Burning three-colored gourd is one of the most distinctive dishes in the Sichuan cuisine of China. Traditional raw materials are white radish, carrot and lettuce. The lettuce can be replaced with green radish for a brighter color.
White radish: White radish is the most common delicacy on the table of ordinary people. It is rich in vitamin A, vitamin C, amylase, oxidase, manganese and other elements. In addition, the glucoamylase contained in it can decompose carcinogens nitrosamines in other foods, thus playing an anti-cancer role. It has a therapeutic effect on chest tightness and asthma, loss of appetite, cough and phlegm. Carrots: Carrots can provide rich vitamin A, which can promote normal growth and reproduction of the body, maintain epithelial tissue, prevent respiratory infections and maintain normal vision, treat night blindness and xeroophthalmia. At the same time, it can also enhance human immunity and anti-cancer effects, reduce the chemotherapy response of cancer patients, and have a protective effect on various organs. Eating carrots in women reduces the incidence of ovarian cancer. In addition, the potassium succinate contained in carrots helps prevent blood vessel hardening, lower cholesterol, and has a certain effect on preventing and treating hypertension. Carotene can clear free radicals that cause aging, and the B vitamins and vitamin C contained therein also have skin moisturizing and anti-aging effects. In addition, its aromatic smell is caused by volatile oil, which can enhance digestion and have a bactericidal effect.
three-colored gourd
By AracelyWelch
Recipe Recommendations
- white radish half a
- green radish half a
- onion 1 segment
- Jiang 1 block
- coriander appropriate amount
- salt 2 grams
- corn starch 4 grams
- peanut oil half a spoonful
- lard half a spoonful
- pepper appropriate amount
- broth Banxiaowan
- salty and fresh
- burn
- an hour
- ordinary
Steps for three-colored gourd
1
Main ingredients map.
2
Cut white radishes and green radishes into pieces about the size of baby carrots.
3
Cut the radish into gourd with a fruit knife.
4
The "gourd" is boiled and boiled for six ripe.
5
Remove and drain for later use.
6
Cut the green onions and ginger into thick shreds.
7
Put peanut oil in the pan, heat it up, add the small gourd and stir fry for a few times, and serve for later use.
8
Continue to add lard to the pan and heat it up.
9
Add spring onions and ginger and stir-fry to create a fragrance.
10
Add the stock, refined salt, pepper and gourd, and bring to a boil over high heat.
11
Starch thickens.
12
Pour the sauce into the pot, basically dry it over medium heat, remove it from the pot and place it on a plate (I was busy but I didn't take a photo of it), and decorate it with coriander.