How do you fry bitter gourd deliciously? Not spicy.

With boiling salt water! 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.

I love to eat bitter gourd in summer, hehe.

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.

When frying bitter gourd, it is best to fly the water first, slice the bitter gourd, add a little salt to the water, put a little oil (just use cooking oil, a little bit), wait for the water to boil and put the bitter gourd in, wait for the water to boil and take out the bitter gourd, put it in cold water, now the bitter gourd is not too bitter and very crisp, cold dressing or hot stir-frying can be.

Let me introduce a dish of dried bitter gourd.

Cut the bitter gourd into thin slices, be thin enough, then marinate with salt for 2 3 minutes, then rinse it with cold water, squeeze the water dry, heat the oil pan, put in ginger, garlic, green onion, stir-fry to make the fragrance pour in the bitter gourd, stir-fry a few times, "stir-fry over high heat", and then put in a little sesame oil chicken essence.

Note: Don't use too much heat when stir-frying ginger, garlic and green onions, otherwise you will lose your delicious characteristics when you fry them.

Suggestion: Bitter gourd can clear heat and detoxify, cool blood, or a good medicine to get rid of teasing, in.

The hot summer is the best choice for the Defense Agency.

Bitter gourd is a common vegetable, its nutritional value is very high, but the taste is very bitter, so many people know that it is nutritious, but still reluctant to eat, but as long as the bitter gourd is fried, the taste is actually very good, the following is an introduction to its specific frying method, at home commonly used bitter gourd scrambled eggs, the taste is not bad. Ingredients: bitter gourd, eggs, red pepper.

Production steps: Add a little salt to the bitter gourd slices, mix evenly and marinate, and squeeze out part of the juice after the juice is slightly released; Add an appropriate amount of salt and cooking wine to the eggs and beat them for later use; Heat the pan with an appropriate amount of oil, pour in the egg mixture, fry it and put it out first; Leave a little oil in the pot, put in the garlic slices and stir-fry until fragrant, put in the bitter gourd slices and stir-fry a few times, add eggs and continue to stir-fry a few times, and then add red pepper rings and stir-fry evenly.

Roasted chicken thighs with bitter gourd are also delicious. The method is: heat the pan with cold oil, put the chicken thigh pieces into the pot and stir-fry; Stir-fry until the surface of the chicken thighs is slightly yellow, add a few slices of ginger and continue to stir-fry; Cook with a little cooking wine and soy sauce and stir-fry to color; Add an appropriate amount of water, cover and simmer for 10 minutes; Add the bitter gourd cubes and continue to simmer for five minutes, add a little salt to taste, add the red pepper and reduce the juice over high heat.

The tips for stir-frying bitter gourd are not bitter: soaking method, blanching method, and pickling method.

1. Water soaking method

Before frying the bitter gourd, soak the bitter gourd in water, soak the sliced bitter gourd in water for 30 minutes. When soaked, "bitter melon" and "wild cucumber juice enzyme" will dissolve in large quantities in water.

2. Blanching method

You can blanch the bitter gourd before frying, add an appropriate amount of water to the pot, and bring it to a boil slowly. When the water is completely boiling, we quickly pour in all the bitter gourd. The blanching time is controlled at 1 minute, and when the time is up, the bitter gourd is quickly removed.

3. Pickling method

Pickle the bitter gourd before stir-frying, cut the bitter gourd slices, and put them in a large clean bowl. We add 1 tablespoon of salt, mix well with our hands, and let it marinate for 10 minutes. After 10 minutes, it can be clearly seen that due to the defeat of osmotic pressure, bitter gourd has killed a lot of water.

Then use your hands to grasp and pinch the bitter gourd vigorously and squeeze out the bitter water inside.

The origin of bitter melon

Bitter gourd is an annual climbing and weak herb of the family Cucurbitaceae, the stems and branches of bitter gourd are pubescent, and the tendrils are slender; petioles elongated, pale green on the back, and palmate-shaped veins; The flowers are monoecious; Fruits spindle-shaped or cylindrical, wrinkled, orange-yellow when ripe; The seeds are oblong and have carved lines on both sides. The "Compendium of Materia Medica" contains "bitter to the name of taste", hence the name bitter gourd.

Bitter gourd is native to Indonesia, introduced to China during the Song and Yuan dynasties, and is now distributed throughout China. Bitter gourd is moist and heat-resistant, and has few pests and diseases. Bitter gourd likes warmth and is not cold-tolerant, moisture-tolerant and not waterlogging-resistant, has relatively high temperature requirements for soil and air, is better for planting in spring and autumn, and the suitable temperature for growth is 20-30 degrees, the more abundant the light, the more conducive to growth, and more for seed reproduction.

If you want bitter gourd not to be bitter, you need to completely remove the melon gourd in the process of removing the melon pulp. Before frying the bitter gourd, you need to soak and marinate the bitter gourd in salt water for more than ten minutes in advance, and then squeeze the bitter gourd to dry and rinse, which can remove most of the bitterness in the bitter gourd. You can also blanch the bitter gourd before frying it, and then fry it with eggs to neutralize the taste of the bitter gourd, and it is delicious and not bitter.

Bitter melon originated in the tropics, requires higher temperatures, and is resistant to heat but not cold. The higher the temperature, the more conducive to the growth and development of bitter gourd plants, the early fruiting and high yield.

Bitter gourd is a short-day crop that likes light and is not shade-tolerant. Bitter gourd needs strong light during flowering and fruiting period, and sufficient light is conducive to photosynthesis, accumulating more organic nutrients, which can improve fruit setting rate, yield and quality.

Bitter gourd likes moisture, but is afraid of rain and waterlogging, and requires high relative humidity of air and soil during the growing period. When the drainage is poor, it is very easy to cause root and dead seedlings, resulting in poor plant growth.

Split the bitter gourd in half from the middle, take a small spoon and remove the middle of the bitter gourd. Then cut the bitter gourd into even slices with an oblique knife, and cut a little red pepper slices to match the color. Boil water in a pot, add a spoonful of salt to taste, and pour in vegetable oil.

Pour in the bitter gourd, blanch the water for about a minute, pour it out after the bitter gourd returns to green, rinse it with cold water to control the water and set aside. <

1. Split the bitter gourd in two from the middle, take a small spoon and remove the middle of the bitter gourd. Then cut the bitter gourd into even slices with an oblique knife, and cut a little red pepper slices to match the color.

2. Boil water in the pot, add a spoonful of salt to the bottom taste, pour in a little vegetable oil, so that the bitter gourd is more green in color and does not lose nutrients, pour the bitter gourd into the pot after the water is boiled, blanch the bitter gourd for about a minute and pour it out after it returns to green, rinse it with cold water to control the water for later use, the purpose of this step is to remove part of the bitter taste of bitter gourd.

3. Add a little base oil to the pot, pour in the bitter gourd that controls the dry moisture and stir-fry a few times, add 2 grams of salt, add a little sugar to combine the bitterness, and continue to stir-fry to dissolve the seasoning.

4. Hook in a little water starch to make the seasoning better adsorbed on the bitter gourd, pour in a little oil to brighten the color, stir evenly and then put it out of the pot and put it on the plate.

Stir-fried bitter gourd] 1First of all, we break the bitter gourd and remove the melon pulp inside, the gourd is very bitter and must be removed, and then cut the bitter gourd obliquely into even slices, and then cut a little red pepper slices for coloring. 2.

Next, we blanch the bitter gourd, boil the water in the pot, add a spoonful of salt to the bottom taste, pour in a little vegetable oil, so that the boiled bitter gourd is more green in color, and the nutrition is not lost, after the water is boiled, pour the bitter gourd into the pot, blanch the bitter gourd for about a minute and pour it out, rinse it with cold water to control the water for later use, the purpose of this step is to remove part of the bitter taste of the bitter gourd. 3.Add a little base oil to the pot, pour in the bitter gourd that controls the dry moisture and stir-fry a few times, add 2 grams of salt, add a little sugar to combine the bitterness, and continue to stir-fry to dissolve the seasoning.

4.Then hook in a little water starch, so that the seasoning is better adsorbed on the bitter gourd, pour in a little oil to brighten the color, stir evenly and then you can put it out of the pot and put it on the plate, the whole frying process should not exceed one minute, and the bitter gourd is easy to get out of the water after a long time. Technical Highlights:

1.Bitter gourd pulp is very bitter and must be removed; 2.Add salt and vegetable oil when blanching, one is to enter the bottom taste, and the other is to cook the bitter gourd when it can be boiled more green, and the nutrition is not lost; 3.

After blanching, it should be cooled quickly to prevent the bitter gourd from softening.

After the bitter gourd is cleaned, it is fried to be delicious and not bitter, and the specific method is as follows:

Ingredients: 1 bitter gourd, 2 eggs.

Excipients: appropriate amount of garlic, 2 chili peppers, 5 ml of cooking oil, 3 grams of light soy sauce, 3 grams of cooking wine and 3 grams of salt.

1. Remove the stems and gourds of the bitter gourd and slice them.

2. Slice the garlic and bury the chili pepper.

3. Bring water to a boil, pour in the bitter gourd, blanch for 30 seconds, control the water and remove it.

4. Beat the eggs.

5. Pour in cooking oil, pour in egg mixture, and stir to disperse.

6. Pour in the garlic slices, stir-fry over high heat until fragrant, pour in the bitter gourd, and stir-fry over high heat for 2 minutes.

7. Add light soy sauce, cooking wine, salt, and stir-fry evenly.

8. Pour in the eggs and stir-fry evenly.

9. Pour in the chili pepper and stir-fry out of the pan.

Summary. Soak in salt water. Cut the bitter gourd into thin slices or thin pieces, soak in salted water for about 30 minutes, and rinse off with cool water.

Blanch with boiling water before stir-frying. After cutting the bitter gourd into thin slices or thin pieces, put it in a pot with boiling water, blanch for 1-2 minutes, remove and drain. Add eggs.

Bitter gourd is scrambled with eggs, the eggs will slow down the bitterness and make the bitter gourd more fragrant. Add a pinch of sugar or honey. If you prefer a slightly sweeter taste, try adding a small spoonful of sugar or a small amount of honey to the bitter gourd.

Keep an eye out for the heat. When frying bitter gourd, the heat is too large or too small, which will affect the taste of bitter gourd, it is recommended to stir-fry over medium-low heat and fry until soft and rotten.

Soak in salt water. Cut the bitter gourd into thin slices or thin pieces, soak it in nanotar brine for about 30 minutes, and rinse it off with cool water. Blanch with boiling water before stir-frying.

Cut the bitter gourd into thin slices or thin pieces, put it in a pot, add boiling water, blanch for 1-2 minutes, remove and drain. Add eggs. Stir-fry bitter gourd and eggs together, and egg-resistant eggplant will slow down the bitterness and make bitter gourd smoother.

When frying bitter gourd, the heat is too large or too small, which will affect the taste of bitter gourd, it is recommended to stir-fry over medium-low heat and fry until soft and rotten.

Bitter gourd is not suitable for long cooking or stir-frying at high temperatures, otherwise it will be too soft and bitter. In addition, because the bitter gourd oxidizes relatively quickly, it is best to soak the bitter gourd in ice water before cutting the bitter gourd, so that the bitter juice of the cut surface will be less.

Here's how to fry bitter gourd without being bitter:Ingredients: 180 grams of bitter gourd, 2 duck eggs, 1 clove of garlic, 1 spicy millet.

Excipients: 1 teaspoon cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, appropriate amount of salt.

1. First of all, clean the bitter gourd, cut it into thin slices, put a little salt, mix well, and marinate for about 10 minutes.

2. After pickling, take out the water of the bitter gourd by hand, and squeeze out as much bitter water as possible. In this way, the bitterness of the bitter sweet potato is much reduced.

3. Beat the duck eggs into a bowl, add 1 teaspoon of cooking wine, and stir the duck eggs.

4. Pour in the hot oil in the hot pan and fry the duck eggs, and set aside.

5. Heat the oil in the pot again, fry the minced garlic and millet spicy, add the bitter gourd and stir-fry quickly for half a minute, pour in the duck eggs and fry well, add light soy sauce, oyster sauce, and a little salt and stir well to turn off the heat.

6. The fresh and fire-free bitter gourd fried duck eggs are ready.