Description:The style of cooking is classified: Guangdong Cuisine | Private savings dish | Weight-reducing recipe Taste: A little bitter Make the degree of difficulty : Ganish food (intermediate ) Make time: 20 minutes The materials: Cook the material of materi... Longan bitter gourd handleless cup

• The style of cooking is classified: Guangdong Cuisine | Private savings dish | Weight-reducing recipe
• Taste: A little bitter
• Make the degree of difficulty : Ganish food (intermediate )
• Make time: 20 minutes

• The materials: Cook the material of material (four people one ): Bitter gourd (2, 600 grams), pig entangle the meat (230 grams), it send water dried shrimps (25 grams ), horse's hoof (3 pieces ), fermented soya bean (one soup spoon ) , the chopped scallion (1/2 soup spoon ) , the end such as ginger not black mushroom (2 pieces ) , not send after water (
• Condiment : Salt the material down : Cooking wine (a soup spoon ), the iron strengthens the gold to mark and give birth to and smoke to a king on day on the sea (a soup spoon ), salt (1/3 of the soup spoons ) , chicken's powder (1/2 of the soup spoons ) , oil (a soup spoon ) , glutomate (2 soup spoons ) , condiment of branch water (2 soup spoons ): Oil (a soup spoon ) , salt (1/3 of the soup spoons ) , chicken's powder (1/2 of the soup spoons )
• Bitter gourd handleless cup method of the longan:
• 1.Entangle to the pig in the meat, the iron strengthens the gold and marks and gives birth to and smokes king , 1/3 of the soup spoon salt , 1/2 of the soup spoon chicken's powder , a soup spoon of oil , 2 soup spoons to grow to join for a soup spoon of cooking wine , a soup spoon of sea days, make the glue to get up along a direction.
  2.The horse's hoof is peeled and cleaned, strike and mince loose; Water send mushroom and dried shrimps cut detailed last line; The pig entangles and mixes thoroughly in the meat to pour horse's hoof , mushroom and the end of dried shrimps into.
  3.Bitter gourd is it end to end , cut 3 long piece , dig the seed to go, make into the handleless cup of bitter gourd.
  4.Spread a layer of glutomate in the handleless cup of bitter gourd, it is flattenned after the meat that make and enter pigs to entangle, discharge it to the plate, order a grain of black beans separately.
  5.Water in the boiled pan, put the longan bitter gourd handleless cup , put on fires to separate for steamed 15 minutes of water, take out the stand coolly.
  6.Burn a soup spoon of oil of heat, fry fragrant the end such as ginger , chopped scallion and the end such as hot red pepper , pour into 1/2 cup branch water boil , add 1/3 soup spoon salt and 1/2 soup spoon chicken powder flavour, pour the glutomate water into and thicken soup, drench it on the handleless cup of bitter gourd.
  
• Note:
• The longan bitter gourd handleless cup makes the bitter gourd promptly, the difference lies in some black fermented soya beans of the former, " eyes of the dragon " seemingly of appearance . The longan bitter gourd handleless cup is a traditional Hakkas' typical local dish, section is made into the handleless cup to cut the bitter gourd, make and enter the meat filling to cook and take out steamedly, drench the juice of the Gorgon euryale and succeed . The bitter flavor of bitter gourd of wine after being steamed disappears completely, delicious and delightful , soft and juicy, is it eat hot a summer to suitable for very , can it reaches to be except that hot to solve irritated , disappear function that fat maintains the skin.
  
  
  The kitchen god sticks to the person
  
  1, while selecting the bitter gourd, should select the epidermis to be smooth and dark green, the lamination is clear, the size is moderate , it so happened that holds that kind with hands, this kind of bitter gourd is completely apt to steam steaming well donly, taste delicious and juicy again.
  
  2, select half a fat and thin pig for use and entangle though the meat is delicious and sweet and fat, it is oily to eat the easy hair more, the end of horse's hoof when it is fresh and cool to accede to of the meat filling , can dispel the greasy mouthfeel .
  
  3, after the bitter gourd is cut section is made into the handleless cup, it is unsuitable to water-wash getting wet, in case that the meat filling is not easy to make into; Spread a story of glutomate to make into the meat filling again in the wall in handleless cup of bitter gourd, it is not apt to come off after can make the meat filling steamed .
  
  4, one shrimps should fully macerate, second should be tried one's best to mince , could put the meat filling and add delicious flavor , do not macerate and the mouthfeel does not slip thinly when the shrimps not minced are eaten.