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How to braise gourd

1. first thinly sliced lean meat into a bowl, add a little cornstarch (not too much or else it will paste the pan), a small spoon of soy sauce; add chicken essence, salt trace (not more or else marinated out of the meat is not good), do not add water. Marinate for 5 minutes standby.

2. will gourd, carrot cut rolling blade, standby;

3. will be the iron pot washed dry water small fire, put the right amount of vegetable oil hot, add ginger. When the ginger is golden brown, the ginger will be minced fish out, after the marinated meat into the hot oil and stir fry quickly, white immediately after leaving the pan lift up (note that the oil drained back into the pot). Standby.

4. will cut the carrots first into the pot stir fry, to become soft and then add the gourd to stir fry together, to be gourd eat oil, add the fried meat. Mix well and add the right amount of water to cover and cook. Be careful not to let the water boil dry, replenish water at any time.

5. Add soy sauce, dark soy sauce, and a trace of sugar during the smothering process

6. Smother for about 3 minutes or so to open the lid and collect the water. Add chicken essence to taste. Add chicken flavor to taste.

7.

1. Gourd cut about 1cm thick slices, ham cut thin slices as thin as possible, garlic cloves patted and peeled casually chopped.

2. In a cold pan, sauté the garlic cloves in oil over medium heat until the garlic cloves are lightly browned.

3. Add the ham, a small bowl of water, and the gourd. Place the ham on the bottom of the pan and submerge it in the water. Cover the pot with a lid and cook over medium heat. If the taste is sweet, add sugar here as appropriate.

4. 5-10 minutes after the appropriate turn, until the gourd transparent, open the lid on high heat to drain the soup.

5. Add salt to taste out of the pot (the ham itself already has a salty flavor, usually no need to season)

2 cauliflower, 2 diced zucchini, cilantro moderate, 0.5 tsp olive oil, chili powder moderate

1. Tear the cauliflower into small pieces, zucchini into dices, cilantro finely chopped;

2. Zucchini, then stir fry with low heat for 3 minutes;

3. Put chili powder and cilantro, and stir fry for 1 minute more.

One bag of flat-tip bamboo shoots, 1 bowl of hairy beans, one gourd. Accessories are ginger moderate, olive oil moderate, mushroom seasoning moderate, a little salt

1. Gourd peel the outer skin, remove the pith, seeds and wash clean, cut into long strips to be used.

2. Peel off the shell of the fresh beans into the beans rice, wash clean and wait for use.

3. Bamboo shoots slightly soaked for a while to dilute the salt, wash, cut into diamond-shaped pieces to be used.

4. frying pan on high heat, injection of moderate oil burned to 5 into the heat, pour gourd strips, to gourd strips to slightly transparent when fishing, drain the oil.

5. Start a pot, pour water into the pot, boil, put in the soybean rice, cook on high heat until mature.

6. Another pot, the pot pour appropriate amount of virgin olive oil to heat, put the ginger burst incense, put the flat tip of the bamboo shoots, gourd strips, stir fry with high heat, turn the heat to a small amount of water, seasoning mushroom essence, salt boiling, simmering for a while, put the soybean rice, hook a little bit of thin thickening, out of the pot