Why is stir fried vegetable head bitter

The bitterness of stir fried green vegetables may be related to the characteristics of the variety, cooking methods, or improper storage. Bitterness mainly comes from factors such as glucosinolates, high-temperature oxidation reactions, or aging and deterioration.

1. Variety Characteristics

Some green vegetables, such as mustard varieties, naturally contain glucosinolates, which can produce bitter substances such as isothiocyanates after hydrolysis. These substances have antioxidant properties, but they have a more stimulating taste. Choosing sweet varieties such as milk cabbage heart or modified cabbage head can avoid bitterness. Before cooking, salt water soaking can be used to reduce the concentration of bitter ingredients.

2. High temperature coking

Excessive oil temperature can cause Maillard reaction of sugars and amino acids in green vegetable heads, producing bitter compounds. It is recommended to use the method of stir frying over high heat or blanching and then cold mixing, and control the oil temperature below 160 degrees Celsius. Adding a small amount of white sugar or cooking wine during frying can help neutralize bitterness.

3. Storage deterioration

Refrigerating cabbage heads for more than 5 days will accelerate cellulose lignification and form bitter crystalline substances in the stem. When selecting, it is important to observe whether the stem section is fresh and avoid purchasing dishes with yellow skin or brown spots. Short term storage can be blanched and frozen, which can effectively delay the generation of bitter substances.

4. Pesticide residues

Organophosphorus pesticides are prone to decompose and produce bitter metabolites in alkaline environments. It is recommended to soak in fruit and vegetable cleaner for 15 minutes or rinse with baking soda water. When purchasing, choose vegetables with agricultural product quality certification, and prioritize selecting vegetables grown outdoors in the current season.

5. Improper pairing

Stir frying with bitter tasting ingredients such as bitter melon and grapefruit can amplify the perception of bitterness. Suitable for pairing with fresh ingredients such as shiitake mushrooms and carrots, blended with flavor enhancing substances such as monosodium glutamate. Adding a small amount of oyster sauce or chicken powder during cooking can also effectively mask the unpleasant flavor.

When processing cabbage heads in daily life, the outer layer of old leaves can be peeled off first, and the stem can be diagonally cut into thin slices to increase heat uniformity. Adding a few drops of cooking oil during blanching can maintain the green color and dissolve some bitter substances in the water. For people with digestive sensitivity, it is recommended to choose partially stir fried tender leaves or pair them with protein ingredients such as tofu and eggs to reduce irritation. Wrap the stem incision with plastic wrap during storage and store it in the fruit and vegetable compartment of the refrigerator for no more than 3 days. If the bitterness is too strong, you can try making pickled vegetables by fermenting them with lactic acid bacteria to transform the bitter components into refreshing pickled vegetables.