Sauteed Bitter Melon(gan bian ku gua )

Sauteed Bitter Melon

Introduction:

"Bitter as it is, balsam pear is a rare good vegetable beneficial to health. Momordica charantia saponins and a variety of amino acids, with the effect of reducing fat and weight, can also play the role of detoxification. Balsam pear has the function of cooling and reducing fire to heart, lung and stomach. Therefore, eating balsam pear in summer can clear away heat, replenish qi, quench thirst, relieve fatigue, clear heart, improve eyesight and enhance appetite. It also has the effect of nourishing blood, nourishing liver, moistening spleen and tonifying kidney. According to the research, Momordica charantia has obvious hypoglycemic effect, and has certain curative effect on diabetes. It also has certain anti-virus ability and anti-cancer effect. If you need to reduce fat and lose weight, I suggest that you stick to fresh balsam pear and a few celery leaves every day, and then squeeze a cup of balsam pear juice with mineral water. Not much, a cup a day can, a summer will have obvious effect, can play a sunstroke, water and lipid, but also can lose weight. When drinking, don't be afraid of bitterness, and don't put sugar in. Just drink it slowly and get used to it. Today, bitter gourd is used as a dish, which is called "dry fried bitter gourd"

Production steps:

Step 1: remove the seeds of balsam pear and cut into strips.

Step 2: cut the pepper into strips.

Step 3: blanch the bitter gourd in a boiling water pan for 10 seconds and remove it to cool.

Step 4: heat the frying pan, then add balsam pear to stir fry.

Step 5: stir fry the water on the surface of balsam pear until it is dry, and then serve.

Step 6: put the bottom oil in the pot, stir fry with Douchi, stir fry the Douchi until fragrant, then stir fry with onion, ginger and pepper until fragrant.

Step 7: pour in balsam pear and continue to stir fry.

Step 8: stir fry the balsam pear for a while and then cook in soy sauce.

Step 9: then pour in the ingredients and stir well.

The tenth step: stir fry bitter gourd with stir fry for final seasoning and sprinkle with sugar.

Step 11: stir well with salt and monosodium glutamate.

Step 12: stir well and then take out the pot.

Materials required:

Balsam pear: 500g

Hangzhou pepper: 50g

Red pepper: 50g

Dried pepper: 4

Dried Douchi: 25g

Fresh soy sauce: 20g

Refined salt: 2G

MSG: 2G

Sugar: 15g

Scallion: 10g

Minced ginger: 5g

Minced garlic: 10g

Cooking oil: proper amount

Note: small dish features: beautiful color, rich black bean flavor, crisp balsam pear, fresh and slightly spicy. Warm tips: 1. The bitter taste of balsam pear can be removed by dry frying after blanching. There is no need to add oil when dry frying, just fry the water to dry, and the skin will wilt slightly. In this way, it is easy to add water and inhale the taste when frying, and it will reduce the bitter taste of balsam pear. 2. Because the bitter gourd is blanched and dried, it can be fried very quickly at the end. Just stir fry the seasoning and a little water to get out of the pot. This home cooked dish "stir fried bitter gourd" is ready for your reference!

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Gan Bian Ku Gua