How can I make bitter gourd not yellow when boiled?

I always have bitter gourd at home, fried every three or five times, whether it is fried, fried meat, scrambled eggs are not bitter and do not yellow, crisp and refreshing, make people feel more appetizing. So how to fry bitter gourd.

The dish is not bitter and still keeps the green and not yellow? In fact, there are tricks: first, bitter gourd needs to be salted to remove the bitterness; Second, after the fried bitter gourd is broken, a small amount of water needs to be added to boil immediately, so as to keep the bright green and not yellow. Keep these two small details in mind to ensure that your fried bitter gourd is delicious and beautiful!

Prepare the ingredients: 2 bitter gourds, 3 eggs and wash them separately.

Finely chop the peppers and shallots, <>

Beat the eggs with half a spoon of salt and set aside.

Cut the bitter gourd in half, scoop it off with a metal spoon, cut it into thin slices <> put it in a bowl and add a large spoonful of salt to the water.

Boil water in a pot, pour the pickled bitter gourd into the boiling water, blanch for about a minute, remove and drain <>. <>

Put oil in a wok, pour in the chopped green onion and chili pepper after the oil is hot, and stir-fry for more than a minute <> bitter gourd.

Turn off the heat, pour the egg mixture over the bitter gourd, and stir-fry carefully with a spatula after the egg mixture has solidified at the bottom.

After the egg liquid is basically formed, turn off the heat, use the residual heat in the pot to solidify all the egg liquid, and serve on a plate.

The first is to choose bitter gourd with a light green color, which is relatively fresh and tender compared to the water.

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Peel the bitter gourd, remove the gourd and marinate in salted water.

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Then blanch. The bitter taste of bitter gourd is particularly strong, and some of the bitterness can be removed after blanching.

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Don't blanch the water for a long time, and you can take it out by tumbling it in boiling water.

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Immediately after fishing, pass through cool water to keep the color green.

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Then when the bitter gourd is fried, everyone is also fried quickly.

The bitter gourd fried in this way is generally green and not yellow.

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When boiling bitter gourd, add a little salt to the water first, then put a little cooking oil, blanch it and then rinse it with cold water, so that the fried bitter gourd will not turn yellow, it is green, crisp and delicious!

While boiling the bitter gourd, add a little salt and oil to the water. After blanching, rinse with cool water in time.

First clean the bitter gourd, cut it into pieces, marinate it with salt for half an hour, clean it and dry it, and add a small amount of peanut oil to the boiled water, so that the boiled bitter gourd will not turn yellow.

How can I make bitter gourd not yellow when boiled? When boiling bitter gourd, you can put a little salt. Add a little cooking oil, and the bitter gourd will not be yellow when cooked.

In order to make the bitter gourd not yellow when boiled, boil the bitter gourd seeds, put a little salty salt in the water, and the boiled bitter gourd will not change color.

Bitter gourd should be boiled with a little salt in the water, then a few drops of vegetable oil, put in the bitter gourd, and after cooking, remove it into cold water or ice water. Bitter gourd does not turn yellow.

Half a bitter gourd, 1 cooked salted egg, 1 red pepper, 3 cloves of garlic, garnish with coriander, a little sugar, half a teaspoon, a little salt, appropriate amount of vegetable oil. Cut the bitter gourd, remove the seeds, remove the pulp and cut into thin slices, cut the pepper into small strips, mince the garlic, and cut the boiled salted egg into small cubes. Bring water to a boil, add bitter gourd and blanch for about 1 minute after the water boils, then remove and drain the water for later use.

Half a bitter gourd, 1 cooked salted egg, 1 red pepper, 3 cloves of garlic, garnish with coriander, a little sugar, half a teaspoon, a little salt, appropriate amount of vegetable oil.

Cut the bitter gourd, remove the seeds, remove the pulp and cut into thin slices, cut the pepper into small strips, mince the garlic, and cut the boiled salted egg into small cubes.

Bring water to a boil, add bitter gourd and blanch for about 1 minute, then drain and set aside.

Turn <> medium heat, add the blanched bitter gourd, and the diced salted egg and stir-fry evenly.

Finally, add sugar and salt (you can taste it when you put salt, if it is light, put some more, because the salty eggs are salty, and the salt will spread to the bitter gourd when stir-frying, put less salt) to taste.

There are a few things to keep in mind:1.Choose bitter gourd with a light green color, which is relatively fresh and tender compared to the water;

2.Peel the bitter gourd, remove the gourd and marinate in salted water.

3.Don't blanch the bitter gourd for too long, and immediately cool it after blanching.

4.When stir-frying bitter gourd, use high heat to stir-fry quickly.

Through the above methods, the bitter gourd can not be yellowed when stir-fried.

Extended information: bitter gourd, a plant of the genus Cucurbitaceae, an annual climbing delicate 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.

Summary. Hello dear, 1. Soak in salt water. Before frying bitter gourd, you can soak it in salted water to isolate it from the air and prevent oxidation, so that it will not change color. It also removes a bit of bitterness.

Hello pants pro, 1, soak in salt water. Before frying bitter gourd, you can soak it in salt water to isolate it from the air and prevent oxidation, so that it will not change color. And it can also remove a bit of bitterness.

2. Blanch in boiling water. Blanch the bitter gourd in boiling water for a while, take it out when it is about to turn green, and rinse it off with cold water immediately. It won't change color.

3. Stir-fry over high heat. After the bitter gourd is put into the pot, it should be fried quickly on high heat to shorten the frying time, and it should be put on a plate as soon as it is fried, otherwise it will change color after a long time.

1. Bitter gourd blanching time is easy to appear yellowing after a long time, so when blanching bitter gourd, you must control the time, generally fry for about 1 minute, and wait for the bitter gourd to be cleanly removed.

2. After the water is hot, you can add an appropriate amount of edible salt to the pot, then add a few drops of cooking oil, and then put the cut bitter gourd into boiling water, which can maintain the bright color of the bitter gourd, prevent it from turning yellow, and at the same time reduce the loss of nutrients in the bitter gourd.

3. After blanching the bitter gourd, take it out, and then immediately put it into cold water, which can play a role in cooling down quickly, which can not only make the bitter gourd taste more crisp, but also prevent the bitter gourd from turning yellow.

4. It is best to blanch the water first.

1.Bitter gourd contains a large amount of oxalic acid, eating it directly will increase the bitterness of bitter gourd, which will be difficult to eat, and excessive intake of oxalic acid will make it combine calcium ions in the body to form precipitate, which will affect the body's absorption of nutrients, and will also increase the rate of several coarse jujube for stones. Blanching can remove some of the oxalic acid in the bitter gourd, which can make the bitter gourd taste better, and at the same time, it will be more healthy and safe to eat.

2.Bitter gourd contains a lot of bitter substances, and many people are not used to eating it, but if you blanch it before eating, it can also play a role in diluting the bitterness.

3.Many of the bitter gourds bought on the market have been treated with pesticides, and boiling them in hot water before eating them can also play a role in high-temperature sterilization, so that they are safer and more hygienic to eat.

How to remove the bitterness of cucumbers:1. Cut the cucumber into slices and put it in a pot, then put an appropriate amount of salt, grasp it well, and then wash it with water to make it not so bitter.

2. Soak the cut cucumber in vinegar water to effectively remove the bitterness. Cucumber is a common vegetable in life, such as the cucumber of Jianxun fruit has a bitter taste, which greatly affects the taste of eating.

However, some cucumbers just have a bit of a bitter taste, which is because cucumbers contain bitters, and if the bitters are too high, the cucumbers will be bitter. The reasons for the high bitter content of cucumber are mainly related to the use of bitter cucumber varieties, too high or too low temperature, too much or too little water, nutrient imbalance, insufficient light, and weak plant growth.

Wash the cucumber and cut a centimeter-long piece at one end of the guati, this small section is very important, and it is this small piece that is the key to removing the bitterness. Close the cut piece with the cucumber and rub it gently, and the bitterness of the cucumber will be removed in about a minute. <

Wash the cucumber and cut a centimeter-long piece at one end of the guati, this small section is very important, and it is this small piece that is the key to removing the bitterness. Close the cut piece with the cucumber and rub it gently, and the bitterness of the cucumber will be removed in about a minute.

Before frying, you can soak the bitter gourd in clean water, and then put a little sugar when frying, but I personally feel that it is better to retain his original bitter taste, and the bitter gourd itself is this taste, and then it also helps to reduce the fire.

The bitter gourd is salted for an hour in advance, washed with salt, squeezed dry, blanched again, and then stir-fried until fragrant, garlic, tempeh, and stir-fried until cooked. Add a pinch of salt. Fuel consumption, a little bit of sugar to enhance freshness, seven medium cooked can be, so refreshing and sweet.

In fact, it is necessary to remove all the pulp, first cut the strips, and then use the blade to go, and it is not clean to scrape with a spoon. The texture of this quick stir-fry is crispy.

Stir-fry. Stir-fry bitter gourd and chili pepper together to lighten the bitter taste. Wash and shred the bitter gourd, put the wok on the fire, do not put oil, pour the bitter gourd shreds into the pot and stir-fry when the pot is hot, if it is too dry, add a little water, fry and set aside. Then fry the shredded chili peppers in a hot oil pan, then pour the fried shredded bitter gourd into it and stir well, add an appropriate amount of salt and sugar, and remove from the pot.

Saline. Sprinkle the slices with salt and marinate them for a while, then strain the water to reduce the bitterness.

Blanch. Cut the bitter gourd into pieces, cook it in water, and then soak it in cold water, so that the bitterness can be removed, but the flavor of the bitter gourd is also lost.

Water drifting. 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. After the bitter gourd is fried in this way, it tastes delicious, slightly bitter and sweet.

2. How to make bitter gourd delicious.

Scrambled eggs with bitter gourd.

Material. Eggs, bitter gourd, raisins, salt.

Scramble the eggs, add bitter gourd (if you are afraid of bitterness, you can soak the bitter gourd in cold water in advance), and fry for 3 minutes; Add salt to taste, sprinkle a handful of soaked soft raisins and stir-fry, you can eat it out of the pot Bitter gourd is rich in high vitamins, and it dispels fire and heat, it is a good vegetable Refreshing bitter gourd Ingredients: 250 grams of bitter gourd Accessories: 30 grams of wolfberry.

Seasoning: 10 grams of honey, 5 grams of rock sugar, 10 grams of orange juice concentrate.

Method. Remove the skin and seeds of the bitter gourd, wash it, and cut it into long slices; Wash the wolfberries and soak them in warm boiled water; Add rock sugar to Sprite and cool boiled water to dissolve; Add bitter gourd slices and wolfberries to rock sugar juice, honey and orange juice, mix well, and chill in the refrigerator.

3. The efficacy and function of bitter gourd soaked in water.

Clears away heat and relieves heat. Taking bitter gourd slices soaked in water in the hot summer can well discharge excess toxins and fire in the body, which is very effective for some detoxification work, and also has the effect of reducing fire and preventing acne. In addition, the problem of dry taste and boredom will be more serious, at this time, taking a cup of bitter gourd tea can calm the mind and refresh the mind, and the mood will be more pleasant.

Lowers blood sugar. From bitter melon, some insulin drugs can be extracted orally, which can reduce blood sugar levels well after entering the body, which is a very good method for many diabetic patients. Moreover, the protein and vitamin C contained in bitter melon slices can improve the body's immunity very well, so that the immune cells will also increase.

If you want to fry bitter gourd without bitterness, then before frying bitter gourd, you can blanch the bitter gourd, or salt it to remove part of the bitter taste of the bitter gourd, and then add some sugar to remove the bitterness during the frying process.

In summer, it is necessary to clear the heat and fire food many times, such as bitter gourd, mung beans and the like, but when making bitter gourd, you still have to pay attention to a problem, that is, soak and blanch with salt water, so that the bitter gourd is not bitter, in fact, it is not only blanched when making cold bitter gourd, but also blanched when making fried bitter gourd, bitter gourd does not go through the step of blanching, and the bitter taste cannot be removed, so whether you are making cold bitter gourd or fried bitter gourd, don't forget the two steps of saltwater soaking and blanching.

1. Bitter gourd and chili pepper are not bitter when fried.

When you make fried bitter gourd in summer, you can add a small amount of shredded pepper and stir-fry it with bitter gourd, so that the spicy taste of the sharp pepper will neutralize part of the bitter taste of bitter gourd, and the fried fried bitter gourd will not be too bitter, and it has a faint spicy taste, which is especially good for eating.

2. Bitter gourd is not bitter after salting.

When stir-frying bitter gourd, you can first cut the bitter gourd into thin slices, then put it in a bowl and add an appropriate amount of edible salt to pickle, and after 15 to 20 minutes, take out the bitter gourd and remove the pickled water. At this time, put oil in the pot and heat it, put in the chopped green onion, then pour in the processed bitter gourd slices, fry for a while, add a small amount of vinegar soy sauce and edible salt, mix well, and then get out of the pot.

3. Blanching bitter gourd with water can remove the bitter taste.

When making fried bitter gourd, you can cut the bitter gourd into slices, put water in the pot and boil, then put the bitter gourd slices into the blanching, take out and drain the water, and then start the pot again, put in the cooking oil, put the green onion and then put the blanched bitter gourd slices after heating, fry together, add a small amount of sugar and edible vinegar and salt after two minutes, mix thoroughly, and eat it on the plate out of the pot, so that the bitter gourd will taste very light.