Stir-fried bitter melon method steps

For friends who are used to eating big fish and meat at gatherings, would a plate of light and delicious stir-fried bitter melon be more appetizing? Here is an introduction to stir-fried bitter melon.

practice:

Introduction to Stir-fried Bitter Melon

Bitter melon, we all know its effects, it can lower blood lipids, clear away heat and detoxify, and resist viruses. Ladies who love beauty must have eaten it a lot. Because it can accelerate detoxification and has the effect of losing weight. It can also moisturize and whiten the skin. It is rich in vitamin B1, vitamin C and minerals. Long-term consumption can keep you energetic and is very beneficial for treating acne. It can be seen that bitter melon is suitable for all kinds of people, young, middle-aged and old.

How to make stir-fried bitter melon

Material

3 bitter melons, 2 shallots Seasoning: 1/2 spoon salt, 1/2 spoon MSG, 3 spoon sugar, 1/3 spoon sesame oil

practice

1. Wash the bitter gourd first, cut it in half lengthwise to form two semi-cylinders.

2. Place the half-cut bitter gourd upside down on the chopping board. Note: When you cut it into slices with a knife, be sure to cut it diagonally, the more oblique the better, so that the skin and flesh of the bitter gourd are basically on the same plane.

3. Cut the shallot into sections, put into the oil pan and stir-fry until fragrant, then add the bitter gourd and stir-fry quickly. At the same time, add salt and sugar. After stir-frying for about 1 minute, add MSG, stir-fry for half a minute, turn off the heat, drizzle with a small amount of sesame oil, and serve.

Notice

1. When stir-frying green vegetables, use more oil and use a stronger fire so that the dishes will taste good.

2. Cut the bitter melon diagonally to expose the flesh so that the sugar flavor can fully penetrate into the bitter melon flesh and neutralize the bitterness.

3. When cooking this dish, you need to add more sugar so that the bitter gourd is not bitter and has a sweet taste with salt.

4. When stir-frying bitter melon, the heat must be controlled well. Generally, the time from putting it into the pot to taking it out of the pot should not exceed 4-5 minutes. Bitter melon tastes better when it is a little raw. Generally, it is best when it is 70% cooked and green. If it is too crisp, it will not feel crisp and taste a little bitter.

Tips

1. After cutting the bitter gourd, soak it in light salt water for a while to eliminate some of the bitterness.

2. Stir-fry the bitter gourd briefly in the pan without using too high a heat.

Target Group

It can be eaten by the general public.

1. Suitable for patients with diabetes, cancer and prickly heat;

2. Bitter melon is cold in nature and should not be eaten by people with weak spleen and stomach.

Dosage

1. Don’t eat too much at one time.

2. Boil bitter melon in water and scrub the skin to clear away heat, relieve itching and eliminate prickly heat.

3. Eating bitter gourd and eggs together can protect bones, teeth and blood vessels, make iron better absorbed, have the effect of strengthening the stomach, and can treat stomach pain, eye pain, colds, typhoid fever, diarrhea and vomiting in children.

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