Is Hakka stuffed bitter melon boiled or steamed?

Bitter melon is very nutritious and has the effects of clearing heat, detoxifying and lowering blood pressure. However, because of the bitter melon content, it is difficult for people to like eating this food. But do you know that there are actually many ways to reduce bitter melon. For example, stuffed bitter melon, this delicacy can effectively neutralize the bitterness of bitter melon. So, do you know whether Hakka stuffed bitter melon is boiled or steamed? Steam it, of course.

Stuffed bitter melon is a traditional Hakka dish. The method is to chop the pork, add eggs, salt, cooking wine, and ginger (chopped) and mix well to make pork filling. Wash the bitter gourd, remove the seeds, stuff the prepared meat filling into the bitter gourd, cut into sections, heat oil in a pan, pour in the bitter gourd, and cook over low heat; add cooking wine and sugar and simmer for a while.

Stuffed vegetables are one of the most common dishes in Hakka cuisine. Stuffed bitter melon, stuffed tofu and stuffed eggplant are known as the "three treasures of fried stuffing". Steamed stuffed bitter melon is salty, fresh, crispy and tender, light and refreshing, with an attractive bitter melon aroma, slightly bitter and fresh. It not only has the effects of clearing away heat and detoxifying, improving eyesight and reducing internal heat, and stimulating appetite and digestion, but also because it is a steamed dish, eating it can warm the stomach and replenish qi.

The nodules on the bitter melon are the characteristics that determine the quality of the bitter melon. The larger and fuller the grains, the thicker the flesh; the smaller the grains, the thinner the flesh. When choosing bitter melons, in addition to selecting those with large fruit tubers and upright fruit rows, they must also be white and beautiful. If the bitter melon turns yellow, it means it is overripe, the flesh is soft and not crispy enough, and it loses the taste that the bitter melon should have. When choosing bitter melon, choose those with green and shiny skin, smooth to the touch, clear texture, fresh and delicious; if you are a busy office worker, you can go to the supermarket to buy pre-seasoned minced meat, which saves time and is convenient, and there are many different flavors of minced meat available in the supermarket. The filling of stuffed bitter gourd can be made according to personal preference.

Type of stir-fry: Fried Cuisine: Sichuan

Ingredients: Pork Taste: Salty and fresh

Suitable season: No problem

Cuisine: Sichuan

raw material

750 grams of fresh bitter gourd, 300 grams of peeled pork, 15 grams each of golden hook shrimp and soy sauce, 25 grams each of soaked mushrooms and flour, 1 egg, 100 grams of wet starch, 50 grams of garlic cloves, 1 gram each of pepper and MSG, 2 grams each of fine salt and sesame oil, and 1000 grams of cooked lard.

Production process

1. Peel the tofu and cut it into 6 cm long and 2 cm square strips, 30 strips in total, and cut the winter bamboo shoots into slices;

2. Cut the bitter melon into 4 cm pieces, remove the pulp, boil it in cold water to remove the bitterness, and then squeeze out the water;

3. Chop the pork, mushrooms and shrimps into small pieces and put them into a bowl. Add eggs, flour, 25 grams of wet starch and refined salt to make stuffing. Stuff the cucumber segments and seal both ends with 50 grams of wet starch.

4. Heat the lard until it is 60% hot, add the garlic cloves and fry them, then remove them. Add the bitter melon into the pot and fry until the surface of the bitter melon turns light yellow, remove it, place it vertically in a bowl, sprinkle with garlic cloves, add soy sauce and steam it in a steamer.

5. Heat 50 grams of cooked lard until 70% cooked, add the original juice of steamed bitter gourd into the pot and boil, add MSG and 25 grams of wet starch to thicken, turn the bitter gourd over and put it on a plate to pour the juice, sprinkle with pepper powder and sesame oil.