Bitter gourd with sauce

Ingredients: 500g bitter gourd, 30g red pepper.

Seasoning: 2 tablespoons sesame oil, half a spoonful of soy sauce, a little bean paste, a little garlic paste, a little salt and a little monosodium glutamate.

Practice: First, remove the ends of the bitter gourd, dig the pulp, cut it into strips, put it in a pot, scald it with boiling water, remove the bitter gourd, soak it in cold water and cool it, and remove the water for later use. Remove the red pepper from both ends and seeds. Then, wash, cut into thin strips, marinate with seasoning, and squeeze out water. Stir garlic paste and shredded red pepper evenly, add seasoning, soy sauce, bean paste, monosodium glutamate and sesame oil, and pour on bitter gourd and mix well.

Extended data:

Bitter gourd (scientific name: bitter gourd) is an annual climbing herb with many branches. Stems and branches are pilose. Tendrils are slender and undivided. Petiole slender; Leaf blade membranous, green at the top, light green at the back, palmately veined. Monoecious. Male pedicels slender, puberulent; Bracts green, slightly ciliate; Calyx lobes ovate-lanceolate, white pilose; Corolla yellow, lobes pilose; Stamens free. Female flowers solitary, pedicels puberulent; The ovary is spindle-shaped and the stigma is enlarged. The fruit is spindle-shaped or cylindrical, wrinkled at maturity and orange-yellow. The seeds are rectangular with carvings on both sides. The flowering and fruiting period can be-10 month.

Momordica charantia originated in East India and is widely planted in tropical to temperate regions of the world. China is widely cultivated in the north and south. Bitter gourd tastes sweet and bitter, and is mainly used as a vegetable or as a sugar stain. Mature pulp and aril can also be eaten.

References:

Baidu encyclopedia-bitter gourd