Stuffed Bitter Gourd

Name: Stuffed Bitter Gourd
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Bitter gourd; piece White tofu; Some pork; a little chopped green onion; Some salt; Some MSG; Some Soy sauce

by Hao Chayang

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Although this is a very simple home-cooked dish, the effect of bitter gourd cannot be underestimated. My filling is white tofu and lean meat, because the medicinal effect of bitter gourd is to remove evil heat, relieve fatigue, clear the heart and eyesight; white tofu is beneficial to the qi, promotes body fluid, moisturizes dryness, clears heat and detoxifies. The two complement each other, and for those who are really hot (in fact, those who have tofu added to the virtual fire can also enjoy it), it can strengthen its heat-clearing, detoxifying, and irritating effects. In addition, bitter gourd contains a variety of amino acids and vitamins and nutrients, especially the bitter gourd and a variety of bitter gourd saponins. Modern research has shown that it can have a certain inhibitory effect on tumors and three hypertensions. White tofu is a soy product, so it is rich in plant protein and a variety of amino acids. Such a combination is not only a combination of meat and vegetables, rich nutrition, but also can play their medicinal value. If this dish is used to lower the fire, I suggest not to add too much seasoning, but to cook it in the simplest way, otherwise it will reduce its effectiveness. For those who are easy to get angry, it should be a good choice! "

Ingredients

A Bitter Gourd
piece White Tofu
Some Pork
a little Chopped Green Onion
Some Salt
Some Msg
Some Soy Sauce

Stuffed Bitter Gourd

1. Chop the lean meat, crush the white tofu with a knife surface, and chop a little chopped green onion to garnish to remove the meaty smell. For the three, add salt, monosodium glutamate (better with chicken essence), a little dark soy sauce, and mix well.

2. Wash bitter gourd and cut into moderately sized sections. Use a spoon to dig out the flesh of the melon in the middle. If you are afraid of hardship, you must scrape it carefully. Because what I want is its efficacy, I just removed the soft part with seeds in the middle.

3. Spoon the filling into the center of the bitter gourd and compact it. Put it on a plate and steam it in a pot for about 20 minutes. Because mine is an earthen stove in the countryside, it is directly steamed with cold water. After being out of the pot, some people usually make some thickening and pour it on it. I want to lower the fire, so there is no need, because the soup will remain on the bottom of the plate after steaming, so you can just use this part to dip or drizzle.

Tips:
In fact, the bitterest part of bitter gourd is the flesh in the middle and the soft white part next to it. If you are afraid of hardship, you can scrape carefully when you usually cook. If you want to reduce the fire, I suggest you not to scrape too carefully. This is the key to reducing the fire.