Fermented meat with bitter gourd(ku gua niang rou )

Method of brewing meat with bitter gourd

Raw materials for making balsam pear meat:

750g fresh bitter gourd, 300g peeled pork, 15g golden hook shrimp, 15g soy sauce, 25g water hairy mushroom, 25g flour, 1 egg, 100g wet starch, 50g garlic, 1g pepper, 1g monosodium glutamate, 2G refined salt, 2G sesame oil, 1000g cooked lard.

Processing steps of balsam pear fermented meat:

1. Peeled bean curd, cut into 6 cm long, 2 cm square strips, a total of 30, winter bamboo shoots cut into pieces;

2. Cut the bitter gourd into 4cm segments, remove the flesh, cook in cold water, remove the bitterness, and then dry the water;

3. Chop pork, cut mushrooms and shrimps into small pieces and put them into a bowl. Add egg, flour, 25g wet starch and refined salt to mix them into stuffing. Then put them into Cucumber section and seal both ends with 50g wet starch;

4. Heat the cooked lard to 60% heat, fry the garlic, and take out the bitter gourd. When the surface of the bitter gourd is deep fried to light yellow, take out the bitter gourd, put it in a vertical bowl, remove the garlic, add soy sauce and steam it;

5. Heat 50 grams of cooked lard until it is seven years old. Bring the juice of steamed balsam pear to a boil. Thicken it with 25 grams of monosodium glutamate and wet starch. Turn the plate of balsam pear and pour the juice. Remove the pepper and pour the sesame oil.

Fermented meat with bitter gourd

Balsam pear meat, also known as balsam pear balls, is a traditional dish of the Han nationality in Hunan Province. It originated in pingfutou Township, Shuangpai County, Yongzhou City, Hunan Province, and belongs to Hunan cuisine. The finished vegetables are neat, the melon is green, the meat is red, and the taste is bitter. The main ingredients are balsam pear and pork. These materials contain protein components and a large amount of vitamin C, which can improve the body's immune function and enable immune cells to kill cancer cells. Balsam pear juice contains certain protein components, which can enhance the ability of macrophage and is effective for lymphosarcoma and leukemia in clinic. The trypsin preparation extracted from balsam pear seed can inhibit cancer cells The secreted protease can prevent the growth of malignant tumor.

Characteristics of dishes

Hunan style dishes, dishes neat, melon green meat red, micro bitter taste, have the effect of Qingxin Mingmu. Balsam pear wine is delicious, soft and moist, tastes fresh, slightly bitter and spicy, and the juice color is light yellow. It is a summer delicacy.

Ingredients needed

Practice 1

750 g fresh bitter gourd, 300 g peeled pork, 15 g golden hook shrimp and 15 g soy sauce, 25 g water hairy mushrooms, 25 g flour, 1 egg, 100 g wet starch, 50 g garlic, 1 g pepper and 1 g monosodium glutamate, 2 g refined salt and 2 g sesame oil, and 1000 g cooked lard.

Practice 2

Fresh balsam pear... 750g garlic... 50g

Peeled pork... 300g soy sauce... 15g

Golden hook shrimp... 15g pepper... 0.5g

Shuifa mushroom... 25g monosodium glutamate... 0.5g

Egg... One refined salt... 1.5g

Flour... 25g sesame oil... 1.5g

Wet starch... 100g cooked lard... 1000g

Production method

Practice 1

1. Cut the bitter gourd into 4cm segments, remove the flesh, boil it in cold water, remove the bitterness and then dry it

2. Chop pork, cut mushrooms and shrimps into pieces, put them into a bowl, add eggs, flour and refined salt, mix them into stuffing, put them into balsam pear section, and seal both ends with 50g wet starch. (mushrooms should be soaked in advance, and the stuffing should be twisted out by meat grinder. Otherwise, the stuffing should be chopped to be rotten, and the stuffing method is usually combined with mixing and tapping. Mix more to make the stuffing fully gelatinous, so that the taste is good.) 3. Cook the lard (peanut oil is OK) to 60% heat (about 180 degrees), fry the garlic, take it out, put the bitter gourd into the pot, and wait for the bitter gourd Deep fry the surface until light yellow. Remove from the bowl. Remove the garlic, add soy sauce and steam

4. Cook 50 grams of cooked lard until it is six mature. Put the sauce (generally speaking, the sauce of balsam pear is best matched with Douchi) into the pot and bring to a boil. Add a proper amount of monosodium glutamate and 25 grams of wet starch to thicken. Turn the balsam pear into a plate and pour the sauce. Sprinkle with pepper and pour sesame oil.

Practice 2

1. Cut off the top of the balsam pear, cut it into 24 sections, 4 cm long, remove the flesh in the middle, put it in a cold water pot, boil it, remove the bitterness, put it into a cold water basin, put it on the left index finger, hold the water with the right hand, put it into a large bowl, soak the golden hook shrimp in cold water for about 10 minutes, remove the stem of Lentinus edodes, and wash the sediment.

2. Wash the pork and chop it into mud. Cut the mushrooms and prawns into pieces of rice and put them in a bowl. Then add the eggs. Add 25 grams of flour, wet starch and refined salt. Mix them well to form a filling and put them into each bitter gourd tube. Seal both ends with 50g wet starch.

3. Set a high heat in a frying pan, add the cooked lard and heat it to 60%. Deep fry the garlic and take it out. Put the bitter gourd into the pot, gently push the spoon, until the surface of the bitter gourd is deep fried to light yellow, take it out of the pot, put it in a big bowl section by section, sprinkle garlic on it, add soy sauce and steam it.

4. Set a high heat in a frying pan and add 50g of cooked lard. When it is 70% hot, pour the juice of steamed balsam pear into the pan and bring to a boil. Add monosodium glutamate and thicken it with 25g of wet starch. Turn the balsam pear into a large porcelain plate, pour the juice on the balsam pear, sprinkle with pepper, and pour in sesame oil.

[process key]

1. All kinds of raw materials for stuffing must be fresh, otherwise it will affect the color and taste of dishes. The diameter of balsam pear is about 3cm.

2. Steam over high heat for 10 minutes.

Production tips

1. All kinds of raw materials for stuffing must be fresh, otherwise it will affect the color and taste of dishes. The diameter of balsam pear is about 3cm;

2. Steam over high heat for 10 minutes

3. Due to the frying process, 1000 grams of cooked lard should be prepared.

What to eat

Balsam pear

1. Promote diet, reduce inflammation and fever

Bitter gourd glucoside and bitter element can increase appetite, invigorate spleen and appetizer; alkaloid quinine can promote diuresis and blood circulation, reduce inflammation and fever, clear heart and clear eyes; 2

Momordica charantia protein composition and a large amount of vitamin C can improve the body's immune function, so that immune cells have the role of killing cancer cells; Momordica charantia juice contains a certain protein composition, which can enhance the ability of macrophage, and is clinically effective for lymphosarcoma and leukemia; the trypsin inhibitor extracted from Momordica charantia seed can inhibit the protease secreted by cancer cells, and prevent the growth of malignant tumors long

3. Reduce blood sugar

The fresh juice of Momordica charantia contains momordoside and insulin like substances, which has good hypoglycemic effect and is an ideal food for diabetic patients.

Balsam pear smell bitter, non-toxic, cold, into the heart, liver, spleen, lung

It has the functions of clearing away heat, improving eyesight and detoxification, diuresis and cooling blood, relieving fatigue and clearing heart, benefiting qi and strengthening yang

It is mainly used to treat heatstroke, summer fever and thirst, summer furuncle, excessive heat rash, red eye swelling and pain, carbuncle swelling and erysipelas, burn and scald, oliguria and other diseases.

Cosmetic effect

Balsam pear can moisturize white skin, calm and moisturize skin, especially in the hot and dry summer, apply the frozen balsam pear tablets, can immediately relieve the skin's irritability.

Prevention and treatment of acne

Balsam pear is also known as: toad, jinlitchi, toad, red girl, balsam pear, Junzi dish. Balsam pear originated in the east of India and was introduced to the south of China in the early Ming Dynasty. Balsam pear belongs to Cucurbitaceae, it is an annual vine plant. Its stems, leaves, flowers and fruits are very peculiar, and can be cultivated as an ornamental plant.

According to traditional Chinese medicine, the spleen and stomach are warm, and the stomach is steaming, or the lung meridian is hot, or the digestive tract is dysfunctional, or the Chong Ren is irregular, and it rises and stagnates on the face to form acne.

Summer is the season of acne. In summer, the temperature rises suddenly, the body perspires more, the sebaceous glands secrete more sebum, and the clothes are airtight or rub with the body, which leads to the outbreak of acne.

Balsam pear is cold and bitter in nature, enters the heart, lung and stomach, and has the functions of clearing away thirst, lowering blood pressure, lowering blood lipid, nourishing beauty and promoting metabolism. Balsam pear is rich in vitamin B1, vitamin C and minerals, long-term use, can maintain energy, has great benefits for the treatment of acne.

Therefore, we should eat less spicy, greasy, high heat, high sugar, crude fiber food in summer, and eat more vitamin rich vegetables such as balsam pear, carrots and so on. At the same time, we should pay attention to drinking more water.

pork

Pork, also known as dolphin meat, is one of the main livestock. It belongs to pig family. Its nature and taste are sweet, salty and flat, rich in protein, fat, carbohydrate, calcium, phosphorus, iron and other components. Pork is the main non-staple food in daily life, which has the functions of tonifying deficiency, strengthening body, nourishing Yin, moistening dryness, enriching muscle and moisturizing skin. It can be used to nourish the weak, postpartum blood deficiency, sallow complexion and thin skin.

It is sweet in taste and flat in nature. It can nourish yin, moisten dryness and replenish blood.

Fat meat mainly contains fat, and contains a small amount of protein, phosphorus, calcium, iron, etc.; lean meat mainly contains protein, fat, vitamin b1.b2, phosphorus, calcium, iron, etc., and the latter contains more than fat meat.

3 for warm disease, heat back fluid injury, thirst like drink; lung dry cough, dry cough, less phlegm, throat dry pain; intestinal tract

Chinese PinYin : Ku Gua Niang Rou