Lao Gan Ma Chili Sauce Mixed with Balsam Pear
By VanceGreen
The recipe for mixing Lao Gan Ma spicy sauce with bitter gourd is quite simple, but the taste is quite good. After refrigeration, it is very fragrant and refreshing, and the bitterness of bitter gourd can hardly be tasted. Put the blanched balsam pear in ice water to cool, which can make the balsam pear greener and crispy. Friends who don't like bitter gourd can try it...
Recipe Recommendations
- bitter gourd 1 piece
- Laoganma Hot Sauce 1 tablespoon
- sugar appropriate amount
- balsamic vinegar appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Lao Gan Ma Chili Sauce Mixed with Balsam Pear
1
Wash the bitter gourd, cut open, remove the seeds, and cut into strips.
2
Take a bowl and add Laoganma spicy sauce vinegar sugar and stir well to make sauce.
3
Boil boiling water, drop in a few drops of oil and a little salt, then add in bitter gourd strips and blanch until the bitter gourd turns emerald green,
4
Pour it directly into ice water and cool.
5
Place the balsam pear bar code on a plate and place it in the exploding refrigerator to refrigerate.
6
Serve as you please, pour on the sauce.Lao Gan Ma Chili Sauce Mixed with Balsam Pear Make Tips
Add a few points of oil and a little salt to blanch bitter gourd to make bitter gourd greener. Put it in the refrigerator and refrigerate it will taste better. Pour the juice as you eat. Pour the juice too early will discolor the bitter gourd and affect the appearance.