Making fun out of bitterness -- brewing bitter gourd(ku zhong zuo le niang ku gua )

Making fun out of bitterness -- brewing bitter gourd

Introduction:

"[the private kitchen of the post-80s generation] meet you again ~ life is a train of travel, we can't choose again, this is the disappointments in our hearts. Everyone has a dream. It's not the realization of the plenary session. The responsibility lies in himself. He has no right to accept others. He doesn't put it in a certain corner of his heart. He is happy when he travels north and south, accompanies hard and goes through all kinds of hardships. Only by making fun of hardships can we be the best of people

Production steps:

Step 1: make all the ingredients of balsam pear

Step 2: add minced ginger cooking wine, soy sauce and cornflour to the minced meat and stir well

Step 3: wash the balsam pear and cut it into a circle shape. Use a knife to cut off the seeds in the middle

Step 4: brew the meat stuffing into the middle of balsam pear

Step 5: put the oil in the pan until it's seven minutes hot, put the brewed balsam pear into the pan and fry it over low heat until both sides of the meat are golden

Step 6: fry until eight, take the mature balsam pear and set aside

Step 7: start another pot and pour water to concentrate chicken essence, add water to boil, then put balsam pear in the pot and cook for 10 minutes under low heat, finally add water and starch, then put it out of the pot and put it on the plate

Materials required:

Balsam pear: one

Pork stuffing: two liang

Ginger: right amount

Soy sauce: moderate

Sugar: right amount

Raw powder: appropriate amount

Chicken essence concentrate: appropriate amount

Edible oil: right amount

Note: making experience: when brewing bitter gourd, you can first apply some raw powder on the inner wall of the bitter gourd ring, so that the meat inside is not easy to fall out. When brewing meat, you should fill the bitter gourd ring without gaps. When frying it in a pan, you'd better turn it over gently with chopsticks. Finally, when you return to the pot, if you like to eat bitter gourd, you'd better cook it for a long time if it's soft, and if you like to cook it for a short time if it's crispy

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Ku Zhong Zuo Le Niang Ku Gua