When it comes to relieving the heat, one dish that must be mentioned is bitter melon stuffed meat. The melon flesh is red, soaked in bitterness, and a plate is made in the hot summer, which is both degreasing and cooling off!
Royalties
1 bitter melon
Pork belly 1 small piece
Salt 1 tbsp
4 fresh shiitake mushrooms
Vegetable oil to taste
Meat filling seasoning
1 egg
2 tsp of cornstarch
1 tsp of salt
Pepper a little
Light soy sauce 1 tsp
1 tsp of dark soy sauce
Sauce
Light soy sauce 2 tsp
1 tsp of oyster sauce
A little sugar
Water 50 g
Cornstarch to taste
method
1. Wash and dry the bitter melon, cut off the head and tail, and then cut into about 1 cm knots for later.
2. After cutting, remove the seeds from the bitter melon, and if you are afraid of bitterness, you can use a knife to remove the white melon part.
3. Prepare a pot of water, bring the water to a boil, add a large spoonful of salt and appropriate amount of vegetable oil, pour the bitter melon into the pot and blanch the water for about 1 minute.
The salt of bitter melon is to prevent nutrient loss, and the oil blanching water is to prevent the bitter melon from yellowing and maintain the luster of the bitter melon after it is cooked.
4. After 1 minute, remove the bitter melon and soak it in ice water (this step is also to keep the bitter melon emerald green), and drain the bitter melon after it is cool.
5. Use a meat grinder to crush the pork belly and shiitake mushrooms separately.
6. Pour the shiitake mushrooms into the minced meat and stir well, add the seasonings, eggs and corn starch in turn and mix well, then stir vigorously and set aside.
7. Spread dry starch on the bitter melon circle to make the meat stick more stable.
8. Stuff the seasoned puree into the bitter melon circle and fill it with bitter melon rings as much as possible.
9. Gently dip the dried starch on both sides of the brewed bitter melon ring and put it on the plate for later, the purpose of dipping the powder is to prevent sticking on both sides when frying.
10. Take a small bowl in advance and prepare the sauce.
11. Put the oil in the pan, heat the oil and put in the bitter melon on low heat and fry the meat puree on both sides until golden brown, about 8 minutes, remember to turn the noodles halfway to avoid frying paste.
12. After the two sides of the fried meat puree turn golden brown, slowly pour in the sauce prepared in advance, then reduce the heat to medium-low heat, collect the soup until thick and then put it on the plate.
Giraffe home
Chef's work
AC Little Magic Kitchen
Meat stuffing without shiitake mushrooms, black pepper is very fragrant, sauce with oyster sauce, juice with sugar, this dish can be described as "bittersweet"! It tastes special!
I'm uh uh uh uh
Good recipe!
Cyborgus in the Binge Ring
And the meat stuffing is a bit thin and bitter melon is recommended to blanch more water
What else do you like to make with the universal minced meat?