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 ". Hakka brewed balsam pear is to fill pork stuffing in balsam pear Festival. The fresh flavor of pork and the bitter taste of balsam pear complement each other and blend harmoniously. It's not greasy, it's not woody, it's not bitter. The taste is light, delicious and soft. There are two common methods, one is steaming, the other is frying, and I choose frying, because I think although the steamed meat has flavor, but the balsam pear is not tasty. If it is fried, the heat will be higher, so I neutralize it and choose the way of frying first and then stewing. Of course, radish and cabbage have their own love. We choose our favorite taste, that is the best way. "
Production steps:
Step 1: Ingredients: meat, balsam pear, onion, ginger, egg.
Step 2: add onion, ginger, egg, salt, sesame oil and pepper to the meat stuffing, and beat in one direction until gelatinous.
Step 3: mix the meat well; remove the flesh of balsam pear and cut it into sections.
Step 4: brew the meat into balsam pear.
The fifth step: add starch, flour, salt, soy sauce, chicken essence, cooking wine and water into the dish to make paste.
Step 6: stick a layer of batter on the 2 sides of brewed balsam pear.
Step 7: heat the oil in the frying pan until it is warm, and fry the balsam pear in the pan.
Step 8: fry on one side and then turn over.
Step 9: add half a bowl of water to the pot.
Step 10: cover the pot and simmer until the juice is collected.
Materials required:
Balsam pear: 150g
Minced meat: 400g
Egg: one
Starch: right amount
Flour: right amount
Pepper: right amount
Cooking wine: moderate
Chicken essence: appropriate amount
Oil: right amount
Soy sauce: right amount
Sesame oil: appropriate amount
Ginger: right amount
Scallion: right amount
Salt: right amount
Note: 1, will brew good balsam pear hanging paste can avoid frying when meat out. 2. The batter has been seasoned, so there is no need to put salt when stewing.
Production difficulty: ordinary
Technology: decocting
Production time: 20 minutes
Taste: light
Chinese PinYin : Ke Jia Niang Ku Gua
Hakka brewed balsam pear
Caterpillar bread in soup. Tang Zhong Mao Mao Chong Mian Bao
Stewed elbows with rock sugar. Bing Tang Dun Zhou Zi Qiu Tian Jin Bu Shi
Pork dumplings with fennel. Hui Xiang Zhu Rou Shui Jiao
Pumpkin, kidney bean and glutinous rice roll. Nan Gua Yun Dou Nuo Mi Juan
Cool broccoli for a week. Song Ni Yi Zhou Can Lan Hao Xin Qing Liang Ban Xi Lan Hua
Sauerkraut and bamboo shoots. Suan Cai Xiao Shan Sun
Sixi dumplings and Fengyan dumplings. Si Xi Jiao Feng Yan Jiao
Hand rolling of simple muscles. Jian Dan Jin Dao De Shou Gan Mian