Stuffed bitter melon

Overview

Although this is a very simple home-cooked dish, the effects of bitter melon cannot be underestimated. My fillings are white tofu and lean meat, because the medicinal effects of bitter melon are to remove evil heat, relieve fatigue, clear the heart and improve eyesight; white tofu is good for qi and middle-aged, promotes body fluids and moisturizes dryness, clears away heat and detoxifies. The two complement each other, and for those with excessive heat (in fact, those with tofu can also enjoy it), they can strengthen its effect of clearing away heat, detoxifying, and eliminating troubles. In addition, bitter melon contains a variety of amino acids, vitamins and nutrients, especially the bitter melon and various bitter melon saponins. Modern research shows that it can have a certain inhibitory effect on tumors and three high diseases. White tofu is a soy product, so it is rich in plant protein and various amino acids. Such a combination is not only a combination of meat and vegetables, rich in nutrients, but also able to exert their medicinal value. If this dish is used to reduce heat, I suggest not to add too many seasonings and cook it in the simplest way, otherwise it will reduce its effectiveness. For those who get angry easily, this should be a good choice!

Tags

• hot dishes
• shandong cuisine
• old man
• dinner with friends
• lunch
• bitter melon
• msg
• old soy sauce
• pork
• white tofu
• chopped green onion
• salt

Ingredients

Steps

1. 1 Chop the lean meat, crush the white tofu with a knife, and garnish with some green onions to remove the meaty smell. Add salt, MSG (chicken essence is better), a little dark soy sauce, and mix well.

   

2. 2 Wash the bitter melon and cut it into medium-sized pieces. Use a spoon to scoop out the pulp in the middle. If you are afraid of bitterness, you should scrape carefully. Because I want its effectiveness, I just removed the soft part with seeds in the middle.

   

3. 3 Use a spoon to fill the center of the bitter melon with the filling and press it firmly. Place on a plate and steam in the pot for about 20 minutes. Because mine is a rural earthen stove, it is steamed directly with cold water. After it's out of the pot, some people usually thicken it and pour it on top. I want to reduce the heat, but there is no need, because there will be soup at the bottom of the dish after steaming, and you can just use this part to dip or pour it.