Hakka cuisine, how to make stuffed bitter gourd? Simple ?

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.

Step 1

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

Step 1

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.

Let me introduce you to the bitter gourd stuffing method in my hometown, cut the bitter gourd into sections, if you like to eat meat, cut the bitter gourd segment a little longer, and then hollow out the seeds in the bitter gourd, soak it in water, and remove the bitterness.

Then make the filling, pork belly, leeks, minced, if it is more flavorful, add some tempeh, add salt, peanut oil and mix thoroughly, then stuff the filling into the bitter gourd section, heat the oil in the pan, fry the bitter gourd segment with meat facing down, add water to stuff, and dry the soup when it is cooked.

Ingredients: Bitter gourd (3 pieces, 914 grams), ground pork (368 grams), green onion (1 root), ginger (3 slices).

Marinade: 1 egg, salt (1 3 tablespoons), soy sauce (1 2 tablespoons), corn starch (2 tablespoons).

Seasoning: oil (2 tablespoons), concentrated chicken juice (2 tablespoons), salt (1 5 tablespoons), cooking wine (1 3 tablespoons), corn starch (1 2 tablespoons).

1 Place the ground pork in a large bowl, add 1 egg, 1 3 tablespoons salt, 1 2 tablespoons soy sauce and 2 tablespoons cornstarch, beat in one direction for 15 minutes, marinate for another 30 minutes.

2 Wash and wipe the bitter gourd dry, remove the head and tail, cut it into 2 cm long sections, and dig off the bitter gourd with a knife; Chop the green onion into chopped green onions and mince the ginger and set aside.

3 Put the bitter gourd segments on the back of the knife, stuff the meat filling into the bitter gourd segments with a knife, and then place them on a plate one by one.

4Boil half a pot of water, put in the stuffed bitter gourd, cover and steam over high heat for 15 minutes, take out the soup on the plate, and put it aside to cool.

Heat 2 tablespoons of oil, stir-fry chopped chives and ginger, add 2 tablespoons of concentrated chicken juice, 1 5 tablespoons of salt, 1 3 tablespoons of cooking wine and steamed bitter gourd soup and stir-fry well, mix well with 1 2 tablespoons of cornstarch and 3 tablespoons of water, pour into the pot to hook into the sauce, and pour it on the stuffed bitter gourd.

Cut the bitter gourd into knots and pluck out some seeds.

Chop the pork and soaked fragrant ru together into a filling.

Use chopsticks to fill the filling into the bitter gourd.

Fry in a pan and let it steam or boil.

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.

You can cut the bitter gourd into sections, take out the seeds in the middle, and then soak it in salted water so that the bitter gourd will not be bitter.

Bitter gourd must be peeled, which can have a good effect, and must be added to the cornstarch when making it, and it needs to be brushed with oil, so that it can also slowly eliminate the bitterness of bitter gourd.

That is, you can add some sugar or honey to it and stir it well, so that the taste will not be bitter, but sweet.

You can soak the bitter gourd in water first, and then squeeze out the bitter water, so that it is not so bitter.

The raw material of Hakka brewed bitter gourd: bitter gourd.

Ingredients for Hakka stuffed bitter gourd: chicken.

Hakka stuffed bitter gourd seasoning: ginger, green onion, salt, soy sauce, five-spice powder, oil Hakka stuffed bitter gourd method:

1.Wash the green onion and ginger and finely chop;

2.Chop the chicken, add green onions, minced ginger, salt, soy sauce, five-spice powder, and cooked oil to form a meat filling;

3.Wash the bitter gourd, remove the seeds and cut into sections;

4.Stuff the mixed meat filling into the bitter gourd and place it on a plate, steam it in the steamer for 10 minutes, and decorate it with diced ham.

Tips: Don't eat too much bitter gourd at one time, and because bitter gourd is cold, people with spleen and stomach deficiency should not eat it.

Ingredients: 150 grams of bitter gourd 400 grams of minced meat.

Seasoning: oil, salt, green onion, ginger, egg, pepper, sesame oil, flour, starch, soy sauce, chicken essence, cooking wine.

Method: 1. Add the minced meat to the green onion, minced ginger, eggs, salt, sesame oil, pepper, and whip in one direction until the gum rises.

2. Remove the bitter gourd and cut it into sections.

3. Stuff the meat filling into the bitter gourd.

4. Put the starch, flour, salt, soy sauce, chicken essence, cooking wine, and water together into a plate and mix into a paste.

5. Glue the 2 sides of the brewed bitter gourd with a layer of batter.

6. Heat oil in a frying pan until warm, and fry the bitter gourd.

7. Fry one side and then turn over and fry after setting.

8. Add half a bowl of water to the pot.

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

Tip 1: Hang the stuffed bitter gourd in the paste to avoid the meat filling coming out when frying.

2. The hanging batter has been seasoned, so there is no need to put salt when simmering.

Bitter gourd 2 pieces (500g) skinless pork rump 250g chives 2 shiitake mushrooms (shiitake mushroom food) 3 fresh shrimp 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. Boil the water in the boiling pot, put in the bitter gourd section 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.

Steps to make stuffed bitter gourd.

Wash the bitter gourd and cut into sections.

Use a spoon to empty the gourd and set aside.

Chop the pork belly into minced pieces.

Marinate for a while with salt, pepper, light soy sauce, sugar, cornstarch, and raw oil.

Wash the leeks and cut them into cubes.

Stir well with the meat and set aside.

Wash and mash the tempeh.

Add minced garlic and mix well and set aside.

Put the marinated meat filling into the melon, flatten and compact the meat filling as much as possible (to prevent the meat filling from escaping out during the cooking process), heat the oil in a frying pan, and put the bitter gourd meat filling face down into the pot.

Fry on both sides over low heat until golden brown. (Flip the other side carefully to avoid leakage of the meat filling).

Serve on a plate. Stir-fry the minced beans and garlic until fragrant.

Carefully put in the bitter gourd.

Add an appropriate amount of water (soaked in bitter gourd), bring to a boil over high heat, turn to medium-low heat and simmer.

Simmer for about 10 minutes, add an appropriate amount of sugar and salt when the sauce is thick (adjust the taste by yourself), and you don't need to add too much sauce because you put tempeh.

Reduce the juice on high heat and serve. (Don't make the sauce too dry, it tastes great for bibimbap.)

The bitterness and sweetness are the portrayal of this dish. My husband, who doesn't like to eat bitter gourd, also said that it was so delicious that he couldn't hold it up. (If you can't lose weight, you can't compare to the race, don't talk about me again).

This dish of "Stuffed Bitter Melon with Fresh Shrimp" is made in a microwave oven, no oil and no fire, and it is very convenient to operate, which is very suitable for hot summer. If you are a life-loving and health-conscious foodie, hurry up and watch, o(o haha

The practice of stuffing bitter gourd with shrimp.

Ingredient main

10 shrimp 1 bitter gourd for 2 servings.

Excipients others

1 2 tsp salt, 1 2 tsp pepper, 1 2 tsp cooking wine, 2 tsp egg white, 1 tsp ginger ale, 1 tsp sesame oil, 1 tsp dry starch, 7 goji berries.

Step 1

After the shrimp are washed, peel off the shells, remove the shrimp threads, and remove the shrimps.

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After the wolfberry is washed, soak it in water to remove the impurities on the surfaceStep step

After chopping the shrimp, add salt, pepper, cooking wine, egg white, ginger juice and sesame oil, stir well, and marinate for 5 minutes.

Step 1

Remove the head and tail of the bitter gourd, take the straighter part in the middle, cut it off, and remove the gourd step step

Rub some dry starch on the inside of the bitter gourd to prevent the shrimp puree from slipping down.

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Fill the shrimp puree into the bitter gourd ring.

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The surface is decorated with washed and drained goji berries.

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Put the bitter gourd in a microwave container, cover it with plastic wrap, and prick some holesStep 1

Place the container in the microwave and heat on high for 3 minutes.

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Take the container out, carefully tear off the plastic wrap, and place the bitter gourd on a plate to make a picture of the finished product of the shrimp stuffed bitter gourd.

Cooking tips for stuffed bitter gourd with shrimp.

Tips:

1. The seasoning is increased or decreased according to personal taste;

2. The heating time is adjusted according to the power of your own microwave oven.

Hello 1 Wash the bitter gourd, cut it into large pieces about 3 finger width, and then soak it in lightly salted water for 15 minutes, and the water level can not exceed the bitter gourd.

2. Peel the carrots and cut them into small cubes for later use.

3Soybeans, glutinous rice, and dried shiitake mushrooms are soaked in warm water for about 1 hour, soybeans and glutinous rice are washed and then dried to control the moisture, then take out the shiitake mushrooms and cut them into small pieces, and keep the water that has been soaked in the shiitake mushrooms.

4. Remove the bitter gourd and control the dry water, dig out the gourd with a spoon with a thin handle, and do not use the gourd.

5 This is dug up, set aside.

6. Chop the 3 points fat and 7 points lean plum head meat into minced meat.

7Add the shiitake mushrooms and carrots.

8. Start putting salt.

9. Put cooking wine. 10. Put the essence of chicken.

11. Then pour in with sesame oil in a circular circle.

12. Stir well in 1 direction.

13Then add the soybeans.

14Add the glutinous rice.

15Continue to stir, do not stir the upper gluten, stir well.

16 Hold the bitter gourd with your left hand, hold it with your ring finger at the bottom, and hold the chopsticks in your right hand to stuff the filling into the bitter gourd, until it is full, and poke it with chopsticks.

17 This is brewed.

18. Put it in the pot in a flat row along the pot, don't put it vertically and it's easy to leak the filling, put the water until it is just over the bitter gourd position, pour out the water on the upper layer after soaking the mushrooms, and add the water in the middle layer.

19 Then put it in the electric pressure cooker and press the bean hoof tendon button, boil and press for 40 minutes, until it is naturally gasped and the lid can be removed.