Balsam pear wine(ku gua niang )

Balsam pear wine

Introduction:

"Momordica charantia is rich in polysaccharides, polypeptides, saponins, flavonoids and other components, which can effectively improve insulin resistance and reduce fasting blood glucose. It is a kind of medicine food homologous food. Steamed brewed balsam pear is salty, fresh, crisp, light and refreshing. It is very suitable for hot and dry winter

Production steps:

Step 1: mince the meat, add an egg, 1 teaspoon oil, add a little salt to taste, mix well.

Step 2: cut balsam pear into sections, empty the middle and wash it clean.

Step 3: bring the water to a boil, add some salt, blanch the balsam pear for 30 seconds, remove the bitterness, and soak it in cold water.

Step 4: spoon the meat into the bitter gourd ring, the fortress is full to look good, not flat. Then steam it over high heat.

Step 5: after steaming, there will be soup left on the plate. Pour out the soup, add Lycium barbarum, thicken with Euryale ferox powder, add some salt or chicken essence, and pour it on the balsam pear wine.

Step 6: OK, that's the sauce purple drop.

Materials required:

Balsam pear: 1

Minced meat: 300g

Wolfberry: 9

Egg: 1

Blend oil: 1 teaspoon

Salt: 1 teaspoon

Euryale ferox: 1 tsp

matters needing attention: ✨ 1. The blanching water of balsam pear must not be too long, and it will be steamed later. If it is too long, the balsam pear will not look good or taste good. ✨ 2. Bitter gourd's heart is not easy to take out. First cut it into small pieces, then turn it around with a spoon.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Ku Gua Niang