Momordica charantia is cool and bitter, which is regarded as "bitter bitter melon" by the older generation. Because Momordica charantia has quite good edible effects of clearing away heat and relieving summer heat, and eliminating malnutrition, its nutritional value has also been certified and spread, especially the vitamin C content contained in Momordica charantia is very high, even several times higher than that of lemon, so it is also called "the king of vitamin C in summer". Eating Momordica charantia regularly can supplement vitamin C and improve disease resistance.
However, the bitter taste of bitter gourd is heavy, and many people don't like to eat it. In fact, the bitter taste of bitter gourd belongs to the sweet and bitter taste. When you first taste it, it feels bitter when it comes into contact with the taste buds on your tongue. But after tasting your throat, it can make your throat feel cool and refreshing quickly, and what you get from it is the bitter and sweet taste. Here, the deer will share some common practices of bitter gourd and methods to remove the bitter taste of bitter gourd for everyone, so that you can eat bitter gourd more happily!
Two methods to remove bitterness from bitter gourd;
Method 1, salting method: after cutting bitter gourd, sprinkle some salt on the surface, marinate it evenly for 15 minutes, let the bitter gourd juice of bitter gourd be killed by salt, then pinch it out and wash it, which can not only remove the bitter taste, but also retain the nutrition.
Method 2, blanching method: blanching the cut bitter gourd in boiling water for 30~45 seconds, and taking out cold water can remove most of the bitter taste, but because blanching belongs to high temperature treatment, some nutrients of bitter gourd will be lost.
Five ways to eat bitter gourd at home:
How to eat 1: cold bitter gourd
Ingredients: bitter gourd 1 root, minced garlic, sugar, salt, sesame oil, balsamic vinegar, light soy sauce and cooked sesame seeds.
Practice: Wash the bitter gourd, scrape off the white pulp inside after cutting it in half, obliquely cut it into pieces, boil boiling water in the pot, add some salt and oil, pour the bitter gourd slices into strong fire and blanch for about 1 minute, control the water, take it out, put it in ice water and cool it quickly, take it out and drain it, put it in a pot, and add minced garlic, balsamic vinegar, sugar and oil to it.
How to eat 2: stir-fried bitter gourd with vegetables
Ingredients: yam, fungus, bitter gourd, red pepper, garlic, sugar, salt, chicken essence and sesame oil.
Practice: first deal with the ingredients, and soak the fungus in water in advance to soften and pick it into small flowers; Peel and slice yam; Cut bitter gourd to remove the inner pulp, and then cut it into pieces with an oblique knife; Cut red pepper into rhombic pieces; Boil water in the pot, add some salt and oil, put all the ingredients in the pot and blanch for about one minute, then remove them under water control. In addition, heat the pot with hot oil, add garlic slices and saute until fragrant, then pour in all the ingredients, simply stir fry to collect water, add salt, sugar and chicken essence, stir fry to taste, pour in water starch, pour in sesame oil to enhance fragrance, and stir well before serving.
How to eat 3: Cantonese-style bitter gourd fried beef
Ingredients: 300g beef tenderloin, one bitter gourd, marinated meat seasoning (soy sauce/soy sauce/cooking wine/white pepper/cornstarch/oil), water starch (soy sauce+water+cornstarch).
Practice: Cut beef tenderloin into thin slices against the texture, add "cured meat seasoning" in turn, grab and mix evenly, set aside and marinate for 15 minutes, cut bitter gourd in half, scrape off the white pulp, cut into thin slices, add some salt and grab it evenly to kill water, and then grab, knead, wash and remove bitterness; Heat the oil in a wok, quickly stir-fry the beef slices with chopsticks until they change color, shovel them out of the wok, re-heat the oil in the wok, stir-fry the bitter gourd slices until the texture is completely softened, stir-fry the beef slices evenly, pour in the mixed water starch, and stir-fry them quickly to collect juice, then get out of the wok.
How to eat 4: Stir-fried bitter gourd with black bean and garlic
Ingredients: a bitter gourd, pork belly slices, lobster sauce, minced garlic, red pepper, cooking wine, sugar, salt, soy sauce.
Practice: Wash bitter gourd, cut to remove the inner pulp, obliquely cut into thin slices, sprinkle some salt to kill bitter gourd juice, grab it and wash it, and then clean and chop lobster sauce, chop garlic, obliquely cut red pepper into long pieces, heat the pot with hot oil, stir-fry pork belly slices with low fire until the oil is forced out, pour in bitter gourd slices and stir-fry them quickly until they are soft, then add minced garlic and lobster sauce, and stir-fry.
How to eat 5: Pig bone, soybean and bitter melon soup
Ingredients: bitter gourd, soybean, pig bone, ginger, salt.
Practice: Soak the soybeans for one hour in advance, wash the pig bones, then put them in a pot, blanch them in water to remove the smell, then take them out and wash them. After washing the bitter gourd, cut them and remove the inner seeds. Also blanch them in boiling water for about one minute to remove the bitter taste. Put the pig bones, soybeans and bitter gourd pieces into the pot together, add ginger slices, add enough water, boil them on high fire and stew them on low fire for 60 minutes.
It's still getting angry at high temperature. I suggest you eat more bitter gourd! Clear away heat and reduce fire, nourish and relieve summer heat, and pay attention to @ Deer Small Food. You are welcome to share, collect and like it ~