CANH KHỔ QUA - Cách nấu canh khổ qua nhồi thịt mau nhừ, không đắng

Thank you for watching and see you next time! Let's get started! To make this dish, we need ground pork, mushroom, spring rolls, bitter gourd, spring onion, cilantro, and common spices. This is the bitter gourd. I've already peeled it and washed it. Don't cut off the top. You see? I've washed it like this. This is the filling. I'm using 50g of mushroom. 50g of mushroom is after you've soaked it. If you haven't soaked it, it's about 20g. 150g of spring rolls. 100g of ground pork. And I'm adding 10g of seasoning powder. Just a little bit. The spring rolls already have spices. 5g of pepper. And we're going to mix it all together. Some people like to eat it with rice vermicelli. And then we're going to add the filling. This is the filling. Add it in here. It's easier to use a spoon. For this one, the meat is still floating, so don't add too much. We're only going to add about 2-3 pieces like this. The meat is still floating. We're going to leave it like this. We're going to continue. To choose how to avoid the bitter taste of the bitter gourd, we're going to choose the old bitter gourd, but not too ripe. The old bitter gourd is like this. You see? The stem is floating. It's big like this. That means the bitter gourd is old. And this stem is small, which means the bitter gourd is still young. When we eat it, it will be bitter. And the bitter gourd shouldn't be too green. It should be green, but not too dark. Then the bitter gourd is old enough to eat. This is the finished product. After adding the filling, we're going to put the scallions together to make it look nice. And it won't be swollen. And you notice that the water is boiling here. I'm going to let the water boil, and then I'm going to put it in. And that's also how we make the bitter gourd delicious. For this water, I'm going to add 15g of salt. That's about 1.5 tablespoons. 10g of seasoning powder. Then you turn down the heat. And I'm going to add 5g of sugar. About 5g of sugar. The effect of sugar is that it will make the bitter gourd skin not change color, but it will have a green color. After you put it in, it's boiling. Then I'm going to turn down the heat. I cook it for about 25 to 30 minutes. From the time the water boils. And remember, we're going to turn down the heat. Because this is a stewed bitter gourd. The stewing principle is that we cook on low heat. So the water will be clear, and it won't be waterlogged. Here's the bitter gourd after we've cooked for 15 minutes. As you can see, the fat in the meat will come out automatically. And the water is very clear, see? I haven't removed any foam. And now I'm going to add the bitter gourd stem. I'm going to cook this bitter gourd stem for about 15 minutes, and then I'm going to remove the stem. And this is the soup after we've cooked for about 30 minutes. Everything is soft like this. If you cook it just soft, don't boil it too much. It won't be delicious. And the requirement of the product is that the water will be clear like this. Lightly open the lid. And one more thing to note, to keep this soup pot longer and tastier, don't season the fish sauce during the cooking process. We only season with salt, seasoning powder, and a little bit of sugar. And if you want to eat sweet powder, we can add a little more sweet powder. Because when we add fish sauce, it will create a sour taste. It won't taste good. Okay. When we eat, we'll add scallions, cilantro, and pepper. So we've just finished the meat-stuffed bitter gourd. It smells delicious, doesn't it? Come to the channel, you will be guided to simple, easy-to-cook recipes that are good for your health. Thank you for watching and sharing the channel. If you have any comments, please write them in the comments section. I will reply as soon as possible. See you in the next videos. Goodbye.