stir-fried bitter gourd with Nanchang flavor
By EnricoHuels
Today, let me take my friends back to tradition and see the traditional fried bitter gourd in Nanchang! The bitter gourd made in this way is not only not bitter, but also fresh and delicious, and is not prone to deterioration. It is a classic home-cooked dish in old Nanchang.
Recipe Recommendations
- bitter gourd a
- douchi appropriate amount
- millet pepper appropriate amount
- dried chili appropriate amount
- soy sauce a big spoonful
- salt 2 tsp
- chicken essence a small spoon
- bitter taste
- fried
- ten minutes
- ordinary
Steps for stir-fried bitter gourd with Nanchang flavor
1
The bitter gourd I bought is this kind, not Hainan bitter gourd. Hainan bitter gourd is not suitable for frying like this.
2
Cut lengthwise and remove seeds.
3
Cut thin slices, add a small teaspoon of salt, mix well, and marinate for 30 minutes.
4
The pickled bitter gourd will come out of water and squeeze out the water.
5
After washing twice, soak in clear water for another 30 minutes.
6
Squeeze the water again.
7
Chop the millet peppers and place them with the bitter gourd, and add the fermented beans.
8
Heat a wok, add 50ml of oil, heat, add bitter gourd and stir well.
9
Add soy sauce, stir-fry well, then add a small teaspoon of salt and chicken essence, and stir-fry the bitter gourd until done. (The bitter gourd is very ripe. As long as it wilts, it will basically be ripe.)
10
Don't rush to eat fried bitter gourd. It's best to eat it at the next meal, so that the bitter gourd will be more delicious. Nanchang likes to eat bitter gourd separated from meals or overnight because it is more delicious. The finished product I photographed was photographed separated from meals, probably four or five hours after it is ready.stir-fried bitter gourd with Nanchang flavor Make Tips
The defining characteristic of traditional Nanchang stir-fried bitter melon is its strong flavor—it goes perfectly with rice! When preparing this dish, the elderly usually use a generous amount of oil and do not add water, believing this prevents it from spoiling easily and makes it easier to preserve in the summer. Of course, now that everyone has refrigerators, this is no longer a concern. Bitter melon cooked this way goes excellently with both rice and porridge