When the zucchini is processed, it tastes fresh and crispy, and it is no longer watery and soft, and the rice is too fragrant

Zucchini has a lot of water, and if you fry it directly, it is sour and tasteless, and it doesn't taste fragrant. Today, I changed the method and paired the zucchini with minced meat, and the zucchini made was fresh and crispy, and the rice was too fragrant.

Here's how I made it:

1. Put the zucchini in water, soak the appropriate amount of baking soda for five minutes, and then wash it, which can better remove the residual pesticides on the surface of the zucchini. Since I am not going to peel it, I need to clean the surface of the zucchini.

Then divide the zucchini into four and remove part of the middle pot slightly, as it has too much moisture.

2, then cut into thin slices.

3. Put it in a large bowl, add an appropriate amount of salt and mix evenly, and marinate for 15 minutes.

4. The pickled zucchini slices are noticeably softer.

5. Add water and wash several times.

6. Add oil to the pot, fry the minced meat until it changes color, add ginger wood, and fry the minced garlic until fragrant.

7. Add some soybean paste, dark soy sauce, green onion and stir-fry until fragrant.

8. Pour in the zucchini, add light soy sauce, salt, sugar, stir-fry evenly over high heat, and stir-fry until the flavor is incorporated.

Zucchini is crispy and crispy, and the more you eat, the more fragrant it becomes, and the rice is really delicious!

It's good to make simple and delicious home-cooked food, and friends who like it can try it!