Only delicious but not bitter(zhi liu mei wei bu liu ku chi jiao ku gua si )

Only delicious but not bitter

Introduction:

"Now the weather is getting hot, and balsam pear has become everyone's favorite. There are many ways to do balsam pear. How can we do it today? It's better to do it another way. Today is the first time to make this dish. I imagined it. I didn't expect that it tasted very good. Moreover, after such treatment, balsam pear is not bitter at all. If you don't like to eat balsam pear, you can try it. "

Production steps:

Step 1: slice balsam pear and cut green pepper into shreds.

Step 2: boil water in the pot. After boiling, add a spoonful of salt and a few drops of oil. Add the bitter gourd shreds and green pepper shreds and blanch them.

Step 3: take it up and let it cool in cold water.

Step 4: drain the water.

Step 5: cut the lobster sauce and garlic into small pieces.

Step 6: stir fry Douchi and garlic in hot oil until fragrant.

Step 7: prepare the seasoning you like, pour it on balsam pear, then pour in the fried lobster sauce and garlic, and mix well.

Materials required:

Balsam pear: moderate amount

Green pepper: right amount

Douchi: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Sugar: right amount

Chili oil: right amount

Note: raw materials: balsam pear green pepper ingredients: Douchi garlic seasoning: salt chicken essence essential oil white sugar pepper oil 1. When blanching, put a little salt and oil to better keep balsam pear green. 2. After hot oil frying, Douchi and garlic can release the fragrance better.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: garlic

Chinese PinYin : Zhi Liu Mei Wei Bu Liu Ku Chi Jiao Ku Gua Si