Materials

Introduction: How to make stewed winter melon with ashwagandha Ingredients: 20 grams of dried ashwagandha flowers, 500 grams of winter melon, 50 grams of bean sprouts, 6 slices of ginger, 1 teaspoon of soy sauce (5 ml), oil, salt, sugar in moderation, Preparation: 1. Soak ashwagandha flowers in water and then drain them, and strain the water used to soak the flowers and set aside, 2. Peel and de-seed the winter melon and wash and set aside

Practice

Preparation:

1. Soak the ashwagandha flowers in water and then drain, strain the water used to soak the ashwagandha flowers and set aside.

2. Peel and seed the winter melon and wash, cut into 2cm thick pieces.

3. Bean sprouts washed.

4. Ginger washed and sliced.

Method of preparation:

1. Heat oil in a wok to 70%, add ashwagandha and deep fry for 10 seconds, then put in the winter melon pieces and deep fry for 20 seconds, then remove.

2. frying pan into the oil, put ginger slices burst incense, pour into the fried winter melon and ashwagandha, and then pour into the filtered ashwagandha water, not more than half of the amount of vegetables can be, and then mix soy sauce, salt, sugar mix well, cover and simmer on medium heat for 3 minutes, to be slightly dry soup, put in the bean sprouts and stir-fry a few times can be.

Tips

1. winter melon and ashwagandha if cooked for a long time, the appearance of easy to become soft, such as frying once, you can add a layer of toughness on the surface of the ingredients, burned out of the mouth of the dish is soft and smooth and tough, the appearance of the complete.

2. When frying something, in order to save oil, it is recommended that you use a small pot.