First: Bitter Melon Stir-Fry

1. Bitter Melon cut in half, remove the bitter melon seeds, and then use a spoon to scrape the inside of the white pith clean, it is the main source of bitter flavor.

2. Cut the processed bitter melon into thick slices, too thin or too thick will affect the taste, the thickness of about 5 millimeters is the best.

3. Bitter melon should be blanched before frying, not only to halve the bitterness, but also to facilitate cooking. Blanch with a little oil and salt, blanch for 30 seconds to make its color more emerald green.

4. Pork cut into thin julienne, marinate with cooking wine, salt, pepper, starch, ginger for more than 10 minutes. Oil temperature 70% hot, put the shredded pork smooth stir fry, stir fry until the pork brown, directly into the garlic slices and bitter melon together with stir fry.

5. Drizzle in oyster sauce, salt and sugar to taste, and stir-fry quickly over high heat for 1 minute to remove from the pan. Before leaving the pot, I sprinkled a little goji berries, colorful, make people more appetizing.

Tips: There are two keys to reducing the bitterness of bitter melon: first, scrape the white flesh inside the melon cleanly, and second, blanch it for 30 seconds. When selecting bitter melon, you want a bright green appearance without yellowing, with dense and numerous lines, so that the bitter melon has thick flesh and a strong flavor without astringency.

Second: cold bitter melon

1. bitter melon cut in half, not only to remove the bitter melon seeds, but also with a small spoon to scrape the white flesh cleaner, so that the bitter flavor will be halved.

2. Clean bitter melon, oblique knife cut thin slices, into the salt water soak for 15 minutes, this can further remove the bitter flavor.

3. Soaked bitter melon drained water can be directly cold, you can also pot blanch 20 seconds, more than this step basically do not eat the bitter taste. For both love to eat bitter melon, but do not want to eat "bitter" partners, this step can not be less.

4. I do every time will blanch, fish out after cold water and drain, put raw pumping, rice vinegar, salt, sugar, sesame oil seasoning, and finally sprinkled with a few goji berries to do with, stir evenly.

Tips: Bitter melon should not only remove the seeds, but also scrape off the white pith inside, soak first and then blanch, these are ways to remove the bitter flavor. When cooling bitter melon, put more sugar, rice vinegar can be replaced with other vinegar, soy sauce can be replaced with aji or oyster sauce.

Third: Bitter Melon Scrambled Eggs

1. Remove the seeds from the bitter melon and cut into slices. Blanch the bitter melon for 30 seconds and drizzle in oil and salt to make the color bright green. Do not blanch for too long or the nutrients will be lost.

2. Rinse the blanched bitter gourd with cold water to cool it down, clench off the excess water and crack in 2-3 eggs.

3. Stir the egg mixture and bitter melon well, sprinkle a little salt on it, no need to put other seasonings.

4. Heat the oil, pour in the bitter melon and egg mixture, just into the pot do not feel free to turn. Wait for the bottom side of the stereotypes, and then flip, otherwise fried out and scattered and broken.

5. Gently turn until it becomes golden brown, then it can be removed from the pan.

Tips: Blanch the bitter melon for 30 seconds, drizzle some salt and oil for a bright green color. Just into the pot do not arbitrarily turn, to wait for the bitter melon and the egg to set before turning, otherwise fried out and scattered and broken.