Balsam pear is a seasonal vegetable in summer, and it is also a common dish on the table in this season. Balsam pear has the effect of reducing fire and detoxifying, so it is particularly popular. Many people know that it is necessary to blanch balsam pear. What's the right way to blanch balsam pear? Let's have a look.
Is boiling water used to fry bitter melon
Before eating balsam pear, it is better to blanch it for 1 minute.
The reason why Momordica charantia needs to be blanched before eating is that the content of oxalic acid in Momordica charantia is relatively high, 459 mg per 100 grams of Momordica charantia. These oxalic acids combine with calcium in the body to form calcium oxalate, which is certainly harmful to the body. If you blanch balsam pear with boiling water, you can remove most of the oxalic acid in balsam pear, and at the same time, it will reduce the bitter taste of balsam pear.
The right way to blanch balsam pear
1. Boil the water in the pot until it boils, add a little salt and a few drops of cooking oil, then put the cut balsam pear into it and blanch it.
2. Blanch and scald the bitter gourd for no more than 1 minute, then immediately remove the bitter gourd and immerse it in ice water to cool down quickly, and then immediately remove the drain water after the temperature drops to room temperature. If you put it in water for a long time, it will also lead to more loss of balsam pear.
Can you eat the seeds of balsam pear
Balsam pear seeds are edible. When the bitter gourd is fully ripe and no longer green, the inner pulp of the bitter gourd will turn red completely. At this time, the bitter gourd seeds can be eaten. If the bitter gourd is not fully ripe, then the bitter gourd seeds will be some bitter at this time. The bitter melon seeds are not bitter, but sweet. But it's better not to eat more. Balsam pear seeds have certain properties.