Introduction: After the pleasant and refreshing spring, the scorching summer arrives. During this season, due to continuous high temperatures, people often lose their appetite and suffer from "internal heat." To combat this, bitter melon is the top choice for clearing summer heat and reducing internal fire, as it has the effects of clearing heat and relieving summer heat, nourishing the liver and improving vision, and stimulating appetite. However, the bitterness of bitter melon deters many people. To make bitter melon less bitter, here are some tips from the editor on how to prepare cold-dressed bitter melon without the bitterness.
Bitter melon, as its name suggests, is bitter and is also known as "cool melon." It is a vegetable used to clear summer heat in the summer. Bitter melon is rich in vitamins B and C, calcium, iron, and other nutrients. Li Shizhen, a famous ancient physician, said that bitter melon has the effects of "eliminating pathogenic heat, relieving fatigue, clearing the mind and improving vision, and replenishing qi and strengthening yang."
Why is bitter melon bitter? Bitter melon contains a substance called cucurbitacin, which makes it taste bitter. If cooked properly, the bitterness of bitter melon can be transformed into a pleasant sweetness.
How to make bitter melon less bitter? Here are a few methods:
Method 1: Remove the Pulp
Cut the bitter melon in half lengthwise along the direction of its ridges. After removing the seeds, thoroughly scrape off the white pulp that is tightly attached to the flesh. This can effectively remove some of the bitterness.
Method 2: Icing
Cooling the bitter melon to below 8°C before eating can reduce its bitterness. Alternatively, you can soak the sliced bitter melon in ice water for a while before taking it out, which will also lessen the bitter taste.
Method 3: Salting
Salt the cut bitter melon and let it sit for a while, then squeeze out the water. This can reduce the bitterness.
Method 4: Rinsing in Water
Cut the bitter melon open, remove the seeds, and shred it. Then, rinse it in cold water. While rinsing, gently squeeze it with your hands. Change the water and repeat this rinsing process three or four times. The bitter juice will be washed away. When the processed bitter melon is cooked, it will be delicious with a slight, sweet bitterness.
Method 5: Stir-frying with Other Ingredients
Stir-frying bitter melon with chili peppers can reduce its bitterness.
Wash the bitter melon and shred it. Heat a wok without oil. Once the wok is hot, add the shredded bitter melon (you can also add some green beans). If it gets too dry, add a little water. Stir-fry until cooked, then set aside. If you are making a stir-fry with other ingredients, add the cooked bitter melon and mix well, then add seasonings and serve. A small amount of sugar can be added. For those who like spicy food, you can fry the chili peppers first before adding the bitter melon.
Method 6: High-Temperature Blanching
This method involves blanching the sliced bitter melon in boiling water before use.
The bitterness of bitter melon mainly comes from momordicine (also known as "fat-clearing element") and momordicoside. After exposure to temperatures above 80°C, these two substances are destroyed. After rinsing in cold water, the bitterness is gone, but the heat-sensitive nutrients are also largely depleted. Therefore, this high-temperature method is not recommended for processing bitter melon.