Why is it bitter to fry loofah loofah with squid

Fungus squid soup.

Ingredients: squid, fungus, cucumber Expert comments: This soup has the effect of good qi, clearing heat and water, strengthening the spleen and stomach.

Squid: Rich in calcium, phosphorus, iron, rich in protein and amino acids required by the human body. Squid is a low-calorie food that suppresses cholesterol levels in the blood and relieves fatigue.

The practice of fried squid with loofah fungus.

Ingredients required: 1 black fungus, 1 tael of fresh squid, red pepper, chives, ginger, garlic, straw mushroom.

Seasoning required: salt, chicken powder, corn starch, Huadiao wine.

Production method: To cook this dish, the requirements for knife skills are relatively high, especially the fresh squid should be cut into wheat ears and flower knives, if you are a first-time flower knife, don't worry, take your time and you will be successful. (After the wheat ear flower knife cutting method is paid).

Black fungus needs to be soaked in water in advance, about 30 minutes. After it has opened, rinse it several times with clean water to wash away any sediment that may be present in the black fungus.

Cut the garlic into garlic slices, peel and wash the ginger and cut it into small elephant eye slices (diamond-shaped slices), cut the chives into inch segments, cut the red pepper into horns after shaving and removing the seeds, and cut the straw mushroom slices into slices.

Gently peel the melon with a paring knife, cut thick slices with an oblique knife, and soak it in light salted water after cutting to prevent it from oxidizing.

Boil water in a soup pot, put a little salt and salad oil in the water after boiling, put the melon in the blanching water, remove it after 20 seconds, control the water and set aside.

Heat the wok, pour in the salad oil, when the oil temperature is 60% hot, pour the fresh squid with a cut knife into the oil, the fresh squid is very easy to cook, basically after the pot is broken. Stroke the oil until it is broken, and then you can remove the oil control.

Borrow the bottom oil from the wok, turn on the high heat, pour the garlic slices, ginger slices, green onion segments, red pepper peppers, and straw mushroom slices into the stir-fry until fragrant, and then immediately put in the fresh squid with oil, cook cooking wine, and stir-fry a few times.

Pour the blanched melon into the pot, stir-fry a few times again, and use the salt, chicken powder and cornstarch to make a mixture of the sauce to thicken the thickener, remove from the pot and put on a plate. The fragrant, beautiful and beautiful Shenggua fungus fried fresh squid can be eaten.

First, pass the bitter gourd in water (stir-fry it in hot water).

The bitter taste of the loofah comes from the alkaloid glycoside alkaloids, which are not easy to destroy and decompose when heated, and each person's tolerance to it is also different, and in severe cases, nausea, vomiting, abdominal pain, diarrhea and other poisoning symptoms will occur.

There are two main reasons for bitterness, one is that plants are pollinated during flowering and pollination, and pollination may occur between different varieties of loofahs and between different plants; Second, under the environmental influence of the abnormal climate of the year, the artificially cultivated loofah and gourd will also have a bitter taste.

If the loofah becomes bitter, it is recommended to throw it away and not eat it again.

This bitterness comes from the loofah, which contains saponins.

This bitterness comes from the loofah, which contains saponins.

1. Luffa cylindrica (scientific name: Luffa cylindrica), the Pearl River Delta loofah specifically refers to the star anise melon, which is a kind of cucurbitaceae plant native to India, also known as vegetable melon, which is widely cultivated in East Asia. It is a climbing herb of the Cucurbitaceae family, and the loofah root system is strong.

The stem is vine-like, five-edged, green, the main vine and the side vine grow luxuriantly, the stem node has branched tendrils, and it is easy to grow adventitious roots.

2. It is distributed and cultivated at home and abroad. The fruit is a summer vegetable, which contains all kinds of nutrients in melon food, and contains saponins, loofah bitterness, mucus, gum, citrulline, xylan and interferon and other substances have certain special effects. When ripe, the mesh fiber inside is called a loofah, which can be used instead of sponge to wash stoves and furniture.

It can not be eaten raw, but can also be used for medicinal purposes, and has the effects of cooling, diuretic, blood activation, menstruation, detoxification, as well as anti-allergic and beauty effects.

Some loofahs have just been fertilized, and they've just absorbed the fertilizer, so they can be picked and eaten every day or two.

Scrape the skin of the loofah clean, and it won't be bitter.

It should be salted first and it will not be bitter.

The reasons for the bitterness of the loofah may be the following:

First, the variety. The bitter taste of the bitter loofah can be inherited, and if the seeds of the bitter loofah are planted, the loofah that grows is also bitter. The bitter taste of the loofah is also controlled by genes, and genes can be inherited. Generally, ridged loofahs are easy to form bitter melons.

2. Cross-pollination.

During the insect pollination process, the non-bitter loofah plant receives pollen from the bitter loofah plant, or the pollen of the bitter gourd, causing the loofah to become bitter.

3. Poor growth environment such as high temperature and drought, insufficient light, etc.

Continuous high temperature, drought and lack of light affect the normal nutrient absorption of plants, resulting in the formation of bitter melon.

Fourth, the use of fertilizer is unreasonable.

During the growth of loofah, if too much nitrogen fertilizer is applied, the amount of organic fertilizer and phosphorus and potassium fertilizer is too small, and the water is insufficient, it will also increase the bitterness.

5. Injuries to the plant.

The root system of the loofah is damaged in the process of transplanting, fertilizing, weeding or hoeing, which causes the loofah to become bitter, in addition, the loofah encounters insect pests and vine damage, and it is also easy to produce bitter loofah.

Sixth, continuous cropping. Continuous cultivation of loofah crops on the same land has a high probability of bitter loofah.

Therefore, although the loofah is bitter, it is not poisonous, but it has a bad taste and can still be eaten.

There are two main reasons for bitterness, one is that plants are pollinated during flowering and pollination, and pollination may occur between different varieties of loofahs and between different plants; Second, under the environmental influences such as the abnormal climate of the year, artificially cultivated loofahs and gourds will also have a bitter taste. If the loofah becomes bitter, it is recommended to throw it away and not eat it again.

Identification method of bitter loofah: bitter loofah, bitter gourd and normal gourd melon are difficult to distinguish in appearance, and they cannot be seen by looking. The alkaloids contained in it cannot be detected in ordinary laboratories, so there are no simple experiments that can help.

The correct way to distinguish can only be by tongue, taste.

After buying a loofah, gourd, cucumber, after peeling, you can cut a piece of raw melon flesh, lick it with the tip of your tongue and taste it, if there is a bitter taste, it is a poisonous gourd gourd, and it cannot be eaten. According to experts, the bitter loofah, bitter gourd, and bitter cucumber in question are as bitter as Coptis chinensis, and the difference between ordinary loofah and gourd is very obvious. If you buy it, throw it away, don't be sorry.