Little friends, do you remember my last recipe? (How to cook better) At the end, it is mentioned that the sugar vinegar can be used to "refresh" the taste of the dishes. This recipe uses bell pepper as an example to explain the tips of cooking. Step by step verification. This dish seems to be simple. But the taste of the bell pepper is reflected in the best. Rich seasonings have not covered the taste of the main course, but also enriched the level of the dishes. The finished product can't taste the added vinegar and sugar inside. It can't taste the taste of pepper. Some are just the aroma of bell pepper. It's a dish that you can't help but chop a chopstick and then chop it.
At this time, it is the season of ripening of bell pepper. The taste is sweet, the meat is hydrated and thick~ The bell pepper is also known as: pepper, bell pepper, sweet pepper, green pepper. (Selection of ingredients: fresh, high quality, good raw materials is the first step in cooking)
Wash the bell pepper, Cutty. Press the pepper in your left hand and cut it with your knife in your right hand. After seeding, cut into small pieces of diamonds (good knife is the second step of cooking)
I plan to shoot the flat foam and prepare a small bowl to put it in: the salt and the vinegar are very fresh and the two drops of white sugar are evenly mixed. Except the salt is the right amount, the rest are a little. After mixing, it is probably a simmering amount (the seasoning is appropriate) The flavor of the main dish is the third step of cooking.
Pour a little oil into the pot because the pepper does not absorb oil. Add the pepper to the incense. (According to the oil absorption degree and flavor of the dish, the oil is adjusted. This vegetable pepper is only for the sake of fragrant, not for it, so only a few tablets are put. Moderate use of spices to scent is the fourth step of cooking.)
Pour the pepper into the chopped bell pepper and fry for half a minute. (The mastery of the different stages of the dish is the fifth step of cooking.)
The bell peppers are pulled to the side, and the garlic is slightly sautéed. Tune the fire and stir fry. Add a little hot water to the pot. (Adding water or not adding water is the sixth step of cooking.)
Stir fry until the seasoning is added and the seasonings are mixed. Because the sugar and salt in the previous seasonings had bottomed out, it was not clean, so I added a little water. At this time, the vegetable juice is a little more, and the lid is covered in a fire for a dozen seconds. Continue to stir fry and juice. Remember that you can't fry too much, and the eight-point maturity is the best way to eat the bell pepper. (Mastering the time of seasoning, it is the seventh step of cooking.)
Friendly reminder: Put one garlic in it and you can't eat garlic. Put two pieces of garlic and eat a light garlic. Make your own adjustments. The rest of the materials can't be saved, and the beauty is very good. (In fact, I suggest you can buy a bottle of tb, cold salad and stir-fry, put two drops will be better)