Steps to make glutinous rice stuffed bitter gourd

I love bitter melon the most, and I often make glutinous rice stuffed with bitter melon, so today I will share with you the method:

Glutinous rice stuffed bitter gourd Introduction:

Glutinous rice stuffed with bitter melon is a common dish made by Hakka people. Although bitter melon is bitter in name, it is actually sweet after bitterness. The sweet melon flavor lingers in the mouth for a long time. Eating it in summer and autumn can remove dryness and detoxify. Common stuffings for stuffed bitter melon are glutinous rice and shrimp. Glutinous rice can increase the viscosity of meat, not only making the taste fuller, but also neutralize the bitterness of bitter melon. If you like the original taste of bitter melon, you can just stuff it with simple pork stuffing. In addition, you can also use bean sprouts, bamboo shoots and vegetables instead of traditional pork stuffing to make it taste fresher.

Glutinous Rice Stuffed Bitter Melon

Recipe Categories

Hakka cuisine

Food Ingredients

Ingredients: 1 bitter melon, 4 liang peeled pork belly, 15 g shrimp, 1/3 carrot, 2 bowls glutinous rice, 3 scallions, 2 slices ginger

Seasoning: Haitian Gold Label Oyster Sauce (2 tablespoons), Haitian Seafood Soy Sauce (1/2 tablespoon), Cooking Wine (1/3 tablespoon), Salt (appropriate amount), Cornstarch (appropriate amount), Chicken Broth (1/3 tablespoon), Sugar (1/3 tablespoon)

Preparation method

1 Boil half a pot of water, place the soaked glutinous rice on the steaming rack, steam it for 30 minutes, and let it cool after it is cooked.

2 Chop ginger and green onion into fine pieces; cut shrimp and carrot into small pieces and set aside.

3 Wash the pork belly and chop it into minced meat. Add shrimp, mushrooms, carrot cubes and chopped green onions. Season with 1/2 tablespoon soy sauce, 1/3 tablespoon cooking wine and 1/3 tablespoon sugar.

4 Mix the cooled glutinous rice and pork filling together and the glutinous rice filling is ready.

5 Wash the bitter gourd, cut it into sections, scoop out the pulp with a small spoon, and blanch it in water to remove the bitterness.

6 Stuff the glutinous rice filling into the bitter gourd, top the meat with chopped carrots for decoration, place on a plate and steam for 10 minutes.

7 Heat 2 tablespoons of oil, sauté the remaining scallions and ginger, add oyster sauce, salt, MSG and appropriate amount of water to make a sauce, and thicken with cornstarch water.

8 Pour the sauce on the steamed bitter gourd and serve.

Delicious Tips

1. Glutinous rice needs to be soaked in cold water overnight so that it will be easier to cook when steamed.

2. When steaming glutinous rice, sprinkle some water on the rice grains, otherwise the steamed glutinous rice will be too dry and hard, ruining the taste.

3. Before dicing the shrimp, refrigerate it for a while to prevent it from releasing too much water when frying; in addition, the shrimp intestines also need to be picked clean with a toothpick.

4. When blanching bitter gourd, you can add a little salt to the water to reduce the bitterness of bitter gourd.

5. Remember not to add too much cornstarch water to prevent the sauce from being too thick and affecting the refreshing taste of the dish.