Stir fried bitter gourd(chuan cai gan bian ku gua )

Stir fried bitter gourd

Introduction:

"When I was a child, I was most afraid of my mother's dry fried bitter gourd. Because it's too bitter to eat. I can't eat it twice at a time, and then I can take a small bite. Finally, I began to like bitterness. To tell you the truth, dry stir frying of balsam pear is very bitter, which is more bitter than scrambled eggs of balsam pear, but people who like to eat balsam pear like the bitter taste. Bitter gourd is not bitter, but also called bitter gourd? This dish, without adding too much seasoning, only uses salt, fully highlighting the taste of balsam pear itself. In addition to the use of green pepper, bitter gourd has a clear flavor

Production steps:

Step 1: divide the bitter gourd into two parts and remove the seeds.

Step 2: slice.

Step 3: remove the seeds of green pepper, cut and roll the blade.

Step 4: heat up the wok.

Step 5: stir fry green pepper and balsam pear.

Step 6: at the beginning of frying, balsam pear will come out of water and stir until the water in the pot is dry.

Step 7: stir until the skin of green pepper and balsam pear shows tiger skin.

Step 8: pour proper amount of oil into the pot and heat it.

Step 9: stir fry the bitter gourd and add salt to taste.

Materials required:

Balsam pear: 500g

Green pepper: 500g

Salt: right amount

Salad oil: right amount

Note: you can also add bean drum as you like.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Chuan Cai Gan Bian Ku Gua