Mixed towel gourd

Mixed towel gourd

Introduction:

"For a family, there will always be some leftover vegetables in the kitchen refrigerator, but it's not enough to make dishes. It's a pity to throw them away. At this time, you can mix them up and fry a dish of assorted vegetables. Today, I left half a carrot and a little onion in my fridge, so I soaked Chinese fungus and fried this dish of mixed towel gourd with Luffa. Luffa is a vegetable that is often eaten in summer. It is rich in nutrients and contains a variety of vitamins, of which vitamin B1 is very high, which is conducive to the brain development of children and the brain health of the middle-aged and elderly people. Towel gourd tastes sweet and cool, and has the effect of clearing away heat and phlegm, cooling blood and detoxifying

Production steps:

Step 1: peel carrots, wash and dice. Rinse and dice onions.

Step 2: wash the soaked black fungus and tear it into small pieces by hand.

Step 3: scrape the skin of towel gourd, wash and cut into small pieces. Chop ginger and garlic and set aside.

Step 4: heat up the frying pan, pour in the cooking oil, heat up, add ginger and garlic, stir fry until fragrant.

Step 5: add carrots and fungus and stir fry for a while.

Step 6: add the sponge gourd and stir fry.

Step 7: pour in some chicken soup, cover and simmer towel gourd.

Step 8: add onion and stir fry after towel gourd is cooked.

Step 9: add appropriate amount of salt and a little monosodium glutamate, stir well, and then out of the pot.

Materials required:

Luffa: one

Carrot: Half Root

Auricularia auricula: 100g

Onion: 30g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

MSG: right amount

Chicken essence: appropriate amount

Note: if there is no chicken soup, add a little water to stew towel gourd. Luffa will be oxidized black, so cut Luffa should be cooked as soon as possible.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh