Practice 1, honey mixed with bitter melon.

Preparation of ingredients:

Honey, bitter melon, white sesame seeds.

Preparation process:

Practice two, spicy fried bitter melon. Bitter melon with red chili pepper to do out of the dish to reduce the bitter taste of bitter melon, with chili pepper spicy, in addition to red with green with a high value of eating.

Preparation ingredients:

Bitter melon, red pepper, salt, vinegar, sugar, garlic, ginger, vegetable oil.

Cooking steps:

Practice 3, sweet and sour bitter melon.

Preparation ingredients:

Bitter melon, sugar, vinegar, salt, garlic, soy sauce.

Cooking steps:

Ingredients

Bitter melon 500g

Garlic 50g

Chili pepper 50g

Soy sauce 20g

Sweet and sour vinegar 10g

Sesame seeds 5g

Methods/steps 1:

Slice the bitter melon and set aside.

Method/step 2:

Add water to the pot, put a little salt, boil and blanch the bitter gourd, to remove the bitter taste of the surface, after the water boils, cook for 5 minutes, then fish out of the cool water to drain the water and spare.

Methods/Steps 3:

Prepare chili noodles and garlic, soy sauce, vinegar and spare.

Method/Step 4:

Add oil to a pan, heat it up and let it smoke.

Method/Step 5:

Stir the chili noodles and crushed garlic, pour the hot oil over them and fry them.

Method/Step 6:

Make the sauce. Then pour soy sauce and vinegar in the chili bowl and mix well.

Bitter melon is a kind of cucurbit plant, is not rare home vegetables, but because of the flavor characteristics of the bitter melon, resulting in us eating bitter melon, often can not eat how much, and the nutrients inside the bitter melon, but also for us to have a great deal of benefits, that how to do bitter melon, to be able to and delicious, but not so big bitter taste

Bitter melon deodorization

In fact, the way is very simple, there are several ways to achieve more, the first is, the bitter melon in advance with salt water soak on a while, can effectively reduce the bitter melon flavor, the second is, the bitter melon into the hot water blanching, can also effectively reduce the bitter melon flavor

The third way is, the use of the egg wrapped in the bitter melon practice, this practice is the bitter melon scrambled eggs practice, but first put the bitter melon into the pan, the bitter melon, and then the bitter melon, the bitter melon, the bitter melon, the bitter melon, the bitter melon and the bitter melon, and the bitter melon. Only first put the bitter melon into the pan stir-fried, and then stirred with a good egg liquid, wrapped around the bitter melon, so that when eating, can also reduce the bitter melon flavor

Bitter melon home practices: bitter melon scrambled eggs

▼: Preparation of ingredients

Bitter melon, eggs, salt, oil, pepper, chicken essence

▼: Preparation

First, the bitter melon from the middle of the cut /p>

▼: Start working

Heat the pan with oil, and when the oil is 60% hot, pour in the stirred egg mixture, and when the egg mixture is shaped in the pan, break the shaped egg, and then the egg is served on a plate

Clean the pan, put the oil on to heat it up again, and when the oil in the pan is 70% hot, pour in the chopped slices of bitter gourd, and start to stir fry evenly, and then put the scrambled eggs into the pan, and then put them into the pan. Pour eggs into the pot, add some salt in the appropriate amount, chicken essence, and then open to high heat, stir fry evenly can be

Bitter melon scrambled eggs Note

① in the treatment of bitter melon, the layer of white plant membranes must be dealt with cleanly, or else it will be bitter on bitter, and in the cutting of the bitter melon, try to cut a little thinner, so that eat up to eat much more tasty

② in the fried Bitter melon, do not need to fry for a long time, because the bitter melon plant, itself is easy to cook the food, as long as the fire stir-fry a few times, you can get out of the pot, if the frying time is a little long, the bitter melon flavor will be heavier

Bitter melon, melon as its name, the taste is very bitter! So much so that many people do not like it, and secondly because of its appearance, a layer of green coat wrapped, a bit like a banana, but a pimple a pimple, not particularly beautiful.

In the hot summer, our seasonal vegetables are generally: cucumber, tomato, squash, winter melon, cowpeas and so on, these vegetables are very nutritious. In fact, bitter melon is also a rare good dish, is the best of the melon world! I urge you to eat more of it, it contains a lot of nutritional value in its small body.

The source of the bitter flavor

Many people know that bitter melon is particularly bitter, but do not know the source of this bitter flavor.

Bitter melon and cucumber, pumpkin belongs to the same cucurbitaceae, but the other two are not bitter, because only melon bitter follicle and wild cucumber juice enzyme at the same time, the melon will appear bitter, and cucumber, pumpkin alone contains melon bitter follicle, so there is no bitter flavor.

The bitter flavor of bitter melon has evolved over thousands of years to prevent it from being attacked by organisms that could better survive it. On the other hand, bitter gourd is not bitter, it is just that we are used to consuming green bitter gourd, that is, the juvenile bitter gourd. The kind of appearance of golden yellow, inside the melon seeds blood red, is the maturity of the bitter melon, soft and tender taste, sweet flavor.

If you are cooking with the maturity of the bitter melon, the problem of the bitter taste is solved, but its taste is too soft, not in line with today's eating habits, so it is still based on the green bitter melon, support a few tricks to remove the bitter method.

The trick to remove the bitter flavor

1, soaked in salt water. Cut the bitter melon into thin slices, put it into the water, and then add salt, soak for about 10 minutes, you can remove the bitter flavor.

2, add garlic. Stir fry bitter melon with garlic, to cover the bitter flavor, is not a good way Oh!

3, blanching. That is, before cooking, put the bitter melon into the hot water inside a bit, the high temperature will burn the bitter melon soft, and remove a large part of the bitter melon bitter flavor.

4, add sugar. The opposite of bitter is sweet, add sugar to neutralize the bitter taste, is not a good trick.

5, scrape the flesh. Bitterness mainly comes from the white flesh inside the wall of the bitter melon, try to remove the clean, can minimize the bitter taste.

In addition to the above methods, bitter melon and some ingredients mixed fried, can also reduce its bitter flavor.

Practice 1: cold bitter melon

Preparation of ingredients: a bitter melon, garlic, small chili peppers, salt, vinegar, chili oil, parsley, scallions and so on.

The first step: bitter melon shredded standby, water boiling, first into the appropriate amount of salt, and a little vegetable oil. Blanch for 30 seconds, fish out and dry.

The purpose of salt is to remove the bitter flavor at the same time, but also to maintain the crisp taste of bitter melon. The purpose of putting oil is to make the bitter melon color shiny and not discolored.

Step 2: Soak the blanched bitter gourd julienne in cool boiling water, wait for the temperature to drop, and fish out to control the water.

Step 3: Add sesame oil, salt, vinegar, sugar, red oil, parsley, garlic, cilantro, and mix well together.

Practice 2: bitter melon fried shredded pork

Preparation of ingredients: bitter melon, shredded pork, green pepper, red pepper, salt, scallions, ginger and so on.

The first step: the bitter melon, green pepper, scallions, ginger cleaned and cut into small sections.

Step 2: Boil a pot of water, and when the water boils, pour in the bitter melon shreds, cook for half a minute, and fish out the bitter melon shreds.

Step 3: Pour a proper amount of oil in the pot, and when the oil warms up, put in the ginger and shredded meat, and stir-fry until the color of the meat becomes lighter and is no longer bright red.

Step 4: Pour the shredded bitter gourd into the pot, add the shallots, shredded green pepper, shredded red pepper, salt and other seasonings, and stir-fry for a minute.

Step 5: Finally, add the seasoning, and then stir-fry evenly over high heat, you can get out of the pot!

Practice 3: egg bitter melon silk

Preparation of ingredients: egg 2-3, bitter melon, scallion grain, small red pepper, seasoning, salt and so on.

The first step: put the bitter melon into the salted water until boiling, and then fished out and washed with cold water 1 times.

Step 2: Crack the eggs, in the eggs, to a little water (this will make the fried eggs more tender), mix well. Pour cooking oil in a pan, add diced small red chili peppers, then pour in the egg mixture and stir-fry for 30 seconds.

Step 3: Pour in the shredded bitter gourd, add the scallions, and stir-fry together for 2-3 minutes, add the seasonings, and stir-fry for about 1 minute more.

The above is my usual way of cooking bitter melon, which is not bitter to eat, but delicious.

Muki-Acres｜Writing

She Xiao-Chef｜Editing

Originally, in order to solve the bitter flavor of the bitter melon, we initially wanted to understand a little more thoroughly, and then to solve the symptom. It turns out that there are a variety of interpretations of the source of the bitter taste, just for the bitter taste of the "blame" for the name of the ingredients are: quinine substances, bittersweet, wild cucumber juice enzyme, melon bittersweet, bitter melon glycosides and so on a variety of.

Comparison is more accepted by the more people say is the melon bitter foliage and wild cucumber enzyme **** the same role, leading to bitter melon has a bitter flavor. And melon bitter is a cucurbitaceae plant, we also learned that many plants under the cucurbitaceae family have triterpene derivatives of bitters, such as inedible but can be used as an insecticide cucurbitaceae plant medicine watermelon is so.

But addicted to the "sea of bitterness" I suddenly realized that I do not need to go to the bottom of the stupid, our purpose is to try to destroy, remove the bitter taste, but do not have to understand it, so we summarized the following set of cooking bitter melon, basically to remove most of the bitter taste.

Culling

According to our past experience of eating bitter melon and everyone's experience, almost most of the sources of bitterness are its internal flesh and attached to the flesh of the melon on the white membrane, this situation is the same as most of the hot pepper spicy flavor comes from the internal "white tendon" difference, so we just need to remove this part of the material can be greatly reduced. The bitter taste of the bitter melon can be reduced by removing this part of the substance.

But instead of digging and scraping with a spoon, we recommend not just cutting the melon in half, but cutting it into at least four equal parts, so that you can use a knife to remove the flesh with the white membranes from the melon flesh. Because if you use scraping, digging way is firstly not easy to get clean and thorough, and secondly in this process will inevitably squeeze to the flesh, the white membrane part of the melon, which the source of the bitter taste of the material may be squeezed out, and further "contaminated" to the part we want to eat, just like the fish gall bladder breaks the fish flesh will be bitter. So simply use a knife to eliminate a hundred, but this process must be careful, do not cut your hands.

Salt, blanch

Remove the clean bitter melon its melon flesh inside is also left some bitter substances, but according to our past experience, some vegetables do not like things such as: oxalic acid, tannic acid, and so on, can not escape salting and blanching of the "combination punch", bitter melon in the bitter taste, although a little tough, but also a little bit of an effect. The bitter flavor of bitter melon is a bit stronger, but it is also a bit effective.

If it is fried, cold bitter melon, we suggest that the slice is as thin as possible, so that the contact area of the ingredients and salt, boiling water is greater, naturally, the effect of removing the bitterness is also the better. However, at the same time some of the more sensitive nutrients will follow the loss of bitter melon, which is no way out of things, in order to get an ingredient in the nutrients, at least the first to be able to eat to absorb the loss of all things must be lost. After all, we humans are not professional herbivores, a lot of things are cooked to eat in order to more fully digested and absorbed, if you can not be digested and absorbed, the nutritional preservation of the more complete eat down is meaningless.

Grab the salted time about 7, 8 minutes on , osmotic pressure will force the plant to lose some water, with this water which carries the bitter taste of the material will also flow out together. The high temperature of the boiling water blanching will also inactivate some of the substances, further reducing the bitter taste. Blanching time of 30 seconds is enough, and immediately after the bitter melon over cold water to cool down, so as to retain the taste and color.

Cooking

There are a lot of options for cooking, because basically after the above treatment, the bitter gourd has only a little bit of bitterness left in it at most, and this degree of flavor is actually its remaining characteristics, and even this bitterness is gone, the bitter gourd and zucchini and cucumber are not very different. Given that it is now a hot summer, may be hot dishes we can not eat, but the more common savory flavors or hot and sour coleslaw and not enough characteristics, we share a bitter melon below more alternative cold and refreshing way to eat, this is initially my wife to learn, so it is very simple and also quite tasty.

--- Sprite bitter melon --

Preparation materials: 1 bottle of Sprite, 1 bitter melon, 15 ml of honey, half a lemon, a large bowl of cold water.

Preparation steps:

To summarize, the bitter taste of bitter melon can be removed by going to the white flesh, pickling, blanching way to get rid of, but the bitter taste of the removal of the more thorough, then inevitably at the same time the bitter melon loss of nutrients is also a little more. But if you just use the flavor of other ingredients to completely cover the bitter taste is not very realistic, but will cause an uncomfortable sense of conflict on the palate, the ancients called the bitter melon "gentleman dish", is because it has "not pass their own bitterness and other things," the quality of praise for its It is because it has the quality of "not spreading its own bitterness with other things", praising it for its "gentlemanly virtues". So this nutritional loss of a little bit is justifiable, who let the bitter melon this gentleman to eat bitter character is too tough.

For food, healthy diet and food anecdotes interested in friends, you can point a concern and praise support, and later together to share interesting and useful related content!

Stir-fried bitter melon with pangolin in black bean sauce is a more Cantonese style of eating.

For the little master, this dish is the most difficult surprisingly open the can of fish ... home with a can opener partner, you can directly use the can opener, save energy and safety.

I am directly with the hand open, so open need to be very careful, otherwise it is very easy to cut the hand drop ~

On the bitter melon, many people usually eat will feel too bitter, but eat today's dish do not have to worry about the bitter flavor Oh!

The bitter melon will be salted first, which can remove part of the bitter flavor.

Plus, the black bean pangolin needs to be soaked in oil to keep it fresh, and this oil mixes the aroma of the black bean and the pangolin, and stir-frying with the bitter gourd can neutralize the bitterness of the bitter gourd very well.

Stir fry a plate of this and you are guaranteed that anyone who doesn't love bitter melon will love it!

> Ingredients <

1 bitter gourd / 1 can of pangasius in black bean sauce

Salt in moderation / 2 cloves of garlic / 15ml of oil / 3g of sugar

> Steps <

> Steps <

1. Wash the bitter melon, cut it into two pieces, split it in half, and scoop out the flesh in the center.

2. Cut it into medium-thick slices, add a pinch of salt and marinate for 15 minutes.

3. While the bitter gourd is marinating, tap the garlic and chop it.

4. Open the can of black bean pangolin and take out the pangolin and tear it into large pieces and a spoonful of black bean and set aside.

*Open the canned fish with more care, do not cut your hands Oh ~

5. Bitter melon pickling time is up, the pickle out of the water poured off, washed clean of salt, drained and set aside.

6. The oil is 50 percent hot, turn the heat down and add the crushed garlic, add the bitter melon and stir-fry until browned.

7. Add pangasius and edamame and stir-fry for a while.

Crisp and crunchy pangolin fried bitter melon with edamame is ready~

Stir-frying, it is fragrant! After the pan, I couldn't wait to taste the pangolin, which was crispy, soft and tough, with firm meat and the rich soy flavor of black beans.

And the fish's bone spurs are loosened, so you don't need to worry about choking on bones at all~

The bitter melon on the plate absorbed the pangolin's flavor, and with the addition of freshly spiced tempeh, there was only a slightly bitter aftertaste.

Although the pairing is simple, the meaty aroma of the canned food and the freshness of the bitter gourd are able to harmonize with each other to make this dish delicious.

Canned fish has long been considered a time- and energy-saving option to accompany meals.

But for me, it also carries memories of my early childhood, a warm and intimate flavor.

Think of it this way, bitter gourd, even if it is bitter, can still taste sweet.