First of all, the bitter gourd pulp needs to be cleaned.
The bitter part of bitter gourd is not the epidermis, but the part near the inner pulp is white. Therefore, when we clean up bitter gourd, we should not only clean up the pulp of bitter gourd, but also clean up the white part, so that the bitter taste of bitter gourd will not be so great.
Second, bitter gourd is boiled in water.
We'd better blanch the bitter gourd before cooking. The specific method is: add water to the pot to boil, add appropriate amount of salt and cooking oil, add washed bitter gourd, blanch for one minute, take it out, and put it in cold water to cool. One more blanching step will reduce the bitterness of bitter gourd. Whether it is used for cold salad or cooking, the taste will be more refreshing.
Third, the cooking method can be "brewed"
Bitter gourd tastes a little bitter, and we can also match it with other ingredients when cooking. If there are other flavors, the bitterness will not be so prominent. For example, we can chop pork into stuffing, adjust the flavor, put it in bitter gourd, then steam it in a pot for a few minutes, and finally thicken it. This meat flavor can improve the bitterness of bitter gourd and taste much better.
We put all the two halves of bitter gourd, remove the pulp and blanch it with water, or add "cooked corn kernels and shrimps" mixed with salad sauce to make stuffing, and then make it "golden jade stuffed bitter gourd" I have tasted this dish. Corn kernels and shrimps taste sweet, and the sweetness of salad dressing and the bitterness of bitter gourd are combined, which is both bitter and sweet.
Bitter gourd is very suitable for summer. We pay attention to the above points in the cooking process, and take various ways to cook in the cooking process, so that the bitter gourd is refreshing and less bitter.