Meimei has not liked to eat rice with stir-fried vegetables all day long since she was a child, I like to eat haha, according to my mother's words: make pig food!
In fact, it is much better than the rice side dish every day! For example, today's sour chili baba, it is not only a dish, but also a meal, when the mouth is hungry, it is also great to eat as a snack, when I was a child, my mother often made it for us, at that time, the material was scarce, this super meal, a plate is enough for our whole family to eat, save more money!
Now, Meimei has increased the amount of glutinous rice flour and made it an appetizing staple food, a delicacy that I haven't eaten for many years, it's so delicious!
Sour chili pepper is a kind of farmhouse dish in our Hunan, the vegetable market can also be bought everywhere, it is generally used to stir-fry vegetables as condiments, fry shredded potatoes, put some when frying meat, sour and spicy have a unique flavor, friends who like to eat spicy try this method, and it is super good to take sour chili pepper as the protagonist!
Sour chili pepper 1 bowl glutinous rice flour 3 spoons corn flour 0 spoons oil to taste
Method:
A bowl of sour chili peppers, ready.
This sour chili pepper is a specialty of Hunan, sour and hot appetizing, stir-fried meat and stir-fried vegetables and fried rice are delicious, and it is a must-have at home!
Rinse the sour peppers briefly and chop them. You can chop it a little more.
Vegetarian dishes can maintain nutrients and fiber as much as possible, and increase fiber to the body.
If you have a flour mill at home, you can grind glutinous rice flour by yourself, and the glutinous rice flour that is simply processed is very chewy.
However, if you use pure glutinous rice flour in the supermarket, which tastes a little soft and collapsed, you can add some fine corn flour appropriately to improve the taste.
Mix the glutinous rice flour with the chili flakes well, and wrap the chili peppers in glutinous rice flour like this. No need to add water or salt.
Heat the pan with cold oil, pour the chili paste into the pan and fry it over low heat.
Wait for the rice noodles to change color, raise the bottom of the pot slightly, and then start stir-frying.
Like this, there is a thin pot skin at the bottom of the pot, which collapses while frying, so that the pot slices are as much as possible, more fragrant and more delicious!
It's all fried, crumbled, fragrant, and won't stick to the pan. It can be used as porridge for breakfast, and it is a great meal when it is a meal! Sour and appetizing, also vegetables and rice.
If you like to eat baba, you can dilute the glutinous rice paste a little, like a spread cake, which is authentic chili baba. Condiments can be added by yourself.
I like the simple sour chili flavor, fried to pieces, there are a lot of pots, and it tastes even more fragrant! It's also more chewy.
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