[classic Home Cooking] Tempeh and Tiger Skin Pepper

Name: [classic Home Cooking] Tempeh and Tiger Skin Pepper
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Hot pepper; Some Minced garlic; Some Zhitianjiao; Some Homemade Black Bean Sauce; Some Oyster sauce; Some White sugar; Some Vinegar; Some Chili oil; Some Wet starch

by Small version

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

When the weather is cold, I prefer to eat hot pot, or some spicy dishes, and then a glass of wine to warm up.

I made a home-cooked dish "Tiger Skin Chili" last night.

It is necessary to talk about tempeh. As a homemade condiment, tempeh can increase appetite and promote absorption.

Suitable for deodorizing and seasoning when cooking fish. Tempeh is also a traditional Chinese medicine. It is suitable for people with cold and cold, fear of cold and fever, cold and heat headache, nasal congestion, sneezing, abdominal pain, vomiting and diarrhea; "

Ingredients

[classic Home Cooking] Tempeh and Tiger Skin Pepper

1. Raw material diagram.

[classic Home Cooking] Tempeh and Tiger Skin Pepper recipe

2. Wash the hot peppers, and cut off the stalk and tip of the tail.

3. After boiling, remove the hot pepper and remove the oil to control the oil.

4. Stir-fry the minced garlic and Zhitian pepper with the remaining oil in the pot.

5. Mix in a little boiled water, add seasonings (except wet starch) to make a flavored juice.

6. Pour in well-controlled hot peppers and stir-fry over low heat, then thin the gorgon with wet starch.

7.

Tips:
◎ This sharp pepper is relatively tender and the seeds are not cut off. If the pepper is too old, cut off the seeds.

◎ The tempeh sauce can be chopped with ordinary black tempeh instead. But it should be sautéed together with the minced garlic and Zhitian pepper.

◎ Red chili oil adds color and fragrance, if not, you can omit it.

◎ This time, the hot pepper is used to remove the oil, or it can be fried. Add a little oil to the pan and fry on both sides over medium and low heat.

◎Slightly more aged vinegar for seasoning, because there is no need to add salt if there is oyster sauce, and the taste can be lighter.

◎ When wetting the starch in the end, don't beat it too thick, just thin it.

◎ When wetting the starch in the end, don't beat it too thick, just thin it.