The story of braised gourd with dried shrimp isn't as dramatic as that of Kung Pao Chicken. It doesn't involve famous officials or historical anecdotes; it's simply about how ordinary people use readily available ingredients to make their lives flavorful. When we eat the tender gourd coated in the savory broth of dried shrimp, we taste not only the flavor of the ingredients but also the culinary wisdom of Chinese people: "using local ingredients, following the seasons, and valuing freshness." This is perhaps the most touching aspect of home-style cooking: it doesn't rely on legends, yet it can be passed down through generations, becoming the "taste of home" in everyone's memory.
Materials
Steps for making braised gourd with dried shrimp
Rinse the dried shrimp thoroughly and soak them in boiling water for 3 hours until they soften.
Wash the gourd, remove the seeds and pulp, and slice it. Slice the green and red peppers and set aside.
Boil water, add gourd slices to blanch, then remove.
In a separate wok, heat oil to 70% hot, then add sliced gourd and stir-fry until slightly softened.
Add salt to taste.
Add the green and red bell peppers, the soaked dried shrimp, and a small amount of the water used to soak the shrimp.
Stir-fry until well combined and reduce the sauce until thickened.
Tips for making braised gourd with dried shrimp
1. Wash the dried shrimp with warm water, then soak them in boiling water for 3-4 hours until softened. Alternatively, wash the dried shrimp with cold water and steam until soft. 2. The water used to soak the dried shrimp is also rich in nutrients; do not discard it, as it can be used for cooking. 3. How to identify dried shrimp with added coloring: Dried shrimp without added coloring have a slightly reddish outer skin, but the flesh inside is yellowish-white. Dried shrimp with added coloring have both red skin and flesh. Because coloring has virtually no odor or taste, it cannot be detected by smell or taste.
