Second, the methods and causes of bitter gourd salinization:
1, method:
Cut bitter gourd into pieces, put it in a bowl, add 1 tbsp of salt, mix well, marinate for 7-8 minutes, and then fry.
2. Reason:
Remove the bitter taste of bitter gourd itself.
Bitter taste of bitter gourd is caused by two substances. One is cucurbitacin, which is unique to melon plants and mainly exists in the form of glycoside; Another substance is called wild cucumber juice enzyme. If these two substances exist at the same time, melons will have bitter taste.
Third, the nutritional value of bitter gourd:
1, bitter gourd is mainly used for heatstroke, heat and polydipsia, conjunctivitis, burns, oliguria and other diseases.
2. Bitter gourd is rich in vitamin C and B 1, which can prevent scurvy, improve the body's stress ability and protect the heart.
3. Bitter gourd contains a component that can effectively inhibit cell canceration and promote the recovery of mutant cells.
4. Bitter gourd also has the characteristics of lowering blood fat.
5. Bitter gourd can also prevent osteoporosis, regulate endocrine, further improve the body's resistance and improve the reaction mechanism in the body.
Extended data:
The method of keeping the nutrition of bitter gourd and removing the bitterness of bitter gourd;
1, blanching method: As the name implies, blanch the cut bitter gourd in hot water and then soak it in cold water. This is not only bitter, but also tasteless.
2. Shui Piao method: After the bitter gourd is cut, it is washed with clear water continuously, squeezed hard at the same time, and the water is changed after washing for a while. If this is repeated several times, the bitterness will gradually fade away, but it will still be bitter after cooking.
3, low-temperature diet: bitter gourd is iced but eaten below 8 degrees Celsius, which can be reduced.
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