Sauteed Sponge Gourd(qing chao si gua )

Sauteed Sponge Gourd

Introduction:

"Luffa is sweet in taste and cool in nature. It enters the liver and stomach meridians. It has the functions of eliminating heat and resolving phlegm, cooling blood and detoxification, relieving heat and trouble, activating meridians and collaterals, and expelling wind. It is used to treat fever, body heat and thirst, phlegm asthma and cough, intestinal wind and hemorrhoids, metrorrhagia, leucorrhea, blood drenching, sore and carbuncle, and women's milk retention. Luffa is sweet in taste and flat in nature. It passes through the twelve meridians. It can activate collaterals and clear away heat and phlegm

Production steps:

Step 1: wash towel gourd, peel and cut into hob pieces

Step 2: when the oil in the pot is 50% hot, add ginger, garlic and red pepper to saute until fragrant

Step 3: stir fry with towel gourd, seasoning with a little salt when the towel gourd is ripe, stir fry a few times and then stir fry with chicken essence evenly

Materials required:

Luffa: 2

Red pepper: right amount

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Chicken essence: appropriate amount

Note: towel gourd taste sweet, cooking should not add soy sauce and Douban sauce taste heavier sauce, so as not to grab flavor

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Qing Chao Si Gua