Video on how to make tiger skin pepper (video tips on making tiger skin pepper)

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List of contents for this article:

• 1、How to make tiger skin pepper (soy sauce version)
• 2、How to practice tiger skin and pepper
• 3、Many people have made mistakes in tiger skin and pepper. If you follow this method, you don't want to put down your chopsticks until you eat too much.
• 4、Tiger skin pepper is delicious and has a knack for it. By learning this special practice of Shaoguan, a novice can succeed at once
• 5、How to make homemade tiger skin peppers

How to make tiger skin pepper (soy sauce version)

The practice of homemade tiger skin pepper for super rice is as follows: Prepare 5 green peppers, 1 section of garlic, 5 soybean paste, 1 tablespoon soy sauce, 1 teaspoon salt, half a spoonful of water, a small amount of preparation steps, remove the pedicel of pepper, wash it, cut it into 3 sections and split it to remove seeds. Make sure the seeds and white fascia inside the peppers are removed and the pungency reduced. Cut and match the auxiliary materials such as onion and garlic, and mince for later use. Garlic grains can be crushed properly to release flavor more easily.

Cut the pepper into sections, remove the seeds, put in the meat filling, and chop the garlic for later use. Mix sauce: Stir well soy sauce, soy sauce, oyster sauce, vinegar, corn starch, salt, and water. Pour the oil into the pan, fry the meaty side of the pepper until set, fry on low heat until the skin is wrinkled, add minced garlic and saute until fragrant, pour in the seasoning sauce and cook until thick.

Pour a little cooking oil into the pan, drain the pepper cut surface into the pan where there is meat and fry until set. 5: Fry the pepper repeatedly over low heat until the skin of the pepper is wrinkled, add minced garlic and saute until fragrant, add the seasoning juice and cook over low heat until it is sticky. The ingredients required for Maotai-flavored tiger skin pepper are 4 peppers, 1 tablespoon of soybean paste, 4 cloves of garlic, 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, and 1 tablespoon of starch.

First remove the green pepper seeds from the tiger skin green pepper, then flatten them with a knife and cut them into two pieces. Squeeze and chop the garlic into minced garlic, add the oil in a hot pan, add green peppers and fry it until it is like a tiger skin. Keep pressing with a spoon, pack it into a tiger skin and serve it out for later use. Pour the oil into a hot pot, add minced garlic and fermented soybean to stir fry until fragrant, then add oyster sauce, soy sauce, white sugar, salt, and then add green pepper, stir quickly evenly, pour a little balsamic vinegar before taking out of the pot, and stir evenly.

Put oil in a wok, over medium heat, add green peppers and fry until both sides of the green peppers are tiger skins. This step requires patience. This is the key to the taste of tiger skins and green peppers. After the green peppers are fried until both sides of tiger skins, add soy sauce, salt and soy sauce, you can put it in or out, and take a little water out of the pan. The most authentic method of tiger skins and green peppers 3 Prepare the ingredients used as shown and wash the pepper.

How to practice tiger skin and pepper

1. After heating the dry fried tiger skin grain pan, do not put in the oil. Put the pepper sections directly, and press them one by one with a spoon to make them fully contact with the pan surface.

2. Dry stir-fry the green peppers out of the tiger skin in a cold pan without putting oil in, add the green peppers directly, turn on medium to medium heat and stir fry continuously.

3. Tiger skin pepper is a home-cooked dish with green pepper as the main ingredient. It is baked or fried to form tiger skin like folds on its surface. The taste is burnt and slightly spicy. It is combined with garlic flavor and fermented bean flavor. The production method is simple and popular. The following are the detailed steps for two common practices: Practice 1: Oil-free baking method Prepare ingredients Ingredients: 500 grams of green pepper (horn pepper or screw pepper is recommended, thick meat and moderately spicy).

4. The pepper skin is fried until wrinkled like "tiger skin", the taste is slightly burnt and spicy, and the sauce is rich.

5. Combining the spicy taste of pepper with the aroma of meat filling, the appearance of tiger skin adds to the taste.

Many people have made mistakes in tiger skin and pepper. If you follow this method, you don't want to put down your chopsticks until you eat too much.

After heating the dry-baked tiger skin grain pan, do not put in the oil, directly add the pepper sections, and press one by one with a spoon to make them fully contact with the pan surface.

I am from Sichuan and love spicy food. I want simple cooking. In order not to pollute the environment, I often eat stews and cold dishes. Cooked peppers are the key. My recipe for cooked chili oil is: use extremely fine chili noodles, a bit like the one used to make kimchi, and add sesame seeds and put them into a container. After boiling the vegetable oil, spoon it into a container, stirring while only to drown the peppers, then let the remaining oil in the pan warm, and then pour it into the container together. In this way, the peppers will not paste and the color will also be beautiful.

Practice: Wash the green peppers with clean water, remove the seeds and cut them into thin threads. Beat the eggs in a bowl, add appropriate amount of salt, and stir well with chopsticks.

Food has now become a part of our lives. Life, walk slowly and pass slowly. Life does not require gorgeous coats or sweet words. What life needs is to eat three meals a day and pass it calmly. Finish every day.

Dining is something everyone must do every day, but how to maintain the mystery of dining, you should eat different ingredients every day. Especially for homes with children at home, cooking food for him every day can increase their appetite, which in turn promotes the happy growth of their bodies. Therefore, many people want to learn and train the recipe list at home for a week, and then let's learn about the recipe list at home for a week.

Tiger skin pepper is delicious and has a knack for it. By learning this special practice of Shaoguan, a novice can succeed at once

Ingredients prepare 10 green peppers (choose the thin-skinned varieties with smooth and straight skins, which are easy to pick up tiger skin and are crispy and tender in taste) 5 cloves of garlic (flavor enhancement core, which can be increased or decreased according to taste) Seasonings: half teaspoon salt, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, half a bowl of water Production steps Preprocess ingredients, peel, pat, and chop into minced garlic. The thinner you chop, the more fully the aroma will be released. Remove the stalks of green peppers, rinse them with clean water, and drain them (avoid splashing oil during frying).

The way to have the largest number of fungi is stir-frying. Today, I would like to share with you a new method of eating "cumin powder fungi". Directly fry the fungi until they are fragrant and crispy, and then stir-fry them until spicy and refreshing. It is especially suitable for serving as a side dish with wine. If you like it, learn it quickly.

Hot and sour cabbage stewed with vermicelli is delicious. Practice. It's simple and delicious.

How to make homemade tiger skin peppers

1. Material selection and pretreatment Select peppers with thick meat quality and straight shape (such as Hangzhou pepper or Erjing strips), which are moderately spicy and resistant to frying.

2. Tiger skin pepper is a home-cooked dish that serves as an appetizer. It is simple to make and unique in flavor.

3. Tiger skin pepper is a classic home-cooked dish that can be easily made with ordinary rice cookers.

4. Tiger skin pepper is a classic home-cooked dish. The main feature is that the surface of the pepper is fried until slightly charred to form "tiger skin". The taste is spicy, soft and tender.