Chapter 62 Chapter 62 Tiger skin green pepper

Making tiger-skin green peppers is an important subject to test a senior chef or even a world-class gourmet. A netizen once told me that a special-level chef makes fish-flavored shredded pork. The tiger skin green pepper is elegant and vulgar, and it is also an authentic way to eat chili. Many people confuse eating chili with chili as a seasoning. This must not be a joke in the food industry. When you walk into a restaurant, you will not forget to order a tiger skin green pepper. In cooking, it has something in common with the current Wubi-type input. The fewer the strokes, the harder it is to input, because the computer recognition system has fewer reference frames for recognition when it is authenticated.It is very difficult to make the simplest dish in cooking without side flavors and miscellaneous soup to cover it up. The reason why the chef wants two slices of Jinhua ham, three slices of mushrooms, and four slices of magnolia... The meaning is similar to the many medicines prescribed by Gaoming Chinese medicine , This will make people feel very level. In fact, except for Jinhua ham, which has a bit of char siu smoke, the rest are tasteless things, they only smell.

Looking at it here, complexity is a long-standing habit of Chinese culture. People think that Chinese Kung Fu is all about flamboyant fists and embroidered legs. In fact, it also has a trick that can be seen. However, in order to prevent the enemy from copying this crucial trick, it Ten tricks were used to cover up this trick. Chinese medicine prescribes medicine and chefs prescribe condiments in the same way. The flamboyance makes people feel awed, so it tastes divine. To make tiger-skin green peppers, you need to choose the right raw materials. Personally, I think that thick-fleshed big-horned peppers are better, and small bell peppers and sheep-horned peppers are also acceptable. This is slightly related to personal preference. Generally speaking, only green peppers are defined.Then, here is my practice as an example. Choose big horned peppers, you can remove the core or not, take a bite of the original cast iron pot, heat it until it is slightly red, put the green peppers in, and press the peppers while frying, so that The iron pan has a chance to burn the skin of the green pepper...so fry until the green pepper is covered with scorching marks and bruises all over the body, put the green pepper out of the pot, clean the pot and set it up again, pour in tea oil or soybean oil, as the saying goes, one pig, two teas, three beans Four hemp, lard is over, and now no one eats it, so the oil industry is re-ranked: one tea, two beans, three hemp and four vegetables.Bring the oil to a boil, add the green peppers, add Yangjiang fermented soy sauce, or Guizhou Laoganma fermented bean curd and Pixian bean paste, or add Wuhan sun-made, Guangzhou Zhimeizhai light soy sauce, etc. and stir-fry for a while.If you like hot and spicy friends, you can add a few peppercorns, you can put a lot of garlic cloves, and of course you can also put some dried red peppers to increase the spiciness of tiger skin green peppers.

The key to frying green peppers with tiger skin is to fry them dry without oil. This method can fry a lot of water in peppers, which is full of capsaicin, so it should be operated in a ventilated environment.After a large amount of capsaicin is volatilized, a large amount of the hot and humid components of the pepper are removed. Afterwards, it is served with dried red pepper, which is also dry and spicy. Of course, in the south in early summer, wet and spicy is not particularly pursued by people.Another key point is that dry frying will make the thin skin of the green pepper swell, and the inner meat will shrink. White rice, eat it for a full meal!

The beauty of tiger skin green peppers lies in their simplicity.