Hakka brewed balsam pear(ke jia niang ku gua )

Hakka brewed balsam pear

Introduction:

"Brew vegetables are the most common in Hakka cuisine, while brew tofu, brew eggplant and brew balsam pear are known as" three treasures of frying and brewing ". The steamed balsam pear is salty, fresh, crisp, light and refreshing. The balsam pear aroma is attractive, slightly bitter and fresh. It not only has the effect of clearing heat and detoxification, improving eyesight and reducing fire, and appetizing digestion, but also because it is a steamed dish. Eating it can warm the stomach and replenish qi! "

Production steps:

Materials required:

Balsam pear: 3 914g

Minced pork: 368g

Scallion: 1

Ginger: 3 tablets

Egg: 1

Salt: 1 / 3 tbsp

Soy sauce: 1 / 2 tbsp

Raw meal: 2 tbsp

Oil: 2 tbsp

Chicken juice concentrate: 2 tbsp

Cooking wine: 1 / 3 tbsp

matters needing attention:

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: Original

Chinese PinYin : Ke Jia Niang Ku Gua