Some people say that the bitter taste of bitter gourd can be removed by scalding it in a pot. In fact, this practice is wrong. At present, fried bitter gourd is basically cooked in restaurants without water, because it is not delicious after water, and it is not crisp at all. Bitter gourd is different from potatoes, not all ingredients are brittle after water. Cucumber, for example, knows that direct mixing will be more brittle. If water is used, it is not brittle.

According to the hotel's practice, you only need to put the cut bitter gourd into the pot and marinate it with salt, but when marinating, we need to gently grasp it with the harvest. In the process of catching, the color of bitter gourd will become very green. As we all know, any pickled food will produce water. Bitter gourd is bitter because the water in it is bitter. If we do this, bitter gourd will become less bitter and taste more crisp.

In Hunan Hunan cuisine, when bitter gourd is usually cooked, some green peppers and some tomatoes will be put, mainly using the spicy taste of pepper and the sour taste of tomatoes to suppress the bitter taste of bitter gourd, which will be more delicious.

There are many varieties of bitter gourd, but we don't care what its color is when we buy it. Remember that the concave and convex shapes on bitter gourd are mostly delicious bitter gourd. Some bitter melons have the same appearance as bergamot and thick skin. This bitter gourd tastes the worst. Every time I eat bitter gourd, I grab it with salt first and then fry it. What do you usually do?