Cold melon with meat(rou niang liang gua )

Cold melon with meat

Introduction:

Production steps:

Step 1: wash and cut the balsam pear into sections

Step 2: insert the handle of the spoon into the melon bag for a turn, and the melon bag will come out naturally

Step 3: blanch the processed melon in water for about five minutes to keep its original color.

Step 4: scald the lianggua supercooled River and drain the water for standby.

Step 5: Chop pork and add seasoning

Step 6: the main materials are ready!

Step 7: take a small ball of meat, paste some raw powder and brew it into the cold melon.

Step 8: brew a basin of balsam pear

Step 9: heat the oil pan, stack the melons neatly in the pan, and fry them in golden yellow.

Step 10: turn one side over and fry the other side

Step 11: fry both sides, add a little salt, water, garlic, and scallion, cover and simmer for a few minutes.

Step 12: open the lid and get out of the pot

Materials required:

Streaky pork: moderate

Balsam pear: moderate amount

Scallion: right amount

Salt: right amount

Chicken powder: right amount

Soy sauce: moderate

Pepper: right amount

Raw powder: appropriate amount

Garlic: right amount

Note: when chopping meat, adding raw powder can better lock the gravy. When brewing balsam pear, sticking raw powder on the meat can make the meat not easy to fall off.

Production difficulty: unknown

Technology: decocting

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Rou Niang Liang Gua