A cold, bitter melon

There are several kinds of bitter melons that have been planted, especially small, white bitter melons and stingling melons, which are probably mixed up with small fruit, bitterer, slicy slices of dry tea, which are good for cooking, which is better for the long melons, which are screeched eggs and cold, and which are now described as a method of fracking them。

Recipe Recommendations

Long bitter gourd art. 2
red pepper in 1
salt 1/4 teaspoon
pepper powder 1/2 teaspoon
sugar 1/4 teaspoon
soy sauce 1/2 tablespoon
fish sauce 1 teaspoon
sesame oil 1/2 tablespoon

bitter taste
mix
half an hour
simple

Steps for A cold, bitter melon

(a) The bitter melon is cut in half, with no seed or bag

Slashed blades, salted a tea spoon, scratched with a small hand and left behind 30 minutes

(b) The release of bitter green juice after repositioning

(b) Water filtering after washing

When filtered, dry water is taken by hands, placed in a tub, placed in a chili ring, with a tea spoon of pre-cooked pepper powder, salt 1/2 tea spoons, a tea spoon of fish troughs, a spoon of soy sauce 1/2 spoons, a raw one/2 spoons, a sugar 1/4 spoons, and a smooth mix and edible plate。