Stir fried bitter gourd(qing chao xian wei ku gua )

Stir fried bitter gourd

Introduction:

"Momordica charantia saponins and bitter elements can increase appetite, invigorate spleen and appetizer; the alkaloid quinine contained in it has the effects of diuresis and blood circulation, anti-inflammatory and antipyretic, clearing heart and eyesight. At the same time, Momordica charantia can also moisturize white skin, calm and moisturize skin, especially in the hot summer, applying iced Momordica charantia tablets can immediately relieve skin irritation! ～”

Production steps:

Step 1: raw materials!

Step 2: heat the oil!

Step 3: pour balsam pear, carrot and fungus into oil pan and stir fry! Stir fry until the balsam pear starts to turn transparent, add salt, stir fry for 2 minutes, add appropriate amount of boiling water, chicken essence and scallion, stir well and prepare for the pot!

Step 4: loading!

Materials required:

Bitter gourd: one

Carrot: right amount

Auricularia auricula: right amount

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: PS: balsam pear fruit contains a variety of nutrients. It contains 0.9 g protein, 0.2 g fat, 3.2 g Sugar, 1.1 g cellulose, 0.08 mg carotene, 0.07 mg actinomycin, 0.04 mg vitamin b2and 4 mg vitamin C84 per 100 g edible part, which is the highest content of vitamin C in cucurbitaceous vegetables, only next to pepper in vegetables. The content of glucoside in tender fruit is high and the taste is bitter. As the fruit matures, the glucoside is decomposed and the bitter taste becomes light. Eat more tender fruit. The meat is crisp and tender, with moderate bitterness and delicious fragrance. It can be fried, boiled, stewed, cold mixed, pickled and beverage.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Qing Chao Xian Wei Ku Gua