How to make delicious cold mixed bitter melon

Cold mixed bitter gourd can be made into a refreshing and appetizing dish, the key is to remove bitterness and pair with suitable seasonings. The main methods for cold mixed bitter gourd include blanching to remove bitterness, chilling to make it crisp, mixing sauces, pairing ingredients, and knife processing.

1. Blanch to remove bitterness

Cut the bitter gourd in half, remove the white flesh, slice it thinly, and blanch it in boiling water for half a minute. Add a little salt or cooking oil to the water to help maintain its emerald green color. Blanching can effectively reduce the bitterness caused by cucurbitacin C in bitter melon, while preserving its crispy and tender taste. Immediately supercooling after removing can prevent softening caused by residual heat.

2. Chilled and Crispy

After blanching, soak the bitter melon slices in ice water for ten minutes. Low temperature will make the bitter melon cells shrink and become more brittle and hard. The process of chilling can further reduce bitterness and make the taste similar to the refreshing taste of cucumber. If there is enough time, the bitter gourd can be refrigerated together with the container for half an hour. Bitter gourd has a stronger flavor absorption ability at low temperatures.

3. Sauce Preparation

It is recommended to use two tablespoons of vinegar and one tablespoon of soy sauce as the base sauce, add half a tablespoon of sesame oil and a little white sugar to mix. Spicy people can add minced garlic and millet chili, while acid lovers can squeeze in lemon juice. The sauce needs to be thoroughly stirred until the sugar particles melt, let it stand for five minutes to allow the spice flavors to blend, and then mix in the bitter gourd.

4. Ingredient pairing

Pairing with soaked black fungus can increase crispness, while carrot shreds can enrich color layers. Fried peanuts or roasted sesame can enhance the aroma, while tomato chunks bring a balanced sour and sweet taste. Seafood enthusiasts can add blanched shrimp, while vegetarians can use roasted bran or dried tofu to increase protein.

5. Knife processing

Using a diagonal knife to cut thin slices can expand the surface area of bitter gourd and make it easier to taste. Slicing is suitable for quick cold mixing but easy to release water. The creative approach can be to use a peeler to cut long thin strips and roll them into cylindrical discs. The bitter melon balls taken out by the half cut ball digger have a unique shape and are suitable for making during banquets.

Cold mixed bitter gourd is suitable for immediate consumption, as it can seep out moisture and affect the taste if left for too long. For those with spleen and stomach deficiency and cold, it is recommended to pair it with ginger shreds for consumption. Women during menstruation should consume it in moderation. Choose tender bitter melon with plump and emerald green protrusions on the epidermis, which has a lighter bitter taste. Daily consumption can help control blood sugar, but people with low blood sugar should avoid consuming large amounts on an empty stomach. Keep the cutting board and knives clean, separate raw and cooked to avoid cross contamination.