"Experimental version: Mexican Mexican 1.0" Chili inlaid meat with walnut cream sauce

"Experimental version: Mexican Mexican 1.0" Chili inlaid meat with walnut cream sauce

I had eaten it once in Mojí, and thought his chili inlaid meat with walnut cream sauce was delicious. Try it at home. This is only a trial version. Record yourself to remind yourself that you may try to improve it later.

material  

Minced meat	Yi Tuo is one circle smaller than the color pepper
Bell pepper	1
Daily nuts	Wakame ratio 2:3
Light cream	About half a bottle
Soy sauce	Spoon
salt	G
Sugar	G
starch	Spoon
Cooking oil	G
Ginger powder	a little
Green onion	a little
Soy sauce old	a little
peanut butter	Spoon
Raspberry jam

"Experimental version: Mexican Mexican 1.0" Chili inlaid meat with walnut cream sauce  

1. Put the oil in the pan, put ginger powder onion foam, put the meat filling, fry and change color, add soy sauce, salt, sugar. Add the old soy sauce to adjust the color slightly. Add daily nuts (cut the nuts a bit). Thicken with starch and water. Sheng out for use.

2. Wash and remove the bell peppers, put them in the microwave for about two and a half minutes to three minutes, depending on the thickness of the bell peppers, the outer skin is slightly wrinkled, slightly soft but still type.

3. Pour the whipped cream into the basin, add a small spoonful of peanut butter (no walnuts, use peanut butter instead), add a spoonful of raspberry sauce, add a little sugar, stir and beat to about 60%, slightly fluid. (Or 70% has no liquidity? It will become thinner on the hot bell pepper)

4. In the first step, stir fry the meat and add two spoons of cream in the third step, mix well, and stuff it into the colored pepper. How many flower knives can be used for the color pepper skin? Cover the bell pepper with cream. This time I may have only sent 40 to 50% of the cream, and it all ran down.

5. Garnish with pomegranate and parsley at the end.

Tips

Please find it on the public comment on the original work, I don’t know how to add pictures... I made this sweet, and I need to feel the taste adjustment throughout the whole process.