Stewed bitter gourd with soybean ribs

Stewed bitter gourd with soybean ribs

Introduction:

"In recent years, people's understanding of balsam pear's health function has greatly increased. Eating it often can clear the mind and eyesight, and it is a good antioxidant food. Eating it more has the effect of beauty and cancer prevention. Balsam pear has a nickname: Junzi dish. Although it is very bitter, when it is cooked together with other dishes, it will not bring bitterness to the same dish."

Production steps:

Step 1: soak soybeans in water for one hour or more in advance. If you don't have time, don't soak. Just extend the cooking time. Marinate spareribs with salt, soy sauce, pepper, cooking wine and cornstarch for 10 minutes.

Step 2: dry the casserole, heat it over medium low heat, pour the oil, add shredded ginger and garlic, stir fry the ribs until discolored, put the soaked soybeans in the same stew, add a little salt, sugar, soy sauce, and half a bowl of water, cover and simmer over low heat for 30 minutes. (open the lid on the way and stir with chopsticks to avoid sticking to the pot. If there is too little water, add some water appropriately).

Step 3: cut the balsam pear in half, remove the seeds and scrape off the pulp, cut it into strips with an inclined knife, enlarge the bowl, sprinkle some salt, catch it well, and rinse it with clean water, so as to reduce the bitter taste of balsam pear.

Step 4: after the soybeans are stewed until they are tasty and soft, turn to medium high heat, put the balsam pear into the pot, pour some oil, stir gently with chopsticks, stew until the balsam pear changes color slightly, and then add a little salt to taste.

Materials required:

Ribs: 250g

Balsam pear: 250g

Soybean: a handful

Note: put the bitter gourd into the pot and open the lid. This can prevent the bitter gourd from turning yellow,

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: bitter