Bitter melon stuffed meat, also known as bitter melon balls, is a traditional Dish of Han Chinese in Hunan Province, which belongs to the Hunan cuisine family. The dishes are neat, the melon flesh is red, the texture is fresh and soft, the taste is fresh and slightly bitter and spicy, and the juice is light yellow, which is a summer delicacy.
By Fat Uncle Kitchen
<h2>Royalties</h2>
6 prawns
Pork 150 g
1 bitter melon
1 egg
Light soy sauce 2 central scoops
1 central tablespoon of cooking wine
1/2 scoop of oyster sauce
Broth 80 g
6 tbsp cornstarch
1 tsp of ground white pepper
1 tsp of sugar
Salt to taste
<h2>Practice steps</h2>
1, small full of solar terms, the climate is gradually hot and rainy, diet should pay attention to dampness and dryness, bitter melon cool, with light damp heat effect.
2. The basic ingredients of bitter melon stuffed meat are: 1 bitter melon, 150 grams of pork, 6 prawns, 1 egg, 40 grams of broth, etc.
3: Wash the prawns and remove the shrimp line, take the shrimp and chop them (not too finely) The pork is chopped into minced meat and set aside.
4: Put minced meat in a bowl, crushed shrimp, add 1 medium spoon of light soy sauce, 1 medium spoon of cooking wine, 1 small spoon of white pepper powder, and grasp well.
5: Beat in an egg and continue to grasp well.
6: Add 2 tbsp cornstarch and beat evenly.
7: Wash the bitter melon, remove the head and tail, and cut evenly into about 1 cm cut into sections.
8. Remove the melon seeds and scrape the melon inside the bitter melon.
9: Boil water in a large pot, add 1 tbsp salt, a little oil, pour in the bitter melon section and blanch the water for about 1 minute. Scoop up immediately and soak in cold water to cool.
10: Mix a sauce, 80g of stock (can also be replaced with water), add 1 medium spoon of light soy sauce, 1/2 of the oyster sauce, 1 small spoon of sugar, 1 medium spoon of starch, stir well. The preparation work is basically complete, minced meat, bitter melon segments, sauce, and then prepare an appropriate amount of starch (about 3 tablespoons).
11: Apply a layer of starch to the inner ring of the bitter melon to increase the viscosity.
12, just like this.
13. Then, fill the bitter melon with meat filling, fill it as much as possible, pour a little dry starch on both sides, and make it all ready for use.
14: Heat the wok, add a little cooking oil to the pan, pour out the oil when it smokes, re-add a little bottom oil, turn on the low heat, put the prepared bitter melon in, and fry on both sides of the low heat for about 8 minutes.
15: Add the sauce (don't forget to stir it again, so as not to sink the starch), boil the sauce over medium heat, and stir-fry to collect the sauce.
16: Add the roasted bitter melon stuffed meat into the dish and drizzle with the sauce.
<h2>Tips</h2>
Chinese cuisine is said to be "more sour in spring, more bitter in summer, more spicy in autumn, and more salty in winter". The bitterness of summer vegetables is mainly bitter melon. Bitter melon, also known as "lychee", belongs to the cucurbitaceae family. The people of Hunan like to eat bitter melon, and the dish of bitter melon stuffed meat is worthy of the best quality.
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