Dry stir-fried bitter gourd
By VicentaLakin
Recipe Recommendations
- bitter gourd 500 grams
- Hangzhou pepper 50 grams
- red pepper 50 grams
- Small dried peppers of 4
- dried fermented bean 25 grams
- fresh soy sauce 20 grams
- refined salt 2 grams
- MSG 2 grams
- white sugar 15 grams
- green onion 10 grams
- ginger 5 grams
- minced garlic 10 grams
- cooking oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Dry stir-fried bitter gourd
1
Remove the seeds and cut into strips.
2
Cut the pepper into strips obliquely and set aside.
3
Put the bitter gourd in a boiling water pot and blanch it for 10 seconds. Remove and cool.
4
Heat the wok, then change to low heat and add bitter gourd to stir-fry.
5
Until the external moisture of the bitter gourd is stir-fried until it is dry, and then serve out for later use.
6
Put the bottom oil in the pan, add the fermented bean sauce and stir-fry it, stir-fry the fermented bean sauce until fragrant, then add the onion, ginger, and dried peppers and stir-fry until fragrant.
7
Pour in the bitter gourd and continue to stir-fry.
8
Stir fry the bitter gourd for a while and then add soy sauce.
9
Then pour in the ingredients and stir well over high heat.
10
Stir the bitter gourd over high heat several times for final seasoning, sprinkle with white sugar.
11
Stir well with salt and MSG.
12
After stir-frying well, you can take out of the pot and plate.Dry stir-fried bitter gourd Make Tips
Characteristics of small dishes: beautiful color, strong soy bean aroma, crisp bitter gourd, fresh and slightly spicy.
Warm reminder;
1. Blanching the bitter gourd in water and then dry-frying it can remove part of the bitter taste of the bitter gourd. There is no need to put oil in it when dry-frying. Just fry the water to dry and the skin will be slightly wilted. This will make it easier to replenish water and absorb the taste during the final frying. Eat up will reduce the bitterness of the bitter gourd.
2. Since the bitter gourd is blanched in water and then dried, it is stir-fried very quickly at the end. Just fry the seasoning and a little overflow water to dry and it can be taken out of the pan.
This home-cooked dish,"Dry stir-fried bitter gourd", is ready for friends 'reference!
Warm reminder;
1. Blanching the bitter gourd in water and then dry-frying it can remove part of the bitter taste of the bitter gourd. There is no need to put oil in it when dry-frying. Just fry the water to dry and the skin will be slightly wilted. This will make it easier to replenish water and absorb the taste during the final frying. Eat up will reduce the bitterness of the bitter gourd.
2. Since the bitter gourd is blanched in water and then dried, it is stir-fried very quickly at the end. Just fry the seasoning and a little overflow water to dry and it can be taken out of the pan.
This home-cooked dish,"Dry stir-fried bitter gourd", is ready for friends 'reference!