I'm sure many people have a love-hate relationship with the kitchen, especially when you're trying to make a seemingly simple but skillful home-cooked dish, such as tiger skin chili. It is not only a small supporting role at the table, but also a food symbol in the memory of many people.

Recently, the topic of eating and healthy has frequently appeared on the hot search, and people have begun to rethink the importance of "eating". Some people say that eating too much takeaway is not always so healthy, and cooking by yourself can not only control the quality of ingredients, but also gain a full sense of achievement. So, how do you make a truly authentic tiger skin pepper with a rich taste?

First of all, the selection of ingredients will determine the success or failure of your dish. Many people take a pepper and throw it into the pot, and the fried pepper is soft and collapsed, without a little "tiger skin" feeling. In fact, the essence of tiger skin pepper is that the skin is charred on the outside, but it remains tender and crisp on the inside. Therefore, choosing the right pepper is the key. How to choose the dazzling array of chili peppers in the supermarket? The best choice is a thin-skinned and tender-fleshed pepper or a screw pepper. Not only are they susceptible to heat and tiger skin, but they also taste better and don't become dry and tasteless due to long stir-frying.

Secondly, the handling of garlic is also very particular. Many people like to be lazy and buy ready-made garlic sauce directly, but those who really know how to cook know that freshly chopped minced garlic is the soul. The bottled garlic lacks a bit of a pungent aroma, and the taste is several levels worse. If you want to add more depth to this dish, be sure to use fresh garlic and cut it slightly thicker so that the garlic aroma can fully explode.

In addition to the ingredients, the choice of seasoning is also crucial. Everyone's taste is different, but basic light soy sauce, dark soy sauce, sugar, and oyster sauce are indispensable. The key to seasoning is not to set the ratio, but to learn to "taste". A spoonful of light soy sauce too light? Add a little old soy sauce. Think the flavor isn't round enough? A little sugar neutralizes the saltiness and gives the peppers a mellower taste. It's like tuning a symphony, where each spice is an instrument and it's up to your palate to tell you how to mix it.

Many people think that stir-frying chili peppers is to put them in the pot and flip them casually, but in fact, the control of the heat is the key to testing the cooking skills. If the oil temperature is too low, the chili pepper will absorb the oil, and the fried taste will be greasy; The oil temperature is too high, and the skin is instantly blackened, but the inside is still raw. The best practice is to fry slowly over medium heat to evenly heat the surface of the pepper and gradually bubble up to give it a golden "tiger skin" effect. At this point, the aroma of the chili pepper will gradually seep out, and the meat inside will still maintain a slight crispiness.

The timing of the stir-fry is also important. Many people are in a hurry, and they quickly turn it over as soon as one side changes color, but both sides are not fried. Actually, the correct way is to wait until one side is completely browned and blistered, and then gently turn it over. The chili pepper fried in this way is full of color and flavor, crispy on the outside and tender on the inside, and full of fragrance in the mouth.

Speaking of which, I have to mention a detail that is often overlooked in the stir-frying process - the moisture on the surface of the chili peppers. I remember once going to a friend's house as a guest, he was so excited that after washing the chili peppers, he threw them directly into the pot, and as a result, the oil splashed in the pot, and the kitchen instantly became a "battlefield". In fact, before frying chili peppers, you must make sure that the surface is dry, otherwise the hot oil will splash everywhere when it encounters water, which is dangerous and affects the taste. You can gently dry the peppers with a kitchen paper towel or let them dry in advance, which is safe and makes them easier to get into tiger skin.

The final step to season is to add minced garlic and seasoning. This may seem like a simple step, but it's actually a test of patience. Be sure to wait until the chili peppers are fried before adding them, so as to maximize the aroma. After the seasoning is put into the pot, you can add a little hot water to let the flavor better penetrate into the chili, the soup is rich, hanging on the surface of the chili, and every bite is full of flavor.

So, drop the takeout, head into the kitchen, and try making a tiger skin chili. Let the aroma fill the room and fill the home with the breath of life. After all, the beauty of life is hidden in the simplest ingredients, in the sound of spatulas colliding, and in the taste we create bit by bit.