The easiest way to stir fry bitter gourd, the home cooked way to stir fry bitter gourd

The home-cooked recipe for stir-frying bitter gourd is as follows:Ingredients: 500 grams of bitter gourd, 10 grams of garlic, 10 grams of ginger, 10 grams of salt, 30 grams of cooking oil, 10 grams of millet pepper, 10 grams of light soy sauce, 20 grams of Chaotian pepper.

1. Wash the bitter gourd and cut it into shreds, boil hot water to remove the bitterness, drain the water, add an appropriate amount of salt and marinate for 10 minutes.

2. Cut garlic, millet pepper and ginger into cubes for later use.

3. Heat the oil in a pan, add millet pepper, green onion, ginger and garlic and stir-fry until fragrant.

4. Add shredded bitter gourd and stir-fry.

5. Add light soy sauce and stir-fry to taste, and stir-fry bitter gourd until soft.

6. Add an appropriate amount of water and stir-fry for a while, and simmer over high heat until the juice is reduced.

7. After the plate is finished, you can start eating.

Let's prepare the ingredients first.

1 .First, we crack the bitter gourd.

2 .Remove the melon pulp inside, the melon pulp is very bitter, and it must be removed.

3 .Then cut the bitter gourd obliquely into thin slices, and then cut a little red pepper slices to match the color.

Next, let's start cooking.

1 .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 boiled out is more green in color and does not lose nutrients.

2 .After the water boils, pour the bitter gourd into the pot, blanch the water for about a minute, and pour it out after the bitter gourd returns to green.

3 .Rinse it with cool water and control the water for later use, the purpose of this step is to remove some of the bitter taste of bitter gourd.

4 .Add a little base oil to the pot, pour in the bitter gourd that controls the moisture, and stir-fry a few times.

5 .Add 2 grams of salt, add a little sugar to combine the bitterness, and continue to stir-fry to dissolve the seasoning.

6 .Hook in a little water starch to make the seasoning better adsorbed on the bitter gourd.

7 .Pour in a little oil to brighten the color, stir evenly and then put it on the plate, (the whole stir-fry process should not exceed one minute, the fried time is long, and the bitter gourd is easy to come out of the water).

Stir-fried bitter gourd with eggs is delicious and simple.

Bitter gourd (scientific name: momordicacharantialCucurbitaceae bitter gourd plant, annual climbing weak herb, multi-branched; Stems and branches are pubescent.

The tendrils are slender and do not diverge. petioles elongated; The leaves are membranous, green on the top and pale green on the back, and the veins are palmate. Monoecious.

Male peduncle slender, slightly pubescent; bracts green, slightly marginally hairy; calyx lobes ovate-lanceolate, pubescent; corolla yellow, lobes pubescent; The stamens are born. The female flowers are solitary, the pedicels are slightly pubescent; The ovary is spindle-shaped, and the stigma is enlarged. The fruit is spindle-shaped or cylindrical, wrinkled, orange-yellow when ripe.

The seeds are oblong and have carved lines on both sides. The flowering and fruiting period is from May to October.

As follows:

Ingredients: 1 bitter gourd, 2 eggs, appropriate amount of salt, a little oil.

1. Wash the bitter gourd, cut it in half, remove the gourd pulp, and cut it into small slices. Pour water into the pot, put in a little oil, salt to boil, put in bitter gourd to blanch and break off, immediately after scooping up, then remove the dry water for later use.

2. Beat the eggs into a bowl, add an appropriate amount of salt, and beat well with a little water. Adding a little water can make the egg wash more tender.

3. Pour oil into the pot and slide it down, turn to low heat when it is 50% hot, and pour in the egg liquid.

4. When the egg liquid is slightly solidified, add the bitter gourd and stir-fry until cooked.

Summary. In addition, the taste of bitter gourd is relatively bitter, so you can add baking soda to it for repeated cleaning before making it, and eat some appropriately, which can also have the effect of clearing heat and reducing fire, and can also lower blood pressure.

Kiss, the easiest way to fry bitter gourd is: 1. Wash and wash the bitter gourd, and then cut it into slices 2, heat the oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then pour in the bitter gourd 3, stir-fry for about 15 minutes, add edible salt and monosodium glutamate to it 4, cover the pot and simmer for 5 10 minutes to get out of the pot.

In addition, the taste of bitter gourd is more bitter, so you can swim to add baking soda to it for repeated cleaning before making the god Buchai, and eat some appropriately, which can also have the effect of clearing heat and reducing fire, and can also lower blood pressure.

The easiest way to stir-fry bitter gourd:Ingredients: Appropriate amount of bitter gourd, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of cooking oil, appropriate amount of salt.

Step 1: Wash the bitter gourd, cut it in half, scoop off the middle with a spoon, and then slice it.

2. Put the cut bitter gourd into a large bowl, sprinkle a small spoon of salt, and gently rub it several times with your hands. Then let it sit for about ten minutes, and you will see some water coming out, and then squeeze the bitter gourd dry.

3. Wash and chop the green peppers and garlic.

4. Heat the pot, pour in an appropriate amount of oil, and simmer for one minute with minced garlic.

5. Then add the green pepper and stir-fry a few times.

6. Pour in the bitter gourd squeezed out of the water, stir-fry until it breaks off and becomes soft.

7. Add an appropriate amount of salt and continue to stir-fry for a minute or two.

8. Finally put on a plate.

The home-style method of stir-frying bitter gourd is as follows:

Ingredients: 1 bitter gourd, 1 carrot, 5 ml of cooking oil, 5 grams of minced garlic, 2 grams of salt, 3 grams of white pepper.

Excipients: 5 ml of cooking oil, 5 grams of minced garlic, 2 grams of salt, 3 grams of white pepper.

1. Prepare the ingredients.

2. Remove the bitter gourd and cut into strips.

3. Peel the carrots and cut them into strips.

4. Boil water in a pot and blanch the bitter gourd and carrot for 30 seconds.

5. Heat oil in a pan and add minced garlic.

6. Add bitter gourd and carrots, stir-fry evenly.

Precautions for buying bitter gourd

1. Appearance: When choosing bitter gourd, see whether the appearance is smooth and there are no obvious lesions and damages. The surface of the bitter gourd should be even, with no unevenness or obvious wrinkles.

2. Color: The color of bitter gourd should be dark green, with no yellow Jane Xiao or brown spots. Dark green bitter gourd usually indicates freshness.

4. Shape: The shape of bitter gourd should be uniform, without obvious deformation or abnormality. Irregularly shaped bitter gourds may have been damaged or infested by pests and diseases during the growth process.

5. Hardness: Gently press the bitter gourd, which should have a certain elasticity, not too hard or too soft. A bitter gourd that is too hard may indicate that it is not ripe enough, while a bitter gourd that is too soft may have gone bad.

Food, as the name suggests, is delicious food, the expensive ones are delicacies from the mountains and the sea, and the cheap ones are street food. In fact, there is no distinction between high and low food, as long as it is what you like. , can be called a delicacy.

Let's follow me to see how to stir-fry bitter gourd! Hope it helps.

Ingredients:

Ingredients: 350 grams of bitter gourd.

Excipients: 1 teaspoon of oil, salt, 1 teaspoon light soy sauce, 20 grams of carrots.

Method:

1. Clean the ingredients.

2. Cut into long slices.

3. Sit in the pot with water, salt, sugar and cooking oil.

4. Add the bitter gourd.

5. Blanch the carrots as well.

6. Remove and cool after discoloration.

7. Heat the pan and add oil.

8. Add the bitter gourd and carrots to the stir-fry.

9. Add salt to taste.

10. Before leaving the pot, use a small amount of cornstarch water to thicken it.

11. Stir-fry quickly and evenly.