Try to buy tender bitter gourd. In general, the bitter taste of bitter gourd is acceptable. After cutting thin, put the slices into clear water and float them in the pot. If it is cold, you can fish it in hot water a little to reduce the bitterness. However, bitter gourd should try to eat its original flavor in order to play its value! Bitter gourd contains a substance called cucurbitacin, so it tastes bitter. If cooked properly, bitter taste of bitter gourd can be turned into sweet taste. Stir-frying: Stir-frying bitter gourd with pickles or peppers can alleviate the bitterness (personally, it is difficult to taste with sugar). Pickling: Sprinkle salt on the sliced melon and marinate for a while, then stir-fry, which can reduce the bitterness. The flavor of bitter gourd is still there, but the nutrition is lost. Water blanching: cut bitter gourd into sections, dip in water, and then soak in cold water. Although the bitterness can be eliminated, the taste of bitter gourd is lost. Shui Piao: Cut the bitter gourd, remove the seeds, cut it into shreds, then rinse it with cold water, gently rub it with your hands while washing, wash it for a while, then change the water and wash it again. If washed three or four times repeatedly, bitter juice will be lost with water. After being fried, the processed bitter gourd tastes delicious, slightly bitter and loses a lot of nutrients. Finally, I suggest eating the original flavor. As long as you are careful when choosing melons, the bitterness of bitter gourd is still very acceptable.

Nutritional value of Misgurnus anguillicaudatus: the meat of Misgurnus anguillicaudatus is tender and delicious, and the protein content per 100 grams of edible parts is as high as 18.4-22.6 grams, which is higher than that of ordinary fish; It also contains 2.8-2.9g of fat,100-17kcal, 51-459mg of calcium,154-243mg of phosphorus, 2.7-3.0mg of iron and B/vitamin. Eating more loach can cure diseases. Misgurnus anguillicaudatus is sweet and flat. "Introduction to Medicine" says that it can "tonify the middle energizer and stop diarrhea". It is recorded in Compendium of Materia Medica that loach fish has the effect of warming the middle warmer and benefiting qi. It has certain effects on quenching thirst, sobering up, diuresis, aphrodisiac and hemorrhoid collection. It has a good curative effect on hepatitis, night sweats in children, hemorrhoid prolapse, skin itching, traumatic injury, finger furuncle, impotence, ascites, mammary abscess and other diseases. Crispy loach: Ingredients: half a catty of loach, eggs 1 piece, appropriate amount of cooking wine, appropriate amount of salt and ginger slices, appropriate amount of flour or fried chicken powder, and appropriate amount of bread crumbs. Practice: 1. Keep the loach in a clear water basin, change the water many times, and let the loach spit out muddy water. 2. Take out the loach, add a little salt, cooking wine and a few slices of ginger into the pot, and feed it for 0.5- 1 hour to let the flavor of the seasoning enter the loach. 3. Drain the loach, break up the eggs, add flour and salt to the egg liquid and mix well for later use, and prepare some bread crumbs; 4, hot oil in the pot, pick up the loach one by one, drag it in the egg liquid, then wrap a layer of bread crumbs, throw it into the oil pan and fry it; The oil can be cooked in five minutes. If it is too hot, it will burn easily. Misgurnus anguillicaudatus is small. It only takes a minute or two to fry at first, and it should be enough to fry it back four or five times. ) 5. Stir-fry it completely, then put it back in the pot for 1 minute, and sprinkle with chopped green onion after serving. Pepper loach: raw materials: 300g loach, 5g onion10g ginger seasoning, 20g dried pepper, 0g salt10g monosodium glutamate. The production process is 1. Wash loach, fry in boiling oil, and drain. 2. Wash the pot, add water, add salt and monosodium glutamate, add loach and cook until it tastes delicious; 3. Add oil to the pot and heat it. Add dried chili and stir-fry, then add loach and stir-fry. It is especially recommended that loach must be fried at 70% hot oil temperature to keep its original state. Loach fish soup: Ingredients: 800g loach fish, 2 pieces of tofu, 200g beef, 50g onion, 50g mung bean sprouts, 50g Osmunda japonica, 50g taro stalks, 50g Chinese cabbage, 50g sesame leaves, 5 tablespoons Chili sauce, 6 tablespoons soy sauce, and pepper noodles 1 teaspoon. Operation: (65438) (2) Cook for a while, add ginger and green pepper, and add flour. Method of filtering after boiling: (1) Boil beef in water, and fish out the meat with seasoning. (2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse. (3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it. (4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger. (5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again. (6) Mix the whole pepper with the mashed red pepper and pepper. Misgurnus anguillicaudatus with pickled peppers: Material: 400g of Misgurnus anguillicaudatus, 50g of pickled peppers150g, 20g of ginger, 20g of garlic, 10g of pepper granules10g, a little onion, and proper amount of soy sauce: put Misgurnus anguillicaudatus into a bamboo basket, cut off the head with scissors, cut open the abdomen, take out the internal organs and wash them, slice the ginger, and cut the garlic for later use. Heat oil in a wok, add pepper granules and stir-fry until fragrant, add ginger slices and garlic slices to stir-fry until fragrant, and then pour pickled peppers into the wok and stir-fry until fragrant. Then pour in loach, stir-fry until the surface turns white, add appropriate amount of soy sauce, and stew in a bowl of clear water until the meat is rotten. Finally, add the onion, turn it over twice, take it out of the pan and put it on the plate. Ok, have a beer and eat it! Hot-soaked loach: material: half a catty of boneless loach. Two or two celery, cut into sections. Half onion, half cut and half chopped. One or two small green peppers, cut into rings. A small piece of ginger, sliced. Three cloves of chopped garlic. Two tablespoons of delicious juice. A tablespoon of Chili oil. Three tablespoons oil pepper. Two tablespoons of vinegar. Two spoonfuls of Laoganma Chili sauce. A spoonful of sugar. Two spoonfuls of yellow wine. MSG and a coffee spoon. The right amount of salt. Practice: 1. Put the salt, ginger slices, onion and yellow wine into the loach bowl, mix well and marinate. 2. Put salt, small green pepper rings, fragrant sauce, oil pepper, vinegar, white sugar, pepper oil, minced garlic, chopped green onion, hot sauce, monosodium glutamate or chicken essence into a bowl, and add two spoonfuls of hot soup or boiled water to make sauce. 3. Put oil in the pot and heat it to 70%. Stir-fry loach until the surface of bright oil is slightly yellow. 4. Push the loach to the side of the pot, add the celery, add some salt and fry for about half a minute. 5. Stir the loach and celery evenly and put them in a large bowl. 6. Pour in the mixed sauce. 7. Stir well, soak for a few minutes and serve. Dry fried loach: production method: 500g loach, dried red pepper, pepper, chopped green onion, coriander, salt, peanut oil, soy sauce, cooking wine, sesame oil and sesame seeds. Production ① Remove the intestines of loach and scald the mucus with boiling water. (2) Heat oil in the pot, fry loach in the pot, and take it out. (3) Leave a little oil in the pot and heat it. Add red pepper, pepper, chopped green onion and coriander and stir fry. Add loach, stir-fry with seasoning and sprinkle with sesame seeds. Misgurnus anguillicaudatus: main ingredients: Misgurnus anguillicaudatus 1000g seasoning: sugar 50g soy sauce 100g onion 100g ginger 20g Chili powder 50g monosodium glutamate 3g soybean oil 100g each. Appropriate method: 1. Keep the live loach for a few days until it spits out dirt. Spread it on the straw basket in summer and dry it. 2. When eating, quickly wash the dried loach fish with warm water and control the water. 3. Stir-fry the packaged dried loach fish with beans, and take it out after oil control. 4. Dump the excess oil, leave the bottom oil in the pot, then put the fried loach fish in, pour the prepared seasoning in turn, fry it, take it out after two minutes and dry it. Braised Misgurnus anguillicaudatus: main ingredient: 250g Misgurnus anguillicaudatus auxiliary material: 40g green pepper seasoning: vegetable oil 25g soy sauce 3g cooking wine 5g vinegar 2g white sugar 2g salt 3g monosodium glutamate 1g onion 5g ginger 2g, and the appropriate amount: 1. Mud loach is removed and washed; 2. Cut the onion and slice the ginger; 3. Wash and dice the green pepper; 4. Heat oil in a wok, add onion and ginger slices to stir fry until both sides change color, and add cooking wine, soy sauce, vinegar, sugar, water and refined salt to boil; 5. Cook on low heat until the meat is cooked and the soup is thick. Sprinkle with monosodium glutamate and green pepper and mix well. Misgurnus anguillicaudatus: main ingredient: 500g of Misgurnus anguillicaudatus, auxiliary material: 25g of pepper (dried red tip), seasoning: 3g of salt, 2g of pepper, 4g of perilla leaf, 20g of ginger 1 4g, 20g of onion, 40g of cooking wine, 8g of soy sauce, 3g of chicken essence, 4g of sesame oil, 5g of starch (corn). 2. Cut the dried pepper into sections; 3. Cut perilla leaves into powder; 4. Shred ginger and chopped green onion; 5. Put the broth, cooking wine, soy sauce, chicken essence, wet starch and salt into a bowl to make a sauce; 6. Add vegetable oil to the pot and heat it to 70% heat. Add loach fish and fry until cooked. 7. When the oil is heated to 70% heat again, add loach fish and fry until golden brown, and take it out; 8. Add vegetable oil to the pot, heat it, add dried pepper and pepper, stir-fry until fragrant, take it out and chop it into powder on the vegetable pier; 9. Add vegetable oil to the pot, heat it to 50%, add shredded ginger, onion and minced perilla leaves, stir-fry until fragrant, add loach fish, cook the sauce and push it evenly, add sesame oil, sprinkle with red pepper and pepper, and serve. Braised Misgurnus anguillicaudatus: main ingredient: Misgurnus anguillicaudatus 600g auxiliary material: ham 50g seasoning: yellow rice wine 1 0g salt 5g garlic100g monosodium glutamate 3g onion 30g sugar10g ginger 20g soy sauce 30g lard (refined) 60g, and each appropriate method:1. Pick out each live loach from the abdomen with scissors. 2. Marinate the washed loach with refined salt and yellow wine for 10 minutes; 3. Cut the ham (cloud leg) into thin strips; 4. Cut the onion into inches and cut the ginger into sections; 5. Stir-fry the wok, inject cooked lard, heat it to 60%, add loach, fry it until it is light yellow, and take it out with a colander; 6. Put the garlic cloves into the frying pan, then take them out and put them into the casserole together with the loach; 7. Put the wok in medium fire, add cooked lard, heat it to 70%, add onion and ginger into the wok, then add Yuntui, soy sauce 10g, sweet soy sauce 20g, white sugar, refined salt and pepper, stir-fry until fragrant, add 500ml of broth to boil, remove the floating foam and pour it into a casserole filled with loach; 8. Bring the casserole to a boil and simmer for 30 minutes (covered); 9. When the juice is almost dry, add monosodium glutamate, remove onion and ginger, and serve on a plate. Fried loach fish: main ingredient: loach 500g, auxiliary material: red pepper 1 5g, perilla leaf 5g, coriander 50g, seasoning: vegetable oil 70g, cooking wine 50g, salt 5g, sugar 3g, vinegar15g, monosodium glutamate15g, sesame oil15g, onion10g, ginger. 2. Small red pepper, onion, ginger, garlic and perilla are all cut into powder; Mix 50ml of soup, sugar, monosodium glutamate, vinegar, onion, sesame oil and10g of wet starch (5g of starch and 5g of water) into juice. Select coriander and wash it. 3. When the oil is 70% hot, fry the loach, take it out and put it on the chopping board. Cut off the head and tail with a small knife and expel the internal organs. 4. When eating, when the oil is burned to 60% heat, add loach, fry it with low fire and take it out. Leave 50 grams of oil in the pot, add pepper powder, red pepper, ginger, garlic and perilla, add salt and stir-fry until fragrant, then pour in the juice, stir-fry a few times, put it in a plate and add coriander. Tip: Because of the frying process, you need to prepare about 1000 grams of vegetable oil. The dishes taste crisp and spicy, which is suitable for both wine and rice.