Tiger Green Pepper

Name: Tiger Green Pepper
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Screw pepper; 20g garlic; 3g ginger; 5g Tempeh; 20ml Soy sauce; 5g Oyster sauce; 1g pepper; 3g Refined salt; 5ml Concentrated Chicken Juice; 10ml Balsamic vinegar; 30ml Cooking oil

by Happy elf a

4.8 (1)

Favorite

3

Difficulty

Easy

Time

5m

Serving

4

Turning around in the vegetable market, I saw that the screw pepper is good, it has a thin skin and thick flesh, and it is not too spicy. I weighed some and made this vegan vegetable dish: tiger skin green pepper. Why is it called tiger skin green pepper? That's because the surface of the green pepper is slightly burnt, and the mottled burnt spots are like tiger patterns. When I was a child, my family was poor and didn't have too much food, so my mother would fry this dish to serve us. It can be said that it is from a snack to a big dish. Its method is also relatively simple and quick. The washed chilies are directly put in the pan, and when the surface is wrinkled, add a little oil and sprinkle a handful of garlic. After the aroma is burst, pour some soy sauce and simmer it. Just pour some vinegar before. The prepared tiger-skin green peppers have a fresh and tender taste, a delicate smell, and a special meal. Although I love it very much, I will only make it once a week now, because it is so delicious that I can't help it when I eat it. Not only does it cost money, but I am also afraid that the meat will find me.

Tiger Green Pepper

1. Prepare the required ingredients.

2. Remove the seeds of the screw pepper, wash it and pat it through with a knife. If it is too long, break it into two pieces by hand.

3. Chop garlic and ginger into fines, rinse the salt on the surface of the tempeh with water; take a small bowl, add the soy sauce, oyster sauce, pepper and refined salt, mix well and set aside.

4. Heat the wok, don't pour oil, don't pour oil, put the screw pepper directly.

5. Stir fry while frying, pressing continuously with a spatula.

6. Once fried, the surface of the green pepper appears wrinkled.

7. Spread the chili to the side of the pot and pour the cooking oil in the middle.

8. Then add garlic, minced ginger and tempeh, and deep fry it for a fragrant flavor.

9. Stir-fry and pour in the pre-prepared sauce.

10. Simmer for about 2 minutes.

11. Pour the balsamic vinegar and concentrate the chicken juice before serving, stir fry for a few times and turn off the heat.

Tips:
1: When frying green peppers, do not heat it too high, and fry slowly over medium and small heat.
2: Garlic has a bactericidal effect, you can put more appropriately.