Authentic method of making tiger skin peppers

Chili is the most common and indispensable dish in daily life. Whether it is used as a side dish or as a main ingredient, if there is no chili in life, it seems that all dishes will lose their taste. There are many ways to eat chili. What we are going to talk about is the preparation method of tiger skin chili. I believe that friends who like to eat this dish especially want to know its preparation method, so let's talk about this dish below!

Tiger skin chili peppers are a famous dish of the Han ethnic group in Guangdong. It belongs to Cantonese cuisine. The main ingredient is chili peppers, and the main cooking method is stir-frying. The finished product is crispy on the outside and soft on the inside, with a spicy flavor. It is made with appropriate amounts of chili peppers, onions, ginger, garlic, oyster sauce, salt, MSG, sugar, and dark soy sauce. The finished product is crispy on the outside and soft on the inside, with a spicy flavor. It is made with appropriate amounts of chili peppers, onions, ginger, garlic, oyster sauce, salt, MSG, sugar, and dark soy sauce.

How to make tiger skin peppers

The first

Ingredients: 3 peppers, a small amount of fermented black beans, 1 garlic;

Production steps:

1. Cut the pepper into sections, remove the seeds and fascia, chop the garlic, and flatten the fermented black beans.

2. Brush a thin layer of oil on the hot pan, add the chili and fry over medium heat, pressing it with a spatula while frying.

3. After both sides are fried, remove from the pan and set aside.

4. In another pan, stir-fry minced garlic and fermented black beans over low heat.

5. Add chili peppers, appropriate amount of soy sauce, and a little vinegar before serving.

The second

Ingredients: 1 jin of thick peppers, appropriate amount of seafood soy sauce, 1 jin of peanut oil (actual consumption 1 liang)

Production steps:

1. Remove the stems of the peppers, remove a little more to make them more flavorful, wash and drain;

2. Heat a wok, add peanut oil, heat it up high, put the chili peppers in, stir slowly until the peppers change color and the skin turns white, drain the oil, and add appropriate amount of soy sauce.

Note: When putting the chili peppers into the pan, be sure to pay attention to the oil splashing in the pan. It is best to prepare a pot lid to cover yourself and wear rubber gloves on your hands to prevent burns.

Tips

1. Choose green peppers that are larger and thicker. Stir-fry them from time to time to allow the peppers to be evenly heated. Press the peppers continuously with a spatula to release the moisture and wilt them. Pay attention to the heat and do not burn them.

2. Removing the seeds of green peppers can reduce the spiciness and make the taste better.

3. After adding the oil, work quickly and stir-fry the seasoning evenly, otherwise the green pepper will wilt too much.

4. If you can’t eat spicy food, you can choose non-spicy peppers. Adding vinegar to the green peppers can also alleviate the spiciness.

Nutritional Value

Chili peppers are rich in vitamins, etc. Eating chili peppers can increase appetite, enhance physical strength and improve fear of cold. Symptoms include tiger peppers, frostbite, and vascular headaches. Chili pepper contains a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. Rich in vitamin C, it can control heart disease and coronary artery sclerosis and lower cholesterol. Contains more antioxidants, which can prevent cancer and other chronic diseases. It can clear the respiratory tract and is used to treat coughs and colds. Chili peppers can also kill and suppress parasites in the stomach and abdomen. The fruit of chili is spicy and hot in nature, and enters the heart and spleen meridians; it has the effects of warming the middle and dispersing cold, stimulating appetite and digesting food; it is mainly used to treat abdominal pain caused by cold stagnation, vomiting, diarrhea, frostbite, cold of the spleen and stomach, colds and flu, etc. Chili root: promotes blood circulation and reduces swelling. Used externally to treat frostbite.