Tip 1: When processing, the knife passes through a piece of bitter gourd, jumps over its white core, and then changes the knife into a piece. White nucleus is the most bitter. The white film inside the bitter gourd must also be scraped clean.
Trick 2: This trick is very common when cooking in restaurants. Cut bitter gourd into thin slices, crystal clear, and then soak in ice water to dilute the bitter taste of bitter gourd.
Trick 3: scalding bitter gourd with boiling water can remove some bitterness. Adding a little salt to the water can turn the color of bitter gourd green, but it is necessary to master the time so as to maintain the crisp and tender taste of bitter gourd.