In summer, there are many kinds of fruits on the dining table. Balsam pear is a special kind. People who like it like it very much. They think it's heat clearing, detoxification and beautification. People who don't like it even think it's hard to say. How can you eat balsam pear without suffering? Come and have a look
How to eat bitter gourd is not bitter?
Recently, it is the season when balsam pear goes on the market. The price is not expensive. It is reported that balsam pear not only has the functions of clearing away heat and detoxification, brightening eyes and clearing away heat, but also has the functions of lowering blood sugar, anti-tumor, anti-virus, anti bacteria, promoting immunity, etc. it can also be used for the prevention and treatment of heatstroke, dysentery, acne, red eye pain, etc.
Many people know that Momordica charantia has the effect of reducing weight, which is mainly because it contains qingzhisu, but if you want to have a real effect, you need to eat 2-3 raw roots every day to be effective. Balsam pear is bitter, but it doesn't pass the bitter taste to the soup or other materials of the food together, and it is good at absorbing their smell. As long as it is cooked well, it has a cold taste and is not greasy. After eating, it feels cool and comfortable, refreshing and appetizing.
Tips of balsam pear not bitter
The first one is to use a knife to scrape off the white film after removing the seeds from the bitter gourd. The second is common in restaurant cooking. It is best to cut bitter melon into thin slices, crystal clear, and then soak it in ice water, relying on ice water to dilute the bitter taste of bitter melon. The third is to soak the bitter melon in salt water for 20 minutes, and then use the hand to hold the water. Finally, we remind you that Momordica charantia raw food cold, pregnant women should be careful.
The method of stewing balsam pear
Ingredient: 1000 g balsam pear.
Methods: 1. Cut balsam pear into 4.5cm long tubes, blanch them in a boiling pot, pull them out and put them in cold water, remove seeds, squeeze out water, and change them into 3cm wide blocks;
2. Peel the garlic, wash and slice, cut the onion into flowers, and soak the Douchi in boiling water to taste;
3. Boil the peanut oil, fry the balsam pear until both sides are golden yellow, then put in garlic slices, salt, chili oil, Douchi and water to stew, collect the dry juice, put the sesame oil and onion, and then put them into the plate.