Chinese Food
Dry fried balsam pear
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You can't stop after one try. My spring slimming battle has started. It's the first time to remove fat and reduce sugar. In fact, I don't like balsam pear very much. It's mainly because it has a unique taste. I can't accept it. Once in a while, I tasted this thin balsam pear made by my best friend. I was so obsessed with it that I used the ingenious method to remove the bitter taste. It made the bitter taste of balsam pear soft and made me chew more and more delicious. One mouthful after another. I couldn't stop chopsticks at all. When I got home, I made it by myself according to this method. I didn't expect to achieve great success in the first time. A whole bitter gourd was eaten up by me. It's really delicious. Today, I'll show you how to make this slimming dish. Let's try it. -
Cooking ingredients
Cooking Steps
Step1:List of ingredients. From left to right, starch, sugar, salt and raw soy sauce are in order.
Step2:Use a small spoon to remove the pulp of balsam pear. The white part should be as clean as possible. It contains the most balsam pear flavor. For you who can't accept this taste, this step should be done thoroughly.
Step3:Cut the balsam pear into two parts and then cut it into four halves.
Step4:Cut into oblique blades. This will make balsam pear taste easier.
Step5:In the pot, add water to boil. Add diluted starch. Mix well.
Step6:Put in balsam pear, cover and simmer for 40 seconds. Remove and cool.
Step7:Start another pot. Add a little oil. Dry the balsam pear with dry water into the pot and stir until the four sides are slightly burnt.
Step8:Turn off the fire. Add sugar.
Step9:Salt. Stir quickly until melted.
Step10:Out of the pot, put on the red pepper ring. It's not only beautiful but also spicy.
Step11:Drench with raw soy sauce. After my verification, this step is very important for the dried balsam pear.
Step12:Finished drawings.
Cooking tips:Balsam pear pulp has a strong taste, so try to keep it as clean as possible. It's better to show the green part of balsam pear. The blanching and scalding of balsam pear is skillful. It locks the water content of balsam pear. The last step of raw sauce is the finishing point for the taste of this dish. It can't be omitted. There are skills in making delicious dishes.
