Everyone knows that bitter gourd is nutritious, but they just don't like it! Because it's too bitter! In fact, there is a trick to relieve the bitter taste of bitter gourd after it is washed and cut into pieces. Pour boiling water into the pot and scald the bitter gourd a little. This will not only make bitter gourd less bitter, but also remove oxalic acid.

Today's delicious bitter gourd stew is definitely one of the most delicious practices of bitter gourd. Many people will be scared by this rough appearance and dare not move chopsticks. But as long as you take a bite, you will find it more delicious than fried meat, and it is tender, smooth and juicy when stewed, especially suitable for summer. My son, who never eats bitter gourd, also ate a whole one under my leadership!

Let's take a look at the specific practice:

Method for pouring bitter gourd into meat

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1

Two bitter melons, washed and set aside. There are many small protrusions on the surface of bitter gourd. The technical term is fruit tumor. If you want to pick out delicious bitter gourd, watching the fruit tumor is the key. Bitter gourd with small fruit tumor has less meat inside, and the melon meat is thicker when the fruit tumor is full. Bitter gourd should also be blue, those yellow ones are too old.

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2

Cut off the head and tail of bitter gourd, remove the pulp, and cut the middle part into sections about 4 cm thick, with the same height as possible, which will be more beautiful.

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three

Mince pork in a meat grinder.

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four

Add eggs and corn flour, then add salt and pepper, and stir well with chopsticks.

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five

Put the oil in the pot, turn to low heat and put the bitter gourd segments into the pot. When putting the bitter gourd section, the fire must be small to avoid frying until it is dark.

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six

Stir-fry bitter gourd while stuffing meat. Stir up a mass of meat stuffing with chopsticks and stuff it into bitter gourd segments. You can plug it tightly with your hands. Finally, smooth the surface with chopsticks and make the bitter gourd piece by piece.

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seven

Fry until the bottom is slightly burnt, turn over and fry again, and fry both sides.

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eight

The meat on both sides is slightly brown, and a little water is poured along the pot, which is less than a quarter of that of bitter gourd.

Cover the pot and simmer bitter gourd over medium heat until it turns yellow. Bitter gourd is easy to cook, so don't cook it for too long.

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nine

Open the lid, dry the water, and then clip out the bitter gourd segments and put them on a plate for later use.

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10

In another pot, add minced garlic and Chili powder, stir fry, pour in a little water, add soy sauce and salt, boil, thicken with water starch, sprinkle with chopped green onion to decorate, and the soup is ready.

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1 1

Pour the cooked soup on the bitter gourd section, and a delicious and nutritious brewed bitter gourd can be served! Braised bitter gourd, bitter taste is particularly light, melon meat tastes fresh and tender, a delicious way, try it.

Finished product drawing of bitter gourd meat stuffing

Cooking skills of pouring bitter gourd into meat

skill

The white film-like pulp of bitter gourd is the source of bitterness. Carefully removing the pulp can reduce a great part of the bitterness!

Bitter gourd segments should be suitable for height, and the plates look better.

Bitter gourd is easy to cook until it is slightly yellow. Do not stew for too long. It's not delicious to eat on your stomach.