How to make Hakka stuffed bitter gourd? How to make authentic Hakka stuffed bitter gourd

Yesterday I clicked on Gourmet Jiejie and looked at it, and I almost didn't remember the existence of this software. I haven't cooked for too long, I haven't cooked for a long time, and recently I will spend an hour working out every night when I go home, and I feel that time flies too fast, and in a blink of an eye, it is time to sleep, and the time to brush up on the circle of friends is squeezed out of ......I bought a lot of books that I wanted to read, but all of them were on the shelves unopened, and I suddenly felt a deep sense of guilt.

The practice of stuffing bitter gourd.

Step 1

Prepare the ingredients, soak the fungus, and remove the roots.

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Peel and shred carrots, this kind of spatula is really a must-have in the kitchen, okay?! It's so easy to use!

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The soaked fungus is squeezed dry and cut into thin (be sure to squeeze out the water, I once had a whim, not only did not squeeze out the water but also added eggs to it, and the whole end was not formed at all).

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Pork mincing, friends said to use a meat grinder, but I don't think it's troublesome to chop a mincing, and it's quite troublesome to clean the meat grinder.

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Add salt, soy sauce, oyster sauce, vegetable oil, corn starch and stir well. Don't know how much seasoning to add? Won't you try the taste? A sucker! Don't swallow it, or don't rely on me for diarrhea, I won't try it anyway, it's all based on intuition.

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Cut the bitter gourd into sections, take out the seeds, and prepare to stuff the bitter gourd.

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Place the bitter gourd flat on the palm of your hand, add the meat filling to it, and compact. Finally, after the water boils, steam for 15 minutes.

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You can add some sauce to dip and eat, not much to say, look at the picture.

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The endless minced meat is made into balls, steamed and fried in the same way, and it is very delicious, so don't miss this dish if you have children at home.

Picture of the finished product of stuffed bitter gourd.

<> cooking tips for stuffed bitter gourd.

Tips:

Remember not to add water to it, and squeeze the fungus dry. In fact, you can add your favorite ingredients for meat filling, you can add corn, local melon, water chestnut and so on. You can also use bitter gourd to stuff it, you can use oil curd skin, fried eggs, green peppers and so on.

Traditional Hakka cuisine is based on stuffed vegetables, the most common are stuffed bitter gourd, stuffed eggplant, stuffed chili, stuffed tofu, etc., different ingredients make stuffed dishes, different tastes have their own flavors. There are also two types of stuffed vegetables, one is to make stuffing with glutinous rice, and the other is to make stuffing after seasoning minced pork. In the old society, most people couldn't afford to eat meat, so everyone ate more glutinous rice stuffed stuffed vegetables, although now the society has developed to a new era, everyone still can't afford to eat meat, but the stuffed meat stuffed vegetables are undoubtedly more popular.

Before we start making it, we first need to prepare the following ingredients: 2 bitter gourds, 500 grams of pork filling, 5 cloves of garlic, 2 tablespoons of tempeh, 1 teaspoon of salt, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of starch The first step is to clean the freshly bought bitter gourd, then cut it into thick sections about 3 cm thick, and then use the handle of the spoon to dig up the bitter gourd and set it aside.

Step 2: Prepare a large bowl, add 1 teaspoon of salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 tablespoon of starch, then add 1 bowl of water, stir well with a spoon to make a bowl of juice for later use.

Step 3: Marinating method of pork filling: We generally like to use fat and thin pork belly to make meat filling, after peeling the pork belly, cut it into small pieces, and then chop it into minced meat, lazy students can use a meat grinder to grind, chop the minced meat on a plate, add 1 teaspoon of salt, add 1 tablespoon of pepper, add 3 tablespoons of starch, and then stir well!

Step 4: After the bitter gourd and meat filling are processed, stuff the meat filling into the middle of the bitter gourd with a spoon, and then spread it flat, and the raw bitter gourd stuffed meat is ready, and then start the official cooking. Step 5:

Heat the oil, put the finished stuffed bitter gourd into the pan one by one, wait for one side to fry until browned, then turn it over, and fry the other side until browned! Step 6: After the bitter gourd is fried until browned on both sides, push it aside with a spatula, add minced garlic and tempeh and stir-fry until fragrant, then pour the prepared bowl juice into the pot, cover the lid, simmer for 3 minutes, then reduce the juice over high heat, and wait for the soup to thicken and then take it out of the pot and put it on the plate.

Such a simple recipe, delicious and delicious [stuffed bitter gourd] is made, friends who like this Hakka food, just follow it and try it, to ensure that this taste will not disappoint you.

First prepare the meat filling, bitter gourd, green onion, ginger, and eggs Then add the minced meat to the green onion, ginger, eggs, salt, sesame oil, pepper, and beat in one direction until the gum is formed, and then the meat filling is adjusted. Remove the bitter gourd and cut it into sections, then stuff the meat filling into the bitter gourd, put the starch, flour, salt, soy sauce, chicken essence, cooking wine, and water together into a plate to make a paste, and then glue a layer of batter on both sides of the brewed bitter gourd. Put oil in a frying pan and heat until warm, fry the bitter gourd in the pan, fry on one side and then turn over and fry, add a small half bowl of water to the pot after frying.

Cover the pot and simmer until the juice is reduced and eaten.

First of all, choose the emerald green bitter gourd, and the fat and thin high-quality pork belly.

Secondly, first cut the bitter gourd into sections and soak it in cold water for 15 minutes to remove some of the bitterness. Then the bitter gourd should also be blanched in hot water so that it can be easily boiled to taste.

Next, chop the fat and thin pork belly by hand, add minced ginger, minced garlic, light soy sauce, oyster sauce, starch, and a little salt, and then stuff it into the bitter gourd, then put it in a pot and simmer. After 30 minutes, the delicious Hakka stuffed bitter melon is complete.

First of all, wash the bitter gourd to remove the bitterness in the middle. Then cut into sections, chop the pork into minced meat, and add seasoning, seasoning, and starch to increase the stickiness. Finally, put the prepared pork into the bitter gourd, and steam it in a pot, or fry it in a pan.

First, cut off the bitter gourd, hollow out the inside, cut the pork into pieces, chop the shallots, chop them together with the pork, add oyster sauce, black pepper, corn starch and soy sauce during the meat chopping process, and continue to chop into meat puree.

Put the meat puree into the bitter gourd, prepare the casserole, add the oil, put the bitter gourd wrapped in the meat puree into the casserole, put a little water, boil over high heat, and simmer over medium heat for 20 minutes.

Don't lift the lid immediately after cooking, continue to simmer for 10 minutes, and you're done.

The method of Hakka stuffed bitter gourd is to first cut the bitter gourd into sections, then put in some self-made, fillings, and then put it in a pot to steam, add your favorite sauce, and put some ingredients.

On the occasion of the Chinese New Year, I made a colorful, auspicious and nutritious dish to prepare for a happy New Year: Reunion Reunion Stuffed Meat and Bitter Melon Circle - Meaning Family Reunion and Bitter Bitter Fruit.

The practice of stuffed meat bitter gourd rings.

Process steaming. The taste is homely.

Duration: 15 minutes.

Difficulty: Middle School level.

Ingredient main

200g minced pork 1 bitter gourd (medium).

Excipients others

2 teaspoons salt, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon cooking wine, appropriate amount of water, 1 egg.

Step 1

Add 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oil, 1 tablespoon of sugar, and 1 egg to marinate for more than half an hour.

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Wash the bitter gourd and cut it into pieces of about 1 cm.

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Remove the inside of the pulp.

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Knead the meat filling into a circle and stuff it into the bitter gourd ring.

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Put the rest of the seasoning in a bowl and stir well, and then steam together.

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Then put it on the steaming tray, and there is also a spice bowl.

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Bring the steamer to a boil on high heat and reduce the heat to medium-high for about 15 minutes.

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Turn off the heat, take it out and pour in the seasoning juice.

Picture of the finished product of stuffed meat bitter gourd rings.

<> cooking tips for stuffed meat bitter gourd rings.

Tips:

1.If the pork filling is dry, you can add an appropriate amount of water.

2.When mixing the dough, the pumpkin dough does not need to add water, and the purple potato dough needs to add some water.

3.During the Spring Festival or when work is busy, these steamer dishes can be made out of several dishes in one pot, which is not only time-saving and labor-saving, but also nutritious and healthy.

2 bitter gourds (500g) skinless pork rump 250g chives 2 shiitake mushrooms (shiitake mushroom food) 3 fresh shrimps 50g salt 1 2 teaspoons (3g) soy sauce (oily food) 1 teaspoon (55ml) water starch 1 teaspoon (5ml) fresh bitter gourd washed, diagonally cut off the head and tail, cut into 3cm wide pieces, and then use a metal spoon to hollow out the center of the gourd and seeds to become a section of bitter gourd with a circular cross-section; Bring the water to a boil in a pot, put in the bitter gourd and cook over high heat for 2 minutes, remove and drain for later use; Fresh pork minced into minced meat. Chop the washed chives, fresh shiitake mushrooms and fresh shrimp into pieces, put them into a large bowl together, add salt and soy sauce, stir vigorously in the same direction, and beat several times, add water in the middle several times (a total of 2 tablespoons, 30ml), so that the meat filling is delicate and elastic. Fill the beaten filling into the bitter gourd segment one by one, and press it tightly with a small spoon so that the meat filling is tightly stuffed and parallel to the section of the bitter gourd.

The stuffed bitter gourd is placed on a plate. Boil the water in the steamer over high heat, put the bitter gourd into the cage drawer, cover, and steam over high heat for 40 minutes until it is fully cooked. Decant the soup into a wok, add water starch and 1 teaspoon (5ml) of water, bring to a boil to a transparent sauce, and pour over the bitter gourd segments.

Ingredients: Ingredients.

400g bitter gourd

Pork plum head meat. 350g

Chives, 50g salt, adjuncts.

Cornstarch to taste. Light soy sauce to taste.

Pepper to taste.

Appropriate steps. 1.Two bitter gourds, (not too big) washed and set aside.

2.Wash the plum meat and shallots and drain the moisture.

3.Cut the bitter gourd into 3 cm lengths.

4.Chop the meat into minced pieces.

5.Finely chop the green onion and add the minced meat.

6.Add cornstarch, salt, cornstarch and light soy sauce.

7.Mix well with pepper and marinate for 10 minutes.

8.Bitter gourd with a spoon handle to remove the bitter gourd heart.

9.Bring the water to a boil and blanch the bitter gourd for 6 minutes.

10.Remove and rinse with cold water to maintain the green color of the bitter gourd.

11.Dry the bitter gourd, stuff it into the meat filling, and compact.

12.Brew the remaining bitter gourd in turn.

13.Heat the electric baking pan and add oil, fry on both sides until slightly yellow, and then put a little water and simmer for 10 minutes.

14.The boiled bitter gourd is thickened and poured on the bitter gourd to eat.

The practice of pouring juice and bitter gourd stuffed meat.

Step 1

2 bitter gourds, cleaned and set aside. There are many small raised bumps on the surface of bitter gourd, and the professional term is called fruit tumor, and if you want to pick out a delicious bitter gourd, looking at the fruit tumor is the key. Bitter gourd with smaller fruit tumors has less flesh inside, and when the fruit tumors are very full, the melon flesh is thicker.

Bitter gourds should also choose green ones, those that are yellow are too old.

Step 1

Cut off the head and tail of the bitter gourd, remove the pulp, and cut the middle part into segments about 4 cm thick, and try to be as consistent as possible to make it more beautiful.

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Put the pork in a meat grinder and puree.

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Add the eggs and cornstarch, then add the salt and pepper and stir well with chopsticks.

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Put oil in a frying pan, heat it slightly, then reduce the heat to low and place the bitter gourd segments in the pan. When placing the bitter gourd segments, the heat must be small to avoid blackening the bottom.

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While frying bitter gourd, let's stuff the meat. Use chopsticks to pick up a ball of meat filling, stuff it into the bitter gourd segment, stuff it tightly with your hands, and finally use chopsticks to smooth the surface, and the bitter gourd segment is ready one by one.

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Fry the bottom until lightly browned, turn over and fry again, frying on both sides.

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The meat is slightly browned on both sides, and a little water is poured along the edge of the pan, about a quarter of the bitter gourd.

Cover the lid and simmer the bitter gourd over medium heat until it turns slightly yellow, the bitter gourd is easy to ripen, and the time should not be too long.

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Open the lid and dry the water to clip the bitter gourd segment out and put it on a plate for later use.

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In another pot, fry minced garlic and chili powder, pour in a little water, add light soy sauce and salt, bring to a boil, pour in water starch to thicken, sprinkle with chopped green onion to decorate, and the soup is ready.

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Pour the boiled soup over the bitter gourd segment, and a delicious and nutritious stuffed bitter gourd is ready to serve! The bitter gourd stewed out has a particularly light bitter taste, and the melon flesh is tender and tender, a very delicious method, try it.

Picture of the finished product of stuffed meat with bitter gourd in sauce.

Cooking techniques for stuffed meat with bitter gourd in sauce.

Tips:

The white membranous inner pulp of bitter gourd is bitter, and it can reduce a large part of the bitter taste by carefully removing the inner pulp!

The bitter gourd segment should be of appropriate height and height, and the presentation should be more beautiful.

Bitter gourd is relatively easy to ripen, and it is almost enough to simmer until it turns slightly yellow, so don't simmer it for too long. It's not delicious.

I still remember when I was a kid I didn't like to eat sour gourd, I thought it was bitter. With home education, I can't be a picky eater, so I often buy fragrant pears and force myself to eat them. Ingredients:

1500g bitter gourd, 300g angry pig, salt to taste, peanut oil, eggs, oyster sauce, semolina and mushrooms. Steps: Remove the mushrooms with hot water and set aside.

Peel the bitter gourd, remove the pulp, wash it and cut it into 10-15 cm round mounds. For pork and mushroom meat, add eggs, soy sauce, oyster sauce, salt and cornstarch, shake well and set aside. Fill the pear mound with meat.

Add an appropriate amount of oil to the hot pot, add water or add water to the soaked mushrooms (wash the mushrooms before watering), cover with bitter gourd beer, soak on medium-low heat for 12-15 minutes, then add cornstarch to it, and when the fragrant pears turn yellow, collect the juice and remove it from the pot. After all, winter melon has a variety of special effects on the summer heat: clearing heat, detoxifying, reducing inflammation and quenching thirst, many places are only called "cold melon", and tofu filling can be said to be the first representative of Hakka cuisine.

This piece of white tofu is filled with pies with a small hole in the middle. Brush the hot pot with a layer of oil and fry slowly over low heat until the tofu skin is golden brown and crispy.

When the filling is ripe, you can remove it from the pan and sprinkle with green or celery scales. This is actually boca watering. Boil a pot of boiling water and blanch the bitter gourd (white water) to remove some of the bitterness, but in terms of nutrients, it loses some of its nutrients.

If you can handle the difficulty, you can't whiten the balm in hot water. The benefit of blanching is that the chain drain retains the color of the fragrant pear and removes some of the bitterness. If you don't burn, on the contrary, some say that the water in the brine is useless.

Add salt, monosodium glutamate, soy sauce, cooking wine, green onion, ginger foam, and thirteen kinds of spices, and stir the meat filling prepared in advance. Add a pinch of starch and cook some wine, salt, minced ginger, green onion and chicken essence. Stir clockwise with chopsticks to cut the bitter gourd into sections, then blanch the water and put the oil in the boiling water so that the color of the bitter gourd is still green.

When preparing the meat filling, you can mix the dumpling filling as usual, add some starch water, put the filling in a bottle of balsam, steam it in a pan for 15 minutes, then put a frying pan, pour the water from the bitter gourd into the pan to burn, add sugar, soy sauce and consistency.