dinner

Summer refreshing emerald balsam pear

This dish is my mothers favorite cooking for us in summer, because I like it better, so I stole a teacher. Its very suitable for weight-loss M M. I like vegetarian food, or I eat too much fat and meat, so I need friends who are in urgent need of refreshment. Because it is the first mapping, so the quality of the picture is not too high, the size of the picture is not mastered, you will see.

Food Material List

  • 1 Balsam pear One

Operational steps

  • 1 First, to the supermarket or vegetable market to buy fresh balsam pear, there are roughly two kinds of balsam pear on the market, one is the most slender common balsam pear, the other is called “pineapple balsam pear”, the latter is slightly fatter than the former, taste is not different, taste is somewhat different, the latter listens to the name, partial vegetables and fruits, so on. With a slight bitterness, suitable for friends who are afraid of bitterness and want to try bitter melon.
    Summer refreshing emerald
  • 2 Wash the balsam pear, break it and remove it. Here I want to emphasize that there is a layer of white between the pulp and melon meat. The white part is edible, but if you like the crisp taste, you should remove the layer of white when you go to the pulp, but most of the time I do not go so thoroughly when I cook this dish, because I want to get rid of it. This white part is more difficult, and the taste of this white part is more “meat” and chewy, so I do not hate this taste, I will retain it, if ordinary people are not too picky, they will also retain this part, this part of the reservation helps to guarantee the balsam pear when the balsam pear is boiling water. Integrity, otherwise balsam pear will easily break. But some people have very bad teeth, so I suggest you remove them decisively.
    Summer refreshing emerald
  • 3 Its OK to split the bitter melon half to half and spread it flat on the board according to its own shape, but some people like thinner pieces, some people like thicker ones, I personally like the ones that are not too thick, not more than 5 mm at most, and its not recommended that they be too thin.
    Summer refreshing emerald
  • 4 Next, pour water into the pot and boil it. After boiling, quickly put it into sliced balsam pear. As soon as the balsam pear changes color, it will be picked up quickly. When the water is drained, the balsam pear should be rinsed with cold water. So the balsam pear is very crisp. Remember, it must not be boiled for too long. If the balsam pear changes its face, it will be difficult to eat. Momordica charantia slices are very simple
    Summer refreshing emerald
  • 5 I use frozen Wahaha to cool balsam pear, which tastes crisp. After the balsam pear is cooled, it leaches water.
    Summer refreshing emerald
  • 6 Chopped garlic
    Summer refreshing emerald
  • 7 On balsam pear
    Summer refreshing emerald
  • 8 Add salt, chicken essence and vinegar
    Summer refreshing emerald
  • 9 Wait for hot pepper oil to pour in
    Summer refreshing emerald
  • 10 Take appropriate amount of oil and put it in the pot. Cooled vegetables need no more explanation. It must be vegetable oil. No one should use animal oil. The consequence is unbelievable. I usually use corn oil or olive oil.
    Summer refreshing emerald
  • 11 Burn the oil to a certain temperature, but not too hot when throwing pepper seeds, small fire fried fragrance, if the oil temperature is too low, you can adjust the fire to a higher point, but must not come up on the hot fried, so pepper seeds will be pasted at once. To put it plainly, it is to burn incense with oil slowly. After having fragrance, heat oil temperature properly, then pour hot oil into garlic quickly, you can hear garlic with pepper hot oil pouring, happy “Zila” sound, delicious food is also able to sing oh~
    Summer refreshing emerald
  • 12 Now you just need to mix and eat.
    Summer refreshing emerald

Tips

As for the ingredients, I always write about the right amount, which is difficult to adjust. It is suggested that we should control the ingredients according to our personal taste. Personally, I prefer a little sour, so vinegar is more. In addition, for the bright color of bitter gourd, a few drops of oil can be dripped in the pot when boiling water, so that the color of bitter gourd is very beautiful.

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