How can I make the bitter gourd not bitter?

Method 1: Stir-fry: Stir-fry bitter gourd and chili pepper together to reduce the bitterness.

Method 2: Salting: Sprinkle the cut melon slices with salt and marinate for a while, and then stir-fry to reduce the bitterness.

Method 3: Blanching: Cut the bitter gourd into pieces and cook them in water, and then soak them in cold water, but although the bitterness can be removed, the flavor of the bitter gourd is lost.

Method 4: Water bleaching: cut the bitter gourd, remove the seeds, cut into strips, and then rinse with cold water, gently pinch with your hands while washing, change the water and wash again after washing for a while, so rinse three or four times repeatedly, and the bitter juice will be lost with the water.

1. Chilled to the bitterness method. It is to soak the bitter gourd in ice water for a period of time after slicing it, so that the bitterness can be reduced.

2. High temperature to bitter method. This is the opposite of the method just now, which is to scald the bitter gourd slices with boiling water before using them.

3. Salt rubbing to remove bitterness. This seems to be a popular method in Okinawa, which is to wash the whole bitter gourd, rub it with salt, and wash it off when you need it. The above methods cannot completely remove the bitter taste of bitter gourd, but only reduce the bitter taste.

As long as it is cut before burning, it is not bitter after adding an appropriate amount of salt to soak for 1 period of time, the time is half an hour, because there is no original taste of bitter gourd for too long, I am a big fan of bitter gourd, believe me and am always right.

First, the way to make the bitter gourd not bitter.

1. After cutting the bitter gourd in half, first dig out the gourd and seeds of the bitter gourd, and then remove the white film inside.

2. Next, you can cut the bitter gourd into the desired shape, then sprinkle fine salt and mix well and marinate for a period of time, until the bitter gourd becomes soft and the water is appropriate, and the pickled water is not used. Fine salting not only reduces the bitterness, but also allows the bitter gourd to retain its natural flavor.

3. Put the pickled bitter gourd into a pot of boiling water, put a little salt or a few drops of salad oil in the pot of boiling water, blanch until the bitter gourd changes color slightly, take it out immediately, and put it in ice water until it is completely cooled, which may reduce the bitterness of some bitter gourd. Blanching with salt or salad oil is used to keep the bitter gourd green, chilled to keep the bitter gourd crisp and crisp.

If you still feel a little bitter, then soak it in ice water for a while, or change the water a few times to soak the bitterness completely. But in fact, most of the health benefits of bitter gourd come from the bitter substances, if the bitter gourd has no bitter taste at all, it is better not to eat bitter gourd.

After the bitter gourd is processed well, you can cook, and there are some tips that need to be mastered when cooking.

Second, the tips for cold bitter gourd to be delicious and not bitter.

When making cold bitter gourd, you can add an appropriate amount of sugar or honey and other beet-flavored substances, which can neutralize part of the bitter taste of bitter gourd. Some time ago, some netizens recommended Fanta pickled bitter gourd, that is, the processed bitter gourd is soaked in Fanta ice until it tastes, and it tastes refreshing and basically has no bitter taste.

3. Tips for stir-frying bitter gourd to be delicious and not bitter.

When frying bitter gourd, it should be fried quickly to maintain the crisp taste, and the blanched bitter gourd should not exceed 4 or 5 minutes from the pot to the pot, in short, it is fried until the bitter gourd is ripe and the color of the bitter gourd is still green. Secondly, when stir-frying, you should put some white sugar to enhance the flavor and freshness and neutralize the bitterness.

In addition, stir-frying bitter gourd with chili pepper also has the effect of reducing bitterness, friends who like to eat spicy can try this method of stir-frying, first stir-fry the chili shreds and then put bitter gourd, and finally add sugar and salt to taste out of the pot.

Production Steps:1Split the bitter gourd straight and use a spoon to remove the inside. Then, cut the bitter gourd into strips.

2.Bring water to a boil and add the bitter gourd. Turn off the heat about 5 minutes after the water boils.

3.Remove the bitter gourd and soak it in cool water. Pinch off the water from the bitter gourd with your hands and pinch it 2-3 times repeatedly. At this time, you will find that there is a lot less bitter gourd than before. In fact, it is to remove the bitter water in it. Set aside.

4.**, heat the pan and pour the oil (slightly more). When it is 8 minutes hot, add the garlic, green onions, and dried chilies.

5.After the condiment is flavored, put the meat into the pot and a small amount of soy sauce. Stir a few times and color evenly. Add a small amount of water and simmer for 1 minute. Put the bitter gourd into the pot.

6.If the bitter gourd is stir-fried immediately, you will find that the original oil and water have been absorbed by the bitter gourd. Continue to stir-fry for 2-3 minutes, add a small amount of chicken essence and remove from the pan.

Notes:1The bitter water of bitter gourd must be squeezed out vigorously.

2.When stir-frying meat, add a little more oil.

The trick to making bitter gourd not bitter is as follows:

To remove the seeds and the inner membrane, if you want the bitter gourd not to be bitter, you must first deal with the seeds of the bitter gourd and the white inner membrane of the bitter gourd, and the bitter gourd seeds and the inner membrane must be scraped clean, because the inner membrane of the bitter gourd is one of the bitter tastes.

The bitter taste of the bitter gourd washed with salt is directly infiltrated into the flesh of the bitter gourd, and if you want the bitter gourd to be not so bitter, you have to cut the bitter gourd into slices.

Bitter gourd contains a substance called cucurbitacin, so it tastes bitter. If cooked properly, the bitterness of bitter gourd can turn into lusciousness.

Stir-fry: Stir-fry bitter gourd and chili pepper together to reduce the bitterness.

Salting: Sprinkle the cut melon slices with salt and marinate for a while, and then stir-fry, which can not only reduce the bitterness, but also retain the flavor of the bitter melon.

Blanching: Cut the bitter gourd into pieces and cook them in water, and then soak them in cold water, so that although the bitterness can be removed, the flavor of the bitter gourd is lost.

Water bleaching: cut the bitter gourd, remove the seeds, cut into shreds, and then rinse with cold water, gently pinch with your hands while washing, change the water and wash again after washing for a while, so repeatedly rinse three or four times, the bitter juice will be lost with the water, so that the processed bitter gourd is fried, the taste is delicious, slightly bitter.

Many people love to eat bitter gourd, which is used to simply stir-fry, and it tastes very fragrant and crispy, but many people don't know how to deal with bitter gourd, and the fried vegetables taste too bitter and difficult to swallow. In fact, because we have not mastered the correct method, we need to do this when frying bitter gourd so that the bitterness can be removed relatively cleanly, let's learn the method, this is fragrant and delicious, very good for rice, and the nutrition can be well retained.

First of all, the first method, we first remove the head and tail of the bitter gourd when making it, and then cut it in half. Then we use a smaller steel spoon to dig out the inner gourd, try to clean it as much as possible, the bitterness of these gourds is very heavy, and after we finish it, we can also see that there is a white film on the inner wall of the bitter gourd. The bitterness of this membrane is also very strong, so we have to remove them as well.

After cleaning it, we cut all the bitter gourd into slices, then put it in a basin and sprinkle some salt on it. Then grasp and knead them with your hands, salt can also remove the bitterness very well, so we have to marinate for a while after kneading, and wait quietly for ten minutes to let the bitterness be removed by the salt. Finally, we wash it several times with water to rinse off its bitter taste, so that we don't eat it so hard to swallow, and it retains its nutrients and crispiness well.

In the second way, we can also process the bitter gourd as before, and then slice it and put it in a basin, and then pour some boiling water into it to soak it again, but don't soak it for too long, about a minute or two, and let it pass through a boiling water, so as to make it taste more crispy. And the bitterness can also be a good place, after soaking, we can wash it with water a few times.

Bitter gourd is a very important and popular ingredient in our lives, bitter gourd has a very rich nutrition, not only can supplement the vitamins needed by the human body, but also can clear heat and go to fire, especially in summer, it can also help people prevent heat stroke, so it is welcomed by everyone. Although bitter gourd is very practical, there are still many people who are reluctant to eat bitter gourd in life, the reason is that the taste of bitter gourd is bitter, so how to remove the taste of bitter gourd? Let's talk about how to make bitter gourd so that it is not bitter.

Bitter gourd contains a substance called cucurbitacin, so it tastes bitter.

Common ways to remove the bitter taste of bitter gourd are:

1. Stir-fry: Stir-fry bitter gourd and chili pepper together to reduce the bitterness. Wash and shred the bitter gourd, put the wok on the fire, do not put oil, pour the bitter gourd shreds into the pot and stir-fry when the pot is hot, if it is too dry, add a little water, fry and set aside.

Then fry the shredded chili peppers in a hot oil pan, then pour the fried shredded bitter gourd into it and stir well, add an appropriate amount of salt and sugar, and remove from the pot.

2. Salting: Sprinkle the cut melon slices with salt and marinate for a while, and then filter out the water to reduce the bitterness.

3. Blanching: Cut the bitter gourd into pieces, cook it with water first, and then soak it in cold water, so that the bitterness can be removed, but the flavor of the bitter gourd is also lost.

4. Water bleaching: cut the bitter gourd, remove the seeds, cut it into strips, and then rinse it with cold water, gently pinch it with your hands while washing, change the water and wash it again after washing for a while, so rinse it three or four times repeatedly, and the bitter juice will be lost with the water. After the bitter gourd is fried in this way, it tastes delicious, slightly bitter and sweet.

5. Chilled: After slicing the bitter gourd, soak it in ice water for a period of time and then take it out, so that the bitterness can be reduced. Or put it in the refrigerator and freeze it.

6. High temperature: It is to scald the bitter gourd slices with boiling water before use.

How to make bitter gourd not bitter, looking at the six methods introduced above, I believe everyone already knows how to make delicious bitter gourd food with no bitter taste. Bitter gourd is a kind of food that everyone likes very much, it can bring a lot of nutrients to everyone, and regular consumption of bitter gourd can help our body, but we must know that bitter gourd is cold, so women should not eat too much.

The ways to remove the bitter taste of bitter gourd are:

1. Stir-fry: Stir-fry bitter gourd and chili pepper together to reduce the bitterness. Wash the bitter gourd and cut it into shreds, put it on the heat in the wok, do not put oil, pour the shredded bitter gourd into the pot and stir-fry it when the pot is hot, stir-fry and set aside.

Then fry the shredded chili peppers in a hot oil pan, then pour the fried shredded bitter gourd into it and stir well, add an appropriate amount of salt and sugar out of the pot.

2. Salting: Sprinkle the cut bitter gourd slices with salt, and then filter out the water to reduce the bitterness.

3. Blanching: Cut the bitter gourd into pieces, cook it in water first, and then soak it in cold water to remove the bitterness.

4. Water bleaching: cut the bitter gourd, remove the seeds, cut it into shreds, and then rinse it with cold water, gently pinch it while washing, rinse it three or four times repeatedly, and the bitter juice will be lost with the water.

5. Chilled: After slicing the bitter gourd, soak it in ice water for a period of time and take it out, and the bitterness can be reduced.

6. High temperature: Slice the bitter gourd with boiling water.

Simple and easy-to-learn bitter gourd salad, promise Uncle Miwa, please don't refuse Mr. bitter gourd. There is a little sweetness and sourness in the bitterness, life is not like this.

Be sure to remove the white stuff from the bitter gourd before making it.

Scrambled eggs with bitter gourd, a must-have in summer, try it if you don't like it.

Scrambled eggs with bitter gourd, a must-have in summer, try it if you don't like it.

Be sure to remove all the crusts inside.

The main bitter part of bitter gourd is this.

There is also the white Dongdong near the pulp).

Then soak in salt water for a while.

Then soak in boiling water.

If you burn it again, it won't be so bitter.

You can add sugar when you burn it.

It will also be much better.

Additional answer: After cutting the bitter gourd in half, remove the gourd, slice it and use salt to remove the water. Take a pot and boil some boiling water, blanch the bitter gourd slightly, remove it, and squeeze out the water. At this time, the bitter gourd basically has no bitter taste. With the bitter gourd treated in this way, it can be used to make bitter gourd stall eggs, bitter gourd fried green peppers, etc.

Bitter gourd stall eggs] Method: Heat over and add oil. Put in the beaten egg liquid (add a little salt, oil, monosodium glutamate, pepper to the egg liquid), and turn the wok slightly at the same time to make the egg liquid basically uniform after wrapping, and at the same time put in the bitter gourd that squeezes out the water, and scatter the bitter gourd with a shovel, so that the egg liquid and the bitter gourd become one in the frying process, and after the egg liquid is basically condensed, fry on the reverse side until cooked.

Serve and serve.

Scrambled eggs with bitter gourd, a must-have in summer, try it if you don't like it.

Scrambled eggs with bitter gourd, a must-have in summer, try it if you don't like it.

Be sure to remove the white stuff from the bitter gourd before making it.