Bitter gourd is bitter, so many people don't like it. In order to make everyone like it, there are hundreds of bitter gourd foods. Today, this bittern bitter gourd is my must-have food in summer. It's delicious when fried. Marinate it slowly and drink it with ice. Salty, fragrant and sweet, it melts in the mouth. It's perfect to go with a bowl of porridge in hot summer!
It is generally said that the white plastic film should be removed because the taste is not good and there is no crispness. The white sponge film is very malleable and tastes bad. On the contrary, crisp fruit is the source of bitterness. Therefore, when mixing cold dishes, the astringency of fruit should be released by making tea. Food for 4 people: 2 pieces of bitter gourd from Bai Yushi, 20g of ginger, 3 cups of soy sauce1,25g of douchi, 25-30g of old rock sugar, a little pepper and 4 cups of water.
Step 1: Wash Bai Yushi Momordica charantia, dry it or wipe it with kitchen blotting paper, pour about a cup of oil into the wok, concentrate the oil in a slightly inclined corner, then put it in, and slowly fry it with low fire until it turns yellow and discolors ... put all the ingredients in a large pot, then put it in an electric rice cooker and cook two cups of water in an outer pot until the Momordica charantia becomes loose.
Step 2: After cooking, put it on the gas stove, cover the pot, and turn it over 1-2 times in the middle ... The bittern can get juice for about 65,438+0 hours. After cooling, put it in a fresh-keeping box and put it in the refrigerator for one day and one night. Soft taste, melting in the mouth, bringing a hint of sweetness. An ancient pastry halogen product is eaten with white rice porridge ... super perfect.