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". Hakka brewed bitter gourd is made by filling pork stuffing into the bitter gourd festival. The fresh flavor of pork and the clear bitterness of bitter gourd complement each other and blend together very harmoniously. It won't be greasy or stale, and it won't feel bitter. The taste is light and delicious, and the taste is soft.
There are two common methods, one is steaming and the other is frying, and I chose frying, because I think that although the steamed meat has flavor, the bitter gourd is not delicious, and if fried, the calories will be high, so I neutralized it for a while and choose the method of frying first and then braising. Of course, radish and cabbage, each has its own love. Everyone chooses the taste that their own favorite, which is the best way.
Hakka stuffed bitter gourd
By WhitneyMorar
Recipe Recommendations
- bitter gourd 150 grams
- meat 400 grams
- eggs one
- starch appropriate amount
- flour appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- oil appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
Steps for Hakka stuffed bitter gourd
1
Ingredients: meat filling, bitter gourd, green onion, ginger, egg.
2
Add the onion, shredded ginger, eggs, salt, sesame oil, and pepper to the meat filling, and stir in one direction until it is glued.
3
Mix the meat filling; remove the flesh of the bitter gourd and cut into sections.
4
Stuff the meat into the bitter gourd.
5
Put starch, flour, salt, soy sauce, chicken essence, cooking wine, and water together into a plate and make a paste.
6
Stick a layer of batter on the 2 sides of the brewed bitter gourd.
7
Put the oil in the frying pan and heat until warm, add the bitter gourd to the pan and fry.
8
Fry on one side and set shape, then turn over and fry.
9
Add half a bowl of water and pour it into the pan.
10
Cover the pot and simmer until the juice is over.Hakka stuffed bitter gourd Make Tips
1. Hang the brewed bitter gourd into a paste to prevent the meat filling from falling out during frying. 2. The hanging batter has been seasoned, so there is no need to add salt when braising.