Ten ways to eat green peppers, I don't just like you.

2 eggs; Appropriate amount of salt; 1 green pepper

working methods

Wash the green pepper and cut it into small strips.

Beat 2 eggs, remember to put some salt in them, and beat them together.

Put the oil in and start frying eggs.

Put the eggs away and put them outside for later use.

Fried green pepper in oil

Stir-fry the green pepper until the surface is slightly yellow. You can fry the eggs together for a while.

material

1 green pepper; 1 pepper; Soy sauce 1 spoon; 2 tablespoons of soy sauce; 1 spoon vinegar; Half a spoonful of sugar; Appropriate amount of salt; Appropriate amount of minced ginger and garlic

working methods

Break a big chunk

A little oil, fry it. Just tan your skin.

Another pot, hot pot hot oil, saute ginger and garlic.

Seasoning: 1 tablespoon soy sauce, 2 tablespoons soy sauce, 1 tablespoon vinegar, half a spoonful sugar.

Pour in the green pepper and stir well.

Just put a little soup away. Add some salt if it is not salty enough.

It really doesn't smell like the past.

My mother-in-law said that it used to be fried and dipped in soy sauce, but now it tastes different.

I can't find the smell of the past. I don't know if it's because of matter or people …

material

250 grams of green pepper; Garlic 5 cloves

working methods

There are two acacia plants in the small yard. If you want to satisfy a hometown person's stomach abroad, you still have to unlock your vegetable growing skills.

Erjing pepper is cut into small pieces. Vitex negundo is an ideal choice because of its thin skin and crisp meat and moderate spicy degree. If not, you can use other green peppers instead, such as jalapenos.

5 slices of garlic

To make this bottle, I put 1 porcelain spoon of sugar and 3 porcelain spoons of vinegar, and all the remaining soy sauce was poured in until there was no half bottle of green pepper. Seal the bottle mouth and shake the ingredients and seasonings well. You can increase or decrease the proportion according to your own taste, but the basis is sugar, vinegar, soy sauce and garlic. You can also add a few peppers to enhance the taste. Enough soy sauce, no salt.

Soak in the refrigerator for one night and you can eat it the next day. It's fragrant and crisp, and it's delicious with steamed stuffed bun jiaozi.

You can make more at a time and keep it in the refrigerator for at least two weeks.

Cucumber can also be soaked in this sauce and eaten overnight in the refrigerator, which is very refreshing. When my cucumber grows up! Mm-hmm ~ I hope you have a good appetite today.

material

3 chicken legs; 3 green peppers; 2 tablespoons starch; Take a few drops; Sugar 1 spoon; 2 tablespoons of soy sauce; Salt1g; 3 tablespoons of cooking wine; Chicken essence 1 dot

working methods

Boneless and diced chicken legs, add sugar, and marinate with soy sauce and starch sugar for 30 minutes.

Dice the green pepper, and add red pepper to the spicy one.

Stir-fry diced chicken in oil, and add green pepper when it becomes obvious.

Continue to stir fry, add a little salt and chicken essence.

material

2 chicken legs; 1 green pepper; Cooking wine (Fujian Gushan old wine) 2 bottle caps; Soy sauce 1-2 drops; Take a proper amount of soy sauce; Appropriate amount of salt; Appropriate amount of sugar; 2 tablespoons and a half of starch; Proper amount of monosodium glutamate or chicken essence

working methods

Boneless chicken legs (without blanching), cut them into cubes with scissors and cut them casually. Boning technique: cut off the bones of the ankle above the chicken leg, and the meat below will easily peel off.

Add 2 bottles of cooking wine to the chicken leg, appropriate amount of light soy sauce, 1-2 drops of light soy sauce, appropriate amount of sugar and salt, stir well and marinate for at least 20 minutes (the landlord marinates it in the afternoon and cooks it at night, which is very tasty). Dice the green pepper.

If the pickled chicken leg has water to drain, add 2 tablespoons and a half of starch and grab well. It feels sticky, not sparse.

Drain the oil in the hot pot and heat the oil more. Stir-fried chicken legs. Stir-fry the diced chicken legs, don't stick together.

When the diced chicken legs are reduced, add appropriate amount of salt, add green pepper and stir fry. Don't fry for too long, or the green peppers will get old. Add msg before cooking, ok!

material

6 green peppers; 5 grams of sugar; Vinegar10g; Soy sauce 10g

working methods

Clean up the green peppers. I was afraid of spicy, so I removed the green pepper seeds and the tendons inside.

Put 1 tbsp oil in the pan, stir-fry the green pepper in the pan, and keep squeezing with a spatula.

Stir-fry until yellow and peeling, stir-fry garlic with remaining oil and continue to stir-fry.

Prepare juice: 1 spoon of half-cooked soy sauce, 1 spoon of vinegar, a little salt, 1 spoon of half sugar, and then pour some water.

Pour in the juice and stir-fry to taste. It will be appetizing and refreshing. Super spicy and delicious, even more delicious than meat. This is a big meal.

The variety I use is a little spicy. After eating a few mouthfuls, the sweat came out, but the hotter you get, the more you want to eat, and the rhythm of chopsticks can't stop.

When appetite is poor in summer, tiger skin green pepper is the first choice for appetizing.

material

9 green peppers; 400 grams of pork; 1 scallion; Ginger 1 small pieces; 8 cloves of garlic; 1 egg; 2 tablespoons starch; 1 tsp salt; Cooking wine 1 spoon; 2 tablespoons of soy sauce; Sugar 1 teaspoon; 1 spoon oyster sauce

working methods

Wash green peppers, remove seeds and drain. Chop pork, onion, ginger and garlic, add cooking wine, salt, eggs and starch, and stir evenly in one direction.

Use chopsticks to stuff the meat into the belly of the green pepper.

Plug it! Put a picture?

Heat oil in the pan and fry on low heat until both sides are golden. It must be a small fire! Small fire! Small fire! Be patient! Be patient! Be patient!

At this time, you can prepare soup, soy sauce, sugar and oil consumption, add half a bowl of water and mix well.

After frying, pour in the soup prepared in advance, stew for 2 minutes on medium fire, and collect the juice on high fire.

Get the pots and plates! I'm not a good photographer, but it tastes great.

material

4 green peppers; Soy sauce 1 spoon; 2 spoonfuls of vinegar; 5 grams of salt according to your own taste; 2 cloves of garlic; Starch 1 spoon; 5 grams of sugar according to your own taste; Shuiban Vanke

working methods

Prepare a small bowl and add soy sauce, vinegar, sugar, salt and starch. You can add it or not, in half a bowl of water.

Heat oil in the pan and fry the green peppers until they look like tiger skin. Take it out and fry it slowly with low fire, which will be bigger and easier to paste.

Boil the oil again, stir-fry the minced garlic, stir-fry the previously fried green pepper, then pour in the prepared sauce, stew and put some monosodium glutamate to eat.

material

3 green peppers; 200 grams of shredded pork; Appropriate amount of ginger and garlic; 3 tablespoons of soy sauce; Starch 1 spoon; Cooking wine 1 spoon; Appropriate amount of pepper; Salt 1 spoon

working methods

Prepare these materials in Jiang Mo, 3 green peppers, shredded pig forelegs and minced garlic.

Add 2 tbsps of soy sauce, 1 tbsps of cooking wine, 1 tbsps of corn starch and appropriate amount of black pepper to the shredded pork, mix well and marinate for 10 minute.

Pour a proper amount of oil into the pot, add minced ginger and garlic, saute until fragrant, pour shredded pork and spread it out with chopsticks, stir-fry until the surface is brown.

Add 1 tbsp salt and 1 tbsp light soy sauce and stir-fry evenly.

Leave oil in the wok, add shredded green pepper and stir-fry until it breaks.

Pour the fried shredded pork into the pot again and stir-fry until uniform.

Especially fragrant, especially suitable for eating.

material

1 green pepper; 2 pieces of fresh rot; Appropriate amount of salt; Appropriate amount of soy sauce; Appropriate amount of corn oil

working methods

Fresh and rotten ingredients, green pepper

Fresh rot can be bought in tofu mill, which is very tender tofu skin.

Wash the ingredients, cut them into desired shapes and put them in different containers.

Put a proper amount of oil in the pot and heat it.

First put the fresh rot to soften and change color, then put the green pepper.

Stir fry, add salt and soy sauce, and stir fry until dry. If you like to eat the golden layer of fried paste, fry it repeatedly until it is cooked.