How to make spicy vinegar sauce

Chili peppers can not only be used as a side dish, but also can be stir-fried as a main dish. And for those who like to eat chili peppers, they have naturally discovered many different ways to cook chili peppers. Each method of cooking chili can make the chili have a unique flavor. Among them, the method of cooking chili with vinegar makes the chili have a sour and spicy taste. Those who love eating chili peppers should never miss the specific method of making chili peppers with vinegar.

1. Wash the potatoes and cut them into shreds (this task is usually done by Wan Zi). Wash and cut the pepper into strips

2. Prepare a bowl of clean water, add a little vinegar, soak the shredded potatoes for a while, then rinse with clean water 2-3 times to wash out the starch, and drain.

3. Add a little oil to the pan and heat it to 30%, add the peppercorns, and when you smell the fragrance of the peppercorns (do not fry the peppercorns until they are burnt), turn off the heat and pick out the peppercorns.

4. Turn on the heat again, when the oil temperature is 70% hot, add the dried red pepper and chopped green onion, sauté until fragrant, then pour in the shredded potatoes and stir-fry

5. Then add vinegar, sugar and salt and stir-fry over high heat for half a minute

6. Add green pepper shreds and continue to stir-fry for half a minute. Finally, add a little bit of water starch and thicken it. Stir-fry evenly and serve.

Cooking Tips

After cutting the potato shreds, soak them in vinegar water and rinse them repeatedly twice. This can prevent them from oxidizing and turning black in the air, and can also remove starch to ensure a crisp taste. If you don’t like it to be crispy, you don’t have to rinse it multiple times.

2 green peppers, 1 cup of fried flour, 1/2 cup of water, 3 tablespoons of tomato sauce, 3 tablespoons of sugar, 2 tablespoons of vinegar, 1/2 teaspoon of salt, 4 tablespoons of water, 1/2 tablespoon of starch sauce

Preparation method

1. Wash the green pepper, split it, remove the seeds, and cut it into long and wide strips.

2. Mix seasoning (1) into a batter, add green peppers and dip them in it. Deep-fry until crispy and remove from the batter.

3. Stir-fry the seasoning (2) with 2 tablespoons of oil, add the fried green peppers, mix quickly and serve.

Notice

1. After coating with flour, fry the green peppers in a pan. Do not fry them for too long to prevent the peppers from becoming overcooked and soft. Just fry the flour on the outer skin until it is crispy.

2. Don’t keep the green peppers mixed with seasonings for too long to keep them crispy.

Instructions for use

The role of green pepper

Antipyretic and analgesic: Pepper is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect

Cancer prevention: Capsaicin, the active ingredient in chili peppers, is an antioxidant that can block the metabolism of related cells, thereby terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

Increase appetite and aid digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.

Lowering fat and losing weight: The capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and help lower fat, lose weight and prevent disease.