Teach you how to make Hakka brewed balsam pear(jiao ni zuo ke jia niang ku gua )

Teach you how to make Hakka brewed balsam pear

Introduction:

"Every hot summer, people's digestive function is relatively weak. In addition to eating light and drinking more water, they should also drink more bitter food to clear away heat, help digestion, increase appetite and adjust the balance of yin and Yang. Next, sister will launch a series of bitter gourd dishes, so that parents can clear their mind and get rid of trouble, relieve heat and dehumidification, and easily spend this long and hot summer! Today, I teach you how to make brewed balsam pear. This dish belongs to Hakka brewed dish. The brewed balsam pear is steamed and heated, and then slowly absorbs the delicious gravy. The original rich bitterness becomes light, and the taste is soft, smooth and delicious, with excellent flavor. "

Production steps:

Step 1: place the pork stuffing in a large bowl, add the marinade (oil, salt, soy sauce, chicken powder, raw powder, water) and stir well. Beat in one direction until gelatinized. Marinate for 5 minutes.

Step 2: remove the head and tail of Momordica charantia, cut it into 3 cm wide circle, dig out the capsule and seeds with a spoon; soak the medlar with water.

Step 3: Boil the water in the pot, add the brewed balsam pear, cover it with a large fire and steam for 10 minutes.

Step 4: take out the steamed balsam pear and tear off the preservative film.

Step 5: Boil the oil in the pan, pour in the flour water (soy sauce, salt, flour, water) and stir fry quickly to make the sauce.

Step 6: pour the sauce on the fermented balsam pear, and put the medlar grains on the meat stuffing.

Materials required:

Balsam pear: 2

Pork stuffing: 250g

Wolfberry: 10 capsules

Oil: right amount

Salt: right amount

Soy sauce: right amount

Chicken powder: right amount

Raw powder: appropriate amount

Note: 1, the purchase of balsam pear to long thin body, so brewed out of balsam pear, not filling more easily bored. 2. When marinating pork stuffing, put appropriate amount of water, and fully stir until gelatinous, can make the meat delicious and juicy. 3. After brewed balsam pear, it should be covered with a layer of fresh-keeping film to avoid water vapor flowing into the dish during steaming and dilute the taste of the finished dish. 4. Raw powder water should be prepared in advance, so that after the sauce is made, it can be directly drenched on the brewing bitter gourd. 5. Bitter food is cold and cool, although it can clear away heat and reduce fire, but it is not suitable for people with weak constitution.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: light

Chinese PinYin : Jiao Ni Zuo Ke Jia Niang Ku Gua