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How to cook green chili is delicious

1. Stir-fried green pepper: cut the green pepper into pieces and stir-fry it in hot oil. Garlic, ginger, salt and other seasonings can be added to improve the taste. Green chili with cold dishes: shredded green chili and served with salad or Vegetables Salad to add a spicy flavor. Fried pork slices with green chili: slice the lean meat, cut the green pepper into pieces, stir-fry with minced garlic and ginger, and add a spicy fried meat dish.

2. Stir-frying green chili peppers is one of the simplest ways. First of all, wash and cut the green pepper into strips or circles, and you can choose whether or not to remove the seeds according to your taste. Cool the oil in a hot pot, stir-fry the chopped green peppers quickly, add the right amount of salt, minced garlic and a little soy sauce to season, stir-fry until the green peppers are soft and serve. This method is simple and fast, retains the crisp taste of green chili, and is very suitable for next meal.

3. Wash the bought green peppers, remove the stalks and cut them in half. Peel the garlic and dice it, then prepare the seasoning sauce. Cut the garlic and put it in a bowl, pour in light soy sauce, vinegar, a little salt and sugar, and a little pepper, then mix well so that the sauce is ready. Heat a spoonful of oil, stir-fry the green peppers over low heat, and continue to stir-fry with a little salt.

4. Remove the stalk of the green pepper and wash it and set aside; heat the pot over medium heat without oil, stir-fry the washed pepper in the whole pot; gently press the pepper with a spatula while turning until the green pepper becomes soft and have a grain mark on the skin; add a small amount of vegetable oil to the pot, turn the pepper well, then add the right amount of salt and turn well to start the pan; pour in the right amount of soy sauce and vinegar after loading the plate.

5. For the fresh green peppers bought, we need to belly the green peppers, dig out the seeds inside the green peppers, and wash the green peppers with clean water for reserve. Peel the prepared garlic and cut it into minced garlic. Wash the ginger and cut it into minced ginger. Put it in a bowl and set aside. Prepare a small bowl, add 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of aged vinegar, a little monosodium glutamate, stir well with chopsticks to make seasoning sauce.

How to make green chili more delicious and crispy?

Choose fresh green chili peppers, preferably ones without flaws and weakness. The color of chili should be uniform and bright. Wash the green chili and cut the chili to the size suitable for pickling. You can choose to cut the chili into slices or whole roots. Prepare some salt and white vinegar. The amount of salt should be appropriate, according to the number of chili peppers and personal taste. The amount of white vinegar is also appropriate. Put the chopped green peppers in a clean container.

The processed green pepper can be dried in a cool and ventilated place, which can maintain a good taste and can be easily preserved after drying. If you don't have time to dry, you can also use a kitchen exhaust fan or an air fryer for heating and drying. Cut the processed green pepper into small pieces, put it in a bowl and prepare the honey. Pour the honey on the green pepper and mix it gently.

Before making delicious pickled green peppers, first prepare the right amount of green pepper stalks, wash the green peppers clean and remove them. Then put it on the board, cut it into small pieces and put it in a clean basin. To the green pepper bowl, add a little salt, sesame oil, chicken essence, light soy sauce, and then prepare a few garlic chopped into the bowl. Then stir well with chopsticks, stir well, and then set aside to marinate for about 3 to 4 minutes.

Answer: if pickled green peppers want to maintain their green color and crisp taste, the following methods can be adopted: fresh green chili peppers are selected, pickled with seasonings such as salt, white vinegar and white sugar, and the curing time and environment are controlled to avoid direct sunlight and high temperature. Key points of material selection: pickled green pepper is the first choice for fresh and thick green pepper, which contains more water and tastes more crisp.

Green pepper is delicious, crisp and can be preserved for a long time as follows: material preparation: pepper, salt, soy sauce, vinegar, pepper, star anise and so on. Rinse fresh chili peppers with clean water and drain. It should be noted that chili peppers should be fresh, intact, moldy and bumpy, otherwise the pickled chili will go bad. In addition, chili peppers that have been kept for a long time can not be used, and the taste is not crisp.

How to make chili peppers hot

Sit the oil in the pot, when the oil temperature is 70%, fry the green pepper to make it dehydrated quickly and wrinkle the epidermis. The dish is characterized by uniform coloring of "tiger skin", short time consuming and soft taste. Heat the wok, pour in a little oil, heat up the oil and stir up the garlic. Thicken sauce: take 1 small bowl, add salt, sugar, cooking wine, light soy sauce, Douchi sauce and mix well.

Stir-fry green pepper: cut the green pepper into pieces and stir-fry it in hot oil. Garlic, ginger, salt and other seasonings can be added to improve the taste. Green chili with cold dishes: shredded green chili and served with salad or Vegetables Salad to add a spicy flavor. Fried pork slices with green chili: slice the lean meat, cut the green pepper into pieces, stir-fry with minced garlic and ginger, and add a spicy fried meat dish.

Soy sauce fried green chili sauce is a more tasty way. Slice or slice the green pepper and prepare the chopped onion, ginger and garlic. Put oil in the pan, first add spring onions, ginger and garlic to saute, then add green chili and stir-fry quickly, then add appropriate amount of soy sauce, light soy sauce, sugar and vinegar, as well as a small amount of water, stir well, cover and simmer for a few minutes, let the green chili fully absorb the taste of the sauce.

Prepare green peppers and eggs. Wash the green peppers, remove the stalks and seeds, cut them into pieces, and beat the eggs into a bowl. Chopped onion and ginger. Put the green pepper, egg, onion and ginger in the same bowl. Add half a spoonful of light soy sauce. Add half a spoon of salt. Stir well and mix well. Heat the pot with proper amount of corn oil and fry the egg liquid into the pan until cooked. It can be fried into pieces or crushed to make it more convenient to eat.

3 green peppers, 2 tablespoons light soy sauce, 1 tablespoon old soy sauce, 1 tablespoon sugar, 3 cloves of garlic cloves, 1 tablespoon oyster sauce, 5 tablespoons pepper, 1 tablespoon American pepper sauce.

The easiest way to pickle green chili

Wash the green pepper and dry it to remove the chilli stalk. Break garlic and ginger, beat green chili into large grains and mix with ginger and garlic. Add salt and sugar and mix well. Put it in an oil-free and water-free bottle to make room for later fermentation. Pour into the liquor seal, sealed storage, fermentation at room temperature two days ago, later moved to the refrigerator, pickled for a few days to eat. Tip: the whole process needs to be operated without water and oil.

Raw materials: 2500g green pepper (3000g if pedicel and seed are removed), 150g garlic cloves, 159g ginger, two packets of braised soy sauce, 150g salt (100g if taste is light), 150g sugar, 150g high liquor, 150g salad oil, 100g monosodium glutamate. First of all, wash and slice the green pepper (it is best to bask in the sun and lose more water to avoid too much water after pickling), sliced garlic cloves and shredded ginger.

Preparation materials: green pepper, garlic, ginger, salt, sugar, vinegar, cooking wine, etc. Wash the green pepper, remove the pedicel, and then cut the side of the pepper with a knife, which makes it easier for the pepper to absorb the pickled flavor. Put the green pepper in boiling water for a while, then remove it and cool it in cold water to remove the astringency of the pepper. Chop garlic and ginger and set aside.

Materials: 10 kg of green pepper, 4 kg of salt, 5 kg of water, 25 g of raw material, 30 g of pepper, 25 g of dried ginger. Wash the green pepper, dry it, punch it in the eye, and load it in a jar. Put pepper, big material and ginger into a cloth bag, boil it in salt water for 3 to 5 minutes and remove it. After cooling, stir once a day for about 30 days.

Pickled green chili peppers can make them more delicious and durable. Here is a simple method: material:-Green Pepper-Salt-vinegar-Sugar-garlic (optional) step: wash the green pepper, dry it, and cut it into a size and shape suitable for pickling. You can choose to cut the chili into segments or marinate them as a whole. In a clean container, add the right amount of salt, sugar and vinegar to your taste.

The method of pickling green chili seed is as follows: material:-fresh green pepper-salt-white vinegar-white sugar step: wash the fresh green pepper, drain the water and dry it. Take a clean container and sprinkle it with salt at the bottom. Put the green pepper in a container and sprinkle a layer of salt on the green pepper. Repeatedly put the green chili peppers and salt into the container layer by layer until the container is full.