How to make bitter gourd so that it is not bitter, and how to deal with bitter gourd so that it is n

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.

First of all, in the first method, we first remove the head and tail of the bitter gourd, and then cut it in half. Then we use a smaller steel spoon to dig out the flesh inside and try to clean it as much as possible. The bitterness of these pulps is strong.

After eating the pulp, we can also see a white film on the inner wall of bitter gourd. The bitterness of this ** is also very strong, so it should be removed.

After washing, we cut all the bitter gourd into slices and put it in a basin and sprinkle some salt into it. Then rub it with your hands, the salt can also remove the bitterness, so we have to marinate for a while after kneading it, and wait quietly for ten minutes so that the bitterness can be removed by the salt. Finally, we washed it with water a few times to wash off its bitter taste, so that it would not be so difficult to swallow, and still retain its nutrients and crispiness.

The second method, we can also process the bitter gourd as before, then slice it, put it in a basin, pour some boiling water into it and soak it again, but don't soak it for too long, just a minute or two, just let it pass through boiling water, so that it tastes crispier. Moreover, bitterness can also be a good place. After soaking, we can wash it with water several times.

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.

Before stir-frying, use boiling water to reduce some bitterness.

I just found: I don't know if I need to buy vegetables to cook comrades, do you feel that it is safer to buy and eat when buying vegetables in this season, and now green vegetables are beginning to be more expensive and contain more pesticides, and many do not dare to eat more, but they don't know what vegetables to buy. Now melons are starting to be cheaper, but they come and go bitter gourd (cold gourd) and cucumber, and there are several kinds of hairy gourd, but this bitter gourd is because of its bitter taste, and many people do not like to eat it. Now I will cook bitter gourd is not bitter practice to tell you to hear, after the bitter gourd is bought back and cleaned, use the cane knife to cut the whole bitter gourd, cut to the middle of the white place to stop, that is, as long as the outside is green, after cutting down with water rinse or soak, before peeling bitter gourd can boil a pot of water (can add pork bones or lean meat can be salted eggs or eggs), now the melon is peeled, the water is also boiled, first put salt and other condiments, and finally put the melon slices that have been flushed with water, boil and boil to eat, there is almost no bitterness, In this way, there is soup and can be eaten as a dish.

Don't believe me, you can give it a try, it's definitely good.

How to stir-fry bitter gourd is not bitter.

Ingredients: 3 bitter gourds, 2 shallots; 1 2 tbsp salt, 1 2 tbsp monosodium glutamate, 3 tbsp sugar, 1 3 tbsp sesame oil.

Method:1First, wash the bitter gourd and cut it into two longitudinally to form two semi-cylindrical shapes.

2.Buckle the bitter gourd cut in half on the cutting board, note: when cutting it into slices with a knife at this time, be sure to cut it obliquely, the more oblique, the better, so that the skin and flesh of the bitter gourd are basically on the same plane.

3.Cut the shallots into sections, put them in the oil pan and stir-fry until fragrant, add the bitter gourd, stir-fry quickly, add salt and sugar at the same time, fry for about 1 minute, add monosodium glutamate, stir-fry for half a minute, turn off the heat, pour a small amount of sesame oil, and then put it on a plate.

Key points:1The bitter gourd is cut diagonally to expose the flesh so that the sugar flavor can fully penetrate into the bitter gourd flesh and neutralize the bitter taste.

2. Stir-fry this dish, first, put more sugar, and the bitter gourd is not bitter, salty and sweet. 3.The heat must be mastered, generally from the pot to the pot from the time should not exceed 4 5 minutes, bitter gourd is a little raw to be delicious, generally seven medium cooked turquoise is the best.

Make step bai

Sudden: 1The bitter gourd was split straight and the gourd was removed with a spoon. Then, cut the bitter gourd into strips.

2.Boil water and put in 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.

First of all, fry the meat (without frying), hoping to scoop it up; Then, fry the bitter gourd, and when stir-frying, it is recommended to put some sugar in it. Genus.

When it is ripe, put the meat down and fry it together, adding some spices. Stir-fry for a while and you're ready to cook.

The bitter gourd fried in this way will not be bitter

This is my personal approach and I hope you will like it

When I eat it, I first use boiling water to make (blanch) it (bitter gourd slices), and then fry it, so that it is not so bitter.

Of course, fry the meat for 8 minutes first, and then put the bitter gourd in it and turn it over twice (blanch the bitter gourd first).

Stir-fried pork slices with bitter melon.

Ingredients: bitter gourd, red pepper, tenderloin, green onion, ginger and garlic, salt, sugar, cooking wine, pepper, starch, light soy sauce, oyster sauce, sesame oil.

1. Slice the tenderloin and add salt, sugar, light soy sauce, cooking wine, pepper and starch and mix evenly and marinate for a while.

2. Wash and slice the bitter gourd. Boil water in a pot, add a pinch of salt, blanch the bitter gourd, and set aside.

3. Pour oil into a wok and stir-fry chives and ginger, pour in the meat slices and stir-fry until they change color and set aside.

4. Pour in the bottom oil and stir-fry the bitter gourd, add oyster sauce, sugar and salt and stir-fry evenly, pour in the sliced red pepper, then pour in the fried meat slices, pour in a little sesame oil, stir-fry evenly and turn off the heat.

Introduce my method, after the bitter gourd is cut, put a little salt and marinate for 20 minutes, bai

Then wash it with water and set aside, you can also blanch it directly with boiling water without pickling, don't eat it is not so crispy as pickled, the meat is fried in oil first, add green onions, ginger and garlic to stir-fry, put in bitter gourd and meat slices, and add seasonings. If you can eat spicy, add more chili peppers to neutralize the bitterness.

Mix the bitter gourd slices with salt first, and then blanch them in boiling water so that they are not so bitter.

Of course, the meat goes to the pan first.

1. Wash and remove the scoop.

2. Salte the water.

3. Slice water drifting.

4. Blanch with dripping oil and water.

5. Rinse with cold water.

6. Drain and refrigerate.

Marinate with salt for half an hour, wash with water, and add more garlic to reduce the bitterness.

Soak the bitter gourd in salted water before stir-frying, and add the meat first.

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

Cut the bitter gourd, mix it with salt and bitter gourd, after an hour or so, wash off the remaining salt with water, you can fry it, add some moldy dried vegetables or shredded meat when stir-frying, and add a little sugar It's OK!! You might as well try it!!

Use boiling salt water first! Cook it for 3 minutes first, and it will be less bitter.

There's a very simple, but very effective way to do it!

That is, when stir-frying bitter gourd or cold bitter gourd, you can put in an appropriate amount of oil!

I saw it on TV by chance, and I tried it right away on the same day, and it worked.

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, then stir-fry to reduce the bitterness. Method 3:

Blanching: Bitter gourd is cut into pieces and boiled in water, and then soaked in cold water, however, although the bitterness can be removed, the flavor of bitter gourd is lost

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 repeatedly rinse three or four times, 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 and then rub them with 3 and salt to remove the 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.