Zucchini is also called: Xiqiao, Xiong (mong) melon, white melon, squash, squash, melon, melon, melon, and smoked zucchini contain more nutrients such as vitamin C and glucose. , heat and diuretic, swelling and dispersing effect. The benefits of fungus need not be said that everyone knows. The zucchini tastes very crisp but the cooking is very easy to effluent. Today, this dish of zucchini is slightly treated to reduce the water, and it is very crisp after being fried. My family prefers garlic-flavored dishes, so I put more garlic. Do not like the cautious taste of garlic ~
Prepare the ingredients, the zucchini is washed, and the fungus is torn.
After the zucchini is half-cut, use a spoon to dig the middle shovel. It is not necessary to dig too clean, but most of it should be removed. The main reason for the fried zucchini is because the water in the melon is too much, and the zucchini is not too shaved! The top layer will hang up, you don’t have to scratch it, or you won’t even have the meat.
Then slice, don't cut too thin a piece, thick and crisp and delicious
In the cut carrot color, diamond cut and add half a spoonful of salt, about 0.5-1g look, let the zucchini evenly wrapped in salt, take out the water, and then put it into the food and put it on other things.
Cut the onion and cut the garlic with garlic cloves. Please be patient and be as fine as possible.
Pour a little oil in the pot and sauté the sesame seeds and half of the minced garlic (the amount of half of the garlic that was cut just after the minced garlic, not all). After the scent, pour the zucchini, carrot and fungus stir fry for a while and add two spoons of fuel.
Continue to stir fry until evenly wrapped in oil, turn off the fire and sprinkle the remaining garlic and mix it slightly to make the dish wrapped in garlic. Finally, the salt is added according to personal taste.
I don’t know how to make water out of the pan. I like the vegetarian dishes.
Garlic is essential for carrots to be put in for color matching.