Hakka stuffed bitter gourd
Stuffed vegetables are the most common in Hakka cuisine, while stuffed tofu, stuffed eggplant, and stuffed balsam pear are called the "Three Treasures of Pan-fried Brewed". The steamed bitter gourd is salty, fresh, crisp, tender, light and refreshing. The bitter gourd has an attractive aroma and slightly bitter and delicious. It not only has the effects of clearing heat and detoxifying, improving eyesight and extinguishing fire, appetizing and digestion, but also because it is a steamed vegetable, it can warm your stomach and nourish your qi!
Recipe Recommendations
- bitter gourd 3个914 grams
- the minced pork 368 grams
- onion 1 piece
- Jiang 3 tablets
- eggs in 1
- salt 1/3 tablespoon
- soy sauce 1/2 tablespoon
- cornflour 2 tablespoons
- oil 2 tablespoons
- Essence of Chicken beverage 2 tablespoons
- cooking wine 1/3 tablespoon
Steps for Hakka stuffed bitter gourd
1
Put 1 pork ground into a large bowl, add 1 egg, 1/3 tablespoon salt, 1/2 tablespoon soy sauce and 2 tablespoons corn flour, stir in one direction for 15 minutes, and marinate for another 30 minutes.
2
2 Wash the bitter gourd and wipe it dry with water. After removing the head and tail, cut it into 2 cm long sections, and use a knife to dig off the flesh of the bitter gourd; cut the green onions into chopped green onions, and chop the ginger into mashed ground for later use.
3
3 Place the bitter gourd sections on the back of the knife, use a knife to brew the meat filling into the bitter gourd sections, and then place them into the plate one by one.
4
4 Boil half a pot of water, add the brewed bitter gourd, cover and steam for 15 minutes over high heat, take out the soup on the plate, and place it on the side to cool.
5
5 Heat 2 tablespoons of oil, saute chopped chives and ginger, add 2 tablespoons concentrated chicken sauce, 1/5 tablespoon salt, 1/3 tablespoon cooking wine and steamed bitter gourd soup, stir well and bring to a boil, use 1/2 tablespoon cornflour and 3 tablespoons clear water, mix well, pour into the pan to make sauce, and pour on the fermented bitter gourd. Serve.