[Zhejiang cuisine] bitter gourd and Ruyi shrimp

[Zhejiang cuisine] bitter gourd and Ruyi shrimp

Introduction:

"Momordica charantia is very rich in nutrition. It contains high protein, fat, carbohydrate and so on in melon vegetables, especially vitamin C, ranking first in melons. Bitter gourd also contains crude fiber, carotene, bitter gourd glycoside and a variety of minerals, amino acids and so on. Momordica charantia has the effects of clearing away heat and trouble, detoxifying, improving eyesight, invigorating qi and strengthening yang. Its polypeptides have the function of rapidly reducing blood sugar and can prevent and improve the complications of diabetes. It is praised as "plant insulin". Shrimp dishes in all cuisines are available, I believe most people like it (except for seafood allergy). This dish is learned from Xiaoqiang in the kitchen. It's refreshing and delicious. It can also deal with the picky children at home. The name of the dish also has a very good meaning. As a banquet dish, it's also on the shelf. "

Production steps:

Step 1: cut balsam pear into one centimeter long segments, remove the flesh, dig into hollow, sprinkle with salt, marinate for 15 minutes, and marinate out the bitter water.

Step 2: marinate the shrimp with cooking wine and Taibai powder for 10 minutes.

Step 3: rinse the pickled balsam pear with water.

Step 4: take two shrimps "back to back" through the bitter gourd circle, put them on one by one and put them on the plate.

Step 5: bring the water to a boil and put the bitter gourd and shrimps in.

Step 6: steam over high heat for 5 minutes.

Step 7: pour the juice into a small pot, add 2 tbsp chicken soup, bring to a boil, add a little sugar, and thicken with starch water.

Step 8: pour the sauce on the dish.

Step 9: slightly bitter with sweet, delicious.

Materials required:

Balsam pear: 1

Shrimp: 14

Chicken soup: 2 tbsp

Sugar: 1 / 2 teaspoon

Salt: 1 teaspoon

Starch water: right amount

Cooking wine: 1 teaspoon

Taibai powder: 1 tsp

Note: 1, steaming time can not be too long, not more than five minutes, otherwise the balsam pear easy to change color, and become soft collapse, bitter aggravation. 2. Finally, add a little sugar to the sauce to neutralize the bitter taste of balsam pear. 3. Shrimp as long as you can pass through balsam pear, try to choose a bigger one, the shape is good-looking.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: light