The weather is still hot, muggy and humid, even on rainy days. If you don't eat properly at this time and often eat some foods that get angry, it is easy to make your body uncomfortable, such as sore throat and constipation. Therefore, for your own health, you should learn to adjust your eating habits and spend the summer smoothly. I suggest you eat bitter gourd often. It is nutritious and has the effect of clearing away heat and fire. Especially suitable for eating in summer. Eating more bitter gourd is good for your health.
Bitter gourd is a dish that some people especially like to eat, and some people are afraid when they hear the name. Just like my mother and I, she thinks bitter gourd is delicious and tastes delicious, but I only ate it once when I was a child, and I dare not eat it again. The bitter taste is unforgettable. I think many people don't eat bitter gourd because they are afraid of suffering.
Later, when I grew up, I had a wide understanding of bitter gourd and began to accept it. In addition to the benefits of eating more bitter gourd in summer, I can also use tips to make bitter gourd less bitter and become an acceptable taste.
There are several ways to eat bitter gourd, such as cold bitter gourd, bitter gourd stuffed with meat, bitter gourd scrambled eggs and bitter gourd fried meat. Among them, fried bitter gourd is the most popular, simple, fast and delicious. So how to cook fried bitter gourd is delicious?
Stir-fry bitter gourd, don't cut it and put it in the pot. "Do two more steps" before frying, which is crisp, delicious and bitter!
Many people are used to frying bitter gourd directly in the pot, so it will be bitter. If you don't master the time of frying well, bitter gourd will become soft and yellow, which is even worse, so you should handle it well before frying. Let me share with you the practice of frying bitter gourd. Come and have a look.
Share a bitter gourd fried meat:
Prepare a bitter gourd and a lean meat. Bitter gourd goes well with lean meat. After being fried, bitter gourd still has a meaty taste and becomes more delicious.
First, treat the lean meat, rinse it, cut it into thin slices or shredded pork, put it in a bowl and marinate it with seasoning. In order to fry the lean meat well, it needs pickling.
Add salt, soy sauce, white pepper and soy sauce to the meat. After mixing well, pay attention to the dosage, not too much, just a little.
Add a little corn starch and cooking oil, stir well and marinate for a while.
Then treat the bitter gourd, clean the surface of the bitter gourd, remove both ends, cut in half, remove the pulp from the bitter gourd with a spoon, remove the white film close to the bitter gourd meat, and scrape it back and forth with a spoon. This white film is bitter, and removing it can alleviate the bitterness.
Remove the white film and cut into thin slices. Put it aside.
Boil the pot with water, add a spoonful of salt and a spoonful of cooking oil, pour the bitter gourd slices into the pot, and continue to cook with high fire until the water boils again, and then take out the bitter gourd.
Take out the bitter gourd and put it in cold water for rapid cooling. After cooling, bitter gourd tastes better.
Heat the wok and add cooking oil. When the oil temperature is particularly hot, shake it out and keep it for cold dishes and stuffing. Add some cold oil and heat it to 50%. Pour it into the sliced meat.
Quickly stir-fry and change color. Add minced garlic and pepper to stir fry, then add bitter gourd, stir fry evenly, and add a little salt.
Stir-fry again, then pour in the meat slices, stir-fry with soy sauce, oyster sauce and sugar, so that a bitter gourd fried meat is ready, which tastes only slightly bitter and becomes very acceptable. If you never dare to eat, you might as well try to eat.
If there is no meat or no meat at home, you can fry it with eggs, which is also delicious.
Stir-fry bitter gourd, do two more steps before frying, which means:
The first step is to remove the white film when removing the bitter gourd pulp. If fried with white film, it will taste bitter.
Step two, blanch the bitter gourd before cooking. After blanching, it can not only remove bitterness, but also shorten frying time, making bitter gourd crisp and delicious. Moreover, the bitter gourd after blanching is bright and beautiful.