Do you have any tips to make the dish made of bitter gourd not taste bitter?

Try to cut it as thin as possible, soak it in cold water for a while after cutting it into slices, and then take it out and fry it, it is not so bitter.

You can soak the bitter gourd in hot water for a while before frying it to remove the bitterness.

The bitter gourd will not be bitter if it is made into a bitter gourd, cut the bitter gourd into a cylindrical shape, about five or three centimeters, and then dig out the bitter gourd seeds in the middle, and then chop some materials such as lean meat, shiitake mushrooms, green onions and other materials into dumpling filling, put it in the bitter gourd, put the bitter gourd on a plate and put it in the pot to steam, and it will be out of the pot after fifteen minutes, and the bitter gourd at this time will not be bitter.

The best way to make a dish made of bitter gourd without a bitter taste is to cut it into thin slices and overheat it. It won't be so bitter if you fry it again.

After the bitter gourd is cut, the white pulp inside must be scraped clean, the cleaner the better.

After the bitter gourd is cut into thin slices, it is salted for a while and slightly boiled in water, which can not only remove the bitterness, but also save the time of frying.

Scrambled eggs with bitter gourd are not bitter to eat. There is also bitter gourd juice, which is a 1:1 ratio of pineapple and bitter gourd and beaten into juice with a food processor.

The fructose in pineapple is effective in breaking down bitterness! There is also one biggest function, bitter gourd contains high-energy lipid clearing hormone as expensive as **, eat more bitter gourd a day, you don't have to worry about gaining weight. Therefore, bitter gourd tea is a natural medicine.

The bitter gourd is about to be fried, pour a little balsamic vinegar, or high liquor, as the high temperature volatilizes, can reduce the bitterness. ‍‍

After washing the bitter gourd, cut it in two, take a small spoon and scrape its inner part clean, if you are afraid of bitterness, try to scrape the white part of it. Then cut diagonally into thin slices. Add an appropriate amount of salt, mix well, and marinate for ten minutes.

After ten minutes, you can see that there will be a lot of water pickled out, pour it out, and then wash it with ice water several times to cool, and then blanch the bitter gourd in boiling water again, and then cool it with ice water after scooping, so it's OK.

Bitter gourd is stirred with chili pepper or eggs to reduce the bitterness. ‍‍

Cut the bitter gourd in half, scrape off the pulp, cut it into slices, sprinkle some salt and marinate for ten minutes, pour out the water that kills, rinse and then fry, which can reduce some of the bitterness. ‍‍

My mom usually blanched the water, and when the water boiled, she poured in the chopped bitter gourd and added a spoonful of salt. As the water boils, the bitterness is washed away, and the bitterness is broken down faster by adding salt. Blanching time is not easy for a long time, nutrients are lost quickly, generally 20 seconds, and then after cooking or seasoning, the taste of bitter gourd is not so bitter, but the nutrients are still the same. ‍‍

After cutting the bitter gourd in half, cut it into pieces and boil it in water for a few minutes, and then soak it in cold water, so that there is basically no bitter taste, but the bitter gourd that does this has no bitter taste. ‍‍

Before cooking, cut the bitter gourd in half to remove the pulp, then cut it into strips, put it in a large basin and rinse it with cold water, gently grasp it with your hands while washing, then change the water, and rinse it repeatedly about three or four times. ‍‍

Bitter gourd is cold, and if a person with a weak spleen and stomach eats too much bitter gourd, he may have diarrhea. But then again, it's not good to eat too many vegetables, I don't believe that I can eat two catties of tomatoes at a time to try it, and I guarantee diarrhea. Vegetables to eat every day, eat a few more, change the pattern to eat, maybe people's tastes will change with the increase of age, I didn't like to eat onions, ginger, garlic and fatty meat and a little bitter things before I got married, but after getting married, I slowly ate ginger and garlic, when I was about to enter fifty years old, I suddenly liked to eat bitter gourd, all the white was dug out, washed with water, sliced, put a small spoon of oil in the pot, **, pour the bitter gourd into the pot when the oil is hot, put a small spoon of sugar first, put salt after frying, and put it on a plate.

The bitter gourd fried in this way is not bitter.

You can scrape all the white layer inside, and then soak it in warm water and salt, so that it will not be very bitter, put it in a bowl, add salt and marinate for 15 minutes to remove the bitter taste, then rinse off the salt with water, wash the millet pepper, remove the seeds and cut it into pieces, pour oil into the hot pan and fry the minced garlic, pour the bitter gourd into the pot and stir-fry until it is slightly soft, add an appropriate amount of salt and sugar to taste, add the millet pepper and stir-fry for two minutes.

Choose fresh and tender bitter gourd, cut it to remove the inner gourd, then clean it, cut it into thin slices (certain thin slices), blanch it quickly over cold water, and then stir-fry and simmer in soup can greatly reduce the bitter and astringent taste of bitter gourd. The white part of the bitter gourd is scraped off with a spoon to make the bitter gourd taste less bitter. Place the sliced bitter gourd in a bowl.

Cut the fresh bitter gourd in half, slice it after removing the seeds, put it in a bowl and add edible salt to marinate for fifteen minutes to remove the bitterness, then rinse off the salt with water, add water to boil in the pot and blanch the bitter gourd slices for one minute, take out and squeeze out the water, pour oil into the hot pan and fry the minced garlic, scrape the seeds and white ones inside, if you still feel bitter, you can blanch them in the water and then fry them, which is not very good-looking, but the bitterness will be reduced a lot.

You can boil it in hot water for a period of time before eating, which can also ensure that the taste inside is not very bitter, so this method should be used to solve it in general.

The best way to do this is to cut the bitter gourd into sections, soak it in salt and rub it several times to remove some of the bitterness.

You can use hot water to blanch the bitter gourd a little when you fry it, and then fry the bitter gourd after blanching it with hot water, and there will be no bitterness.

You can remove the layer of bitter gourd inside, the bitter taste can be reduced a lot, and you can also cut the bitter gourd into thin slices, burn it in boiling water, and then soak it in ice water, so that the bitterness is almost gone.

You can cut the bitter gourd into slices and soak it in boiling water for a while.

Grab it with salt, and after writing, it can make the taste very light, make you feel particularly good, and when you cook it, it tastes good.

Try to buy tender bitter gourd, cut it thinner, put the slices into clean water and float it in the next pot, if it is cold, you can slightly fish it in hot water to remove the bitter taste However, bitter gourd should try to eat the original flavor to give full play to its value How to make bitter gourd not bitter Bitter gourd contains a substance called cucurbitacin, so it tastes bitter If cooked properly, the bitterness of bitter gourd can turn into luscious Stir-frying: 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 reduce the bitterness. And the flavor of bitter gourd still exists in blanching:

Bitter gourd is cut into cubes and boiled in water, and then soaked in cold water, so that the bitterness can be removed, but the flavor of bitter gourd is lost.

1. Marinate the bitter gourd with salt first.

Before making bitter gourd, we can cut the bitter gourd into the desired shape, then sprinkle fine salt and mix well and marinate for a period of time in advance, marinate until the bitter gourd becomes soft and out of the water, and pour out the pickled water. Salting can not only reduce the bitterness, but also allow the bitter gourd to maintain its natural fragrance.

2. Wash and pinch with water many times.

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, most of the bitter juice will be lost with the water. After the bitter gourd is fried in this way, it tastes delicious, generally not too bitter, slightly bitter and sweet.

3. Soak in ice water or freeze in the refrigerator.

After slicing the bitter gourd, soak it in ice water for a period of time before taking it out, so that the bitterness can be reduced. After soaking in ice water, pinch off the water in the bitter gourd with your hands and pinch it 2-3 times repeatedly. Or put it in the refrigerator to freeze it.

4. Remove the bitter gourd pulp and seeds.

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

5. Blanch. Cut the bitter gourd into pieces, blanch it with boiling water first, put a little salt or a few drops of salad oil in a pot of boiling water, blanch it until the bitter gourd changes color slightly, and then soak it in cold water, so that the bitterness can be removed. Blanching with salt or salad oil is used to keep the bitter gourd green, chilled to keep the bitter gourd crisp and crisp.

However, blanching is easy to lose the original flavor and nutrition of bitter gourd, and this method is generally not recommended.

6. Stir-fry bitter gourd.

Stir-fry bitter gourd and chili pepper together on high heat to reduce the bitter taste, use high heat to stir-fry the juice in the bitter gourd quickly, less bitter, and add minced garlic and mint and other seasoning ingredients at the same time as stir-frying bitter gourd, which can help mask the bitter taste of bitter gourd.

Want to eat bitter gourd but afraid of bitterness? What can be done to remove the bitter taste of bitter gourd?

In summer, you should eat more bitter gourd, how to make bitter gourd is not bitter, do not add a drop of water, refreshing and no bitter taste.

How do you get rid of the bitterness of bitter melon? Teach you to cut off the "bitter source", ensure that the bitter gourd is not bitter or astringent, life tips, life tips, I hope everyone will like it, thank you.

Bitter gourd and chili pepper stir-fry together on high heat, can reduce the bitter taste, use high heat to stir-fry the juice in the bitter gourd quickly, less bitter, and add minced garlic and mint and other seasoning ingredients at the same time as stir-frying bitter gourd, which can help mask the bitter taste of bitter gourd.

Recommended way to eat: wash and shred the bitter gourd, after the pot is hot, do not put oil, put in the shredded bitter gourd and pour it into the pot and stir-fry, stir-fry after cooking, put the chili pepper and fried bitter gourd in the oil, stir-fry on high heat, add salt, minced garlic and other ingredients, and you can get out of the pot.

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

Cut the bitter gourd, remove the seeds, cut into strips, and then rinse with cold water, gently pinch with your hands while washing, wash for a while and then change the water and wash again, so repeatedly rinse three or four times, 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.

After slicing the bitter gourd, soak it in ice water for a period of time before taking it out, so that the bitterness can be reduced. Or put it in the refrigerator and freeze it. (After cutting the bitter gourd in half, first dig out the bitter gourd and seeds, and then remove the white film inside.

Cut the bitter gourd into pieces, first blanch it with boiling water, put a little salt or a few drops of salad oil in a pot of boiling water, blanch it until the bitter gourd changes color slightly, and then soak it in cold water, so that the bitterness can be removed. Salt or salad oil is added when blanching to keep the bitter gourd green, and chilled is to keep the bitter gourd crisp and crisp.

2. Bitter gourd has the effect of clearing away heat, nourishing blood and invigorating qi, nourishing the kidney and spleen, nourishing the liver and brightening the eye, and has a certain effect on dysentery, sores, heat stroke and fever, excessive prickly heat, conjunctivitis and other diseases.

Bitter gourd has the functions of preventing scurvy, protecting cell membranes, preventing atherosclerosis, improving the body's ability to cope with stress, and protecting the heart.

The active ingredients in bitter melon can inhibit the carcinogenesis of normal cells and promote the recovery of mutant cells, and have certain anti-cancer effects.

It has medicinal and health care functions such as hypoglycemia, hypolipidemic, anti-tumor, prevention of osteoporosis, regulation of endocrine, antioxidant, antibacterial and improving human immunity.

Bitter gourd can moisturize the white skin**, but also calm and moisturize the skin, especially in the summer when it is easy to dry and hot, apply the iced bitter gourd slices, can immediately relieve the irritability of the skin.