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炒苦瓜时千万别直接下锅炒，教你正确做法，清凉解暑，开胃又下饭
这道小炒苦瓜口感非常丰富，苦瓜经过焯水和爆炒后，苦味已经大大减轻，取而代之的是一种微微的苦涩和清爽。蒜、姜、小米辣和青椒的加入，为苦瓜增添了浓郁的香辣味道，刺激着味蕾。豆食的独特风味更是为这道菜增色不少，使整体口感更加醇厚。一口下去，先是感受到辣椒的火辣，接着是苦瓜的清爽，最后是豆食的鲜香，让人回味无穷
我和老娘的乡村生活166/224
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