Mixed bitter gourd with black bean sauce(dou chi ban ku gua )

Mixed bitter gourd with black bean sauce

Introduction:

"Now, it's autumn, but the weather is still hot. "Douchi mixed with balsam pear" is still needed. After boiling, put it in the refrigerator for a while and pour it with fried Douchi garlic oil. It's fragrant

Production steps:

Step 1: prepare the balsam pear. Cut off both ends of the bitter gourd and cut it in half to remove the flesh of the bitter gourd;

Step 2: pour appropriate amount of water into the pot, add appropriate amount of salt and sesame oil to bring to a boil; put the balsam pear shreds into boiling water and blanch for 5 minutes;

Step 3: chop the Douchi and garlic separately;

Step 4: blanch the bitter gourd silk and soak it for a while;

Step 5: in an empty bowl, add proper amount of soy sauce, soy sauce, sugar, salt, chicken essence, vinegar, sesame oil and zanthoxylum oil, and stir well;

Step 6: squeeze the balsam pear silk to dry;

Step 7: put the bitter gourd in the dish and pour in the sauce;

Step 8: add proper amount of vegetable oil into the frying pan to heat; add garlic and Douchi to stir fry until fragrant;

Step 9: pour garlic, Douchi and hot oil on balsam pear; garnish with spicy millet.

Materials required:

Balsam pear: 1

Vegetable oil: 0.5 tbsp

Xiaomilia: 2

Garlic: 5 petals

Douchi: 10g

Salt: 1 teaspoon

Fine granulated sugar: 3G

Sesame oil: 1 teaspoon

Pepper oil: 1 tsp

Soy sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Vinegar: 1.5 TSP

Chicken essence: 1 teaspoon

Note: 1. Adjust the sauce of balsam pear according to personal preference;

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Dou Chi Ban Ku Gua