The bitter gourd fried for us is not so bitter. Therefore, before frying bitter gourd, you should first blanch it with boiling water for about half a minute, and then put it in cold water for rapid cooling to keep the crispy feeling of bitter gourd.

But! Another point is why the color of bitter gourd that we sometimes blanch is not emerald green or greenish yellow. That's because Zhuo's method is wrong. At this time, you should put a little salt and oil in the water, so that the bitter gourd after blanching will be green and taste good.

As we all know, there are many ways to eat bitter gourd: cold bitter gourd, stir-fried bitter gourd, bitter gourd scrambled eggs, bitter gourd fried meat, soy sauce bitter gourd and so on. My favorite is lobster sauce and bitter gourd. The method is very simple.

Wash the bitter gourd first, cut it in half, and then slice it (not too thick, but thinner).

Then iron it with hot water as you said just now.

Prepare minced garlic sauce and chop garlic.

At this time, heat the pan and drain the oil. Stir-fry garlic first, then turn to low heat and add minced garlic and soy sauce to stir fry.

Add blanched bitter gourd and stir-fry over high heat.

Add proper amount of salt and sugar, and stir well to serve.