Braised zucchini with dried shrimp
Besides relieving heat, removing dampness and benefiting the stomach, Jiegua is not as cool as winter melon. It is a good summer melon. It can not only make a pot of delicious summer soup with pig bones or crucian carp, but also make various dishes with various meat and dry goods. Braised Chieh Gua with dried shrimp is a Cantonese homely dish, which is healthy, fresh and delicious, suitable for all ages.Garlic and ginger should not be stir fried too much. Dried shrimp should be soaked soft and stir well. Stewing must be done thoroughly to make its flavor fully volatilize, so that Chieh qua can absorb its fragrance.
Step 1 . Peel and cut Chieh qua into pieces; First soak the shrimps, slice ginger, cut garlic into minced garlic and set aside.
Step 2 . Add boiling water to the pot, boil the chopped zucchini, add 10g salt, and cook over high heat for 3 minutes until soft, then remove the cold water and set aside.
Step 3 . Heat the pan with oil, saute ginger and garlic until fragrant, directly pour in shrimps and stir fry.
Step 4 . Stir fry until fragrant, then add some water, add seasoning, add zucchini and braise.
Step 5 . Finally, after braising, stir in a thin sauce and serve.
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