How to make bitter gourd not bitter, how to make bitter gourd not bitter

Bitter gourd is not only delicious, but also has a rich nutritional effect, clear the heart and eyes, invigorate qi and relieve fever, as well as lower blood sugar and prevent cancer, etc., but bitter gourd will have a bitter taste if it is not done well, how to fry bitter gourd is not bitter, how to make bitter gourd delicious?

Method steps.

1 6 Step by Step Reading.

1. How to fry bitter gourd without bitterness 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 the bitter gourd and cut it into shreds, 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-fry 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, and rinse it three or four times repeatedly. The bitter juice is 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.

Hello, friend.

There is a white film on the inner wall of bitter gourd, which is relatively bitter and should be scraped clean.

Once scraped clean, place the bitter gourd slices in a pot and sprinkle with some table salt. Grab it with your hands, let each slice of bitter gourd stick to the table salt, and marinate for 10 minutes. Finally, rinse with clean water.

Put the sliced bitter gourd into a pot, pour boiling water and soak, and the boiling water can be submerged over the bitter gourd. Soak for about 2 minutes, then rinse with water several times.

Cut the bitter gourd into strips, then rinse with cold water, gently pinch with your hands while washing, and rinse three or four times repeatedly.

The bitter gourd that comes out of this way will not be bitter, thanks, thanks.

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.

If you want the bitter gourd not to be bitter, you can salt it for a while, then clean it, and then fry it without crying.

Cooking bitter gourd needs to be mastered in terms of cremation, and after mastering the processing methods, we cook the same ingredients as outside.

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.

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.