客家酿苦瓜

2024-05-15 00:03:27 2107

客家酿苦瓜
酿菜在客家菜系中最为常见,而酿豆腐、酿茄子、酿苦瓜则被称为“煎酿三宝”。客家酿苦瓜是将猪肉馅填在苦瓜节里,猪肉的鲜香味和苦瓜的清苦味相辅相成,非常和谐地融合到一起。吃起来不腻、不柴,也不会感到苦口。味道清淡鲜美,口感绵绵软软。
常见的做法有两种,一种是蒸,一种是炸,而我选择了煎,因为我觉得蒸出来的肉虽然有味道,但苦瓜不入味,炸的话热量就高了,所以我中和了一下,选用先煎后焖的方式,当然萝卜白菜,各有所爱,大家选择自家人最喜欢的口味,那就是最好的方式。

Details of ingredients

  • 苦瓜150克
  • 肉馅400克
  • 鸡蛋一个

Technique

  • 难度初级
  • 工艺
  • 口味清淡
  • 时间二十分钟

Steps to make 客家酿苦瓜

  • 1.材料:肉馅、苦瓜、葱、姜、鸡蛋。
  • 2.将肉馅加入葱、姜末、鸡蛋、盐、麻油、胡椒粉,顺着一个方向搅打至起胶。
  • 3.将肉馅调好;苦瓜去瓤切成段。
  • 4.将肉馅酿入苦瓜。
  • 5.将淀粉、面粉、盐、酱油、鸡精、料酒、水一起放入盘中调成糊。
  • 6.将酿好的苦瓜2面粘上一层面糊。
  • 7.煎锅放油烧至温热,将苦瓜下锅煎。
  • 8.一面煎定型后再翻面煎。
  • 9.加小半碗水入锅。
  • 10.盖上锅盖焖至收汁即可。
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