Fried balsam pear with bean curd(you dou fu chao ku gua )

Fried balsam pear with bean curd

Introduction:

"My husband and I like tofu better, especially hot pot in winter. But we can't eat hot pot in summer, so we think of this dish. Balsam pear is suitable for summer."

Production steps:

Step 1: wash the oil tofu and cut it into shreds. It doesn't need to be too thin. Generally, cut it into three or four knives. Cut the pepper into shreds and the garlic into pieces. Pictures of balsam pear have been cut into strips. You can use salt to reduce the bitterness.

Step 2: put oil in the pot (the oil of oily tofu should also be taken into account), stir fry garlic until fragrant, then put pepper and balsam pear, put 1 teaspoon salt, stir fry until balsam pear is a little soft, then put oily tofu.

Step 3: stir fry the oil tofu and add the soup. If there is no water, it will taste better, because the oil tofu itself is delicious only when it is boiled in the soup. Cover and simmer.

Step 4: you can take the juice out of the pot, and put some chicken essence into the pot.

Materials required:

Tofu: 200g

Balsam pear: 100g

100g green pepper

Red pepper: right amount

Garlic: right amount

Oil: right amount

Salt: 1 teaspoon

Soup: 2 tbsp

Chicken essence: appropriate amount

Note: you tofu and balsam pear are more oil, but when the balsam pear fried to a certain time, the oil will all come out, so first fried balsam pear, another balsam pear fried cooked point is not so bitter. Bitter gourd can be grasped with salt in advance, and the bitter taste is lighter. I don't grasp it here, because I don't put much in it, so I can control it according to my own taste. I hope you can support me!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : You Dou Fu Chao Ku Gua