Why is bitter melon so bitter when stir fried

The bitter taste of stir fried bitter gourd is mainly related to the bitter components it contains and the cooking method used. The bitter substances in bitter melon mainly include bitter melon glycosides, cucurbitacins, etc. High temperature cooking can promote the release of more bitterness from these substances.

1. Release of bitter melon glycosides

Bitter melon glycosides are the main source of bitterness, and cell rupture after cutting will release more bitter melon glycosides. When stir fried at high temperatures, bitter gourd glycosides are not fully dissolved in water, resulting in concentrated bitterness. Pre blanching can reduce some bitter melon glycosides, but excessive blanching can damage nutrition.

2. Function of Cucurbitacin

Cucurbitacin substances are relatively high in the skin and seeds of bitter gourd, and when stir fried, the oil will dissolve these lipid soluble bitter substances. Retaining the white flesh and seeds will increase the bitterness, it is recommended to thoroughly scrape off the white flesh before cooking.

3. Effect of cooking temperature

High heat and fast frying can easily cause the surface of bitter gourd to become charred while the interior remains unripe, resulting in a burnt and bitter taste. Slow frying over medium heat can evenly release bitter substances, and a small amount of sugar or vinegar can neutralize some of the bitterness.

4. Variety differences

Bitter melon varieties with darker colors and obvious nodular protrusions usually have a heavier bitterness. Choose tender bitter melon with a light green color and smooth surface, which has a relatively mild bitterness. Bitter melon with high maturity accumulates more bitter substances.

5. Pairing method

Stir fry with high protein ingredients such as eggs and meat. Protein can encapsulate bitter molecules and reduce taste perception. Using strong flavored seasonings such as fermented black beans and chili peppers can mask some bitterness, but it will alter the original flavor.

To reduce the bitterness of bitter gourd, try the following methods: choose tender bitter gourd and completely remove the white flesh; Soak in salt water or blanch quickly after slicing; Balance the taste with meat ingredients; Control the temperature to avoid coking. Although bitter ingredients affect taste, they have health benefits such as promoting digestion and regulating blood sugar. Moderate consumption is beneficial to health. If it is really difficult to accept the bitter taste, try cold mixing. Soak it in ice water to taste, which can retain more nutrition and reduce the intensity of bitter taste.