How to stir fry bitter melon until it turns green and tastes delicious

The key to maintaining the green color and deliciousness of bitter gourd during stir frying lies in pre-treatment and temperature control, mainly including rapid blanching, ice water soaking, high heat quick frying, pairing with acidic ingredients, and reasonable seasoning methods.

1. Quickly blanch

After slicing bitter gourd, blanch it in boiling water for about 10 seconds. Add a small amount of salt or cooking oil to the water. High temperature can destroy the oxidase activity that causes bitter gourd browning. Short term treatment can reduce nutrient loss and keep bitter gourd fresh and green. After blanching, it is necessary to immediately remove and drain to avoid overcooking caused by residual heat.

2. After soaking in ice water

and blanching, the bitter gourd is quickly put into ice water to cool down, and the low temperature can quickly lock in the chlorophyll structure. Ice cold for 3-5 minutes can make bitter gourd texture more crispy and tender, while further reducing bitterness. The processed bitter gourd needs to be thoroughly drained of water, otherwise the sudden drop in oil temperature during frying will affect the frying effect.

3. Stir fry over high heat

Use a cast iron pan or a thick bottomed wok, and when the oil temperature rises to smoke, stir fry the bitter gourd. High temperature short-term stir frying can preserve the color to the maximum extent, and it is recommended to complete it within 1 minute. Can be paired with garlic slices, fermented black beans and other aroma enhancing ingredients. Drizzle a little cooking wine before serving to stimulate the pot air and avoid prolonged simmering that may cause yellowing and softening.

4. When stir frying with acidic ingredients [SEP], adding acidic substances such as tomatoes, lemon juice, or white vinegar can neutralize the alkaline environment of bitter gourd and delay discoloration. Acidic components combine with magnesium ions in chlorophyll to form a more stable structure. It is recommended to add them before serving, as excessive or premature addition may affect the texture of bitter gourd.

5. Reasonable Seasoning

Season with a small amount of sugar and salt before cooking. Sugar can balance bitterness, while salt can highlight freshness. Avoid using dark seasonings such as dark soy sauce, and recommend thin salt soy sauce or fish sauce for freshness. If you like spicy flavors, you can add fresh millet spiciness. Spicy ingredients can mask some bitter substances and form a more layered flavor.

Balsam pear is rich in balsam pear glycoside, vitamin C and dietary fiber, which is suitable for people with diabetes and high blood pressure, high blood pressure, high blood pressure, high blood pressure and high blood pressure. For daily cooking, it is recommended to choose tender bitter melon with plump and brightly colored protrusions on the epidermis. If you pursue a lower bitterness, you can remove the white inner membrane. Pairing with high protein ingredients such as eggs and beef can enhance nutrient absorption. For those with spleen and stomach deficiency and cold, it is recommended to cook with ginger shreds. When storing, wrap it in kitchen paper and refrigerate. It is recommended to consume it within 2-3 days to ensure taste.