Bitter melon prevents dryness in winter

With the arrival of winter, our skin becomes particularly dry, so here are some ways to cook bitter melon to prevent dryness:

Bitter Melon Scrambled Eggs

Ingredients: Bitter melon, eggs

Accessories: Raisins

Seasoning: salt, oil

practice:

1. Add oil to a hot pan, and when it is warm, pour in the beaten eggs;

2. Fry the eggs, add bitter gourd, and fry for 3 minutes;

3. Add salt to season, sprinkle a handful of softened raisins, stir-fry, and you can eat it when it’s ready.

Bitter Melon and Pork Ribs

Ingredients: 2 bitter melons, 350g ribs

Seasoning: 3 slices of ginger, a small piece of green onion, 2 star anise, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 teaspoon of fermented black beans, 1/2 teaspoon of salt, 1 tablespoon of oil

practice:

1. Wash the bitter gourd, remove the seeds and cut into pieces. Slice the green onion. Put the ribs into a cooking pot, add enough water and bring to a boil over high heat. Skim off the foam, remove the ribs, wash and drain the water for later use.

2. Pour oil into the wok, and when the oil is 60% hot, add the onion, ginger, black beans and star anise and stir-fry until fragrant. Then add the blanched ribs and stir-fry for one minute. Add cooking wine and soy sauce and stir-fry evenly.

3. After the ribs are stir-fried evenly, add boiling water to cover the ribs, and simmer on low heat for about 1 hour;

4. After 1 hour, add the chopped bitter gourd, add salt and sugar to season, and cook over medium heat until the soup thickens.

Honey Bitter Melon

Ingredients: Bitter melon

Seasoning: honey, ice cubes

practice:

1. Wash the bitter gourd and cut it into thin slices with a peeler.

2. Put bitter melon slices with ice cubes in a fresh-keeping box and refrigerate for 1 hour.

3. Take out the bitter melon and put it on a plate. Pour honey on it.

Eat it right out of the fridge, it's absolutely delicious!

Bitter Melon with Fungus

Ingredients: Bitter melon, black fungus

Accessories: red pepper

Seasoning: garlic, salt, soy sauce, vinegar, sesame oil, sugar, chili oil

practice:

1. Use a small brush to scrub the surface of the bitter gourd, cut it open to remove the pulp, wash it and slice it;

2. Remove the seeds from the red pepper, wash and cut into strips;

3. Mix minced garlic, salt, soy sauce, vinegar, sesame oil, sugar and chili oil into juice for later use;

4. Put the black fungus soaked in cold water into boiling water and blanch for two minutes;

5. Take out and put into cold boiled water;

6. Boil water in a pot, add a little cooking oil, add bitter melon slices, and boil for one minute;

7. Take out and put into cold boiled water;

8. Put all the ingredients in a large bowl, pour in the sauce and mix well.

Bitter Melon, Barley and Pork Rib Soup

Ingredients: Job's tears, spare ribs, bitter gourd

Seasoning: star anise, ginger, onion, salt, cooking wine

practice:

1. Soak the coix seeds in water for about 2 hours in advance;

2. After the water boils, add the cleaned ribs, star anise, ginger and cooking wine and blanch for a few minutes;

3. Wash the blanched ribs, put them into the slow cooker with the soaked coix seeds, ginger slices and scallions, add an appropriate amount of boiling water at one time, boil over high heat, then turn to medium-low heat and cook for about 2-3 hours;

4. Remove the white inner membrane and seeds from the bitter gourd and cut into small pieces;

5. After cooking for 2-3 hours, open the lid, add bitter gourd and continue cooking for 20-30 minutes, then add salt to taste.

Tips:

1. It is better to use boiling water to blanch the ribs. The surface of the meat will shrink when exposed to high temperature, which can effectively lock in the nutrients of the meat;

2. When blanching the ribs, adding star anise, ginger, and cooking wine can remove some of the meat smell. Blanching can remove the blood in the ribs, making the soup cleaner without blood foam and fishy smell;

3. Job's tears are not easy to cook in a short time, so it is best to soak them in advance;

4. Don’t put the bitter melon in too early, otherwise it will easily become overcooked and turn yellow;

5. It is best to use a traditional clay pot to cook soup. If you want to be quick, you can choose a pressure cooker. After the high pressure is released, turn to low heat for about 20 minutes;

6. A timed slow cooker is also very convenient. You can put the ingredients in before going to work, and after get off work you can drink the same delicious soup as that cooked in a clay pot.