Momordica charantia is a kind of nutritious and delicious home-cooked food. Eating Momordica charantia often can enhance the vitality of cortex, make skin tender and fit, and eat it in summer can also play the role of cooling off heat and purging heat. Let's share the practice in detail for everyone, and friends who like it will learn it quickly.
Stir-fried bitter gourd
1. First, we break the bitter gourd and remove the flesh inside. The flesh is very bitter, so it must be removed. Then we cut the bitter gourd into even slices with an oblique knife, and then cut a little red pepper slices for color matching.
2. Next, let's blanch the bitter gourd, boil the water in the pot, add a spoonful of salt to taste, and pour in a little vegetable oil, so that the boiled bitter gourd will be greener and its nutrition will not be lost. After the water is boiled, pour the bitter gourd into the pot, blanch it for about one minute, then pour it out, and rinse it with cold water to control the water for later use. The purpose of this step is to remove some bitter taste of the bitter gourd.
3. Add a little base oil to the pot, pour in the bitter gourd with dry water and stir-fry a few times, add 2 grams of salt, add a little sugar to combine the bitterness, and continue to stir-fry the seasoning.
4. Hook in a little water starch, so that the seasoning can be better adsorbed on the bitter gourd. Pour in a little bright oil to brighten the color. After turning it evenly, you can take it out of the pan and put it on the plate. The whole frying process should not exceed one minute. After a long time, bitter gourd is easy to produce water.
Technical points:
1. Bitter melon pulp is very bitter and must be removed;
2. Add salt and vegetable oil when blanching. First, it tastes at the bottom. Second, the bitter gourd cooked in time is more green in color, and the nutrition is not lost.
3. After blanching, it should be cooled quickly to prevent the bitter gourd from softening.
A few years ago, I painstakingly tried many vegetable combinations, and finally successfully developed a delicious cold salad.
First, prepare materials
1. Ingredients: bitter gourd, cabbage, vermicelli
2. Seasoning: oil, salt, pepper and soy sauce.
Second, the operation process
1. vermicelli, use boiled water in advance.
2. Bitter gourd, the white film inside must be scraped clean, which will reduce a lot of bitterness. Shred for later use, preferably scalded with boiling water.
3. Cut the cabbage into shreds for later use
Third, production
1. Put all the ingredients into a vessel according to 1: 1: 1, release and mix evenly. People who like spicy food can put fresh shredded peppers. Salt can be added according to personal taste, and mustard can also be added according to personal taste. )
2. Cool the oil in a hot pot, fry the pepper and turn off the fire. Pour it into the dish while it is hot and mix well.
Well, that's it. Interested friends can try to make it!
After cutting bitter gourd, let it go into the water and fish it. When you make a noise, you must put a little sugar, which will not be so bitter.
As the old saying goes, "You have to suffer hardships in summer", and your appetite is poor in summer. Eating bitter food properly can increase your appetite, clear away heat and relieve summer heat, and help digestion. The representative of bitter food is bitter gourd, which is fresh and tender, bitter and sweet, rich in dietary fiber, vitamins and trace elements, and rich in nutrition.
Bitter gourd has become a "gentleman's dish" in vegetables. When it is cooked with other ingredients, it only tastes bitter to itself, and the bitterness will not affect other ingredients. The cold dish is refreshing, the fried food is fresh, and the taste is bitter and sweet.
I want to eat bitter gourd in summer, but I'm afraid of suffering. How to make it better?
Before choosing a cooking method, the following tips can remove some bitterness from bitter gourd:
1, cut the bitter gourd horizontally, and remove the white pulp inside. The white pulp of bitter gourd is a bitter source and cannot be eaten.
2. Bitter gourd is recommended to be sliced, and it will be more refreshing and crispy after cold salad and fried food.
3, bitter gourd is recommended to soak in water, and then kill the water with salt first, let the bitter juice come out, and then squeeze out the water, which can make bitter gourd more crisp and refreshing.
4, bitter gourd can also be drowned, which will reduce bitterness and save cooking time.
5. Cooking methods recommend cold salad, fried food and steaming, and can be cooked with other ingredients.
Let's share two delicious and refreshing bitter gourd foods, I hope you will like them!
Ingredients:
Bitter gourd 1 strip, 2 eggs, salt, chicken essence and cooking oil.
Production steps:
1, cut the bitter gourd, remove the white pulp and seeds inside, and cut into thin slices.
2. Soak bitter gourd in clear water 15 minutes and drain.
3. Add a little salt and marinate for 10 minute.
4. Squeeze the bitter gourd slices out of the water.
5, the eggs are scattered, the hot oil in the pot is poured into the egg liquid, fried until 9 copies are cooked, and served.
6. Stir-fry the bitter gourd properly, add the scrambled eggs, stir-fry evenly, add appropriate amount of salt and chicken essence to taste, and take out the pot.
Ingredients:
Bitter gourd 1 strip, pork: 200g, mushrooms: 5 pieces, soy sauce, oyster sauce: appropriate amount, starch: appropriate amount, salt: a little.
Production steps:
1, the head and tail of bitter gourd are removed, cut into about 1cm, and the pulp in the middle is removed.
2. Wash the pork and mushrooms, cut the pork into minced meat and diced mushrooms, then add a proper amount of soy sauce and oyster sauce to taste, and stir well until it is slightly strong.
3, bitter gourd code in the plate, filled with meat. Steam 15 minutes after the fire starts.
4. Put a small amount of cooking oil into the pot, add two spoonfuls of oyster sauce and a small bowl of water. After boiling, add a small amount of water starch and cook until it is appropriate.
5. pour the boiled juice on the steamed bitter gourd stuffed meat and enjoy the delicious food!
The above is Vivi's basis: "I want to eat bitter gourd in summer and I am afraid of suffering. How to make it better?" This question shares some experiences in dealing with bitter gourd, including two summer bitter gourd delicacies, and your favorite partners may wish to try it.
Guys, what other foods do you like to cook with bitter gourd? Welcome to share your food experience in the comment area and expose your food works!
Speaking of hot summer, many friends will choose to eat bitter gourd, which is not only refreshing but also delicious. But many friends will have a problem, that is, they really want to eat bitter gourd in summer, but they are afraid that it will be too bitter when eating bitter gourd, so they think about how to reduce the bitterness of bitter gourd and make it taste better. In fact, we not only know how to reduce the bitter taste of bitter gourd when cooking or cold salad, but also should remove the bitter taste from the inside of bitter gourd so that we won't feel bitter when eating bitter gourd. Other methods can only slightly reduce the bitterness of bitter gourd, but still can't completely remove the bitterness of bitter gourd, so we need some tips to make bitter gourd.
So when you want to eat bitter gourd, how can you make bitter gourd to remove the bitterness of bitter gourd? In fact, we cook bitter gourd except when cooking or heating it, so that the bitterness of bitter gourd will be reduced. Sometimes we can make a bitter gourd fried meat or bitter gourd scrambled eggs, and the bitter gourd we make will taste less.
In fact, besides cooking, bitter gourd is afraid of bitterness when we want to eat it. In fact, we should fundamentally reduce the bitterness of bitter gourd. Therefore, reducing the bitterness of bitter gourd is not based on what ingredients bitter gourd is cooked with, but mainly because we need to work hard when dealing with bitter gourd.
Then let's talk about how to remove bitterness from bitter gourd. When we deal with bitter gourd, we should clean it first. Second sister suggested that you can choose to use a little salt when cleaning bitter gourd, then add clear water and stir it to make salt solution, and then we can put it in and clean it, because there are very uneven parts on it, so cleaning bitter gourd with salt solution can be cleaner. Then, after cleaning the bitter gourd, we cut it in half from the middle, and then we can use a spoon to clean up the inner pulp of the bitter gourd, because the inner pulp of the bitter gourd is actually the reason why the bitter gourd is bitter, and many friends know that the inner pulp is bitter, but many friends simply dig the inner pulp of the bitter gourd a few times by hand.
In fact, the bitter melon pulp sticking to the inner wall of bitter gourd is very bitter, so we can't simply scrape the bitter melon pulp a few times. We can use a spoon to scrape the bitter melon pulp carefully, and it will be better to remove all the bitter melon pulp with a spoon, so that the bitter taste inside will be basically removed after the color of the pulp is the same as that of the bitter gourd skin. We can slice the bitter gourd, stir it with the cut black fungus, then cut the pepper and garlic into pieces, then pour hot oil on it, then add vinegar, soy sauce and a little salt, and we can make a sweet and sour juice, and then stir it with the bitter gourd. In this way, whether we make a cold bitter gourd alone, or make a tender bitter gourd fried meat or bitter gourd scrambled eggs, the bitter gourd made in this way tastes delicious.
I want to eat bitter gourd in summer, but I'm afraid of bitterness. The answer is to slice bitter gourd, put salt and oil in the pot to boil, then pour bitter gourd into the pot to open it, put it in ice water in the refrigerator with boiling water, drain it in ice water, put seasoning and cold salad, and stir-fry the eggs and pour bitter gourd so as to make it delicious.
How to cook bitter gourd is not bitter but delicious.
Many people can't get used to bitter gourd and can't stand its bitter taste, but people who like it can't put it down. It is more suitable for eating bitter gourd in summer. You can try stir-frying bitter gourd, scrambled eggs with bitter gourd, cold bitter gourd and roasted meat with bitter gourd. In fact, I didn't like eating bitter gourd when I was a child, but after eating bitter gourd and roasted meat several times, I gradually fell in love with the taste of bitter gourd.
Today, I recommend a home-cooked dish. Bitter gourd is roasted with meat. Bitterness of bitter gourd can be well neutralized by matching bitter gourd with braised pork. The meat flavor of streaky pork with skin is blended into bitter gourd together with various seasonings in the firing process, which makes it taste unique, and the slightly sweet taste makes bitter gourd no longer bitter and so green.
Ingredients: pork belly with skin 350g.
Ingredients: 2 bitter melons, a little ginger slices and a little garlic cloves.
Seasoning: soy sauce 1 spoon, soy sauce 2 spoons, salt 4g, chicken essence 4g, pepper 3g, sugar 1 spoon, cooking wine 1 spoon.
Production process:
1. Wash pork belly and put it in a pot for blanching. When blanching, add ginger slices and cooking wine to remove fishy smell.
2. After the water is boiled, skim off the floating foam on the surface, pick up the pork belly in about 3 minutes, and wash it with warm water for later use.
3. Cut the bitter gourd, dig out the middle part, cut it into small pieces, wash it with clear water, and then sprinkle a little salt for pickling.
4. Marinate 10 minutes or so, squeeze out the water of bitter gourd, and then rinse it again for later use.
5. Heat the oil pan, add ginger slices and garlic cloves and stir-fry until fragrant, then pour pork belly and stir-fry for a while.
6. Pour in hot water and add soy sauce, soy sauce, sugar, chicken essence, pepper, salt and cooking wine to taste.
7. After the fire is boiled, simmer for 50 minutes with low fire, then add bitter gourd and continue to simmer for 15-20 minutes.
Make small (Tips)
1. Pork belly should be blanched for later use, and the blanching process can better remove the fishy smell in the meat.
2. Bitter gourd should be pickled with salt in advance, and the bitter gourd after pickling is not as obvious as before.
3. Bitter gourd should be cooked when the pork belly is cooked to seven ripe, so as to avoid over-burning and affect the taste.
This is a home-cooked dish, especially suitable for eating in summer. Eating bitter gourd often can clear away heat and detoxify, which is good for human body. Besides, bitter gourd has good nutritional value. You can cook a little more meat. If you don't finish it at noon, it will taste better if you heat it at night.
What a coincidence, I ate bitter gourd at noon today, and I made bitter gourd baked eggs.
When making bitter gourd, you must scrape off the white film inside the bitter gourd. This will reduce the bitterness.
Prepare one bitter gourd and three eggs. Salt, sugar, cooking wine, white pepper.
Bitter gourd is broken into two petals, the white film is scraped off, sliced with a top knife, the eggs are broken and mixed with salt, sugar, white pepper and cooking wine.
Make oil in the pot. When the oil is hot, pour the egg and bitter gourd liquid into the pot and spread it into a cake shape until both sides are golden yellow.
This dish is salty and delicious, especially suitable for the elderly and children.
If you are afraid of bitterness, you can scrape off the yellow pulp as much as possible. In addition, you can blanch or cook it properly, which can remove some bitterness!