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Bitter gourd, also known as bitter melon or Momordica charantia, is a unique and versatile vegetable in Chinese cuisine. Often consumed for its numerous health benefits, including its ability to regulate blood sugar levels and boost the immune system, bitter gourd can be creatively transformed into a delectable dish when combined with chili. When walking down the bustling streets of China, one cannot help but be enticed by the aroma and flavors emanating from humble food stalls offering dishes like bitter gourd with chili that leave your taste buds tingling. If you wish to recreate this mouthwatering experience in your own kitchen, this guide will provide you with the necessary steps and tips to make bitter gourd with chili as delicious as if you were enjoying it in a Chinese street. Prepare to indulge in a marriage of bitter and tangy flavors that will transport you to the vibrant streets of China with every bite.
Bitter gourd with chili is not only delicious, but also attractive to eaters by its eye-catching colors and many flavors that blend together to create a feeling of nostalgia for those who have tasted it. Let’s see how to make this dish.
Prepare
15 Minutes Processing
45 minutes For
3-4 people
Ingredients to make bitter melon with chili tomato
Ingredients for filling
- Watermelon puree: 300g
- Minced pork: 150g
- Chopped scallions: 20g
- Minced purple onion: 20g
- Chopped chili: 7g
- White sugar: 3 medium spoons
- Seasoning: 2 medium spoons
- Pepper: 1 teaspoon
- Fish sauce: 2 teaspoons
- Cooking oil: 2 teaspoons
Ingredients for the broth
- Pork bones: 400g
- White radish: 200g
- Fried Tofu: 3 large pieces
- Blood: 100g
- Pork skin: 100g
Shell material
- Tomatoes: 3
- Horny chili: 5
- Suffering: 2 fruits
- Eggplant: 1 fruit
- Okra: 5 pieces
- Chopsticks: 100g
- Quail eggs: 10 eggs
How to suffer through chili peppers
Step 1Specialized processing
Wash the purchased food first.
Bitter gourd, Cut eggplant slices. intestines out. Put in a bowl of cold water and add a little salt to keep it from turning black .
- How to prepare bitter melon without worrying about being bitter
Chili, okra split lengthwise, remove seeds and intestines. Tomato halved, gutted.
Wrap the cowpeas in a loop, leaving a space in the middle. Rinse briefly with boiling water to soften, making it easier to wrap.
Hard-boiled quail eggs, peel off the shell. Wash pork bones. Soaked pork skin.
Wash and prepare the purchased food
Step 2Make broth
You put in the pot about 1.2 liters of water, add 400g of pork bones, 200gr of white radish into the common stew , remember to skim off the foam to make the bone broth clear and you can add a few purple onions to make the broth more fragrant. there.
About an hour later , you take out the bones and white radish, just take the broth, season to taste. Finally, put 3 pieces of chopped tofu, 100gr of dried pork skin soaked in bloom, 100gr of cooked blood into the pot, bring to a boil again and then turn off the stove to have a delicious broth right away.
Because the time to make the broth is quite long, you should note that you should make the broth first, and while waiting for the broth to cook, prepare the rest .
Make broth
Step 3Multiplying
We mix all the ingredients prepared to make the filling as listed above, along with sardines and minced pork. Use a pestle to beat everything together. After seeing that the mixture is flexible. Put the filling in the fridge for about 20 minutes.
- How to make delicious, chewy, and not crushed when cooking
Multiplying
Step 4Make bitter gourd with tomato and chili
First, you take out the filling from the refrigerator to see if it is flexible enough or not.
Then, you stuff the filling into each of the pre-prepared vegetables . Remember to stuff your hands tightly so that the filling doesn’t fall out when frying. As for quail eggs, wrap the filling on the outside of the egg.
Knead tightly so that when frying, the filling does not fall out
After the stuffing is done, put a sufficient amount of oil in the pan and fry the stuffed parts. Note that you only fry until the filling is light yellow, because if you leave it for too long, the filling will be dry and no longer delicious.
Fry until the filling is light golden
After frying, add the fried part with the broth on the stove , taste it again, then turn off the stove and use it right away.
Put the fried part together with the broth on the stove
Finished Product
Bitter gourd with chili tomato
Bitter gourd with tomato and chili is delicious , chewy, delicious from meat, spring rolls, sweet from bone broth, served with white rice or vermicelli, it’s delicious.
The name of bitter melon with chili comes from the 3 main ingredients of bitter melon – eggplant – chili stuffed with fish cakes. Along with that is filled with other toppings such as blood, pork skin, tofu, baby corn, twisted cove beans, meatballs, fish balls, beef balls .., this dish originated from Singapore that many people call its name. is mixed soup.
At first glance, it is very elaborate, but if you start making it, you will see that this bitter melon dish is not difficult to do. Wish you success with this bitter melon with chili!
Good experience Mamnonvietbun.edu.vn
In conclusion, by following the steps outlined above, it is absolutely possible to make bitter gourd with chili just as delicious as eating it in a Chinese street. The key lies in properly preparing and marinating the bitter gourd to remove its bitterness, while adding the right balance of spices and flavors to create a mouthwatering dish. Additionally, using high heat and quick cooking methods such as stir-frying or deep-frying, enables the bitter gourd to retain its crispiness while absorbing the flavors of the chili and other ingredients. Finally, the addition of aromatics such as garlic and ginger enhances the overall taste and fragrance of the dish. By implementing these techniques and experimenting with personal preferences, anyone can create a delicious and authentic Chinese street-style bitter gourd with chili in the comfort of their own homes. So, don’t hesitate to try out this recipe and enjoy the unique flavors and textures of this popular Chinese dish.
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