Bitter melon can be cold, stir-fried, fried meat can be.

Cool bitter melon

Main ingredients: 500 grams of bitter melon, 30 grams of red pepper.

Seasoning: 2 spoons of sesame oil, half a spoon of soy sauce, a little soybean paste, a little garlic, a little salt, a little monosodium glutamate.

Practice: first of all, is the first to remove the two ends of the bitter melon, dig the flesh, cut, into strips, into the pot, add boiling water to scald a little bit, fish out the bitter melon, soaked in cold water over the cool, remove the water, standby. Remove both ends and seeds of red chili pepper. Then, wash, cut into thin strips, marinate with seasonings and squeeze out the water. Mix the garlic paste with the shredded red pepper, stir well, add seasonings, soy sauce, bean paste, monosodium glutamate, sesame oil, pour together on the bitter melon, mix well.

Extended information:

Bitter gourd (scientific name: Momordica charantia L.) Cucurbitaceae bitter gourd plants , annual climbing tender herb, multi-branched; stems and branches pilose. Tendrils slender, not divergent. Petiole slender; leaf blade membranous, green above, light green abaxially, leaf veins palmate. Plants monoecious. Male flowers pedicels slender, puberulent; bracts green, slightly ciliate; calyx lobes ovate-lanceolate, white pilose; corolla yellow, lobes pilose; stamens free. Female flower solitary, pedicel puberulent; ovary fusiform, stigma dilated. Fruit fusiform or terete, verrucose, orange-yellow when ripe. Seeds oblong, incised on both surfaces. Flowers, fruiting May-October.

Bitter melon is native to East India and is widely cultivated in tropical to temperate regions of the world. It is widely cultivated in the tropical to temperate regions of the world. It is widely cultivated in the north and south of China. Bitter melon has a sweet and bitter taste, and is mainly used as a vegetable, but can also be candied; the ripe pulp and aril can also be eaten.

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