Balsam pear wine(ku gua niang )

Balsam pear wine

Introduction:

Production steps:

Step 1: food preparation

Step 2: wash balsam pear and cut into sections, about 2cm thick

Step 3: remove the pulp and seeds

Step 4: slicing leg meat

Step 5: chop into minced meat

Step 6: soak dried mushrooms and cut them into pieces

Step 7: chop the scallion, mix with minced meat and mushrooms, add salt, monosodium glutamate, cooking wine, soy sauce, pepper, and appropriate amount of raw powder, stir well, marinate for 15 minutes

Step 8: blanch bitter gourd in boiling water, then remove and cool.

Step 9: put into the plate, fill in the pickled mushroom meat one by one, and press tightly with a spoon

Step 10: Boil the water in the steamer and steam over high heat for 8 minutes

Step 11: pour the original juice of steamed balsam pear into the pot and bring to a boil. Add Lycium barbarum, pour a little sesame oil, and stir in the starch sauce.

Step 12: pour the sauce over the steamed balsam pear, garnish it with medlar and scallion, and the taste is finished

Materials required:

Balsam pear: 1

Dried mushrooms: 5

Leg meat: moderate

Fresh green onion: appropriate amount

Salt: right amount

MSG: right amount

Soy sauce: moderate

Pepper: right amount

Starch: appropriate amount

Water: moderate

Sesame oil: appropriate amount

Cooking wine: moderate

Note: fish mother phrase: 1, in the selection of balsam pear, remember to choose those whose skin looks more green and shiny, while feeling smooth, texture clear, it means that it is relatively fresh. 2. Bitter gourd blanching in boiling water is to remove the astringency of bitter gourd. 3. Adding proper amount of raw powder into the marinated minced meat is to make the meat taste more tender and smooth. Leg meat can also be replaced by three layers of fat and thin meat. 4. If the juice of steamed bitter gourd is relatively small, you can add appropriate amount of water to mix it well. 5. This dish is suitable for eating while it is hot, and bitter gourd is easy to turn yellow when it is cold

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ku Gua Niang