Stewed meat with cucumber(huang gua niang rou )

Stewed meat with cucumber

Introduction:

"My son doesn't like balsam pear. He used cucumber instead of making balsam pear meat. Cucumber is crisp and refreshing. Most people like to eat it raw, and I'm no exception. Cucumber is a cool food, 96% of which is water. It can remove waste heat in the body and has the function of removing heat and detoxification. But traditional Chinese medicine believes that cold food is not conducive to the circulation of blood, will hinder metabolism, leading to a variety of diseases. Therefore, it is suggested that we eat cucumber after heating, which can not only retain its anti swelling effect, but also change its cool nature, so as to avoid adverse health effects on our body. "

Production steps:

Step 1: wash the lean meat, put it on the chopping board and chop it into minced meat.

Step 2: put chopped minced meat into a bowl, add salt, soy sauce, egg white, pepper and starch, stir and size, marinate for 10 minutes.

Step 3: wash the cucumber and cut it into 3cm long segments.

Step 4: take out the cucumber heart slowly with a knife.

Step 5: put the marinated minced meat into the cucumber.

Step 6: put a medlar on each cucumber minced meat.

Step 7: put the cucumber meat into the steamer and steam for 15 minutes.

Step 8: sprinkle some scallions before leaving the pot.

Materials required:

Cucumber: one

Lean meat: 100g

Salt: right amount

Soy sauce: moderate

Egg white: right amount

Pepper: right amount

Starch: right amount

Wolfberry: moderate

Scallion leaves: moderate

Note: steamed pork with minced pork is more delicious and tender. Today, I use lean meat instead of pork.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Huang Gua Niang Rou