Braised white gourd with sour cowpea

Braised white gourd with sour cowpea

Introduction:

"Wax gourd is cool in nature, sweet and light in taste. It can benefit water, detoxify, lose weight, moisten lung and remove phlegm. Especially in hot summer, wax gourd can better clear away heat and relieve summer heat; cowpea, with a flat taste, has the functions of regulating qi, strengthening stomach and kidney, harmonizing five zang organs, regulating face and body, generating essence and stopping thirst."

Production steps:

Step 1: cut the wax gourd into small triangles.

Step 2: cut sour cowpea, pat garlic, shred ginger and pickled pepper.

Step 3: hot pot oil, first put garlic, ginger, red pickled pepper, stir fry, add acid cowpea together, spicy, then put wax gourd, stir fry.

Step 4: stir fry the material evenly, then add water, just without the material.

Step 5: about 10 minutes, wait for wax gourd to become transparent, add salt, thicken, and start the pot.

Materials required:

Sour cowpea: 6

Wax gourd: 500g

Red pickled pepper: 3

Garlic: 2

Ginger: 1 small piece

Note: I cook the same dish every day, but I can't cook the difficult one. I'm very upset. I bought winter melon yesterday and thought that the cowpea in the pickle jar (Sichuan people, almost every family) should be soaked a few days ago, so I came up with a sour cowpea to cook winter melon. Except for salt, this dish has no other ingredients. Although the sour cowpea taste is very strong, it still retains the light sweetness of wax gourd, which can be regarded as the original flavor*^__ ^*)……

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: Original