Stir fried towel gourd with soybean

Stir fried towel gourd with soybean

Introduction:

"The color of Maodou is light green, green and lovely. It is a favorite vegetable for people in summer. It contains less cholesterol in fat and has the effect of reducing cholesterol. The content of potassium in soybeans is very high, 478 mg per 100 grams. Summer sweating, sweat will take away a certain amount of potassium, and potassium loss can make people tired and weak, loss of appetite. Summer often eat beans, can supplement potassium, alleviate burnout. Luffa is sweet in taste and cool in nature. It has the functions of eliminating heat and resolving phlegm, cooling blood and detoxifying, relieving heat and trouble, dredging meridians, activating collaterals and expelling wind. Towel gourd and soya bean match, heat and phlegm, prevent constipation, halitosis and systemic bone pain

Production steps:

Step 1: peel and wash the soybean, peel and wash the towel gourd, cut into hob pieces, slice the inch golden sausage, slice the ginger and break the garlic.

Step 2: blanch the soybeans in boiling water until well done.

Step 3: heat the pan, add 1 teaspoon oil, saute garlic, stir fry towel gourd.

Step 4: pour in beans and rice, stir fry with a little salt and pepper.

Step 5: add Cunjin sausage, stir fry well, add some water and cook for a while.

Step 6: season, thicken and serve.

Materials required:

Soybeans: 100g

Luffa: one

Cunjinchang: 4

Jiang: one piece

Garlic: 2 cloves

Oil: 1 teaspoon

Salt: a little

Pepper: a little

Starch: a little

Precautions: 1. Luffa should not be eaten raw. 2. Towel gourd has a sweet taste, so it is not suitable to add soy sauce and Douban sauce when cooking so as not to grab the taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh