Stir fried bitter gourd with mud carp and lobster sauce(dou chi ling yu chao ku gua )

Stir fried bitter gourd with mud carp and lobster sauce

Introduction:

"A lot of people don't like bitter gourd because it contains bitter taste. In fact, it's a very delicious dish to fry it well, and then use some methods to reduce its bitter taste. Besides, balsam pear has high nutritional value. Among melon vegetables, balsam pear has the highest vitamin C content. It can improve appetite, improve eyesight, help digestion, cool and detoxify, and diuretic effect. And balsam pear contains a special ingredient for weight loss - high energy fat clearing element. Eat a few bitter gourds a day, no matter how you eat or sleep, you won't get fat. This is the good news for Ms. Aimei. Today's introduction of stir fried bitter gourd with fermented soybean and mud carp, I hope to give some help to friends who don't like to eat bitter gourd. "

Production steps:

Step 1: all raw materials are ready.

Step 2: remove the seeds while opening the bitter gourd. Remove the white inner membrane as much as possible. If not, the bitterness will increase. Then slice the bitter gourd, chop the minced ginger, open the canned bean drum mud carp, take out half of it, and chop it up.

Step 3: put water in the pot and bring to a boil. Add some salt and a few drops of oil. Add salt to remove the bitter taste of balsam pear. Add a few drops of oil to keep the balsam pear green.

Step 4: pour the balsam pear into it. After about a minute, quickly pour the balsam pear into the basket of water filtration. It's better to use cold water more than several times. The supercooled water can keep the balsam pear green and crisp.

Step 5: remove oil and saute garlic.

Step 6: add the lobster sauce and mud carp and saute until fragrant.

Step 7: pour in the balsam pear and stir fry for 1 minute, so that the taste of garlic and lobster sauce can be dissolved in the balsam pear.

Step 8: add chicken essence, a small amount of salt (Douchi dace itself has salty flavor) and sugar to serve.

Materials required:

Balsam pear: 1

Dace with soy sauce: half can

Garlic: 2

Chicken essence: appropriate amount

Salt: right amount

Sugar: small amount

Note: this dish is characterized by fast, whether it is supercooled water, or fire stir fry, the best one minute to complete.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Dou Chi Ling Yu Chao Ku Gua