Chinese Food
Braised bitter melon wine
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Balsam pear has the functions of clearing away heat and detoxification, nourishing blood and Qi, tonifying kidney and spleen, nourishing liver and eyesight. Momordica charantia has a high content of vitamin C. It also has a certain anti-cancer effect. Momordica charantia element in Momordica charantia is known as fat killer. Momordica charantia saponin also has medicinal and health care functions such as lowering blood sugar, lowering blood lipid, improving human immunity, etc. It's such a good vegetable. Unfortunately, it's bitter. The taste of bitterness is very attractive to those who like to eat it. But for most people, the long aftertaste of bitterness is really unpleasant. This stewed bitter melon meat combines the method of steamed bitter melon meat in Cantonese cuisine. With the method of braised in brown, the dishes present a wonderful taste of bitterness and sweetness, which makes people addicted.
Cooking ingredients
Cooking Steps
Step1:Wash balsam pear and remove its base. Cut it into 1-inch sections. Dig out the pul
Step2:Add 1g of fresh soup, water lake powder and refined salt to the meat stuffing. Stir well. Pour the meat stuffing into the bitter gourd section one by one
Step3:Put the rapeseed oil in the hot pot, cool down to 30% of the heat after cooking. Stir fry Pixian Douban in low heat. Stir fry the red oil, add pepper and water to boil for 3 minutes
Step4:Filter out the bean dregs, put them into the bitter gourd section and heat it up. Add in the soy sauce, salt and sugar. Turn to medium heat and cook until it is soft
Step5:Juice tra
Step6:Finished product drawin
Step7:Finished product drawin
Step8:Finished product drawin
Cooking tips:If you are afraid of bitterness, you can blanch the bitter melon and soak it in water before brewing meat. There are skills in making delicious dishes.
