The bitter melon looks alone, it is bitter. You see, a tumor-like bumps crowded together, such an extraordinary appearance, doomed it is not "good" class. We describe a person full of sadness, but also often called it a bitter melon face.
Bitter melon is really bitter, so before cooking, often to blanch to remove part of its bitter flavor, and then stir-fry or cold mix. But you know what? Bitter melon is actually very sweet when it is fully ripe.
Once, my aunt's bitter melon forgot to pick, has been hanging on the vine, then ripe. The ripened bitter gourd turned orange, no longer looked so vicious, and even a little cute. Auntie put her hand on the bottom half of the bitter melon, gently pinched, the skin cracked, and then gently squeezed, a grain of blood-red bitter melon seeds fell out. She picked up one and put it into my hand, saying it was sweet and letting me taste it. Hmph! Of course I would not fall for her trick! Not until she personally tasted a grain, did not appear "abnormal" reaction, I will be convinced to put the bitter melon seeds in the mouth. It was so sweet! I was so surprised that I can only doubt the true identity of this bitter melon, this is afraid of "sweet" melon it!
But the nutritional value of the "sweet" melon, is far less than the "bitter" melon. Bitter melon green, containing protein, vitamin C and other nutrients, have heat detoxification, skin rejuvenation effect; in the bitter melon yellow, sweet process, these nutrients are consumed a lot. Therefore, the good melon bitter mouth ah.
Bitter melon is also known as the "gentleman dish". Folk saying is that the bitter melon has a kind of "do not pass their own bitter and other things" quality, that is, the bitter melon and any ingredients with, and will not affect the other ingredients with the bitter flavor, so it is said that it "has the virtue of a gentleman, have a gentleman's work".
Folding root flavor, although bitter, but more strange. People's attitude towards the root of the strange - hate people avoided, love people "tend to rush". Because of the strong fishy flavor, so it is also known as fishweed.
Folding ear root is usually used to cold. Some people like to keep only the white root; some people like to just the leaves together. I prefer the latter way of eating, more rugged. Wash and put the folded ear root into a pot, then cut some shredded white radish, lettuce, add ginger and garlic, oil and hot pepper, soy sauce, salt and vinegar, mix well, and a delicacy of the world is so simple to complete.
Folding ear root is more common in the south. When I was in college in Chengdu, a friend of mine from the north had never eaten a folded ear root. Once, we went to eat potatoes, put the seasoning boss asked if you want to put the folded ear root, I encouraged my friend to add some, he ate, said there is no darker than the folded ear root. What he didn't understand was why anyone would like this flavor.
The folded ear root is born in large quantities during the Spring Festival. Every time they go back to their hometown to visit their graves, their mothers and aunts would prepare a few plastic bags on their bodies, and every time they passed a ridge with a folded ear root, they would squat down and dig until the pockets they brought with them couldn't fit anymore. The best and tenderest zigzag roots are often found in soft humus soil, where they can be uprooted without a knife or other tools, just pinching the stem with your hand and gently pulling it upwards.
The digging of the roots is quite interesting, and more importantly, the green and tender roots are available for you to "pick" without spending a penny. I'm not sure who can resist the joy of whoring.
Lettuce is only slightly bitter, but when I was a kid, I hated lettuce because it was a little bitter. I now like lettuce, not only because of the bitter taste is not so rejected, but also because lettuce "care" is really convenient, do not have to be like the vine vine vegetables (cabbage) or winter amaranth, to have the patience to slowly choose vegetables. I just grabbed the root of the leaf and kept pulling it, and it was done in a few tries, which is perfect for lazy people like me.
Lettuce in the end how to eat, I and the students from the north had a debate. He said he ate lettuce only stems, while I grew up eating mostly leaves. Speaking of which, we have to talk about the lettuce's relative - the oleander (the restaurant's stir-fried anchovy is made of oleander). At first, I thought that lettuce is a special lettuce cut off the stems, but later I realized that lettuce is a variant of lettuce, also known as long leaf lettuce. The texture of oleander is more crunchy, compared to romaine lettuce, but the bitterness is almost gone.
Lettuce is rich in carotenoids, vitamin C. In particular, it is also rich in phosphorus and calcium, which is good for promoting the normal development of bones and helping normal teething. So, children do not learn from my childhood, but to eat more lettuce Oh!
The bitter flavor of the dish, by no means only bitter gourd, folded ear root, lettuce. In fact, there are many bitter dishes, such as bitter vegetables, bitter rakkyo, bitter bamboo shoots, bitter chrysanthemum and celery. According to information, these dishes with a bitter flavor, most of them can effectively activate the taste nerves, increase appetite, but also can clear the heart and brain, remove heat and detoxification, and even bitter vegetables contain vitamin B17, can help prevent cancer and anti-cancer.
Sweet, sour, bitter, spicy and salty, total **** five flavors. Chinese tradition speaks of five elements, speak of harmony, so the five flavors should also speak of harmony, speak of balance. Only when the five flavors are balanced, the taste of a dish is balanced, and this is the Chinese philosophy of food. Therefore, we should know how to eat bitter, and be content to eat bitter. Because bitter, is a flavor of life.