Gourd Stuffed Meat

Name: Gourd Stuffed Meat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Gourd; 5g Black Fungus; 30g carrot; 100g pork; 5g salt; 1/2 tablespoon sesame oil; 1 tbsp Oyster sauce; 3 tablespoons Soy sauce; 0.5g White pepper; 1 tbsp corn starch; 1 Shallots; Some Water starch; 3 tablespoons Cooking Wine; 2 tbsp Steamed Fish Soy Sauce

by marieanne

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Gourd is a kind of gourd, also known as long gourd, dragon melon, sky gourd, gourd, long gourd, gourd gourd, etc. It is divided into sweet gourd and bitter gourd. Sweet gourd melon contains a lot of sugar and multiple vitamins. It is a favorite vegetable for the citizens in summer and can be eaten with confidence. But bitter gourd contains a kind of plant toxin—alkaline glycoside toxin, and the toxin is not easy to be destroyed after heating, and it can cause food poisoning after accidental ingestion. A few hours after eating bitter gourd by mistake, people with mild poisoning will have symptoms such as dry mouth, dizziness, nausea, fatigue, and lethargy; severe poisoning will manifest as nausea, vomiting, abdominal cramps, diarrhea, dehydration, pus and blood in the stool, etc. , Serious life-threatening.
Gourd is a common food in our daily life, but this food is also used in the field of Chinese medicine, so gourd is also a kind of traditional Chinese medicine, which has a very significant effect on the treatment of various types of edema. Therefore, if pregnant women have edema during pregnancy, they can eat some gourds properly, but they can only be eaten cooked and not raw!
Gourd gourd and gourd gourd come from the same family, gourd gourd is a variant of it, so the names are mixed. Gourd is native to Africa and was cultivated in my country 7000 years ago, which is similar to gourd gourd. The plants, stems and leaves of gourd gourd are very similar to gourd, the fruit is light green, oblong, the fruit surface is smooth, and the flesh is white. The fruit length is about 70cm, the flesh is sweet, fragrant, loose in texture, and resistant to aging.
The food usage of gourd is similar to that of gourd, including fried, braised, soup, stuffing, etc., such as gourd cake, gourd stuffed meat, gourd stewed feet, gourd stewed fat duck, gourd and mussel soup and burnt fried Tender gourd block and so on. "

Gourd Stuffed Meat

1. Prepare ingredients: gourd melon, black fungus, carrots, shallots, pork

2. Soak the black fungus for 5 minutes, wash and squeeze the water, chop finely, chop shallots and carrots, chop pork into meat fillings

3. Put all the chopped pork, carrots, spring onions and fungus into a basin, then add oyster sauce, white pepper, cooking wine, sesame oil, light soy sauce, corn starch and 3 grams of salt

4. Stir well

5. Cut a long gourd of even thickness, peel it and wash it with a peeler

6. Cut into segments about 2.5 cm in length

7. Use a ball digger to dig out a part of the melon naan, and place it in the plate after digging all

8. Stuff the mixed meat into the gourd and fill it up

9. Pour half a pot of water into the pot, put on the steamer, and put the plate containing the gourd on the steam after the high heat

10. Cover the pot and change it to medium heat and steam for 18 minutes, then open the lid and take out the plate

11. Pour the steamed soup from the plate into the wok, add steamed fish oil

12. Then pour in the adjusted water starch, add 2 grams of salt, stir evenly and boil it into a juice.

13. Pour the boiled Citrus juice evenly on top of the gourd and minced meat and serve

Tips:
1. Like gourd gourd, it can only be eaten cooked but not raw. It is prolific in summer and can be eaten by the general population.
2. The gourd is flat in nature, sweet and light in taste; enters the lung, spleen, and kidney meridians; has the effects of hydration and swelling, quenching thirst and irritability, and clearing nodules;
3. The gourd should be slender, preferably the same size as the head and tail, with a diameter of about 4 cm;
4. When adjusting water starch, the ratio of water to starch is 3:1. If there is no juice in the plate when steaming gourd melon, then adjust the water starch at a ratio of 4:1;
5. Bitter gourd is not edible and can cause food poisoning. Bitter gourd contains a kind of plant toxin—alkaline glycoside toxin, and the toxin is not easy to be destroyed after heating, and it can cause food poisoning after accidental ingestion. A few hours after eating bitter gourd by mistake, people with mild poisoning will have symptoms such as dry mouth, dizziness, nausea, fatigue, and lethargy; severe poisoning will manifest as nausea, vomiting, abdominal cramps, diarrhea, dehydration, pus and blood in the stool, etc. , Serious life-threatening.
Bitter gourd and sweet gourd are not easy to distinguish in appearance, but many bitter gourds are shaped like incandescent bulbs. Some have uneven appearance, contain alkali glycoside toxins, and have a bitter taste like coptis. In addition, the public should lick the tip of their tongue to taste the bitterness before eating the gourd. If there is bitterness, they cannot eat it. Once symptoms such as nausea and diarrhea occur, go to the hospital for treatment immediately.