Seafood Bitter Melon Stir-fried Vermicelli
Ingredients
Vermicelli? 1 pack, bitter melon? 1/4, shrimp? 6 pieces, fresh squid? 1 piece, clear soy sauce ?Appropriate amount of cooking oil (olive oil),
A little red pepper.
Method
(1) Soak the vermicelli until soft
(2) Slice the bitter melon, wash and cut the fresh squid into flowers, and wash the shrimps
(3) Pour oil into the pot and heat it, first add the fresh squid, shrimps, bitter gourd and red pepper and stir-fry
(4) Add the vermicelli, stir-fry, add the soy sauce and stir-fry again Fry it a few times and serve it
Purchase bitter melon
(1) The outer skin of bitter melon: The fruit tumors on its body are the key to judging the quality of bitter melon. The larger and plumper the particles on the outside are,
it means the thicker the pulp inside. On the other hand, if the grains on the outside are small, the pulp inside the bitter melon is also thin.
(2) Color: When choosing, we should choose bitter melons with green skin, which are relatively fresh. And some bitter melons that are yellow
? are overgrown and will not taste as bitter as they should. They will be soft and not crisp.
(3) Bitter melon is crisp and fragrant. Although it has a bitter taste, it is this unique bitter taste that everyone likes. Some stores will break it open on the spot
? A bitter melon looks like it, so you can taste it. If it doesn’t have a crispy texture and isn’t very bitter, don’t buy it.
(4) When choosing bitter melon, you should choose young melons. This is because mature bitter melons are easily overripe, thus missing the most delicious
time. Choosing young melons will ensure the taste and nutrition inside.
(5) Weight, the weight of bitter melon should be about 500 grams as the standard. This kind of bitter melon has thick flesh and good taste, and the juice inside the bitter melon will be relatively sufficient. It is not recommended that you choose smaller bitter melons because they will be very bitter. When you are choosing
? Just choose the one that is heavier and has direct current.