Although bitter gourd can be cooked and fried, it is more refreshing to eat cold bitter gourd in summer. In addition, cold bitter gourd can make people absorb its value, so I will make cold bitter gourd from time to time, and the production of cold bitter gourd also needs skills. If you master the method, bitter gourd will taste better, because bitter gourd can't be eaten directly, it needs a blanching step. But many people always put bitter gourd directly in the pot and blanch it. In fact, it is wrong to do so. As long as a little skill is added, the mixed bitter gourd can better alleviate the bitterness, be refreshing and taste better. Below, I will share with you the practice of cold bitter gourd in detail.

The method of cold dishes mixed with bitter gourd reserves food: bitter gourd 1, 3 dried red peppers, a small amount of edible salt, 5 cloves of garlic, sugar 1 spoon, vinegar 1 spoon; Production process: Step 1, prepare the required food, 1 bitter gourd, clean it, cut off the top and tail, then cut the bitter gourd in half vertically, and dig the white pulp of eggplant with a spoon; Step 2: Cut the bitter gourd into pieces, put the dried bitter gourd into a bowl, add a spoonful of edible salt, mix well with chopsticks, stand for 10min, and prepare garlic in advance; Step 3: Peel the garlic, pat it with a flower knife, then cut it into fine garlic paste, soak the dried red pepper in warm water for a while in advance, wash it by hand and cut it into sections;

Step 4, after the bitter gourd is pickled, squeeze out the bitter juice, add water to the pot, add a little edible salt after the water is boiled, soak it in eggplant for about 2 minutes, and pick it up; Step 5, quickly soak the eggplant in cold water, drain the water, put the mashed garlic and dried red pepper into a small dish, pour a tablespoon of boiled vegetable oil, then add some sugar and vinegar to taste, pour it into bitter gourd, and add a little sesame oil to mix well.

My summary: Bitter gourd is a vegetable especially suitable for summer. It is a good helper for clearing away heat and toxic materials and relieving summer heat. Of course, there are many acceptable cooking methods for eggplant. Bitter gourd stuffed with meat, scrambled eggs with bitter gourd and eggplant with minced garlic are all very traditional practices. We can learn several different methods and give them to our favorite relatives. This cold bitter gourd is my favorite. It is especially delicious with fresh juice, and bitter gourd mixed with cold dishes is particularly delicious. Summer is also essential. Although bitter gourd has rich use value, its bitter taste is unacceptable to many people. In fact, if we handle bitter gourd well, it will greatly alleviate the bitterness and make outstanding talents like it better.

Cooking tips 1, the white pulp in eggplant must be removed clean, otherwise it will taste bitter, so cut it in half and dig the white pulp with a spoon; It is wrong to put the cold shredded radish into the pot to soak in water immediately. There are 1 multiple processes, that is, marinating the eggplant with some edible salt for a while, forcing out the bitter water inside, and then squeezing out the water. This kind of eggplant can relieve bitterness to a great extent, and the overall taste will be better; 3. Add some edible salt in the case of eggplant drowning, in order to ensure the color of eggplant. When it is boiled in water, it will be picked up in cold water. One cold and one hot will make eggplant more brittle, and eating cold dishes must rely on garlic. A little more garlic makes the whole taste better. The cold shredded radish is cooked in the right way. The juice is delicious and has no bitterness at all. When you think this method is very good, you are warmly welcome to collect it to learn cooking or share it with more people!