Method one:
Mixed fried: the bitter melon and chili peppers in the together fried, can reduce the bitter taste.
Method two:
Salting: the cut melon slices sprinkled with salt marinade for a while, and then fried, can reduce the bitter taste.
Method three:
Water blanching: bitter melon cut into pieces and boiled in water, and then put into cold water to soak, however, so that the bitter taste can be removed, but lost the flavor of the bitter melon.
Method four:
Water bleaching: the bitter melon cut open, seeded, cut into strips of silk, and then rinsed with cool water, while washing the side of the hand gently pinched, washed for a while and then wash the water again, so repeatedly rinsed three or four times, the bitter juice is lost with the water.
Second, the bitter melon is not bitter practice:
1, chilled to bitter method. That is, after the bitter melon slices in ice water soaked for a period of time and then take out, so that the bitter flavor can be reduced a little.
2, high temperature de-bitter method. This is the opposite of the method just now, is the bitter melon slices with boiling water and then used again.
3, salt rubbing method. This seems to be a popular method in Okinawa, which is to wash the whole bitter gourd, rub it with salt once, and then wash it off when you want to use it. None of the above methods can completely remove the bitterness of bitter melon, but only reduce the bitter flavor.
Eating bitter melon is generally color green uncooked, when the bitter melon entrance crisp, heat dissipation. Cooked bitter melon is orange, no bitter flavor, taste is no longer crisp, can nourish blood and moisten the spleen and kidney. Bitter melon and eggs eaten together can lead to better iron absorption, can strengthen the stomach, and can relieve symptoms such as colds, typhoid and pediatric diarrhea and vomiting. Bitter melon is suitable for diabetes, cancer, prickly heat patients; spleen and stomach cold should not be eaten; pregnant women also avoid eating bitter melon.