Sichuan Cuisine: fried shredded orchid and melon(chuan cai qiang xiang lan gua si )

Sichuan Cuisine: fried shredded orchid and melon

Introduction:

"When we fry vegetables and melons in Sichuan cuisine, we are used to using some dried red pepper and Chinese prickly ash, which are also indispensable seasonings in Sichuan cuisine. Almost every family must have them. Secondly, we stir fry some garlic and ginger slices in the pan, which makes it feel slightly spicy and fragrant! The main purpose of this dish is to highlight the fragrance, sweetness and slightly spicy taste of the shredded Cucurbitaceae, especially to marinate it with salt before frying, so there is no need to put salt when frying. This way to deal with this dish, one is that the finished dish will not come out of the soup, the other is that it is particularly oil-saving and crisp to eat, and the third is that it shortens the cooking time. Basically, pour it down and stir fry it for one minute with high fire, and stir it well Greatly reduce the loss of nutrition! Now let's do it in this simple way

Production steps:

Materials required:

Tender orchid melon: 1

Dry red pepper: appropriate amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Salt: right amount

Sugar: right amount

MSG: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Cai Qiang Xiang Lan Gua Si