Bitter gourd with chili sauce(la jiao jiang ban ku gua )

Bitter gourd with chili sauce

Introduction:

"This bottle of chili sauce is a gift for the national day. It tastes very good. The spicy degree is just right for my taste. Noodles or vegetables should be good. Today, I mixed a plate of bitter gourd with it. Although I didn't use too much seasoning, it tastes really good. I always eat chili sauce in my life, but it's the first time that I have come into contact with chili sauce. For people who don't like chili sauce, it's the kind of chili sauce they fall in love with as soon as they come into contact. Balsam pear can remove pathogenic heat, relieve fatigue, clear heart and clear eyes. Momordica charantia contains ingredients to promote insulin secretion, which can help control blood sugar and prevent diabetes. The momordicin in Momordica charantia can prevent fat absorption. Besides the effect of reducing weight, it is also a strong anti-cancer expert

Production steps:

Step 1: remove the seeds of balsam pear, wash and cut into thin slices. Peel the garlic and chop it into minced garlic.

Step 2: blanch the sliced bitter melon slices in boiling water to remove some bitterness.

Step 3: put the blanched bitter gourd in the cooling water, control the water and put it into a big bowl, then put the chopped garlic.

Step 4: add some chili sauce.

Step 5: add a spoonful of soy sauce and a little salt.

Step 6: add a little fresh vegetables, stir well and serve.

Materials required:

Balsam pear: 200g

Chili sauce: 20g

Garlic: 3 cloves

Soy sauce: right amount

Fresh vegetables: moderate

Note: the spicy degree of chili sauce is 20 degrees, which belongs to fierce hot type. The amount of chili sauce can be put in according to personal preference. Fresh soy sauce, chili sauce and vegetables all contain salt. The amount of salt should be determined after tasting this dish.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : La Jiao Jiang Ban Ku Gua