Dry fried bitter gourd(gan bian ku gua )

Dry fried bitter gourd

Introduction:

"When it comes to bitter gourd, many people don't like it, especially children. I remember when I was a child, my family took great pains to make me eat bitter gourd, but it was strange that I could accept the taste of bitter gourd when I grew up. Fine taste, have a different flavor. Although autumn has begun, autumn tiger is still hot and dry. It is good to eat bitter. Balsam pear can clear away heat, detoxify and heat. It is especially suitable for people with great fire and in hot summer. If the bitter gourd is stir fried, it still tastes heavy. Xiaoshuai, I like to eat in Xi'an. The main flavor is salty and spicy. This dry fried bitter gourd is quite heavy taste. At the same time, the heavier material also reduces the bitter and astringent of balsam pear, which is really a delicious food for people with heavy taste like me. After my improvement, I think it is worth recommending to you. This photo also try another tone. I think good photos must highlight the theme. For food, it can reflect the characteristics of food materials to the greatest extent, and cause the appetite of people watching the film. So this is a good food photo. Since it's bitter gourd and the word "bitter" is the first word, what I understand is that we must have a simple picture instead of fussy, so as to highlight the theme of "bitter"

Production steps:

Step 1: prepare raw materials

Step 2: cut balsam pear into 4mm slices (not too thin, or no taste); microwave oven high heat for 3 minutes or blanch water, preliminary mature (I think microwave oven is fast and can reduce moisture, my first choice)

Step 3: enlarge the pan. The pan must be heated. Stir fry quickly over high fire until the surface is slightly brown (the fire can't be too small, otherwise there is no beautiful tiger skin on the surface, and the water in it has been lost, so keep some water)

Step 4: stir fry 10g Douchi, 1 teaspoon Zanthoxylum powder and dried hot pepper in a hot pot with cool oil and low heat

Step 5: at this time, add the scallion and garlic slices (not with pepper and Douchi, or the scallion paste and Douchi won't make the flavor)

Step 6: add shredded green pepper and stir fry quickly. Cook a large spoon of cooking wine along the edge of the pot. (at this time, you can see that the pan is full of gas and smoke, so the pan must be very hot before pouring oil.)

Step 7: stir fry until the green peppers soften slightly, pour in balsam pear, cook in proper amount of soy sauce to improve taste

Step 8: stir fry over high heat, then add some salt and chicken essence, a small spoon of sugar (can remove certain bitterness), and sprinkle a little pepper out of the pot (to remove bitterness and increase fragrance)

Materials required:

Balsam pear: 400g

Green pepper: 200g

Scallion: right amount

Garlic: right amount

Dry pepper: right amount

Raw soy sauce: a large spoon

Cooking wine: 1 tablespoon

Douchi: 10g

Sugar: 10g

Salt and chicken essence: moderate

Note: all tips are in the steps. We must pay attention to the key is the fire to be strong, fire quick fried in order to prove the taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Gan Bian Ku Gua