Braised white gourd with sea rice(hai mi shao dong gua )

Braised white gourd with sea rice

Introduction:

"Haimi and Donggua is a simple and delicious home dish. If you cook Haimi and Donggua together, Haimi can give Donggua a delicious taste, while Donggua can bring Haimi a light and refreshing taste. The weather is getting hot, burning a plate of sea rice and white gourd is light and delicious, which is very beneficial to the beauty of losing weight. Wax gourd contains more vitamin C, high potassium salt content, low sodium salt content, high blood pressure, kidney disease, edema disease and other patients eat, can achieve the effect of detumescence without damaging vital energy. Wax gourd can lose weight, and it also contains propanedioic acid, which has a good effect on preventing obesity and promoting body building. "

Production steps:

Step 1: raw material drawing

Step 2: soak in warm water for 10 minutes until soft.

Step 3: peel, dice and slice the wax gourd.

Step 4: pour water into the pot, put in the water of wax gourd, take out after boiling, and immerse in cold water.

Step 5: heat the oil in the pan, add the wax gourd and stir fry for 2 minutes.

Step 6: stir fry the sea rice together, add a little water, cover and bring to a boil over high heat, then simmer over low heat

Step 7: add salt and monosodium glutamate, mix well, add water and starch to thicken.

Step 8: take out the pot and put it on the plate. Sprinkle with scallion.

Materials required:

Wax gourd: 500g

Haimi: 50g

Oil: right amount

Salt: 1 teaspoon

Scallion: 1

Note: 1. Sea rice is a fresh raw material, so this dish can not put chicken essence. 2. Wax gourd contains sufficient water, which has the functions of clearing away heat and toxin, diuresis, relieving thirst and trouble, removing dampness and relieving summer heat. 3. Wax gourd is a good product for reducing edema of pregnant women. 3. It is not suitable for those who are cold in nature, weak in spleen and stomach, kidney deficiency, long-term disease, Yang deficiency and limb cold.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: light

Chinese PinYin : Hai Mi Shao Dong Gua