Quote:
Originally Posted by NewWestGardener
It's all soft, inside out. They can be fried whole, so you can pull the seeds out with the stem after cooking. Usually not seasoned until after cooking. A sprinkle of salt is good enough. Have you had Chinese Szechuan beans? They are deep- fried in hot oil first, before they are mixed up with sauce, same idea, the beans are also fried naked  |
The restaurant peppers are still crisp inside though the skin is wrinkled. They still have the stem attached to use as a handle while eating them. They have also not been de-seeded. My guess is they are flash steamed. That probably requires some special cooking equipment normally not found in most homes.
Ted