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How to cut bitter gourd
General treatment of bitter gourd: Bitter gourd does not need peeling. Cut it directly, take out the pulp and wash it, then cut it into small oblique slices (be careful not to be too thick). Here's how to eat bitter gourd:

Fried bitter gourd

Ingredients: 3 bitter melons and 2 shallots.

Seasoning: salt 1/2 spoon, monosodium glutamate 1/2 spoon, sugar 3 spoon, sesame oil 1/3 spoon.

Exercise:

1. First, wash the bitter gourd and cut it in half longitudinally to form two semi-cylindrical shapes.

2. Buckle the bitter gourd cut in half on the chopping block. Note: at this time, when cutting into pieces with a knife, you must cut it obliquely. The more oblique the better, so that the skin and meat of bitter gourd are basically on the same plane.

3. Cut the shallots into sections and fry them in the oil pan. Add bitter gourd and stir fry quickly. At the same time, add salt and sugar, stir-fry for about 1 min, add monosodium glutamate, stir-fry for half a minute, turn off the fire, and pour a little sesame oil. Serve.

Bitter gourd with meat

Ingredients: bitter gourd 1 minced meat 300g carrot 50g onion, ginger 1 coriander a little;

Seasoning: 1 tablespoon soy sauce and starch, a little salt and sesame oil.

Method:

1. Wash bitter gourd, cut into 2cm circles, and remove seeds; Peel carrot and ginger, and cut into powder; Wash onion and cut into powder; Put them together in a bowl, add minced meat and seasonings and stir well. Put them in bitter gourd and put them on a plate.

2. Pour a proper amount of sesame oil into the pot, heat it, stir-fry Jiang Mo, add a proper amount of boiling water, pour it on bitter gourd, then put it in a steamer 15 minutes, and sprinkle with coriander powder after taking it out.

Bitter gourd and perch pot

Ingredients: bitter gourd150g, perch150g, carrot 25g.

Seasoning: salt, monosodium glutamate, cooking wine, broth, pepper, corn flour and an egg white.

Exercise:

1, cleaned bass, boneless and sliced; Cleaning bitter gourd, removing seeds, and cutting into oblique blades for later use; Wash carrots and cut into large blades for later use; The perch slices are sized with raw flour, egg white, salt, cooking wine and monosodium glutamate, and mixed well with a little raw oil.

2. Take the oil pan, put the fish fillets, bitter gourd and carrots in the pan and grease them, then remove and drain the oil.

Add an appropriate amount of broth to the original pot, season with the above seasoning, add fish fillets, bitter gourd and carrot slices, thicken with water-based flour, pour an appropriate amount of oil, and put it in a hot pot to eat.

Bitter gourd sparerib soup

Main raw materials: ribs and bitter gourd.

Exercise:

1, boil the water, cut the ribs, pour them into the shabu-shabu and remove the fishy smell.

2, bitter gourd washed and cut into pieces, it is best to soak in water first.

3. Rinse the ribs with cold water, add onion, ginger, star anise and the like, and stew for eight times. Add bitter gourd, salt and a little sugar to taste and cook for a while.

Order a little sesame oil, monosodium glutamate, and go out of the pot! If you like coriander, you can also add some coriander powder.

Bitter gourd and green pepper

Ingredients: 500g bitter gourd, 0/00g green pepper/kloc-,refined salt, cooking wine, monosodium glutamate and peanut oil.

prepare

1. Wash bitter gourd, cut it in half, remove the pulp and seeds, obliquely cut it into thick slices, put it in a boiling water pot, take it out and wash it with clear water to remove the bitterness; Pedicel, seed, wash and slice the green pepper.

2. Heat peanut oil in the pot, saute bitter gourd and green pepper, cook cooking wine, stir-fry salt and season with monosodium glutamate.

Braised clam with bitter gourd

Ingredients: Momordica charantia 25 g, Meretrix meretrix 500 g, cooking wine, refined salt, garlic, ginger juice, sugar, sesame oil and edible oil.

Method:

1. Blanch bitter gourd in boiling water pot, soak in cold water, remove bitterness and slice; Boil clam shells in a boiling water pot, remove and shell, dig out meat, remove internal organs and wash; Cut garlic into mud.

2. Put oil in the pan, stir-fry clam meat, then add ginger juice, cooking wine and salt and mix well.

3. Spread the bitter gourd slices on the bottom of the casserole, put the mussel meat on it, add ginger juice, cooking wine, salt, garlic paste, sugar and appropriate amount of water, stew until the mussel meat is cooked and delicious, and pour sesame oil.