Name: 【dried Bitter Gourd】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Bitter gourd; 200g green pepper; Some shallot; Some garlic; Some Dried chili; A tablespoon Soy sauce; A tablespoon Cooking Wine; 10g Tempeh; 10g Sugar; Some Salt and Chicken Essence

【dried Bitter Gourd】

by Handsome chef

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Speaking of bitter gourd, many people don't like it, especially children.
I remember that when I was a child, my family "would take great pains" to get me to eat bitter gourd, but it was strange that they could accept the taste of bitter gourd when they grew up. Savour it carefully and have a special flavor.

Although the beginning of autumn has already begun, the power of autumn tiger is still hot and dry. Eating "bitter" is indeed beneficial. Bitter melon is good for clearing away heat and detoxification.
If the bitter gourd is stir-fried, the taste is relatively strong. Xiaoshuai, I am a typical Xi'an family. It is mainly salty, hot and sour.
This dried bitter gourd is more flavorful. At the same time, the heavier material also reduces the bitterness of bitter gourd, which is indeed a delicacy for people like me who have a heavy taste.

After my improvement, I personally think it is worth recommending to everyone.
This time I also tried another tone.
I personally think that good photos must highlight the subject. For food, it can maximize the characteristics of the ingredients and arouse the appetite of the viewers. Then this photo is a good food photo.
Since it is bitter gourd and the word "bitter" is the head, what I understand is that it must be a simple picture, and it must not be fancy to highlight the theme of "bitter". "

【dried Bitter Gourd】

1. Prepare the ingredients

2. Cut bitter gourd into slices of about 4 mm (not too thin, otherwise it has no taste); bitter gourd is microwaved on high heat for 3 minutes or blanched, and it is initially mature (I personally think that the microwave is fast and can reduce moisture, my first choice)

3. In the enlarged pot, the pot must be heated, and stir fry quickly on high heat until the surface is slightly browned (the fire should not be small, otherwise the surface does not have a beautiful tiger skin color, and the water inside has been lost, so we still need to keep some water)

4. Stir 10g tempeh, a teaspoon of pepper powder and dried chili in a hot pot with cold oil over low heat

5. At this time, add the chopped green onion and garlic slices (cannot be served with chili and tempeh, otherwise the green onion will paste the tempeh and there will be no fragrance)

6. This is a quick stir-fry with shredded green pepper, and cook a large spoonful of cooking wine along the side of the pot. (At this time, you can see the gas and smoke from the pot, so the pot must be hot before pouring the oil)

7. Stir-fry until the green peppers are slightly softened, then pour in bitter gourd, cook in appropriate amount of raw extract to taste

8. Stir fry over high heat, then add salt and chicken essence, a teaspoon of sugar (can remove a certain bitterness), and sprinkle a little pepper (to remove the bitterness and increase the aroma)

Tips:
All the tips are in the steps. The key thing to note is that the firepower must be strong, and the fire can be quickly fried to prove the taste.