The zucchini is a very nutritious vegetable, not only can be used to fry and eat, you can also do stuffing, the most common way to eat or vinegar zucchini. So, vinegar zucchini, what are the tips?

Vinegar zucchini practice is very simple. Prepare a zucchini, pay attention to choose a tender, zucchini taste better, after washing the gourd, longitudinally cut into four, and then horizontally cut into slices. Note that the zucchini should not be cut too thin, cut too thin, it is not easy to get out of the water, and poor taste, and do not cut too thick, not good flavor. Then prepare some onion, ginger, garlic, ginger cut into julienne, garlic cut into slices, onion cut into julienne spare, if you like to eat spicy, you can prepare a little bit of the right amount of dried chili pepper cut into two, chili pepper seeds according to personal preference to see whether to remove. Set up a pot, pour a moderate amount of cooking oil, when the oil temperature reaches six or seven percent of the time, stir-fry flavor is the best, but also the most healthy. Next, we put in the onion, ginger, garlic and stir fry, then put in the chili peppers and stir fry, if you want a little spicy, you can let the chili peppers stir fry in the oil for a little longer. Then put in the zucchini, keep stirring, stir-fry for a minute, add salt, soy sauce, and finally vinegar along the side of the pot to pour a little, stir-fry evenly on it. See here, you learned?

Vinegar zucchini practice is simple, if you master the next tips, it will make the taste more rich. Zucchini is best not to choose too thick, because the thick zucchini seeds are many, the taste will be a little worse. Fine zucchini, the flavor is more fresh, and the water is generally less. Zucchini materials and practices are very simple, the only requirement is the fire, high fire stir fry time can not be too long, if long, zucchini will be fried, time is too short, then, the West Lake will be sandwiched, so the appropriate a little bit of fire, almost a minute or so can be eaten, eat up the texture will be better. Must remember the vinegar last put, out of the pan before slipping in along the edge of the pan, put early then it will affect the taste.