2, the oil pan is hot, pour the minced garlic into the pot and stir-fry the fragrance. Garlic has a smell. When it becomes Huang Shi, pour in the zucchini slices and stir fry together until they are evenly oiled.
3. Sprinkle some salt and stir-fry until the zucchini slices are soft. Add green pepper and stir well.
Main value:
Jiegua mainly eats tender fruits, and mature fruits can also be eaten. Each kilogram of pulp contains about 938 grams of water, 7 grams of protein, 5 grams of carbohydrates and 690 milligrams of vitamin C.
As an edible fruit and vegetable, Jiegua can be used as a dish suitable for all ages and can also be used as a tea for relieving summer heat. In terms of nutritional value, zucchini contains carbohydrates, protein, vitamin A, vitamin B 1, vitamin B2, vitamin C, riboflavin, fructose, carotene, phosphorus, calcium, iron and other minerals, which is rich in nutrition. Traditional Chinese medicine also believes that Jiegua is neither cold nor hot, which is very healthy compared with the coldness of wax gourd.