Stir-fried Gourd

Gourd is often called zucchini. It tastes a bit like a combination of small pumpkin and cucumber. Simply stir-frying it has a unique sweetness. There is nothing to complain about in terms of both taste and nutritional value. For vegetables, in order to retain their original nutrients, the best cooking method is actually simple stir-frying. Below are some methods for stir-fried zucchini.

Method 1:

Ingredients: 2 small zucchinis, shredded green onion and ginger, dried chili peppers, salt, MSG

1. Chop the dried chili peppers

2. Shred the green onion and ginger

3. Slice the zucchini and set aside

4. Heat oil in a pan, add onion, ginger and dried chili and sauté until fragrant

5. Add zucchini and stir fry

6. Stir-fry the zucchini until it becomes slightly soft and add appropriate amount of salt

7. Add MSG for seasoning

8. Stir-fry evenly and serve.

Method 2:

Ingredients: 2 zucchinis, 2-3 green peppers, some peppercorns, soy sauce, salt

1. Put peppercorns into a bowl

2. Bring the oil to a boil and pour it into the bowl containing the peppercorns.

3. Cut the zucchini and green pepper into pieces and set aside

4. Heat the oil and pour the zucchini into the pan and stir-fry until it is translucent. Pour in the soy sauce.

5. Add green pepper and stir fry, add salt

6. Pour in the fried pepper oil, turn off the heat, stir-fry, and serve.

Gourd and melon have certain effects on the growth and development of the body and on maintaining the body's physiological functions, but compared with other vegetables, their nutritional value is lower. However, they all contain an interferon inducer, which can stimulate the body to produce interferon, enhance the body's immune ability, and exert anti-viral and anti-tumor effects. Therefore, gourd, like bottle gourd, is suitable for general consumption.