Four Seasons Recipe｜Dried Baked Bell Peppers

Today I'm going to share the dish "Dry-Brown Bell Pepper" that I experimented with last night 😊

I’ve been feeling a little lost recently, as if I haven’t done anything, only to find out that I haven’t shared cooking recipes here for nearly a week, but I think there are still a lot of dishes I haven’t served yet, so today I’ll briefly introduce Yidaoism. Seared bell peppers.

Bell peppers are a great vegetable. They can be eaten raw or cooked. I bought two of them at the market and I almost forgot they were there for a few days. I only found them in the refrigerator last night, so I quickly put them on the table. .

 Preparation materials: both yellow and red peppers, two medium-sized peppers, olive oil, pepper and salt Production method:
1. Cut the bell peppers first and remove the seeds 2. Prepare to cut into hob blocks 3. Remove from the pot, pan, and put the bell peppers evenly on the pan after heating 4. After hearing the sizzling sound, drizzle with a spoon of olive oil 5. Small After about 3 minutes of fire, see if there is a tiger skin feeling. If there is, you can turn it over. If not, continue to fry. plate 

Summarize

In Taiwanese cuisine, most of the common ways to handle vegetables are easy to make soup, but in Western cuisine, it is common to bake and dry. You can also taste the sweetness of vegetables. In order to allow people who do not often use the oven to make it, using a pan in all seasons can also get good results.