Saturday, January 23, 2021

CHINESE STUFFED PEPPERS


 CHINESE STUFFED PEPPERS



Chinese peppers full of turtle bean sauce are a cuisine staple and are very easy to organize reception . In our family recipe we use a special filling of prawns and long sharp green peppers if you wish it spicy!


INGREDIENTS

YOU WILL NEED:

▢12 ounces of shrimp

(340g, peeled and cleaned)

▢2 leek stalks

▢1 teaspoon salt

▢2 tablespoons of oil

▢1 / 2 teaspoon vegetable oil

▢1 ½ tablespoons cornstarch

▢2 teaspoons of Shaoxing wine

▢ Fresh ground white pepper

▢3 small bell peppers (6 long green peppers, or a pepper of your choice)

▢1 tablespoon of oil

FOR SAUCE:

▢1 tablespoon of oil

▢1 clove (minced)

▢1 tablespoon of whole, fermented black beans

▢1 teaspoon of Shaoxing wine

▢1 cup chicken broth

▢¼ teaspoon of salt

▢¼ teaspoon of sugar

▢1 teaspoon soy

▢1 teaspoon oyster sauce

▢1 tablespoon cornstarch (mixed into a paste with 1 tablespoon water)


INSTRUCTIONS

1.Use a cleaver or knife to cut the shrimp into a really fine paste. This process involves chopping and folding shrimp paste over it and continuing cutting. Transfer the shrimp paste to a bowl.

2.Cut the green onions. Leave half the green for the sauce. Add the remaining chopped onions to the shrimp, along side 1 teaspoon salt, 2 tablespoons oil , 1/2 teaspoon vegetable oil , 1 1/2 tablespoons cornstarch, corn, 2 teaspoons Shaoxing wine and white pepper to taste. Use a fork to beat / beat the shrimp until smooth and every one ingredients are combined.

3.Cut the bell pepper stalks and follow the lines of every bell pepper to chop into 3 to five segments. Remove the seeds. If you're using long, sharp green peppers, simply cut them in half lengthwise and take away the seeds.

4.Fill each chunk of pepper with the shrimp mixture until the filling is even with the sides of the peppers. you'll also trim the ends of the peppers to form sure they're even with the filling. this may make the peppers easier to cook.

5.Heat a tablespoon of oil during a wok or skillet over medium-high heat and put the peppers within the oil, filling with rock bottom side. Cook until golden, about 2 minutes. Turn the peppers over to burn rock bottom for two minutes, lowering the warmth if it starts to urge too dark. If you're using long green peppers or other sorts of fleshy bell peppers, simply transfer them to a serving plate.

6.If you're using bell peppers, which are thicker flesh and take longer to cook, add 2 tablespoons of water to the saucepan, cover and steam for two minutes or until the peppers are tender. Order on a serving plate.

7.It's time to form the sauce, which only takes a couple of minutes. Heat a skillet over medium heat and add the oil, garlic, and fermented black beans. Saute for a couple of seconds and add the shaoxing wine. When the wine is boiling, add the remaining sauce ingredients (except the cornstarch puree) and convey to a boil. Once it's boiling, add the cornstarch pulp a touch at a time until the sauce is thick enough to coat the spoon. Stir within the reserved leeks and put the sauce on top of the peppers to serve.