Fry melons
By VicentaLakin
The guacamole is grown on its own, but the pig doesn't own it. It's a little small, but it's a little thin, and it's all organic, safe, safe and happy. This time it's just a little bit of meat, but it's a good match。
Recipe Recommendations
- minced pork 约200 grams
- bitter gourd of 3
- onion 1 piece
- soy sauce appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- pepper powder appropriate amount
- cooking wine appropriate amount
- corn starch appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for Fry melons
1
The meat will be pickled with a bowl, with a small spoon of meat and raw, a sugar 1/4 spoon, a pepper 1/4 spoon, a pepper 1/8 spoon, a wine 1/2 spoon and corn starch 1 spoon, evenly mixed in one direction, cut to shreds, added to the meat and evenly mixed
2
(b) Cut the bitter melon off its head and tails, cut it not too deep, cut the cylindrical column about four centimeters deep, with its head and tail unfathomable, dig it out with a spoon, and leave one side to the bottom or both, and dry it with corn starch
3
Fill them with meat
4
(b) In the pan, if the fire is slow enough to burn on both sides to gold, be careful to flip with chopsticks and fall out too heavy
5
The roasted fertilizer is placed on a plate, evaporated for 5-8 minutes
6
(b) A bowl of bowl juice, one-two small spoons of salt, one-quarter small spoons of sugar, one-two small spoons of chicken concentrate (savings), one-two small spoons of soy sauce, one small spoon of corn starch, evenly mixed, then boiled in a pot, constantly bulging with spoons or shovels, until the bowls are fully burned, and the bubbles shut down
7
Then pour it over the plume of bitterness, for food。Fry melons Make Tips
1. When using melons, tofu, etc. to brew meat, a layer of cornflour or corn flour should be applied to the hole where the meat is filled, so that the inner wall can adhere to the meat piece and the meat piece will not fall out;
2. If the steamed stump is not too thick or you can be sure that it is thoroughly inside, you can avoid the steaming step. The purpose of steaming is to make the food ripe and the second is to make the food softer.
3. Make transparent sauce to better reflect the primary colors of the food.
2. If the steamed stump is not too thick or you can be sure that it is thoroughly inside, you can avoid the steaming step. The purpose of steaming is to make the food ripe and the second is to make the food softer.
3. Make transparent sauce to better reflect the primary colors of the food.