Bitter gourd with preserved vegetable(mei cai ku gua )

Bitter gourd with preserved vegetable

Introduction:

"If you eat too much fat and meat, you might as well make this dish. The strong fragrance of plum dish is accompanied by a light bitter taste, which is very memorable. Friends who lose weight should also actively support it."

Production steps:

Step 1: two balsam pear, wash and set aside.

Step 2: after dissection, remove the pulp.

Step 3: cut it into thin slices and soak it in salt water.

Step 4: take a handful of dried plum vegetables and soak them in warm water.

Step 5: shred a small section of green onion, slice two or three cloves of garlic.

Step 6: wash the plum vegetables and drain the balsam pear.

Step 7: heat up the oil, add onion and garlic and saute until fragrant.

Step 8: add balsam pear and stir fry slightly.

The ninth step: add dried Mead and stir fry until seasoning.

Materials required:

Bitter gourd: two

Dried plum vegetables: a handful

Salt: right amount

Note: 1, bitter gourd to slice 2, with salt water bubble can reduce the bitterness 3, bitter gourd to keep green out of the pot 4, plum vegetables must be repeatedly cleaned to sand

Production difficulty: unknown

Technology: stir fry

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Mei Cai Ku Gua