Bitter melon in cold sauce

Bitter melon in cold sauce

Introduction:

"Balsam pear has the effects of clearing away heat, nourishing blood and Qi, tonifying kidney and spleen, nourishing liver and eyesight. It has certain effects on dysentery, sore swelling, febrile disease and thirst, heatstroke and fever, excessive heat rash, conjunctivitis, shortness of urine and other diseases. Because bitter gourd is cold, it is not suitable to eat more when the spleen and stomach are deficient. "

Production steps:

Step 1: wash the balsam pear, cut it, and scrape off the flesh inside.

Step 2: slice balsam pear and shred carrot.

Step 3: bring the water to a boil, add a little salt and a few drops of corn oil to the water, blanch the bitter melon slices and shredded carrots for 1-2 seconds, quickly remove them, and immediately put them into the prepared cold water basin.

Step 4: take out the bitter melon slices and shredded carrots, tear an appropriate amount of shredded green onion by hand and put it in.

Step 5: in a small bowl, add soy sauce, vinegar, salt, garlic and sesame oil.

Step 6: pour in the sauce.

Step 7: heat the pot, pour in the right amount of corn oil, put 3 pepper grains, turn off the fire when the pepper is black, pick out the pepper grains and pour in.

Materials required:

Balsam pear: 150g

Salt: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Vinegar: right amount

Sesame oil: appropriate amount

Corn oil: right amount

Carrot: right amount

Garlic powder: right amount

Shredded scallion: right amount

Note: 1. When blanching balsam pear, add salt and edible oil to keep its green color. When blanching balsam pear, put it into cold water immediately to keep its crisp and tender taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh