This is a Hunan home-cooked dish. Wax products are often used in Hunan cuisine, because Hunan wax products have their own unique flavor. In Guangzhou, although there are restaurants with the signboard of "Maojia Cuisine", when it comes to materials, let alone Bai La peppers and preserved fish, even Hunan preserved meat is not available. Although Hunan bacon can't be found in the market, Guangdong bacon is still available. Guangdong bacon is rich in fat, so people who are afraid of being fat can remove the fat layer. Bacon can be kept in the refrigerator for a long time. When it comes to good bacon, it can teach people endless aftertaste. Some people like to fry bitter gourd first to get rid of its bitterness, but the bitterness of bitter gourd is actually bitter before it is sweet. You can feel it after eating it several times. Stir-fried but crispy. Look at the street stall selling miscellaneous vegetables and rice. That kind of soft and shaky thing is anti-textbook.
Ingredients: bitter gourd 300g, bacon 150g, shredded ginger 15g, minced garlic 10g, red pepper 10g, broth 30g, cooking wine 10g, a little pepper, and raw flour 10g.
Exercise 1. Slice the bacon, soak it in warm water 15 minutes, wash the bitter gourd and slice it, and cut the red pepper into sections.
2. When cooking oil is in the wok, first put shredded ginger, minced garlic and pepper into the wok, stir-fry until fragrant, then add bacon, stir-fry for a while, and then cook wine. At this time, add bitter gourd slices, 30 grams of broth, pepper, salt and monosodium glutamate, stir-fry until there is only a little soup left, and hook some raw flour to serve.
Tips The bacon sold in the market is salty, and people with high blood pressure should add salt appropriately. Saute the bacon to make it fragrant, and then add bitter gourd. After the bitter gourd is fried, it needs a little crispness.
The second kind: fried bitter gourd slices with vegetables.
Ingredients: bitter gourd, pepper powder, mustard tuber powder, refined salt, monosodium glutamate and wine.
working methods
(1) Wash bitter gourd, cut it in half, remove the pulp, obliquely cut it into thin slices, put it in a boiling oil pan, stir-fry until it is half cooked, add pepper powder and mustard tuber powder, and stir-fry until dry.
(2) After the water is fried to dryness, add refined salt and monosodium glutamate to taste, pour in a little wine, and put it on a plate.
The third kind: sweet and sour bitter gourd
Ingredients: bitter gourd, mashed garlic, chopped green onion, pepper, refined salt, sugar, soy sauce and vinegar.
working methods
(1) Slice bitter gourd, marinate with a little salt, and squeeze out water for later use. Pour bitter gourd slices into a hot oil pan, stir-fry for 2 minutes without seasoning, and then serve.
(2) Stir-fry garlic, chopped green onion and pepper into bitter gourd slices, add refined salt, sugar, soy sauce and vinegar, and stir-fry for 2 minutes.
The fourth kind: bitter gourd scrambled eggs
Ingredients: 1 bitter gourd, 2 eggs, salt, oil and chicken essence.
working methods
1. Wash bitter gourd, cut off the edges, cut into thin slices, mix well with a little salt, marinate for about 10 minutes, then wash, drain, roll in boiling water until bitter gourd becomes discolored, pick it up, rinse with clear water and drain for later use;
2. Beat the eggs and add salt;
3. Heat the red pot with a little oil, add bitter gourd and a little chicken essence and stir-fry until it is hot, then add the eggs and stir-fry until the eggs are just cooked, and serve.
The fifth kind of pepper bitter gourd
Reference menu 1
Material: 2 pieces of bitter gourd (net weight 400g); 2 peppers; 3 cloves of garlic; 2 teaspoons of Yongchuan Douchi (10g); 2 teaspoons of lobster sauce (10g); Oil 1 tablespoon (15ml); 2 teaspoons of sugar (10g); Chicken essence 1/2 teaspoons (3g); White pepper 1 teaspoon (5g).
Exercise:
1. Wash Momordica charantia, cut off two root pedicles, evenly cut them in half along the long side, dig out the seed pulp, lay it flat respectively, and cut the fruit wall of Momordica charantia into thin slices about 3cm square and 3mm thick with a knife. Root garlic cloves, wash and slice. Pepper with seeds removed and shredded. Douchi is crushed with the back of a knife.
2. Heat the wok and add bitter gourd slices and shredded pepper. Stir fry over medium and small fire. After a few minutes, dry the surface water vapor and make the skin wrinkle slightly. Fill in.
3. Put the oil in the pot, heat it, saute the garlic slices, add the fried bitter gourd and pepper, and stir-fry the lobster sauce and lobster sauce.
4. Add sugar and chicken essence and mix well.
Reference menu 2
Preparation: Remove two bitter gourd seeds and shred them. Two peppers, shredded.
Production: After the oil pan is heated, add shredded chili, stir-fry a few times, add bitter gourd, stir-fry for a while, add a little sugar, not too much sugar, and add salt. Stir fry a few times before serving.
Key points: when frying, stir fry with great fire. If the fire is small, or the frying time is too long, it will become bitter.
Sixth: white sugar bitter gourd
[Ingredients] 350g of bitter gourd, 50g of red pepper and 50g of yellow pepper.
[Seasoning] 2 grams of salt and 50 grams of soft sugar.
[Operating procedure]
1. Cut off the root of bitter gourd, cut it in half, remove the capsule, batch it into oblique blocks, put it in a container and marinate it with salt for 10 minute, then take it out and wash it with clear water. Wash the peppers and cut them into salted slices.
2. Boil the pot with water, add bitter gourd and pepper, blanch and remove, rinse with clear water, drain, put in a plate, mix in tomato slices and sprinkle with sugar.
[Feature Comment] Green and tender, bitter and sweet, cool and refreshing.
[Tips] Bitter melon can be salted to reduce bitterness.
Seventh: Lycium barbarum and bitter gourd
Wash Lycium barbarum with warm boiled water, stir-fry bitter gourd strips in a hot oil pan, add fresh soup and Lycium barbarum, cook for about 2 minutes, add salt, monosodium glutamate and sugar to taste, and then add water and starch to serve.
Five, stewed bitter gourd
The first kind: stewed bitter gourd with pig's trotters
Pig's trotters are rich in collagen, easy to digest, nourishing yin and rehydrating. Bitter gourd can clear away heat and cool blood, and has obvious hypoglycemic effect. This dish is nourishing but not greasy, salty and refreshing, suitable for regular consumption.
Ingredients: 2 trotters, 300g bitter gourd, 20g ginger, 20g onion, salt and monosodium glutamate.
Exercise 1. Blanch pig's trotters and cut into pieces, wash bitter gourd, remove seeds and cut into long strips, and mash ginger and onion. 2. After the oil in the pot is hot, add ginger and onion to stir fry, then add pig's trotters and salt to cook. 3. When the pig's trotters are cooked, add bitter gourd and cook slightly, and season with monosodium glutamate.
Cleverly turn soup residue into delicious food
It is generally believed that nutrition is concentrated in soup, so you should only drink soup after cooking and discard the meat inside. In fact, no matter how long the soup is cooked, the nutrition of the meat can't be completely dissolved in the soup, so after eating the soup, you should eat a proper amount of meat, take out the cooked meat and tear it apart, and mix it with soy sauce, shredded onion, shredded ginger and shredded pepper. The entrance is delicious.
The second kind: ribs, fish heads and bitter melon soup
This soup is made of bitter gourd, fish head, soybeans, ribs and pickles, which can make you feel comfortable and not upset. Because bitter gourd can relieve summer heat, it is a good medicine for heatstroke and fever, soybeans have the effect of clearing away heat and detoxifying, and big fish heads can benefit the brain and get rid of head wind, so when the temperature is getting higher, you might as well cook this soup more. This soup has soup to drink and soup to eat, but people who are weak are not so suitable and can eat less.
Ingredients: fish head 1 piece, 500g bitter gourd, 600g ribs, 50g soybeans and 50g pickles.
Exercise 1. Wash the soybeans and soak them in water for several hours, then pour out the water for later use.
2. Wash the big fish head, dry it, put a little oil in the wok after it is red, and fry the fish head on both sides until it is slightly yellow.
3. Wash bitter gourd, remove seeds and inner membrane, and cut into large pieces. 4. Wash and drain the ribs for later use. 5. Dice pickles, soak in light salt water 10 minute, and wash.
6. Pour a proper amount of water into the pot and bring to a boil. Add all the ingredients, simmer for 20 minutes, then simmer for about 2 hours, season with salt, and drink while it is hot. Soup can go with soy sauce.
The third kind: pineapple bitter gourd ribs soup
Ingredients: 500g sparerib, 500g bitter gourd, pineapple 1 can (small can), salt 1 teaspoon.
Exercise 1. Wash the spareribs, splash water to remove fishy smell, pick them up and wash them for later use; 2. Wash bitter gourd and cut into pieces; 3. Put the materials of methods 1 and 2 into a boiling pot, add 2~5 bowls of water and pineapple juice, bring to a boil with high fire, and then turn to low heat for 30 minutes. 4. Cut the pineapple into pieces, put it in the boiling pot of practice 3, roll for a few minutes, and season with salt.
The fourth kind: bitter gourd cartilage soup
Tired from work, coming back from work, feeling no appetite? Or tired of eating out, want to drink a bowl of light soup at home? Try this bitter gourd cartilage soup. Bitter gourd is cool and has a balanced conditioning effect, which is suitable for all ages.
Choose ultra-thin cartilage instead of ribs, because ribs are oily. Cartilage is not easy to stew. The stew is bad, and some cartilage can be eaten whole. Cartilage contains not only calcium, but also colloid, which is of great benefit to developing teenagers.
Proper amount of dried oysters can make the soup taste fresh and will not cause excessive cholesterol. Don't worry. Jujube and Lycium barbarum are very mild nourishing foods, but don't put too much Lycium barbarum, the soup will taste a little sour.
Materials:
Bitter gourd 300 grams
Ultra-thin cartilage 300g
Lycium barbarum 30g
5 red dates
Five medium-sized dried oysters.
Exercise:
Cut the bitter gourd, remove the core, wash it, cut it into a tube first, and then cut it in half. Put bitter gourd in the bottom of the slow cooker.
Scald the cartilage with boiling water to remove the fishy smell, and put it into the pot together with the soaked and cleaned dried oysters, red dates and medlar.
Turn the slow cooker to automatic, and you will have soup when you come back from work.
Chef's words
To make the soup more transparent, in addition to wrapping the fish with gauze, you can also cook the soup with slow fire without sealing the whole pot, leaving no seams.
The fifth kind: bitter gourd clam soup
Features: The soup is clear and mellow.
Preparation time: 5 minutes
Cooking time: 8 minutes
Raw materials: bitter gourd, clam.
Sauce: onion, ginger, monosodium glutamate, salt and sesame oil.
Exercise:
1. Wash and slice bitter gourd, and remove sand from clam.
2. Put the soup into the pot, add bitter gourd slices, clams and seasonings and cook together.
3. Cook until the soup thickens.
Chef's tip: When selecting shellfish, be sure to check whether it is fresh or not, and the shellfish should be alive.
Sixth: Bitter gourd chicken soup
Material preparation:
1, 1 chicken, bitter gourd 50g, fresh ginger 5g, dried tangerine peel 2.5g and red dates 50g;
2. 5g of onion, monosodium glutamate10g, 7.5g of refined salt, 5g of lard15g, 5g of wet starch, and 0g of broth1800g.
Exercise:
1, cut bitter gourd into water, cut chicken into pieces, mix well with wet starch, and put it in boiling water for a little "boiling water". Soak pericarpium Citri Tangerinae in water, and clean fructus Jujubae;
2. Put the casserole on fire, pour lard, stir-fry onion and ginger, then add chicken nuggets, bitter gourd, red dates and dried tangerine peel, add soup twice, simmer with slow fire and add salt to taste.
The seventh kind: stewed bitter gourd with snow ear
Features: Sweet and moist, resolving phlegm and promoting fluid production.
Preparation time: 5 minutes
Cooking time: 8 minutes
Raw materials: bitter gourd, tremella, medlar.
Seasoning: rock sugar.
Exercise:
1. Wash bitter gourd and soak tremella.
2. Cut bitter gourd and tremella into required sizes.
3. Go to the pot, add medlar and rock sugar, and wait until bitter gourd and tremella are cooked.
Chef's Tip: Adding some Sydney to the stew is also delicious.
Eighth: Braised Monopterus albus with cold melon.
Features: It has the function of tonifying kidney and promoting fluid production.
Preparation time: 10 minute
Cooking time: 10 minute
Ingredients: Bitter gourd and Monopterus albus.
Seasoning: chicken soup, salt, monosodium glutamate.
Exercise:
1. Wash and slice bitter gourd.
2. Monopterus albus is boneless and sliced, and then the blood foam is removed by flying water.
3. Cook eel and bitter gourd with chicken soup and season.
Chef's Tip: You can buy slaughtered Monopterus albus in the market, but you should pay attention to whether it is fresh.
Ninth: bitter gourd in sugar water.
Features: the soup is clear in color and has a strong dried seaweed flavor.
Preparation time: 6 minutes
Cooking time: 8 minutes
Ingredients: bitter gourd and dried seaweed.
Seasoning: chicken soup, salt.
Exercise:
1. Slice bitter gourd and cook until dried seaweed is soft.
2. Heat the chicken soup and add dried seaweed to taste.
3. Pour the cooked seaweed soup on the bitter gourd strips.
Chef's Tip: Cooking bitter gourd strips with chicken soup tastes better.
The tenth kind: chicken bitter gourd pot
Ingredients: 500g bitter gourd, 200g chicken breast, 50g dried rice, 50g pea seedlings, 5g Jiang Mo, 2g egg 1 piece, 2g salt, 4g soy sauce, 6g yellow wine10g sugar, 3g monosodium glutamate, 2g pepper, 20g dried starch, 200g refined vegetable oil.
Exercise 1. First, cut the bitter gourd into 2.5 cm long segments and remove the melon heart; 2. Cut the chicken breast into velvet after tendon removal; 3. Soak dried seaweed in warm water until soft, and then cut into powder; 4. Put the minced chicken, dried seaweed and ginger into a bowl, add eggs, refined salt, yellow wine, monosodium glutamate, dried starch and water and mix well to form stuffing; 5. Sprinkle some dry starch in the bitter gourd, then scrape the chicken paste into the bitter gourd with a scraper, scrape both ends and stick the egg paste; 6. Heat the wok, add oil, add bitter gourd, fry until both ends turn yellow, spray yellow wine, add soy sauce, sugar, monosodium glutamate and chicken soup, bring to a boil, turn to low heat and simmer slowly until crispy melon stuffing is cooked, and change the fire to wet starch to make it smooth; 7. Heat the pot, add a little oil to heat it, add pea seedlings and mix well, pour bitter gourd, pour chicken oil, sprinkle with pepper and cover the table.
Five, cool bitter gourd
The first kind: cold beer bitter gourd
Ingredients: 500g bitter gourd, 500g beer, garlic, salt, monosodium glutamate, sesame oil and balsamic vinegar.
Exercise 1. Wash bitter gourd, remove the head and tail, and cut everything in half with a vertical knife; 2. Pour the beer into the fresh-keeping box, soak the bitter gourd in the beer, wrap it with fresh-keeping paper, put it in the freezer for cold soaking 12 hours, and take out the inclined knife to slice; 3. Mix garlic, salt, monosodium glutamate, sesame oil and balsamic vinegar into garlic juice; 4. Bitter gourd slices are eaten with juice.
The second kind: cool bitter gourd
Slice bitter gourd into filaments, and blanch bitter gourd filaments in boiling water for a long time. Put the shredded bitter gourd into a large bowl, add various seasonings and mix well. Or wash bitter gourd, cut a little from beginning to end, cut it into strips longitudinally, remove seeds and pulp, cut it into thin slices, blanch it in boiling water for 5 minutes, pick it up, marinate it with refined salt, squeeze out water, add soy sauce, bean paste, garlic paste, sugar and monosodium glutamate, mix well, and then pour in sesame oil and mix well.
The third kind: olive oil melon
Features: green color, crisp and delicious.
Preparation time: 5 minutes
Cooking time: 3 minutes
Ingredients: bitter gourd.
Seasoning: olive oil, salt and monosodium glutamate.
Exercise:
1. Wash and slice bitter gourd.
2. Boil it with water until it is 80% mature, take out the bitter gourd and let it cool.
3. Add salt, monosodium glutamate and olive oil and mix well.
Chef's tip: Cook bitter gourd timely, otherwise it will lose its crispness.
The fourth kind: ginkgo melon
Features: the taste is salty and fresh, yellow and green.
Preparation time: 5 minutes
Cooking time: 5 minutes
Ingredients: bitter gourd, ginkgo.
Seasoning: salt, monosodium glutamate, starch.
Exercise:
1. Wash ginkgo, wash bitter gourd and dice.
2. Heat the oil in the wok, add ginkgo, bitter gourd and seasoning and fry until cooked.
3. Finally thicken with starch.
Chef's tip: Ginkgo biloba should not be eaten too much at a time.
The fifth type: stuffed with cold melon and shrimp.
Features: Special shape and delicious taste.
Preparation time: 10 minute
Cooking time: 8 minutes
Ingredients: bitter gourd, fresh shrimp.
Seasoning: salt, monosodium glutamate, starch, sugar.
Exercise:
1. Wash bitter gourd, cut into rings, and cook until half cooked; Cut the shrimp into pieces.
2. Fill the circle with minced shrimp, steam in a steamer for 5 minutes, take it out and put it on a plate.
3. Season and thicken with a small amount of soup and pour it on the steamed wax gourd.
Chef's Tip: The finer the shrimp, the better it tastes. You can add seasoning according to your own taste and mix well.
The sixth kind: cold melon crab
Features: Fresh and mellow taste.
Preparation time: 10 minute
Cooking time: 8 minutes
Ingredients: bitter gourd, meat crab.
Seasoning: onion, ginger, salt, monosodium glutamate, starch.
Exercise:
1. Wash bitter gourd and cut into pieces, and slaughter the meat crab and cut into pieces.
2. Put oil in a wok, stir-fry shallots and ginger, and then add bitter gourd and meat crab.
3. Add appropriate amount of water to taste and cook, and thicken.
Chef's tip: Don't thicken too much at last.
The seventh kind: bitter gourd juice
① Bitter gourd is put into a blender to stir, and then filtered to get juice.
② It can be matched with soda water and apple juice.
③ Add honey or sugar to taste.
Bitter gourd juice is easy to absorb.
Bitter gourd juice has a good effect on the body. Drinking raw fruit juice can be quickly absorbed by the body, so it can absorb many effective components of bitter gourd.