Stuffed bitter gourd
Every summer, my mother always likes to make fermented bitter gourd. Bitter gourd can not only clear heat and cool off heat, but also be a good product for detoxification and detoxification. Being able to eat such refreshing dishes in the scorching summer will increase your appetite. The brewed bitter gourd I make at home likes to be stewed with garlic and black bean sauce. It is fragrant and game, so it is best to go with rice. But now my husband has to run a few more laps. My husband has recently had a weight-loss competition and has been doing exercises to lose weight. However, despite the reduction, I just don't see him eating less. He also confidently said that this is my responsibility. I can't accompany him to lose weight and not make food! Alas! Honey, just do more exercise.
Recipe Recommendations
- bitter gourd art. 2
- leek appropriate amount
- pork belly appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- garlic appropriate amount
- douchi appropriate amount
- bitter taste
- other
- three-quarters of an hour
- ordinary
Steps for Stuffed bitter gourd
1
Wash the bitter gourd and cut it into sections.
2
Use a spoon to empty the melon pulp for later use.
3
Chop pork belly into powder.
4
Marinate with salt, pepper, soy sauce, sugar, corn flour, and oil for a while.
5
Wash and dice leeks.
6
Stir well with meat and set aside.
7
Wash and mash the fermented soybeans.
8
Add minced garlic and mix well.
9
Put the marinated meat paste into the melon, and flatten the meat paste as tight as possible (to prevent the meat paste from running out during cooking)
10
Heat the oil in a pan and place the ground balsam pear meat filling face down.
11
Fry both sides over low heat until golden brown. (Turn carefully when frying the other side to avoid leaking out of the meat filling).
12
Just load the plate.
13
Raise the oil pan and saute the fermented beans and garlic until fragrant.
14
Carefully add bitter gourd.
15
Add appropriate amount of water (soaked in bitter gourd) and bring to a boil over high heat, turn to medium to medium heat and simmer.
16
Simmer for about ten minutes, add appropriate amount of sugar and salt when the sauce thickens (adjust the taste yourself). Because the tempeh is added, you don't need to add too much sauce.
17
Collect the juice over high heat and serve. (Don't keep the sauce too dry, it will taste first-class when used with bibimbap.)
18
After hard work and happiness are a reflection of this dish. Her husband, who doesn't like bitter gourd, also said that it's delicious and he couldn't eat it anymore. (Don't blame me again if you can't lose weight and compete with Sai.)