Tasty Tiger Skin Green Peppers

Name: Tasty Tiger Skin Green Peppers
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Thin-skinned green peppers; Some oil; Some Soy sauce; Some Sugar; Some salt; Some Chicken Essence; Some garlic; Some Vinegar

by Xiaomei's Food Spectrum

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

In my cognition, green peppers do not grow meat, have no fat, no carbon water, and no protein. Naturally, they are targeted by such a spicy dieter. He used to roast green peppers in the oven and sprinkle them after they were roasted. Although the chili noodles are just eaten like this, but I found that the green peppers without oil taste really so-so... After the splurge on the supper, after the lamb and beef are available, I don’t forget to add two green peppers and grill them. The green peppers taste good. , After all, enough oil is also given.

Tiger skin green peppers are a fusion of salty, sweet, spicy, and umami. I can’t help but love to eat. After eating one, I can’t help but use chopsticks again. Sweet and soft green peppers are paired with soft rice. Give me a bowl of green peppers. I can eat it. "

Ingredients

Some Thin-skinned Green Peppers
Some Oil
Some Soy Sauce
Some Sugar
Some Salt
Some Chicken Essence
Some Garlic
Some Vinegar

Tasty Tiger Skin Green Peppers

1. Remove the seeds of the green pepper and squash it with a knife, and chop the garlic finely for later use. Take a bowl, mix a little salt, chicken essence, sugar, soy sauce, vinegar, cornstarch, and water in it and set aside.

2. Heat the pan with oil. After the oil temperature rises, add the green peppers and fry until both sides are white and slightly peeled

3. Add garlic granules.

4. After the garlic is sautéed until fragrant, add the seasoning juice prepared in a small bowl, stir evenly, collect the juice over high heat and put it on a plate.

Tips:
1. Different types of green peppers can be purchased in different seasons. It is recommended to buy thin-skinned fold green peppers.
2. When the green pepper is put into the pot, because there is water on the green pepper, it is very scary and the oil splashes everywhere. Be careful when making it to avoid scalding.
3. Garlic can be more than usual stir-fry.
4. The ratio of soy sauce, vinegar, sugar, cornstarch, and water is 2:1.5:1:1:1:2. The specific amount depends on the amount of green peppers. The editor did not weigh the green peppers. Sorry! (If it is 3 tablespoons of soy sauce; add 3 tablespoons of water. If 1 tablespoon of sugar; add 1 tablespoon of cornstarch, the ratio means this, the amount of soy sauce depends on the green pepper)
5. You can first heat the pan to fry the green pepper into tiger skin shape, and then put the oil in the pan. It depends on your preference.