Stir fried bitter gourd(su chao ku gua )

Stir fried bitter gourd

Introduction:

"Balsam pear in summer is the best vegetable for clearing heat and detoxification. Balsam pear is rich in vitamin B, C, calcium, iron, etc., which can remove pathogenic heat, relieve fatigue, clear heart and eyes. It can be eaten in summer, cool and cool, and can quickly remove toxins and avoid accumulation of toxicity in the body."

Production steps:

Step 1: clean the balsam pear, cut it in half, remove the seeds and flesh, and then cut it into thin slices.

Step 2: clean the balsam pear, cut it in half, remove the seeds and flesh, and then cut it into thin slices.

Step 3: remove the seeds of red pepper and cut into thick shreds. Chop the garlic and cut the pepper into sections.

Step 4: remove the seeds of red pepper and cut into thick shreds. Chop the garlic and cut the pepper into sections.

Step 5: heat up the frying pan, heat up the cooking oil, and stir fry the pepper and garlic until fragrant.

Step 6: heat up the frying pan, heat up the cooking oil, and stir fry the pepper and garlic until fragrant.

Step 7: add balsam pear slices and red pepper and stir fry.

Step 8: add balsam pear slices and red pepper and stir fry.

Step 9: add some salt and a little chicken essence, stir fry evenly.

Step 10: add some salt and a little chicken essence, stir fry evenly.

Materials required:

Bitter gourd: one

Red pepper: half

Oil: right amount

Salt: right amount

Garlic: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: 1. Bitter gourd is not suitable for people with cold spleen and stomach deficiency. 2. Momordica charantia contains quinine, which can stimulate uterine contraction and cause abortion. Pregnant women should also be careful to eat Momordica charantia. 3. Bitter gourd can not be fried for a long time, stir fry quickly for a few times, to maintain the taste of fresh and crisp fragrance.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: bitter

Chinese PinYin : Su Chao Ku Gua