Balsam pear wine(ku gua niang )

Balsam pear wine

Introduction:

"The steamed balsam pear is salty, fresh, crisp, light and refreshing. The balsam pear aroma is attractive, slightly bitter and fresh. It not only has the effect of clearing heat and detoxification, improving eyesight and reducing fire, and appetizing digestion, but also because it is a steamed dish. Eating it can warm the stomach and replenish qi."

Production steps:

Step 1: wash the balsam pear, cut it obliquely, remove the head and tail, cut it into small pieces, remove the flesh and seeds, blanch it in boiling water, then remove it and cool it.

Step 2: remove the roots of Lentinus edodes, wash and mince; wash the shrimps and pound them into mud.

Step 3: chop the pork into minced meat.

Step 4: take a large bowl, add minced pork, shrimp paste, mushroom powder, add onion, salt, soy sauce, mix well.

Step 5: add the clear soup several times and stir in the same direction. (make the meat more elastic and the finished dish more fragrant)

Step 6: fill the balsam pear with meat one by one and press it with a spoon.

Step 7: put a little oil on the plate and put in the bitter gourd cup.

Step 8: Boil the water in the steamer, steam over high heat for 5 minutes and take it out.

Step 9: put wolfberry on the heat, bring the juice of steamed balsam pear to a boil, pour a little sesame oil, and stir in the sauce.

Step 10: pour the sauce over the steamed balsam pear and garnish with wolfberry.

Materials required:

Balsam pear: moderate amount

Pork stuffing: right amount

Shrimp: right amount

Shuifa mushroom: appropriate amount

Scallion: right amount

Starch: appropriate amount

Salt: right amount

Soy sauce: right amount

Clear soup: proper amount

Sesame oil: appropriate amount

Note: when choosing balsam pear, you should choose those whose skin looks green and shiny, feels smooth, texture clear, fresh and delicious.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Ku Gua Niang