Need to have a cool wind, blow away the desire in the heart, blow away the fantasy of beautiful long skirts, and blow away the worries of teenagers fluttering in white.

Besides the wind, you need a dish.

A dish that can reduce fire by listening to its name, bitter gourd. A way to cool your heart with your eyes, cold salad.

Bitter gourd, cut in half and pulp. Slice and soak in salt for more than ten minutes to remove bitterness.

Prepare a little minced garlic to improve the taste.

Fire, water to boil. Adding salt can keep bitter gourd green.

Bitter gourd, blanch. Thirty seconds to a minute. Don't take too long, or you will completely lose the crispy taste and lose the meaning of cold salad.

Remove the colander and drain the water as much as possible.

Seasoning. The key of the key! A spoonful of salt and a tablespoon of sugar can neutralize bitterness and greatly improve freshness. A tablespoon of oil consumption, half a spoonful of soy sauce, soy sauce with soy sauce, not much, or it will cover up the emerald green of bitter gourd. Oil consumption must be a little more. With oil consumption, fresh sweetness will come. A little minced garlic and medlar will make the color and taste richer. More sesame oil, the finishing touch, will take the fragrance to a higher level.

Mix well and refrigerate for more than ten minutes, so that bitter gourd can fully absorb the flavor of seasoning.

Eat! This is definitely an unforgettable bitter gourd. Without the bitterness and astringency of bitter gourd, only the unique fragrance and crisp taste of bitter gourd, combined with the fresh, sweet and fragrant taste, can definitely make people who don't like bitter gourd fall in love with it.

Very, very simple cooking techniques have produced unexpected results. Seasoning is the key. The savory taste of bitter gourd is stimulated by oyster sauce and sugar. I really don't know until I try it. One try is two bowls of rice.

Bitter Melon with Sauce

2 bitter melons, salted, 2 tsps soy sauce, 2 tsps oyster sauce, sugar 1 tsp, a few drops of sesame oil, white pepper 1 pinch, garlic 1 petal, and Lycium barbarum for decoration.

1. Bitter gourd is cut in half longitudinally, the inner core is dug out with a spoon, and sliced obliquely.

2. Soak in salt water for 20 minutes (salt water is the degree to which the salty taste can be obviously tasted), boil a pot of boiling water, and soak the bitter gourd soaked in salt water for 30 seconds. The soaking time is short to keep the crispy taste of bitter gourd.

3. Take out the drained water and pour it into a bowl. Add garlic cloves, oyster sauce, soy sauce, sesame oil, sugar, white pepper and medlar. After mixing well, you can taste a slice. If it is not salty enough, you can add salt to taste it. It is not recommended to add soy sauce to increase the salinity. Extra soy sauce will not only make the green bitter gourd look bad, but also make the overall taste less harmonious.

4. Put it in the refrigerator for half an hour before eating. Bitter gourd absorbs the flavor of seasoning, and the bitterness will drop a lot. The entrance is crisp and sweet, with a little bitter aftertaste, which is sweet and refreshing.