In order for stir-fried bitter melon to keep its crispness and beautiful green color, especially to effectively reduce the bitter taste, it is necessary to have a secret that not everyone knows.
Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!