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!

Summer is the season when people eat vegetables the most because it is both cool, nutritious and easy to digest. However, eating boiled vegetables is also boring, stir-fried vegetables are also popular with many people. Stir-frying vegetables is not difficult, but how to stir-fry vegetables to make them green and delicious is not simple. Need to know the technique that a little trick. Today, I’ll show everyone how to stir-fry green vegetables that are both delicious and delicious, eating a piece will remember forever. According to the experience of an experienced Chinese chef, before stir-frying vegetables, make sure the ingredients are fresh. Next, when washing vegetables, also pay attention not to gently wash your hands to clean the material, do not use a strong rinse because it can crush vegetables, causing unsightly bruises. After washing, let the vegetables drain and prepare other seasonings such as soup powder, monosodium glutamate, cooking oil, sesame oil. Heat oil in a pan, when you feel the temperature is just right, add the vegetables and stir-fry. Remember that stir-frying vegetables must be on high heat, the vegetables will be more delicious and cooked more evenly. When the vegetables are cooked, taste the soup powder, to taste, at this time season with salt, the vegetables will be more delicious. Then stir well, put a little sesame oil in the pan and then quickly stir to absorb. Sesame oil will make stir-fried vegetables greener and more fragrant. However, be careful not to add too much sesame oil because it will affect the taste of the vegetables. Such a simple stir-fried vegetable dish is finished, have you learned it yet? According to research, sesame oil has countless health benefits, is considered the queen of oils, has a very attractive aroma and delicious taste. According to scientific research, sesame oil contains unsaturated fats, omega 3, omega 6, calcium and also contains a lot of iron and vitamin E, PP, a lignan compound, called sesamin (29 mg%) – a Plant estrogens have antioxidant and anti-cancer effects, and lecithin nourishes skin cells

In this season, the grasses in the early spring in the wild have also begun to grow, and Artemisia sphaerocephala is the first wild vegetable that turns green in spring. Artemisia sphaerocephala is not only a wild vegetable, but also a traditional Chinese medicine. It can be said that it is a kind of medicine and food. Artemisia sphaerocephala is a kind of traditional Chinese medicine. Artemisia argyi also has a good effect on coughing, sore throat and so on. When I was young, every spring my mother would take us to dig wormwood on the hillside in the wild, put red dates and boiled water for us to drink, and make dumplings and buns are all very good flavors. Today I will share with you a very simple method. Once it is steamed, it is served on the table. It is fragrant and delicious. Don’t miss it in early spring. It’s a pity if you don’t know how to eat.

Materials used: Artemisia argyi, flour, salt. Dip: garlic, light soy sauce, vinegar, sesame oil, salt.

Practice steps:

The first step: Artemisia sphaerocephala is dug out in the wild. Artemisia sphaerocephala is still very small this season, but it is very tender and has no bitter taste. It is the most suitable for eating. Not only is it steamed and delicious, it is great for making buns and dumplings. When digging for wild vegetables, you must recognize Artemisia sylvestris. Artemisia sphaerocephala is similar to wormwood, but there will be a layer of white fluff on the surface of Artemisia sylvestris, but Artemisia spp. does not.

Step 2: Pick the wormwood that was dug up, rinse and soak for a while, remove it.

Step 3: Put the removed Artemisia annua into a basin directly without controlling the water content, and add a little flour and salt.

Step 4: Grab and mix evenly with your hands, so that each plant of Artemisia annua is covered with flour. Be sure not to add too much flour. If you add too much flour, the steamed wormwood will become hard and not tasty.

Step 5: Put the mixed white wormwood in a cage and steam it on high heat for about 10 minutes.

Step 7: Artemisia sylvestris is cooked thoroughly, and you can put it on the basket to see that the stalks of Artemisia sylvestris steamed in this way are distinct and taste good. Don’t make a mistake in this one step of steaming wild vegetables. It tastes fresh and delicious. The throat is comfortable and does not cough. It is a pity that you do not know how to eat.

Step 8: It tastes better with a bowl of garlic dipping sauce. Garlic juice method: mash garlic into puree, add light soy sauce, vinegar, sesame oil, salt and mix well and serve.

Feng’er words:

1. Artemisia sphaerocephala should be recognized and dig again. Even if Artemisia seed is mixed with wild plants, it does not matter, it is also an edible wild vegetable.

2. When steaming wild vegetables, remember not to put too much flour. Steamed wild vegetables with too much flour are all dough, which is not tasty.

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