Balsam pear in cold sauce(liang ban bai yu ku gua )

Balsam pear in cold sauce

Introduction:

"My friend gave me a white jade balsam pear, a real organic vegetable. I eat too much fried bitter gourd. My friend said that this white jade bitter gourd is good for cold or juicing. One used for juicing is too little. If you haven't eaten cold, just try it. Unexpectedly, it's very delicious, crisp and not bitter at all. "

Production steps:

Step 1: 1 white balsam pear.

Step 2: wash the white jade balsam pear, cut it in half, dig out the pulp, and then cut it into thin slices.

Step 3: Sprinkle with salt, mix well and marinate for 30 minutes.

Step 4: soak the pickled balsam pear in ice water for 10-20 minutes, then squeeze out the water.

Step 5: wash the sweet pepper, remove the seeds and shred.

Step 6: mix the sushi vinegar with sugar.

Step 7: mix vinegar, sweet pepper and balsam pear well, and refrigerate for 1-2 hours.

Step 8: as transparent as white jade, it tastes cold and crisp, sweet and sour, delicious and delicious!!!

Materials required:

White jade balsam pear: 1

Small sweet red pepper: 1

Salt: 1 teaspoon

Sushi vinegar: 3 tbsp

Sugar: 1.5 TSP

Ice water: moderate

Note: Tips: 1. White jade balsam pear slice, first salted out bitter water, eat up not bitter. 2. Soaking in ice water can make bitter gourd taste more crisp. 3. There is no sushi vinegar, you can use ordinary rice vinegar instead, and the sweetness and acidity can be adjusted according to your own taste.

Production difficulty: simple

Process: mixing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Liang Ban Bai Yu Ku Gua