Private dish -- brewed balsam pear(si fang cai niang ku gua )

Private dish -- brewed balsam pear

Introduction:

"Beijing's summer is sultry, and it's easy to catch fire. Today is the summer solstice. It's cloudy outside. It's expected to rain. Eat bitter gourd to defeat the fire. This dish is mainly used for stuffing. The bitter gourd needs to be boiled in water. Add salt in the water to make the bitter gourd more green and remove some bitterness. And then it's cool with cold black beans. "

Production steps:

Step 1: two balsam pear, clean with a brush, to the head, to the pedicle.

Step 2: cut balsam pear into sections and hollow them. (just use chopsticks in a bucket, or fingers.)

Step 3: blanch bitter gourd in water to make it green! A little hot out, give balsam pear a bath.

Step 4: wash mushrooms, drain water and chop them.

Step 5: Chop pork stuffing, add onion, ginger, five spice powder, salt, sugar, rain, sesame oil.

Step 6: knock an egg and put in the mushroom. It's stirring. It's stirring.

Step 7: prepare some carrots, so that you don't need carrots if you don't have them

Step 8: when the stuffing is ready, you can fill it in the cucumber.

Step 9: fill in the meat and dip it in the carrot crumbs. Ha ha! Set the table.

Step 10: steam in the drawer for ten minutes. Wait for the water to boil before putting it into the steamer to start timing.

Step 11: friends can eat.

Materials required:

Pork foreskin: 300g

Bitter gourd: two

Egg: one

Thirteen spices: 10g

Green onion: two spoonfuls

Ginger powder: three teaspoons

Rain and dew: 10 ml

Soy sauce: 10 ml

Salt: 10g

Sugar: 5g

Soy sauce: 5ml

Sesame oil: 5 ml

Mushroom: 10

Note: blanch bitter gourd! Steam for ten minutes, not too long! If you like the sauce, you can use the steamed sauce to thicken. I like the light one.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Si Fang Cai Niang Ku Gua