How to make bitter melon stuffed with meat?

Practice one

1. bitter melon cut 4 cm section to pith, boiled in cold water to remove the bitterness of the clutch dry water

2. pork chopped, mushrooms, shrimp chopped into a bowl, add eggs, flour, salt and mix well into the filling, stuffed into the bitter melon section, 50 grams of wet starch to seal the two ends. (Shiitake mushrooms should be soaked in advance, the best filling can be strung out with a meat grinder, otherwise chopping filling should be enough effort to chop more rotten, and filling techniques generally use a combination of mixing, hopping, more mixing, so that the filling is fully gelatinous before brewing, so that the taste out of the mouth is cool)

Bitter melon stuffed meat

3. Cooked lard (peanut oil is also good) burned to 60% hot (about 180 degrees), put the garlic cloves fried and fished out, the bitter melon into the pot, when the bitter melon to the bitter melon, and the bitter melon to the bitter melon, the bitter melon to the bitter melon, and the bitter melon to the bitter melon, and the bitter melon to the bitter melon. Bitter melon into the pot, until the surface of the bitter melon fried to light yellow fish out, vertical bowl, withdraw the garlic cloves, plus soy sauce into the cage steamed

4. 50 grams of cooked lard burned to six mature, under the head of the material (in general, the head of the cold melon is best to be matched with edamame) will be steamed in the pot of the bitter melon in the original juice to boil, plus monosodium glutamate moderate, 25 grams of wet starch thickening, the bitter melon buckling plate pouring juice, sprinkle pepper, dripping sesame oil can be.

Practice two

1. cut off the bitter melon two tops, cut into . 4 cm long segment *** 24 paragraphs, remove the middle of the pith, put in a pot of cold water on the fire to cook to remove the bitter taste, fished into a basin of cold water, one by one segment set in the left index finger, with the right hand to clench dry water, into a large bowl, will be golden hook shrimp soaked in cold water for about 10 minutes, the water sprouted shiitake mushrooms to remove the tip of the wash sediment.

2. Pork washed and chopped into mud, mushrooms, Jinjun shrimp cut into rice-like into the bowl, and then into the egg, add flour, wet starch... 25 grams, fine salt, together with the mixer, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water, the water. 25 grams, fine salt, together well into a filling, stuffed into each section of the bitter melon tube. Both ends with 50 grams of wet starch seal.

3. frying pan on high heat, put cooked lard burned to 60% hot, under the garlic cloves fried out. Bitter melon pot, gently push the spoon, until the surface of the bitter melon fried to light yellow from the pot out, one by one section of the vertical put in a large bowl, garlic cloves sprinkled on top, plus soy sauce into the cage steamed.

4. frying pan on high heat, put 50 grams of cooked lard, in the burn to seventy percent of the heat, will be steamed bitter melon juice decanting into the pot boil, put monosodium glutamate, with wet starch. 25 grams of thickening into juice. 25 grams of thickening into juice. Turn the bitter melon buckle in a large porcelain plate, juice dripping in the bitter melon above, and then sprinkle pepper, dripping sesame oil that is ready.

[Craft key]

1. The various ingredients of the filling must be fresh, otherwise the color and taste of the dishes have an impact on the bitter melon diameter of about 3 cm is most suitable.

2. Steaming can be done on high heat for 10 minutes.

Tips

1. the filling of the various raw materials must be fresh, otherwise the color and taste of the dishes have an impact on the bitter melon diameter of 3 cm or so is most suitable;

2. Steaming can be 10 minutes on high heat

3. Because of the process of frying process, you need to prepare 1000 grams of cooked lard.