Night blooming meat cup(ye kai hua sai rou zhong )

Night blooming meat cup

Introduction:

"Flowering at night, also known as gourd, is an important vegetable. It has crisp green skin and white flesh, and is characterized by tenderness, juiciness and rich nutrition, especially suitable for replenishing water and nutrient loss in summer. It's easy to do without draining oil. "

Production steps:

Step 1: prepare to blossom at night.

Step 2: wash the flowers at night, peel and cut into sections, and dig a hole with a spoon in the middle.

Step 3: put salt, cooking wine, green onion and cornmeal into minced meat and mix well.

Step 4: put the minced meat into the blossom at night, and garnish each with medlar.

Step 5: put salt, soy sauce, dried mother and chicken essence into a small bowl and mix the sauce well.

Step 6: pour the sauce on the night flower.

Step 7: steam over high heat for 15 minutes.

Step 8: after steaming, you can get out of the pot.

Materials required:

Flowering at night: Half Root

Minced meat: 75g

Medlar: 7

Raw powder: appropriate amount

Old godmother: a spoonful

Soy sauce: a little

Cooking wine: a little

Salt: right amount

Chicken essence: appropriate amount

Note: 1. Do not like spicy, you can use tomato sauce instead of old Ganma. 2. Before burning the flowers at night, it's better not to eat the bitter ones to prevent poisoning.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Ye Kai Hua Sai Rou Zhong