The method of frying Korean style zucchini with fermented meat

Health benefits

Mushrooms: Detoxification

Carrots: invigorate the spleen

Eggs: moist and dry

Ingredients and materials

10cm segment of horned melon

50g lean meat

1 mushroom

Carrot 5cm segment

1 egg

Ginger and Sichuan peppercorns (for soaking in water) in moderation

Green pepper, red pepper, coriander leaves (for decoration) in moderation

50g flour

Starch 20g

The method of frying Korean style zucchini with fermented meat

1. Prepare the ingredients.

Cut the cleaned zucchini into 4mm thick slices.

Mix flour and starch.

Beat the eggs with a small amount of salt and set aside.

2. Soak ginger and Sichuan peppercorns in three tablespoons of cold water for five minutes.

3. Cut lean meat into small pieces and add three tablespoons of ginger and Sichuan pepper water. Stir in one direction until absorbed, making sure to add in three separate portions.

4. Cut carrots and mushrooms into small pieces.

5. Put the carrot and mushroom foam into a fine sieve and pour it over with boiling water.

6. Add blanched shredded carrots and mushrooms, minced meat mixed with ginger and Sichuan pepper water, and half an egg mixture to the cooking machine. Add half a teaspoon of salt and pepper powder.

7. Stir until fine and viscous, then remove and set aside.

8. Take a piece of zucchini and add a small spoonful of meat filling. Cover with another piece and gently press it down.

9. Try to fill the entire slice with meat filling.

10. Sprinkle a mixture of flour and starch into a flat bottomed dish, and stick the flour on both sides of the meat soaked cucumber slices. Gently pat and shake off the excess flour.

11. Coat the entire ingredient with egg mixture.

Heat the pan over low heat, add a small amount of vegetable oil to a non stick pan, add sliced melon, fry for one minute and flip over.

12. Spread a little egg mixture on the green and red pepper slices and cilantro leaves, stick them onto the pancake surface that has been fried for one minute. Once the other side is cooked, flip it over and fry it briefly before serving.

13. The fermented meat of the horned melon is ready for frying.

14. Eating with seasoning sauce is even more delicious.

Two spoons of seafood soy sauce and a few green and red pepper rings are enough.

15. Friends who are afraid of spiciness can decorate with coriander leaves, which are also delicious. Each has its own characteristics, and I personally like both of them.

Tips

1. It is better to have pumpkin slices within 4mm, as thicker ones can affect the speed of meat filling. Thin and lacking in juice, this thickness is just enough to fill a bite with sweet vegetable juice.

2. Ginger and Sichuan pepper water can remove fishy smell and prevent meat filling. For meat filling with alternating fat and lean, a spoonful of cooking wine can be used instead.

3. Egg mixture must be added to the meat filling to achieve bonding effect.

4. Meat filling is not easy to add too much, and it is not easy to cook if it is too thick.

5. Thinning the flour makes it more refreshing and absorbs less oil when frying. Fry for one minute before sticking the decorative vegetables, in order to make the color more vibrant.

Wishing you all a pleasant meal.

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