Bitter melon can clear heat and cool the blood, and it also aids in weight loss and beauty. However, its bitter taste makes many people avoid it. So, how can you cook bitter melon to be less bitter?
The way you cut the bitter melon also affects its taste.
If you want to make a delicious dish with bitter melon that isn't bitter, there are tricks not only during the cooking process but also in the way you cut it. Observant netizens will notice that in dishes where the bitter melon has a milder taste or even a hint of sweetness, the slices are always cut diagonally and are so thin they are almost translucent. Therefore, when cutting bitter melon at home, it's best to use the diagonal cutting method and slice it as thinly as possible.
As long as you cut the bitter melon diagonally, you can minimize its bitterness. At the same time, it's important to note that after cutting the bitter melon in half, you need to scoop out the middle part with a spoon, especially the white pith. The cleaner you scoop it, the less bitter the melon will be.
Salting or blanching before stir-frying can reduce the bitterness.
Sliced bitter melon can be soaked in salt water for about 10 minutes, then taken out and briefly blanched in boiling water before cooking. This method of preparing the bitter melon will reduce its bitterness to the maximum during cooking and will also bring out a light, fresh aroma.
Bitter melon is not suitable for stir-frying for too long. The longer it's cooked, the more pronounced the bitterness becomes, and it will also turn a dark green in appearance. Stir-fried bitter melon should be cooked quickly over high heat, and it tastes best when done within five minutes.