Hakka brewed balsam pear

Hakka brewed balsam pear

Introduction:

"Brew vegetables are the most common in Hakka cuisine, while brew tofu, brew eggplant and brew balsam pear are known as" three treasures of frying and brewing ". Hakka brewed balsam pear is to fill pork stuffing in balsam pear Festival. The fresh flavor of pork and the bitter taste of balsam pear complement each other and blend harmoniously. It's not greasy, it's not woody, it's not bitter. The taste is light, delicious and soft. There are two common methods, one is steaming, the other is frying, and I choose frying, because I think although the steamed meat has flavor, but the balsam pear is not tasty. If it is fried, the heat will be higher, so I neutralize it and choose the way of frying first and then stewing. Of course, radish and cabbage have their own love. We choose our favorite taste, that is the best way. "

Production steps:

Step 1: Ingredients: meat, balsam pear, onion, ginger, egg.

Step 2: add onion, ginger, egg, salt, sesame oil and pepper to the meat stuffing, and beat in one direction until gelatinous.

Step 3: mix the meat well; remove the flesh of balsam pear and cut it into sections.

Step 4: brew the meat into balsam pear.

The fifth step: add starch, flour, salt, soy sauce, chicken essence, cooking wine and water into the dish to make paste.

Step 6: stick a layer of batter on the 2 sides of brewed balsam pear.

Step 7: heat the oil in the frying pan until it is warm, and fry the balsam pear in the pan.

Step 8: fry on one side and then turn over.

Step 9: add half a bowl of water to the pot.

Step 10: cover the pot and simmer until the juice is collected.

Materials required:

Balsam pear: 150g

Minced meat: 400g

Egg: one

Starch: right amount

Flour: right amount

Pepper: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Oil: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Note: 1, will brew good balsam pear hanging paste can avoid frying when meat out. 2. The batter has been seasoned, so there is no need to put salt when stewing.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: light