Tiger skin green pepper, also known as tiger skin sea pepper, belongs to Sichuan cuisine. At the beginning, the function of green pepper was that whether it was shredded or sliced, most of it could only be used as ingredients, just like the leaves under the petals of roses, which were often ignored. Being regarded as the main ingredient, also known as "tiger skin", can really be called a big step towards the stage of life.
One way for the chef to cook the tiger skin green pepper is to boil a pot full of oil, oil it, take out the whole green pepper, and then add seasoning to taste it. Home-made tiger skin peppers are much simpler. Put the green pepper directly into the pot, and its skin will wrinkle gradually under dry frying. After adding salad oil, cold oil is quickly absorbed by green pepper when it meets hot pot, and the skin of green pepper shrinks, and the skin expands and wrinkles rapidly, which is like tiger skin, hence the name.
The ingredients are also simple, such as starch water, soy sauce, minced garlic, sugar, watercress, sesame seeds and the like can also be added according to personal taste, and anything can be added after thickening. The popularity of homemade tiger skin pepper lies in its cheap and simple raw materials. Spend one or two yuan, you can buy those varieties with thick, tender, fresh and bright meat at the stall, wash them and remove their pedicels before entering the processing procedure. Green peppers are mostly spicy and mild. If they are too spicy, remove the ribs from their bellies.
Work is convenient and fuel-efficient, and the dishes made are unique and natural, fragrant, fresh and delicious. Especially the mottled color of tiger skin greatly increases people's appetite, which can be used for personal use and hospitality without losing its luster. As the saying goes, you can get a kitchen under the hall, and green peppers from tiger skin can meet the needs of both sides. Even tigers condescend to show their love and naturally won the love of the people.