山苦瓜酿肉Bitter Gourd Stuffed with Minced Pork
- Prep Time40 Mins
- Cook Time30 Mins
- Type
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说到清火解暑，不可不提的一道菜便是苦瓜酿肉。瓜翠肉红，苦中浸香，炎热的天气做一碗，既解腻又消暑，开胃又下饭。山苦瓜的甘苦味融合了猪油的香味经过高温焖煮散发出来了高品质的氨基酸味道，特别开胃鱼鲜甜。
广西人和客家人的酿菜区别在于烹调的过程；客家人酿豆腐都是用马鲛鱼，然而广西人却喜欢根据中国传统的做法就是爱用五花肉，特别是喜欢用猪皮垫在锅底，然后加入上汤去焖煮至菜品软化。客家人的酿豆腐一般都是煎，炸过后淋入上汤就可以享用。
食谱制作：瓏夫@梁镱砾
马来西亚第四代华裔，祖籍广西梧州岑溪水汶县安定园。早年学习于马来西亚吉隆玻工艺师范学院、马来西亚工艺大学机械工程兼教育系。致力于美食寻根工作，曾任美食寻根与文化传播工作人、食谱创作人、餐饮顾问、美食专栏作者、电视美食栏目策划/监制/主持人、魅力养生厨房美食导师和环保食品创作人。
Ingredients
材料
Ingredients
调味料
Seasoning
Directions
【烹饪小贴士】 苦瓜加盐是防止营养流失，加油焯水是防止苦瓜发黄，保持苦瓜成菜后的光泽。
苦瓜洗净擦干后将头尾切去，然后切成约3寸厚度，备用。Wash and dry the bitter gourd, cut off the top and bottom, then cut into about 3 inches thick, set aside.
切好之后将苦瓜中的籽去掉，怕苦的可以用小刀将白色瓜瓤部分去除干净。Remove the seeds from the bitter gourd. If you do not like too bitterness, can use a small knife to remove the white flesh.
准备一锅水，水烧开之后加入一大勺盐和适量植物油，将苦瓜倒进锅里焯水约1分钟左右。(能吃苦的可以免去步骤2和3的做法)Prepare a pot of water, add a tablespoon of salt and a some vegetable oil after the water boils, pour the bitter gourd into the pot and blanch for about 1 minute. (Those who like bitter can skip steps 2 and 3)
2分钟后捞出苦瓜放进冰水中浸泡（为了保持苦瓜翠绿），待苦瓜凉透后捞出沥干水分备用。Remove the bitter gourd and soak it in ice water (to keep the bitter gourd green). After the bitter gourd is completely cool, remove it and drain the water for later use.
把韭菜碎，洋葱碎和萝卜碎倒入肉末中搅拌均匀；依次加入调味料和生粉混合均匀后备用。Pour the chopped leeks, chopped onions and chopped carrots into the minced meat and stir well; add seasonings and cornstarch to mix well, set aside.
苦瓜圈中抹上干生粉，将调味好的肉泥尽量填满苦瓜圈。Spread dry cornstarch in the bitter gourd ring, and fill the seasoned meat puree as full as possible.
酿好的苦瓜圈两边轻轻沾上干淀粉放入盘中备用，沾粉的目的是防止两面煎的时候会粘连。Lightly dip some cornstarch on both sides to prevent sticking when fried.
锅里下油，油热后放进苦瓜小火两面煎香肉泥至金黄色，中途记得翻面以免煎糊。Put oil in the pan, put the bitter gourd in low heat and fry on both sides until golden brown, remember to turn over halfway to avoid frying.
慢慢倒入提前调好的上汤，大火煮滚后转中小火，将汤汁收至浓稠调好味，即可上碟。Slowly pour in the pre-prepared broth, bring to a boil over high heat, then turn to medium-low heat, let the soup thicken and adjust the flavor, then serve on the plate.
