When frying bitter gourd, should you blanch it to remove the bitter taste?

When frying bitter gourd, in fact, there is no need to blanch the bitter taste, because the bitter gourd is originally more bitter, if it is blanched in the water, its bitterness will be in the bitter gourd, bitter gourd will become more bitter, in fact, there are many kinds of bitter gourd, there are white bitter gourd, and green bitter gourd, white bitter gourd is lighter than green bitter gourd, and the bitter taste is lighter, <>

But many people don't like to eat bitter gourd, but he can clear the heat, and if you eat bitter gourd, it is not easy to get on fire, which helps to clear the fire, so how do we make the bitter taste of bitter gourd lighter? First of all, we have to wash the bitter gourd, then cut it into small slices and put some hot water in the bowl, and then put oil and salt in the bitter gourd when frying, let them remove a little water, and then put in the seasoning, garlic, light soy sauce, monosodium glutamate, etc., and then put in a little sugar after arguing for a while, and vinegar, in this way, the bitter gourd tastes slightly sweeter, and the vinegar can be according to your own taste, but you can't add too much, if you add too much, the bitter gourd will become a sour gourd, <>

Because bitter gourd contains some oxalic acid, so there will be bitter taste, when frying bitter gourd, we have to control the heat, fried bitter gourd actually tastes better, we all know that bitter gourd is famous for his bitter and bitter taste, and bitter gourd has some nutrients that are beneficial to the human body, as well as minerals, although it tastes very bitter, but it is very good for the body, but in summer, I prefer to eat cold bitter gourd, cut the bitter gourd and put it in the refrigerator, let it freeze for a while, and then take it out and put in some vinegar garlic, Put some spicy, sour and icy in the raw soy sauce dead place, and it is really good to eat it in the summer, although it is very bitter, but it is very good to eat, and it is <>

I hope you can also eat some bitter gourd in the summer, although it is very bitter, but it is also a more nutritious vegetable, it can provide a lot of nutrients for the human body, bitter gourd in addition to stir-fried cold salad, can also be fried with eggs,

If you want to remove the bitter taste, you can rub the bitter gourd with salt, and then wash it off with water, and you can also blanch it. If you can endure hardship, you can fry it directly.

No. The real bitter taste of bitter gourd is emitted by the melon fladding in the melon pulp, and as long as the melon fladding is cleaned, it will be diluted.

Depending on the person, many people can't stand the bitter taste of bitter gourd, so they use blanching to remove some of the bitter taste before they can eat it. However, this will also take away some of the nutrients

To blanch, the common practices are as follows:

Ingredients: 1 bitter gourd, 2 eggs, appropriate amount of garlic, 2 chili peppers, 5 ml of cooking oil, 3 grams of light soy sauce, 3 grams of cooking wine, 3 grams of salt.

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

2. Slice the garlic and mince the chili pepper.

3. Bring water to a boil, pour in 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.

10. Serve on a plate and serve.

No, you don't. Ingredients: 2 bitter gourds.

Excipients: 4 eggs, salt to taste.

1. Soak the bitter gourd in water for 10 minutes, wash and set aside.

Crack the eggs into a small bowl and set aside.

3. Dig out the seeds of bitter gourd.

4. Cut into thin slices, add 1 tablespoon of salt and stir well.

5. Heat the oil in a pan, pour in the bitter gourd and stir-fry until it changes color.

6. Pour in a little oil, pour in 4 eggs, and turn the eggs in the pan around the side of the pan.

7. Break up the egg yolk and fry until golden brown on both sides.

8. Remove from the pot and serve on a plate.

Blanching is not required, as follows:

The ingredients that need to be prepared in advance include: 1 bitter gourd, a pinch of salt, and 1 clove of garlic.

1. The first step is to cut the prepared bitter gourd and rub it with salt.

2. Rinse off the salt with water to reduce the bitterness.

3. Put the garlic in the oil and fry with a spatula until fragrant.

4. Add bitter gourd and stir-fry.

5. Stir-fry until almost salt.

6. Add salt and stir-fry to finish.

Stir-fry bitter gourd without blanching. Bitter gourd is a seasonal vegetable in summer, with high nutritional value, and can be fried directly in a hot pan without blanching. However, the bitter gourd that has been blanched will remove part of its bitterness, making it less bitter to eat, and it also has an umami taste.

Blanching bitter gourd should be poured into the water after boiling, and the blanching time is not more than 1 minute, you can also add a small amount of salt and a few drops of sesame oil to the boiling water, and immediately soak it in ice water to cool down, and put it in ice water to make the color more green.

To remove the bitter taste of bitter gourd, in addition to blanching, you can also marinate it with table salt for about 30 minutes.

If you want to remove the bitter taste of bitter gourd, there are generally soaking methods, blanching methods, pickling methods, and refrigeration methods. The bitter gourd used for stir-frying removes the bitter taste, and it is recommended to use the soaking method.

Each method has certain advantages and disadvantages. However, the bitter gourd after blanching is generally soft, so it is not recommended to fry bitter gourd in this way.

Extended information: The bitter taste of bitter gourd comes from four substances:

The first substance is called "bitter melon", which is a substance unique to melon plants, mainly in the form of glycosides in all melons.

The second substance is called "wild cucumber juice enzyme".

If these two substances are present at the same time, melons will have a bitter taste. There is only one on its own, and it doesn't have any taste. Although watermelon and pumpkin are also melons, they do not have the slightest bitter taste, precisely because they only contain bitters and almost no wild cucumber juice enzymes, so they do not taste bitter.

Bitter gourd contains both substances in its body, so it produces a bitter taste. When the bitter gourd is fully ripe and turns golden brown, it is not only not bitter, but also very sweet.

The third substance, called "quinine", is a common and useful ingredient.

The fourth substance is called "bitter gourd glycoside", which is a unique glycoside in bitter gourd fruit.

The latter two substances are very famous, and they are both very beneficial substances to the human body.

Comparison of several methods to remove the bitterness of bitter gourd:

The first method: soaking method;

The bitter astringency of bitter gourd is moderately reduced, the operation speed is the slowest, and the crispness is the highest. It is especially suitable for cooking cold bitter gourd and stir-fried bitter gourd.

The second method: blanching method;

Bitter gourd has the lowest reduction in bitterness, the fastest handling speed, and moderate crispness. It is especially suitable for cooking general bitter gourd stir-fry or bitter gourd roast pork.

The third method: pickling;

The bitter and astringent taste of bitter gourd is reduced the most, the operation speed is moderate, the taste is soft and fragrant, and the bitter gourd is also the most delicious. It is especially suitable for cooking bitter gourd omelette, bitter gourd scrambled egg, etc.

I think that many good friends, in the case of boiling eggplant, like my mother, can't solve that bitter taste, and at the end can only comfort themselves with bitter medicine, but if you do this step before frying bitter gourd, you can get rid of the bitter taste, and delicious and relieve the heat! Many people in the fried bitter gourd before, are accustomed to the first water, with the method of water to clean up the bitter taste in the eggplant, but only that or insufficient, and the eggplant is easy to turn yellow, no matter what to do later, it is harmful to the color, but also to the artistic beauty of the whole dish, the following robot cat will share with you a bitter gourd scrambled egg method, the method is shared together in the recipe, everyone while watching and playing, you know what steps are missing.

The first step: choose more texture is eggplant, the hue is emerald green, the block of 500 grams of this one, is the best product in the eggplant, after buying home, clean into 2 sections, dig the blank heart, the white heart is the most bitter part of the eggplant, so to dig neatly, the larger the white heart component, the more bitter the eggplant will be, so we don't have to be lazy. Step 2:

Dig neat eggplants, put them in a basin of cold water, add an appropriate amount of salt, and soak them for 10min. Salt can remove the bitter saliva from the eggplant, so these processes of soaking are indispensable. After soaking in water, throw away the salt water, change to another basin of cold water, and soak it again for 5min, at which time 60% of the bitter saliva in the eggplant can be cleaned out.

Step 3: Soak the eggplant and cut it into slices for reservation, consume oil in the pot, add garlic paste when the temperature is 6 hot, burst the pot to bring out the aroma, add bitter gourd and fry until it is broken. Step 4:

After the eggplant is broken, pour in the salted egg liquid, fry slowly, then use a frying spoon to cut the raw egg into several pieces, and finally sprinkle a small amount of edible salt seasoning, stir-fry evenly, and you can start the pot. Crushed garlic can get rid of the bitter taste in the eggplant, which is a very good side dish. That delicious bitter gourd scrambled egg is ready, the taste is refreshing, the taste is good, no need to squeeze water, to ensure the color of the eggplant.

In this hot summer, eating more bitter gourd can prevent heat stroke, clear away heat and remove fire, and it is a vegetable that can be eaten often in summer!

In fact, there is no need to blanch the bitter gourd when frying it, you can generally remove all the gourds in the middle of the bitter gourd, then scrub it with water, and finally soak it in salted water for a period of time, so that the bitter gourd has no bitter taste. When making bitter gourd, it should be fried over high heat, and there is no need to put too many seasonings, as long as you add some edible salt and chicken essence, the fried bitter gourd will be particularly fragrant and delicious.

When frying bitter gourd, slice the bitter gourd first, then salt it, and then wash it, so that the fried bitter gourd is delicious and will not have a bitter taste.

1 Bitter gourd has a relatively high oxalic acid content, which is known to contain 459 mg per 100 grams of bitter gourd. They combine with calcium in the body to form calcium oxalate, which is definitely beneficial to the body. However, if the bitter gourd is not boiled in water, it will have a bitter taste and taste bad, so it is recommended that you should blanch the bitter gourd when cooking, and blanch the bitter gourd with boiling water to remove most of the oxalic acid in the bitter gourd, and at the same time, it will also reduce the bitterness of the bitter gourd.

The length of time for blanching bitter gourd is not static, it depends on the shape and size of the bitter gourd after the knife is changed.

2. The bitter taste of bitter gourd is caused by two substances. The first is the melon bitter leaf contained in melon plants, which is mainly found in melons in the form of glycosides; The second is called wild cucumber juice enzyme. If these two substances appear together, the bitter taste of the melon will appear.

Although bitter gourd is bitter, its bitter taste is good for our body, especially in the hot summer, and it is a good choice to cover the wide stool.

31.Remove the membrane of bitter gourd: Here it is said that the membrane of bitter gourd refers to the removal of the membrane inside the body of bitter gourd, because this membrane is the bitter taste of bitter gourd**. You can choose to gently scrape it off with a knife or you can choose to remove it by hand.

2.Put the peeled bitter gourd into ice water for chilling, then take out the chilled bitter gourd, slice it with a knife, if the knife can do it, you can cut the bitter gourd as thin as possible, so that the bitter taste of the bitter gourd will dissipate faster, and the taste will become crisp. The chopped bitter gourd is re-chilled in ice water again.

The effect of chilling is not only to make the bitter gourd cool and refreshing, but also to make the flesh of the bitter gourd crisp and without the bitter taste.

3.Sprinkle the chilled bitter gourd skin with a slight amount of salt. A little salt will make the bitter taste of bitter gourd disperse faster, and it will be soaked for about 15 minutes, so that the bitter gourd will hardly have a trace of bitterness in the mouth, and the nutrients in the bitter gourd body will also be retained.

Bitter gourd can be fried directly without blanching, and it will not have any toxins, but the taste is more bitter. Bitter gourd is a relatively common vegetable in summer, and its sweet and bitter taste makes it ideal for summer consumption. Although bitter gourd has a bitter taste, it does not contain any toxins, and blanching it with boiling water before cooking can remove its bitter and astringent taste and make it taste better.

When Lu Zhen cooks bitter gourd every day, most people will be used to blanching first, so can bitter gourd be fried directly without blanching? The answer is yes. First of all, it should be clear that blanching bitter gourd is not to remove toxins, but to remove bitterness, so bitter gourd can be eaten even if it is fried directly without blanching, and there will be no toxins.

Blanching bitter gourd with water before frying it can remove most of the bitterness and make it taste better, so that whether it is fried or cold, the taste of bitter gourd will be better.

Nutritional value of bitter gourd

Bitter gourd is a very common ingredient in summer, its taste is sweet and bitter, but the bitterness is not bitter, and the taste is better. At the same time, bitter gourd can relieve the heat in the heart, and help eliminate toxins from the body, it also has the effect of skin rejuvenation, blood sugar lowering, and anti-inflammatory.

Bitter gourd can be fried and eaten directly without blanching, which will not cause any danger to the human body, but bitter gourd without blanching will taste more bitter. Blanching and then stir-frying can reduce its bitterness, which will be more delicious, and it will be able to maintain its emerald green color and make the color more beautiful.

Bitter gourd does not contain toxic substances, and it is okay to eat it raw, so it is not poisonous even if it is not blanched and stuffy. However, the bitter gourd without blanching has a higher content of oxalic acid and will taste more bitter.

Bitter gourd is different from ordinary vegetables, bitter gourd should not be blanched for too long, too long will cause most of the nutrients in bitter gourd to be lost. Seep grip bend.

Bitter gourd is very rich in nutritional value and is a very common ingredient, and it is necessary to remove part of the bitterness of bitter gourd by blanching it, so that it will taste good.