• Wed. Feb 21st, 2024

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Hello everyone, this is the Variety Kitchen. It would be a mistake to fry bitter gourd directly with oil. Today I will teach you the secret of not passing on the meal. The fried bitter gourd is crisp and delicious without changing color, delicious and delicious, and it is super good for rice.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Follow the video to find out. First of all, let’s prepare two bitter gourds just picked from the tree, and then put the bitter gourds in the basin and clean them.

When washing bitter gourd, you can’t wash it like other vegetables, just rinse it with water.

After wetting the bitter gourd with water, we now sprinkle baking soda on it, and then wash the bitter gourd, so that the bitter gourd can be cleaned easily.

Baking soda has a good cleaning effect, and when we rub the bitter gourd, it can wash out the dirt from the uneven places of the bitter gourd.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Bitter gourd is a unique vegetable in summer. It is not only crisp and delicious, but also clears heat and relieves heat.

Then put the bitter gourd under running tap water and clean it. Cut off the head and tail of the washed bitter gourd, and then divide it into two from the middle. After cutting, you can see the bitter melon seeds inside. Now find a sharper and thinner spoon at home, and scoop out the bitter melon seeds inside.

Bitter gourd is a vegetable that is very suitable for summer. It not only clears away heat and relieves heat, but also is very delicious. There are many ways to make it, but many friends don’t know how to make it. As a result, the fried bitter gourd is black in color, bitter in taste, and soft to eat.

In fact, this is because our method is wrong. First of all, to remove the bitter taste of bitter gourd, we need to scrape the white foam inside the bitter gourd several times with a spoon to remove it as much as possible. The bitter gourd produced by many people is very bitter, most of which is because this layer of white foam has not been removed.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Because most of the bitterness of the bitter gourd comes from this layer of white film, then cut the bitter gourd into thin slices, not too thin, about 0.2 cm in thickness.

Because if it is too thin, the taste will not be good, and it is easy to make the bitter gourd soft, and it is easy to be unshaped when cutting, easy to chop, and it does not look so beautiful. Cut into thin slices like this, and put them on a plate for later use.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Next, prepare a small handful of fungus, a spoonful of sugar, a spoonful of cornstarch, 50 to 60 degrees of hot water, and stir with chopsticks for about 30 seconds. Adding sugar can promote the foaming of the fungus, and adding starch can well absorb some dirt on the surface of the fungus.

After stirring evenly, let’s put it aside and soak for five minutes. It usually takes more than 40 minutes to soak the fungus, but we use this method to soak the hair. It only takes five minutes to fully soak the fungus.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Next, prepare an appropriate amount of garlic. You can prepare a few more pieces of garlic for a more fragrant aroma. Then cut into thin slices of garlic and put them in a bowl for later use.

A carrot that rabbits like to eat, we wash and remove the skin.

When choosing carrots, choose medium-sized ones. If they are too large, the inside of the carrot will be hollow. If they are too small, they will not be fully ripe. This medium-sized carrot is just right for maturity, and the juice is more abundant, and it tastes the best. Peel the radishes and cut them into 4 to 5 cm long sections. Then cut into radish slices, so that the cut carrot slices are uniform in size and very beautiful in shape.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Then put it on the plate for later use. In a clean small bowl, prepare a spoonful of salt, a spoonful of monosodium glutamate, 99 grains of white sugar, an appropriate amount of pepper, a spoonful of cornstarch, and half a bowl of water.

Stir well with a shovel and make a simple sauce. Do not add light soy sauce or soy sauce, otherwise, the color of the fried bitter gourd will turn black. Stir the starch in it until it is completely dissolved, and our sauce is ready.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Set it aside for later use. At this time, the fungus has been completely soaked. It can be seen that after five minutes, the fungus has become very thick and soft, just like fresh fungus.

Look at each piece is thick and big, it is impossible to see that it is soaked in dried fungus, and then gently grab it with your hands, so that the dust and impurities on the surface of the fungus are completely caught in the water. You can see that the current water is very dirty and turbid.

Take the fungus out of the water, put it in another clear water basin, and wash the fungus thoroughly. I changed the water four times during the whole cleaning process.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Fungus is also a kind of fungus. Frequent use of fungus has many benefits for the human body. In hot summer, you can eat more fungus for your family. The fungus washed in this way is very clear and clean.

It looks like the fungus is washed clean, and the washed fungus, we tear it up a little bit. Just tear it into small pieces like this. Boil a pot of boiling water in the pot in advance. After the water boils, add a little cooking oil into it, then pour in the chopped bitter gourd, and blanch for 30 seconds.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

If we want to remove the bitterness of bitter gourd, we must blanch it in water, which can take away most of the bitterness in the bitter gourd. Moreover, after blanching, the color of bitter gourd becomes greener. Adding cooking oil can also keep the color of bitter gourd more emerald green.

The key point here is that the blanching should not exceed 30 seconds, which is also the key to the crispness and deliciousness of the bitter gourd.

The bitter gourd that has been blanched is put into cold water to cool immediately, so that the fried bitter gourd is more crisp and refreshing, and the color of the bitter gourd after the cold water will be more emerald green.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Control the water and put it in the plate for later use. There is no need to change the water in the pot, and then pour in the fungus and carrots together for blanching. Fungus and Hu. The maturity of radish is relatively high, so we have to blanch it for two minutes here.

It is also a trick to keep them in color after blanching the water, and it tastes more crisp and refreshing.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Then put it on a plate for later use, then prepare a rainbow-colored bowl, put four male eggs graduated from 985 into the bowl, use chopsticks to break up the eggs, stir them, and beat the eggs fully, so that the fried eggs will be more fluffy and delicious.

After the oil in the pan is hot, pour in the egg liquid. During this process, keep the fire high. If you fry the eggs with low heat, it will be difficult to set the shape and will not rise. We must use high heat to heat the oil, so that the egg pancakes will be puffed up, and the taste of the fried eggs will be better.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Don’t worry about it, let the egg fry on one side until it is set, then use a spatula to gently push the egg until the egg liquid is completely set, and then use the shovel to break the egg liquid a little bit, a little bit.

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It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

It can be out of the pan after frying like this. When the scrambled eggs are fast, don’t fry them too much. If they are too broken, the taste will not be good. It is not easy to fry for too long. If it is too long, the taste will be old.

There is no need to wash the pot, just pour in an appropriate amount of oil, pour in the garlic slices and fry until fragrant, then put in the fungus and carrots and stir fry twice, pour in the bitter gourd and stir fry evenly.

Then pour in the eggs, continue to stir-fry the crucian carp, pour in the sauce, collect the juice on high heat, and fry until it tastes delicious.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

This process should not take too long. If it takes too long, the bitter gourd will become soft and the color will not look good. Turn off the heat and put it on a plate. This is a simple, nutritious and delicious recipe. The crisp and delicious bitter gourd scrambled eggs are ready.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Bitter gourd scrambled eggs are made in this way, the nutrition is more comprehensive, and the color matching is also very beautiful. It looks full of appetite, especially suitable for summer. If you like it, hurry up and save it for a try.

It would be wrong to fry the bitter gourd directly in the pan. I will teach you the secret of the restaurant. The color is emerald green and the taste is refreshing.

Then, let’s stop here for today’s sharing, thank you for watching, we will see you tomorrow, bye.

By admin

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