"Eat 1 melon in summer, no disease in summer", simple mixing is better than watermelon and pumpkin, clear heat and go to fire, crispy and tender!
This year's weather is really hard to describe, the drought in the north is hot, and during this time, the weather is hot, and many people are not very interested in a greasy diet with big fish and meat. In the high temperature of summer, we can eat some ingredients to clear away heat and dispel fire, then this dish is the best choice for summer.
This dish is made of bitter gourd, which is very simple and suitable for summer, as the saying goes: "Dog days are hard, illness is not stained" Although it is an exaggeration, summer is a season that is very suitable for suffering. In the high temperature of summer, we are prone to heat stroke, and it is still very necessary to eat some bitter ingredients such as bitter gourd and bitter chrysanthemum. This cold bitter gourd is my family's favorite, simple and easy to make, crisp and refreshing, it can be served in 10 minutes, try it together!
Ingredients: Appropriate amount of bitter gourd, a little garlic, a little sesame oil, a little light soy sauce, a little old vinegar, and an appropriate amount of salt.
Steps:
Step 1: The picture above is the bitter gourd we often eat, also called Lai grapes, when it is a very common melon ingredient, eating more bitter gourd in summer is better than eating watermelon and pumpkin, mainly the nutrition of bitter gourd is very suitable for summer melon, which can clear heat and dispel heat and reduce blood sugar. Bitter gourd is rich in vitamins and minerals, which can relieve heat in the heart, eliminate toxins in the body, lower blood sugar, lower blood lipids and so on. Therefore, bitter gourd is a very good health vegetable, especially recommended for middle-aged and elderly people to eat often.
Step 2: Wash the bitter gourd and remove the seeds, cut it into thin slices, boil water in a pot, put the bitter gourd into the boiling and remove it, and put it in cold water to cool it fully.
Step 3: Remove the bitter gourd from the cold to a plate.
Step 4: Smash the garlic into a garlic mortar, pour it into a bowl, add a little salt, light soy sauce and old vinegar and stir well, which is called the sauce.
Step 5: Pour the juice directly into the bitter gourd, pour in a little sesame oil, mix well and serve.
Step 6: This small cold dish is most suitable for summer, and it is also a small dish with the highest rate on the table in summer.
Feng'er's words:
Cold bitter gourd, can be blanched after cold dressing, can also not be blanched, directly cold dressing, their difference is bitterness, the bitter taste after blanching will be slightly smaller, not blanched cold after the bitter taste will be slightly heavier, you can choose to mix bitter gourd, blanching or not blanching.
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