What is the best way to remove the bitter flavor of bitter gourd besides rubbing salt on it? How to cook it?

Bitter melon is characterized by bitter, but after eating will be sweet, like to eat people is good this mouth, the more bitter the better. People who do not like to eat, mainly because they can not accept the initial entrance of the bitter taste, and thus far away, from now on can not experience the joy of eating bitter melon.

The first method is blanching. First, wash the bitter melon, cut off the head and tail, cut from the center, use a small spoon to dig out the flesh, and then scrape off the white flesh. This white layer of flesh is the main source of bitterness, and after scraping it clean, you won't feel too bitter even if you eat the bitter melon raw.

Then slice the bitter melon, boil a pot of water, pour in a little cooking oil, add a little baking soda, and blanch the bitter melon. When you see the pot of water boiling again, fish out the bitter melon and pass it through the water to bring down the temperature of the bitter melon before it continues to ripen.

The purpose of adding cooking oil is that when the bitter gourd is placed in the pot, a film of oil will quickly coat the surface, allowing the bitter gourd to retain its turquoise color for a long time. Baking soda reacts with the bitterness in the bitter melon to neutralize the bitter taste, so that it does not feel too bitter to eat, which is an acceptable level.

The second method is frying, boil a pot and pour in cooking oil, heat it to 7-8% oil temperature, pour in the bitter gourd and fry it for about 20 seconds, and then fish it out to control the oil. The high oil temperature will destroy the bitter flavor while making it more crispy. Before deep-frying, you need to pay attention that the water on top of the bitter gourd must be drained, otherwise it will fry.

Dish Example

1 bitter gourd, 600 grams of chicken, 1 piece of ginger, 100 grams of green onion, 30 grams of cooking wine, 2 grams of sugar, 5 grams of soy sauce, 15 grams of soy sauce, 10 grams of oyster sauce, 5 grams of shrimp skin powder, 20 grams of cooking oil.

Wash and slice ginger. Small green onions cleaned and cut into pieces. Bitter melon according to the above said deal with. Chicken chopped into pieces, put into a pot, add water and soak for 2 hours.

Burn a pot and pour in water, add chicken, scallion, half of the ginger slices, 10 grams of cooking wine to blanch.

Re-heat the pan, pour in cooking oil, add ginger slices and sauté for a few minutes, add chicken and cooking wine.

Add dark soy sauce, soy sauce and stir-fry for color, add water, add sugar, shrimp powder and cook for 10 minutes.

Add bitter gourd and boil for 2 minutes, reduce the juice until thickened, add oyster sauce and stir-fry well, remove from the pan.

1 bitter melon, 5 eggs, 50g green and red bell pepper, 200g lean pork. 1 piece of ginger, 10 grams of cooking wine, 3 grams of sugar, 5 grams of soy sauce, 5 grams of salt, 10 grams of cooking oil.

Ginger washed clean and patted, squeeze out the ginger juice. Green and red peppers cleaned and diced. Mince the lean meat into a plate, add ginger juice, cooking wine, sugar, soy sauce, salt and mix well, and finally add the green and red pepper grain, cooking oil and mix well, marinate for 20 minutes.

Wash the bitter melon, flat knife in 1/5 cut a knife, scoop out the melon flesh, blanch and processed. Open the eggs, separate the egg whites and yolks, and beat them separately.

Put the minced meat into the bitter melon and pour in the egg white. Boil a pot of boiling water, add bitter melon, cover and steam for 10 minutes. Then pour in the egg yolk, steam for 2 minutes, out of the pot, cut into pieces and plate.