Cold melon with mud carp(ling yu rou niang liang gua )

Cold melon with mud carp

Introduction:

"Today, when I went to the supermarket, I found that balsam pear was much cheaper than before. My father said that I wanted to brew balsam pear, so I had to get busy again."

Production steps:

Step 1: remove the head and tail of balsam pear, cut into two centimeter thick round piers, remove the flesh in the middle, set aside.

Step 2: after the scallops are soaked, they can be made into shreds by hand, and the green onion and coriander are cut into foam.

Step 3: slip the mud carp meat into a bowl, add dried scallop, scallion, coriander, beat in an egg, then add salt, chicken powder, black pepper, soy sauce and proper amount of raw powder, stir well.

Step 4: put the meat stuffing into the balsam pear round pier and put it on the large plate.

Step 5: enlarge the amount of water in the pot. After the water boils, put it on the steaming rack and the brewed bitter gourd.

Step 6: steam for about 10 minutes.

Step 7: put the steamed balsam pear into another plate, pour the juice in the original plate and the water for soaking scallops into the pot, and add a little soy sauce.

Step 8: open some cornstarch water in a bowl, sprinkle with a little black pepper, slowly pour it into the pot and cook it into sauce.

Step 9: pour the sauce over the steamed balsam pear, and it's done!

Materials required:

Balsam pear: 2

Sliced mud carp: 250g

Scallops: Several

Coriander: 1 bar

Egg: 1

Scallion: 3

Salt: 1 teaspoon

Chicken powder: a little

Black pepper: a little

Soy sauce: moderate

Raw powder: appropriate amount

Note: if you add some squid, it will be more fragrant

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: light

Chinese PinYin : Ling Yu Rou Niang Liang Gua