How to make fried gourd more delicious?

It is not an exaggeration to use the phrase "so delicious that there are no friends" to describe this dish, the sweet cucumber collides with the dried shrimp that concentrates the umami, and the sparks from the two turn into a soaring sweet taste in the mouth, fiercely teasing the hungry worms in the stomach.

Dried shrimp is made by blanching fresh shrimp and then drying it. The meat is tough and chewy, and when you chew it slowly, it will always ooze sweetness and umami. The big sun here in Guangdong can dry the shrimp in just one day.

The dried shrimp exude a strong maritime flavor, the case has a mottled white color, and the shrimp flesh becomes orange-red and translucent and separates from the trunk case, only connecting to the head and tail. A dried prawn is like a small spoonful of MSG, whether it is used in soup or dish, it can greatly improve the overall freshness of the dish.

I chose to match it with the gourd because the flesh is thick and sweet, and there is a lot of water. And it has the effects of clearing the heart and moistening the lungs, removing polydipsia, diluting water and reducing swelling, etc., which is very suitable for summer consumption. Stir-fried with a little sliced meat will make the dish more complete in terms of texture and appearance.

The happiness that people pursue can sometimes be a matter of a dish.

Ingredients: 5 dried shrimps, 1 cucumber (medium size), about 150 grams of pork foreleg meat (marinade: 5ml of oyster sauce, oil, salt, cornstarch), 5ml of minced garlic. Seasoning: 5ml of organic soy sauce, 10ml of oyster sauce, about 3ml of salt.

1. Peel the gourd and cut it into strips. 2. Cut the pork into thin slices, add marinade and mix well, and marinate for more than 10 minutes. 3. Rinse the dried shrimp with water slightly, and then absorb the surface water.

4. Heat a spoonful of oil in a pot, add the dried shrimp and stir over low heat until fragrant, and then put out the dried shrimp. 5. Heat the oil for stir-frying the shrimp, add the meat slices and stir-fry over high heat. 6. When the meat slices are slightly charred, sprinkle in soy sauce and stir-fry well.

7. Stir-fry the minced garlic in another pot, add the gourd strips and stir-fry. 8. When the gourd is soft, add 1 bowl of water and simmer. 9. When cooked until transparent, add the dried shrimp and meat slices and stir well.

10. Add the oyster sauce and stir well. 11. After hooking a little thickener, remove from the pot and put it on a plate.

Tips: 1. The oil that has been stir-fried with dried shrimp is very fragrant, and it is very suitable for stir-frying meat. 2. The front leg meat is lean and fatty, the taste is tender and smooth, suitable for stir-frying, try not to use pure lean meat, the taste is too chai.

Pour in the right amount of oil first, then pour in the cucumber, then add the right amount of water, and finally add the open ocean.

This requires some ingredients, the ingredients should be fresher, and the heat should be controlled.

You still have to use this thing. I went to copy the material just now and got +1 some. It's coarse, and all sorts of things like that.

It can be marinated in advance, and the stir-fry time should not be too long.

I feel that I should try to use fresh ingredients as much as possible so that it tastes good.

I think I should add one more when I'm there. Garnish or something. It will be more delicious, so you can try it.

Just follow the normal steps, just pay special attention to controlling the heat.

The main thing is to grasp the time, if it is too long, it will not be good.

I think it's better to have the seasoning in place, after all, the seasoning plus the process is a good dish.

Ingredients: 1 zucchini, 5 grams of oil, 1/2 teaspoon of salt, 1/2 teaspoon of chicken essence, 2 grams of ginger, 2 grams of green onions, appropriate amount of garlic, 1 gram of vinegar, appropriate amount of dried chili peppers.

3. Heat the oil, add shredded ginger and stir-fry, add zucchini and stir-fry, add salt, add chicken essence, stir-fry for 3 minutes, and finally add half a spoon of Shanxi old vinegar to stir-fry according to the taste;

4. Finished product.

Ingredients: 300g of cucumber

Excipients: half a green onion, appropriate amount of salt, appropriate amount of monosodium glutamate.

Steps:1Peel the gourd, rinse it and cut it into slices.

2.Put oil in the pan, then pour in the gourd and stir-fry.

3.Add salt, fry until it changes color, add an appropriate amount of water, and cook for five or six minutes.

4.Put MSG and chopped green onion on a plate.

Slice the cucumber, slice the garlic, and cut the green onion; Put oil in a pan over high heat, fry the garlic slices until fragrant, then put the gourd, and fry quickly. When cooked, add salt and monosodium glutamate to taste, and then you can remove from the pot.

Wash and peel the melon.

Slice and set aside. When the oil is hot, add the cucumber.

When softened, add an appropriate amount of salt and stir-fry for another 2 minutes.

Ingredients: Ingredients.

240 grams of cucumber.

Kaiyang 55 grams of auxiliary oil.

Salt to the right amount of steps.

1.Ingredients: Pugua, Kaiyang.

2.Soak the open ocean in warm water and set aside.

3.Peel and wash the gourd.

4.Place on a cutting board and cut into slices and set aside.

5.Heat the oil in a pan, add the cut gourd and stir-fry.

6.Next, add an appropriate amount of water.

7.Stir-fry until the melon is broken.

8.Then, stir-fry the soaked open ocean.

9.Finally, add salt to taste.

10.Season and stir-fry well, and serve. 11.