Bitter gourd needs to be blanched, because the oxalic acid content of bitter gourd is relatively high, and these oxalic acids combine with calcium in the body to form calcium oxalate, which is not good for the body. ?

Don't blanch bitter gourd for too long, otherwise the nutrients of bitter gourd itself will be lost. Blanched bitter gourd can reduce bitterness and taste better. First, boil the water and add the edible salt. Blanching bitter gourd with salt will reduce the bitterness of fried bitter gourd by more than half and make it less bitter to eat.

Selection skills of bitter gourd

1, epidermal particles should be large and full. The bigger the lines on the bitter gourd skin, the fuller and clearer it is, the more tender and thicker the melon meat is, and the bitterness is slightly less.

2, the shape should be like a grain of rice. If the shape of bitter gourd is like a big grain of rice, with sharp ends and straight body, it shows that the quality of this bitter gourd is better.

3. Fresh bitter gourd is emerald green. The color of fresh bitter gourd is green. If the color is yellow, it means that bitter gourd is old.