Now the weather is getting hotter and hotter, and many people have a very poor appetite in the summer, especially when they eat some greasy food, or hot dishes and the like, and they will always be unable to eat or do not want to eat. The weather is hot and cool, and the appetite is the same, just give some good food. Today, I will share a rice artifact: tiger skin green pepper! It's a very simple dish that beginners can learn at once, learn to boost their appetite in the summer, and no longer be afraid of being listless.
This is a coriander dish, whether local or national, as long as you enter a Hunan restaurant, you will have tiger skin green peppers. Some ordinary restaurants will also have this dish, because it is served, so it is very popular with the people of the whole country. Tiger skin green pepper has the characteristics of fragrant, spicy and rice, and is a classic dish in Hunan cuisine. Many people will not make this dish because "tiger skin" does not appear, add more peppers, no tiger skin can not be called "tiger skin green pepper", can only be called fried green pepper.
The reason why tiger skin green pepper is called tiger skin green pepper is because the green pepper has tiger skin, which is the difference between tiger skin green pepper and ordinary fried green pepper. When making green peppers, many people will directly throw them into the pot and fry, the green peppers that do this will not take off the tiger skin, if you can't make this dish, friends will take a look at the steps shared below today! It's really simple, the taste is delicious, the rice is not greasy, making a large plate is not eaten by tengu, spicy and enjoyable. Favorite friends can collect it, do it when they have time, and share the detailed production steps below.
【Required Materials】
Appropriate amount of green pepper (pepper), 5-6 cloves of garlic, tempeh to taste, appropriate amount of oyster sauce, appropriate amount of water, appropriate amount of salt, appropriate amount of soy sauce, a little chicken essence, appropriate amount of starch water.
【Preparation steps】
1. Remove the root stem and seed, wash it again, and then cut it in half.
2. Prepare a few cloves of garlic, pat flat first, and then chop and set aside.
3. Start the pot, do not pour oil, heat the pot, then turn the heat to medium heat, put in the green pepper, spread it flat, press it a few times with the spatula, let it heat evenly, let its skin stick to the wall of the pot.
4. After burning one side, turn it over, until such a tiger skin pattern appears on the surface, and if you want to eat more scorched, you can burn it for a while.
5. Rinse the pot with water. Add the right amount of oil, add the minced garlic and tempeh and sauté until fragrant.
6. Add the appropriate amount of oyster sauce, stir-fry evenly, and fry out the aroma.
7. Add half a bowl of water, add salt, chicken essence, soy sauce and bring to a boil.
8. After boiling, pour in the green peppers, stir-fry a few times on high heat, and then cook for another minute or so, and cook the green peppers completely.
9. After the green pepper is cooked, use the appropriate amount of starch water to contour it, thicken the soup, and stir-fry a few times to let the green peppers wrap in the soup. Then it's ready to go.
Tips:
1. Do not put oil in the step of scalding tiger skin, slowly blanch the tiger skin over medium-low heat, and blanch out the pot gas, so that it is more fragrant to eat.
2. If you want to eat a little more spicy, you can add some peppers, especially if you think that green peppers are not too spicy, you can add a little more into it.