The season of suffering -- bitter gourd with rotten juice(chi ku de ji jie fu zhi ku gua )

The season of suffering -- bitter gourd with rotten juice

Introduction:

"Summer is the season of hardship, and eating bitter gourd is of course the first choice. Bitter gourd is also called "lianggua", which tastes bitter and cold, so it is better to eat bitter gourd in hot season. Momordica charantia not only has the functions of clearing heart and eyesight, cooling thirst, purging six meridians and strengthening fire, but also has the functions of Supplementing Qi and promoting fluid and relieving fatigue. In addition, balsam pear not only enters the heart meridian, but also enters the lung and stomach meridians. Therefore, it also has the functions of purging the lung and defecating, invigorating the spleen and appetizing, detoxifying and removing carbuncle. In summer, I love balsam pear very much, and balsam pear has become an indispensable dish on my family's table. Sima has also done a column about balsam pear dishes. If you are interested, you can have a look.. Bitter gourd http://home.meishichina.com/collect-77948.html"target="_ blank"] http://home.meishichina.com/collect-77948.html [/url]。 Today, I would like to recommend a simple and delicious bitter gourd dish - rotten juice bitter gourd. This dish only uses rotten milk as a single seasoning. The bitter gourd cooked has a crisp taste with the aroma of sufu. It's very popular with the family. "

Production steps:

Step 1: prepare balsam pear and garlic rotten milk.

Step 2: wash balsam pear, remove flesh, cut into oblique pieces, slice garlic.

Step 3: pour water into the pot, add salt and a few drops of cooking oil, bring to a boil, add balsam pear and blanch water.

Step 4: blanch the bitter gourd directly into the ice water.

Step 5: add oil into another pot, add garlic slices and stir fry until fragrant.

Step 6: pour in the bitter melon pieces of drained water and stir well.

Step 7: pour in the decaying milk.

Step 8: stir fry quickly and evenly.

Materials required:

Balsam pear: 200g

Garlic: 2

Red rot milk: 1 tablespoon

Note: add salt and a few drops of oil into the boiling water to make the balsam pear green. Directly put in ice water to make the balsam pear crispy. The blanching and frying time of balsam pear should be short.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: bitter

Chinese PinYin : Chi Ku De Ji Jie Fu Zhi Ku Gua