【Summer is approaching – let me talk about my favorite few cold dishes】: Pickled Bitter Gourd
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This post was last edited by a senior novice in design on 2016-4-21 at 22:29: http://imgs.douguo.com/upload/caiku/e/7/3/e7045c222334a88aeb0b80adc1f20093.jpg Bitter gourd, also known as “brocade lychee”, is a plant of the Cucurbitaceae family. It is native to India; it was formerly known as “Nanfan” and was introduced to China at the end of the Ming dynasty. Bitter gourd has a sweet and bitter taste; it is mainly used as a vegetable, but can also be pickled in sugar ； The mature pulp and aril are also edible ； The roots, vines, and fruits are used in medicine and have the effect of clearing heat and detoxifying. In folklore, bitter gourd is said to possess the quality of \"not passing on its bitterness to other foods.\" No matter what other vegetables or meats it is cooked with, it never transfers its bitter taste to them. Therefore, some people say that bitter gourd has the virtues and qualities of a gentleman, and it is referred to as the \"gentleman’s vegetable.\" So how to choose bitter gourds: generally speaking, choose those with deep and even patterns, a thick base, and a pointed tip. First, choose those with a dense texture, as such bitter gourds have a stronger bitter taste and more momordicin ； And the bitterness is milder in those with wider patterns. Secondly, the small bumps on the bitter gourd are also a characteristic used to determine its quality. Generally speaking, the larger and plumper the bumps are, the thicker the flesh of the melon; conversely, the flesh is thinner. Bitter gourds are best when they are bright green; if they start to turn yellow, it means they have ripened too much and their flesh is no longer crisp. Recipe for mixed bitter gourd salad: 1. Wash the bitter gourd, cut it in half, scrape out the interior flesh, and slice it. 2. Put the paper-thin balsam pear into boiling water and remove it after a moment. 3. Add a little salt, then incorporate the prepared sweet, sour, spicy, and other seasonings to taste. Mix well before serving.
This is a tough piece of meat; most people wouldn’t dare to eat it. My method is to cut it into slices, not blanch it, add shredded red peppers, and serve it as a cold dish
Well, is the senior going to eat? It’s not someone from Class 2; it’s probably someone from Class 3.
Your method isn’t good either; you should first wash and slice it, then add a little salt and let it marinate for about ten minutes. After that, drain the liquid resulting from the marination, and finally add seasonings before serving it
I still prefer to eat it stir-fried...
Slice, blanch, sprinkle with salt, sugar, chicken flavoring, and sesame oil, then serve chilled~~
Bitter gourd – it’s still so green; it looks tough, but it must be quite refreshing. I prefer sour and spicy kelp strips as a side dish