Braised Chieh qua with dried shrimp

Braised Chieh qua with dried shrimp

Introduction:

"Chieh qua is a good summer melon for relieving summer heat, removing dampness and benefiting stomach, but it is not as cold as winter melon. It can not only cook delicious soup with pig bone or crucian carp, but also mix with all kinds of meat and dry goods to produce all kinds of dishes. Stewed Chieh qua with dried shrimps is a Cantonese home style dish, which is healthy, refreshing and delicious for all ages. "

Production steps:

Step 1: peel and cut Chieh qua; soak shrimp, slice ginger, cut garlic, set aside.

Step 2: add boiling water to the pot, bring to a boil, pour in the cut Chieh qua, add 10g of salt, cook over high heat for 3 minutes until soft, then pick up the cold water and set aside.

Step 3: add oil in a hot pan, saute ginger slices and garlic, pour in shrimps and stir fry.

Step 4: stir fry until fragrant, pour in proper amount of water, add seasoning, and stew Chieh qua together.

Step 5: the final stew is completed, then a thin thicken can be taken out of the pot.

Materials required:

Dried shrimp: 60g

Chieh qua: 500g

Ginger: 15g

Garlic: 10g

Salt: 12g

Raw powder: 3G

Chicken juice: 5g

Pepper: 1g

MSG: 1g

Note: garlic and ginger stir fry can not be too hot, shrimp to soak soft, fully stir incense, stew system must be stewed thoroughly, so that its taste fully volatilized, so as to let Chieh qua absorb its fragrance.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light