Cantonese Hometown Cuisine--stuffed Mushroom and Bitter Gourd

Name: Cantonese Hometown Cuisine--stuffed Mushroom and Bitter Gourd
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fresh meat; 500g Bitter gourd; 30g Mushroom; Some salt; Some Cooking oil; Some ginger; Some Cooking Wine; 2 tablespoons starch; 3-4 roots shallot

by Chi Niu World

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Cantonese practice, stuffed with mushrooms and bitter gourd.
It's not easy to leave home and fight outside. Every holiday, I miss my family and the tempting authentic food in my hometown! If you miss your family, you often call or video communication, but what should you do when you miss the food in your hometown? You can only do it yourself to satisfy the cravings in your stomach! Share with you today, I hope you like it! "

Ingredients

250g Fresh Meat
500g Bitter Gourd
30g Mushroom
Some Salt
Some Cooking Oil
Some Ginger
Some Cooking Wine
2 tablespoons Starch
3-4 roots Shallot

Cantonese Hometown Cuisine--stuffed Mushroom and Bitter Gourd

1. Choose fresh pork belly (fat-lean ratio is 1:2 best), chop the meat and call it "mud", cut the mushrooms and green onion ginger into dices, set aside;

2. Cut bitter gourd into sections, each section is about 6cm, remove the melon seeds and set aside;

Cantonese Hometown Cuisine--stuffed Mushroom and Bitter Gourd recipe

3. Bitter melon segments are blanched, put in cold water and then drained;

4. Put the mushrooms, green onion, ginger, light soy sauce, oil salt and appropriate amount of cooking wine into the meat puree, stir evenly until the water is completely absorbed by the meat puree;

5. Add an appropriate amount of starch and continue to stir in one direction until it is uniform;

6. Add meat filling to bitter gourd segments one by one and put them on the plate, similar to making dumplings;

7. Boil the water in a pot, put the brewed bitter gourd into the cage, steam for about 13 minutes on medium heat, and take it out of the pot to enjoy the delicious!

Tips:
Winter mushrooms are not a must, but you can choose them according to your taste; green onions can be replaced with leeks, which also has a special taste; when choosing bitter gourd, it is best to choose medium-sized ones; if conditions permit, bitter gourd segments can be filled with toothpick spikes. This is conducive to the taste and the taste is even better; the bitter gourd section can be deep-fried until the surface of the meat is browned before putting it in the pot for steaming, so that the taste is fuller!
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