Spicy Stir-fried Japanese Gua

Name: Spicy Stir-fried Japanese Gua
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Wogua; Some Red chili; Some Green onions; Some lard; Some salt; Some June Fresh Soy Sauce

by kiss war girl

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

In my memory, whenever spring came, my mother planted a few seeds on the courtyard wall of her hometown. At the beginning of summer, the large green and green leaves of the Japanese quince seedlings, which are much like lotus leaves, will follow the sturdy stems and climb the courtyard walls, and the yellow quince flowers that resemble trumpets will bloom. Under the beautiful flowers, day by day, they grow into fat and lovely tender green Japanese gourds. When we are young, we are not allowed to pinch the flowers with small squashes. If they are pinched, they will be scolded when they are seen by the adults.
The Japanese melons can't finish eating when they are tender, or if they are busy with farming work, they will grow old slowly. Finally, they turn into golden yellow in autumn, squatting quietly on the wall, feeling a little bit The poetry of sad autumn.
When the Japanese squash is tender, you can not only stir fry, but also make stuffing and make dumplings...
But no matter how I do it, I still love spicy fried wok gua. "

Ingredients

Some Wogua
Some Red Chili
Some Green Onions
Some Lard
Some Salt
Some June Fresh Soy Sauce

Spicy Stir-fried Japanese Gua

1. Wash and slice tender Japanese squash; cut red pepper into small sections and slice green onions.

2. Put an appropriate amount of lard on the heat, add red pepper and green onion slices and sauté until fragrant.

3. Pour in the Japanese squash slices and stir fry quickly.

4. When the melon slices are slightly transparent, add 1 tablespoon of soy sauce and a pinch of salt and stir well.

5. Turn off the heat, put on a plate and serve.

Tips:
common sense:

Many people think that pumpkins are Japanese squashes. In fact, pumpkins in the south or northwest are different from northern squashes. Pumpkins have a larger diameter-to-length ratio, which is shorter, and northern squashes have a smaller diameter-to-length ratio, which means they are taller. some. There are also subtle differences in the taste. Pumpkin has a lower water content and a higher water content in Japanese squash. Generally speaking, the pumpkin is larger. People in the north understand pumpkins, and many people in the south don't understand them.

Pumpkin is a plant of the squash genus in the Cucurbitaceae family. The names vary depending on the place of origin. It is also known as wheat melon, papaya, wogua, golden winter melon, and it is called golden melon in Taiwanese. It is native to North America. Pumpkins are cultivated all over China, but Hokkaido is a major species in Japan. The tender fruit is sweet and palatable, and it is one of the melons and vegetables in summer and autumn. Old melon can be used as feed or miscellaneous grains, so it is also called rice melon in many places. In the West, pumpkins are often used to make pumpkin pie, that is, pumpkin cookies. Pumpkin seeds can be used as snacks.