Braised Mei Gan Cai with Night Blooming Flower Exclusive

Name: Braised Mei Gan Cai with Night Blooming Flower Exclusive
Yield: 4 servings
Cuisine: Hot Dishes

Chunks of bottle gourd braise with soak-rinsed dried mustard greens until the gourd turns silky and drinks up the smoky-sweet umami of the preserved leaves, a quietly addictive, home-style vegetable braise.

0 minNewMedium Hot Dishes Braise Light

Instructions

1
Ingredients: Night-blooming flower, preserved mustard greens.
2
Soak the preserved mustard greens in clean water for 1 hour.
3
Then, rinse the soaked dried preserved mustard greens clean and take them out.
4
Peel and wash the flowering night lotus, then take it out.
5
Place it on the cutting board and cut it into rolling knife pieces.
6
Heat oil in a pan, then add the chopped night-blooming flowers and stir-fry.
7
Then, add the dried plums and an appropriate amount of water.
8
Add an appropriate amount of soy sauce.
9
Add an appropriate amount of zero-calorie sugar.
10
Season and bring to a boil.
11
Then, cook until the broth is almost done, and add an appropriate amount of MSG.
12
Stir evenly and it's done.