Name: How to make Addictive Cheongyang Red Pepper Zucchini Stir-Fried
Total time: 20 min
Yield: 4
Ingredients: Cheongyang red pepper 10ea; Anchovy 10ea; Branch 2ea; Young squash 1ea; fish sauce 3spoon; Korean style soy sauce 3spoon; Water 5spoon; perilla oil 2-3spoon

10K Recipe

How to make Addictive Cheongyang Red Pepper Zucchini Stir-Fried

My family loves Cheongyang chili peppers that I learned from my acquaintance in Gyeongsang-do, so I cook them constantly. Mix Cheongyang chili and non-spicy chili peppers, chop anchovies, add half-and-half fish sauce, finish it with perilla oil, and stir-fry it. You can eat it as a side dish or as a feast noodle. It's so good to eat it with ssamjang. Instead of spicy Cheongyang chili peppers, it was transformed into a mild flavor, but these days, I added a lot of vegetables and settled down as stir-fried vegetables. It's perfect to make with all the peppers and vegetables that are withering in the refrigerator. If you like spicy taste, you can increase the amount of Cheongyang red pepper, and if you want a mild taste, you can reduce Cheongyang red pepper and increase the amount of non-spicy crispy red pepper. The main flavor ingredients are maintained as they are, so the taste is red pepper, but it was good to eat a lot of mild vegetables. This is a stir-fried eggplant with Cheongyang chili and zucchini, which are as addictive as drugs. This is Cheongyang red pepper zucchini stir-fried eggplant with addictive flavor that some people have never tried, but no one has only tried it once. Everyone says that once you eat it, you think of it again and you want to eat it.

4 serving

Within 20 minutes

Tina소울푸드

Ingredients

Cheongyang red pepper

10ea
Anchovy

10ea
Branch

2ea
Young squash

1ea
fish sauce

3spoon
Korean style soy sauce

3spoon
Water

5spoon
perilla oil

2-3spoon

Cooking Steps: STEP 1/11

First, mix 500ml of water with a penny of vinegar and soak it for 30 minutes to disinfect the residual pesticide. It's convenient to sterilize the leftover at once, dry it, put it in a zipper bag, and use it when cooking.

STEP 2/11

Cut about 10 anchovies into 1cm of hair and intestines.

STEP 3/11

If it's troublesome to take care of, you can just put a handful of small anchovies.

STEP 4/11

To remove the fishy smell of anchovies, stir-fry slightly over medium heat without oil in a dry pan for a savory taste.

STEP 5/11

Chop up about 10 cheongyang peppers, please. If you like spicy food, add more. If you don't like spicy food, take it out and mix it with non-spicy peppers.

STEP 6/11

Please wash the vegetables and prepare them. The biggest advantage of this dish is that it stir-fries like it's boiled down, so it's good to use peppers or vegetables that wither in the refrigerator. It's good that you don't waste vegetables. Even the withered branches soon turn into a different and cool look.

STEP 7/11

Cut the eggplant and zucchini into 4 pieces and cut them into 2cm pieces.

STEP 8/11

Grease a frying pan and stir-fry anchovies and chopped cheongyang peppers.

STEP 9/11

Add eggplant and stir-fry once, add 3 spoons of soy sauce, 3 spoons of fish sauce and 3 spoons of water and mix. You don't have to add a lot of water because the vegetables will get water later. It tastes better when it's a bit salty.

STEP 10/11

Mix well and set the heat to medium. First, open the lid and stir-fry it to make it less spicy, then add 2-3 spoons of perilla oil, cover and cook for about 5 minutes.

STEP 11/11

When the eggplant is ripe to death, it's done.

- If you cut and stir-fry vegetables and peppers, it becomes a delicious side dish. - If it's cooked too well, the shape will crumble, so if you're out of breath, turn off the heat and cook it with the remaining heat.