I fry in a skillet, a little oil, but high heat and under the lid.
To turn the frying pan to the side, on an empty burner, turned it over by the tail and back on fire.
Checked, 6 pieces fit in one run, so I buy by invoice.
In this way, only early thin-walled peppers were fried, it was prepared quickly, now this variety is called Belozerka.
The green pepper is still unripe, so its seeds are collected tightly inside, do not disintegrate and are thrown away together with the tail.
Maybe it's not very decent to serve it like that now, but before lunch in the village was going to be simple.
Boiled potatoes with burst young skin, cucumbers, tomatoes, that is, what has grown in the garden, homemade eggs, as a delicacy - salted tulle or a dish of fried gobies (fish))))).
My grandmother fries peppers, I crush garlic in a mortar nearby.
Another option for sauce for such a pepper is to fry a lot of onions, chopped tomatoes there, simmer until softened, season with salt, sugar, pepper, garlic and pour this mass beautifully into the middle of a plate with peppers
Eat right away
The picture is not mine, but I do the same. Thank you, Marysia, I felt nostalgic about you ...
