices.
3
Heat the pan to cool the oil, turn off the heat to a minimum, saute the red pepper until fragrant. Just watch the color of the pepper turn dark. The smell at this time is the intoxicating aroma of hemp... It smells so good, the glutton likes this taste!
4
Stir the ginger, garlic, and soaked peppers together in the pan until they are fragrant. Add carrots and add a little salt.(Because the soaked peppers are salty, you can't put more salt.) Stir until the carrots are covered with oil and become soft. Add cabbage, stir fry, and cook a little bit of water makes it hot. Carrots and cabbage are vegetables with little water. It's difficult to expect them to water themselves. They're not so easy to cook, so cook a little bit of steam and blanch it hot. My dish is very dry and I cooked it twice.
5
It's out of the pot, it's really spicy and sour! The red pepper is fried just right, and it smells like hemp. The soaked pepper is salty and spicy. The carrot and cabbage absorb the salty acid of the soaked pepper and the hemp aroma of the red pepper. It tastes crispy and fresh. Forget about that!
6
There is also that fake cod to accompany the rice. Although it is not real cod, it actually tastes quite delicious.
7
It's still too difficult to take pictures with the camera. I took a finished picture. Why is this happening? I can't take it out
8
Oh! Also, the size of the picture is not standard enough. This one is zoomed in, but it still doesn't look good no matter how you look at it!
9
Go to that software that I don't know what it is and deal with it. Cough, that's it.
10
Take another picture of the finished product
11
How about this? Ah! Bad color!
12
Come again! It looks much better this way. I still need more practice and try to make the pictures look better.Spicy double diced Make Tips
1. Zanthoxylum bungeanum has an aromatic smell, which can remove the fishy smell of various meats, promote saliva secretion, and increase appetite. 2. Studies have found that Zanthoxylum bungeanum can dilate blood vessels, thus lowering blood pressure. 3. Taking Zanthoxylum bungeanum water can drive away parasites. Also note: Natural seasonings such as cinnamon, star anise, fennel, and pepper have certain toxicity and mutagenicity. The inducer can change the cytogenetic function of normal tissues and induce malignant tumors. In addition, the above-mentioned condiments are hot and can cause constipation, flatulence, etc. when eaten in summer, especially by people with high internal heat. Therefore, although these condiments can be used, they should not be used frequently. Specifically, Zanthoxylum bungeanum and star anise contain safrole, which may induce liver cancer. Natural seasonings such as cinnamon, star anise, fennel, and pepper have certain toxicity and mutagenicity. The inducer can change the cytogenetic function of normal tissues and induce malignant tumors. In addition, the above-mentioned condiments are hot and can cause constipation, flatulence, etc. when eaten in summer, especially by people with high internal heat. Therefore, although these condiments can be used, they should not be used frequently. Processing of Zanthoxylum bungeanum oil Put the edible vegetable oil into a pot, heat and boil to disperse the oil foam, stop heating, and wait until the oil temperature drops to 120-130 ° C (measured by experience or using a thermometer), pour the pepper (the ratio of vegetable oil to pepper is 1: 0.5), immediately cover and seal to reduce the evaporation and loss of aromatic substances. After cooling, use a centrifuge to centrifuge at a speed of 1600-2000 revolutions per minute to remove impurities such as fruit pomace, and bottle to obtain the finished Zanthoxylum bungeanum oil.