Stir fried bitter gourd with carrot(hu luo bo chao ku gua )

Stir fried bitter gourd with carrot

Introduction:

"This dish tastes light and simple. Because balsam pear is cut into small cubes, it retains the bitter taste of balsam pear. People who can't bear hardships should not try it. Momordica charantia contains an antioxidant substance, which can strengthen capillaries, promote blood circulation and prevent arteriosclerosis. Balsam pear also has the effect of clearing away heat, detumescence and detoxification. Momordica charantia can promote diet, anti-inflammatory and antipyretic: Momordica charantia glucoside and bitter element can enhance appetite, and have the effect of invigorating spleen and appetizing

Production steps:

Step 1: peel and wash carrots and cut them into 1 cm diced carrots.

Step 2: soak the balsam pear in water, remove the seeds and cut into 1 cm balsam pear cubes.

Step 3: put the carrot and balsam pear into the boiling water pot and blanch for one minute.

Step 4: heat up the oil in the wok and add the scallion to the pan.

Step 5: add the boiled bitter gourd and carrot and stir fry.

Step 6: add appropriate amount of salt and stir fry evenly.

Step 7: put in half a teaspoon of wild cooked mushroom powder, stir fry evenly, then turn off the fire for consumption.

Materials required:

Balsam pear: 200g

Carrot: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Wild cooked mushroom powder: appropriate amount

Note: no wild cooked mushroom powder can be replaced by chicken essence.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Hu Luo Bo Chao Ku Gua