Fried balsam pear with garlic and Douchi(suan tou dou chi bao ku gua )

Fried balsam pear with garlic and Douchi

Introduction:

"Balsam pear is a good dish in midsummer. It can be stir fried, brewed meat, or used to scramble eggs. Spareribs balsam pear soup is a classic soup."

Production steps:

Step 1: Chop 1 / 2 tbsp of Douchi and 4-5 pieces of garlic, remove the flesh of balsam pear and cut into thin slices, put 1 tsp of salt and 1 / 2 tsp of sugar, marinate by hand until water comes out, then marinate, pour out the squeezed water, let it stand for 10-20 minutes, rinse with water, and then dry it. If it is common balsam pear, only salt can be used instead of sugar;

Step 2: heat up the oil, add the Douchi and garlic, saute until fragrant, and heat the garlic to a semi coke state;

Step 3: pour in balsam pear immediately, stir fry quickly, pour 1 tsp soy sauce, 1 / 4 tsp salt and 1 / 2 tsp sugar into the side of the pot, mix well, and serve.

Materials required:

Balsam pear: 1

Garlic: right amount

Douchi: right amount

Soy sauce: moderate

Sugar: right amount

Note: first, when stir frying bitter gourd, it's best to use salt to marinate first, which can remove the bitterness. It's better to cut thin slices, or thick slices. If you cut thick slices of bitter gourd, you can blanch it slightly. Second, most of the time, when stir frying vegetables with garlic, you need to burn until it turns yellow to give full play to its fragrance. Don't just put garlic into the pot.

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: bitter

Chinese PinYin : Suan Tou Dou Chi Bao Ku Gua