Brewing bitter gourd is the model of bitter gourd. Brewed food is one of the most common dishes in Hakka cuisine. It is known as "fried and fermented three treasures" with fermented tofu and eggplant. Fermented balsam pear is slightly bitter and delicious. It has the effects of clearing away heat and detoxification, improving eyesight and reducing fire. It is one of the most popular dishes in Lingnan area in summer and autumn. So what's different about today's brewing balsam pear?
Ingredients: pork 100g balsam pear 1 mushroom (dry) 3 eggs 1 salt 1 / 2 tsp scallion half root ginger 1 large piece of soy sauce 1 / 2 tbsp five spice powder 1 / 2 tsp pepper water 1 / 2 tbsp water right amount
Methods of brewing balsam pear
1. Choose the pork with three parts of fat and seven parts of lean as the best, and cut it into minced meat
2. Soak Lentinus edodes well, first cut into shreds and then dice, chop into small pieces, a large amount of ginger, beat with the back of a knife, then chop into ginger, onion a little, cut into the end
3. Take a large bowl, put in the minced meat, then put in the onion and ginger, mushroom powder, salt, five fragrant powder, soy sauce, knock in an egg, mix
4. Take a small amount of pepper water and sprinkle it into the bowl. Stir the stuffing clockwise. Put a small amount of water into it for many times. Then stir it until it is strong. That is, the stuffing is sticky and sticky
2、 Practice of brewing balsam pear
5. Clean the balsam pear, remove the head and tail, cut into sections of the same size, dig out the inner flesh of the bitter gourd, boil the water in the pot, add balsam pear and salt, blanch the bitter gourd until it is green, and then take it out and soak it in ice water
Add balsam pear to the bottom of the pot, add the balsam pear to the bottom of the pot, add the balsam pear to the bottom of the pot, then add the balsam pear to the bottom of the pot, then add the balsam pear to the bottom of the pot, and then add the balsam pear to the bottom of the pot
7. Put salt and vegetable oil into the pot for seasoning, turn off the fire, put balsam pear on the plate, and finally drip soy sauce on the bitter gourd meat filling. This step is not necessary, in order to make the meat more delicious and increase the color