stir-fried bitter gourd
I remember when I first came to Shanghai, I ate bitter gourd for the first time. It was fried pork slices with bitter gourd. It was so bitter that I didn't dare to take a second bite after the first bite. After about 2 years, I suddenly fell in love with bitter gourd, especially stir-fried bitter gourd. I can eat dozens of kilograms of bitter gourd every summer. I have a colleague eating bitter gourd raw to lose weight. It once worked, but this depends on persistence. It was summer when I was in confinement. At that time, I ate bitter gourd every day, and then my baby ate my milk. Although the baby was very fat at that time, the strange thing was that there was no prickly heat at all. Many people said that I ate too much bitter gourd and could clear the fire. I think maybe. Later, in the second year, the baby began to develop prickly heat when he was hot. It seems that eating more bitter gourd does have many benefits.
Recipe Recommendations
- bitter gourd 2 pieces
- Jiang appropriate amount
- garlic appropriate amount
- spiced powder appropriate amount
- MSG appropriate amount
- salt appropriate amount
- bitter taste
- fried
- ten minutes
- simple
Steps for stir-fried bitter gourd
1
Wash the bitter gourd, cut open and remove the flesh, then slice it into slices, soak in salt water for 10 minutes, and rub it slightly with your hands to make the bitter gourd lighter.
2
Heat the oil in a hot pot and saute the ginger and garlic until fragrant. (You can put in a little more oil).
3
Pour in the bitter gourd and stir fry.
4
Stir fry until the bitter gourd is soft.
5
Add a small amount of salt, five-spice powder, and monosodium glutamate and serve the pot.