Cold bitter gourd (blue color, crispy taste)

Bitter gourd clears heat and goes to fire, which is very suitable for summer consumption, especially for friends who usually have a lot of internal heat and are easy to get on fire, but many people will be discouraged because they don't like the bitter taste of bitter gourd, as long as they pay attention to some cooking methods and skills, the taste will be crisp and refreshing, and its bitterness can be minimized. Now summarize and record the homely practice!

Ingredients

Bittergourd:1(320g)

Milletspicy:half(fordecoration,cannotbeused)

Garliccloves:3

Salt:2grams(increaseordecreaseaccordingtotastepreference)

Lightsoysauce:12grams

Ricevinegar:4grams

Sugar:2grams

Sesameoil:12grams

Cooking Instructions

This time, the weight of a bitter gourd with seeds is 320 grams.
Cut off the pedicles at both ends of the bitter gourd, scrape off the inner pulp with a spoon, and scrape the white inner membrane of the bitter gourd clean, so that the bitterness can be reduced.
Then cut it into very thin slices with an oblique knife (if the slice is too thick and bitter, it will be heavy), soak it in cold light salt water for about 10 minutes and remove it (soaking it in cold salt water for a while is also to reduce the bitterness, if you can adapt to the bitter taste, you need to skip this step, and salt is not in the recipe here).
Blanching: Boil water in a pot, add 1 gram of salt (salt is not in the recipe here), a few drops of oil (keep the bitter gourd green), then pour the bitter gourd slices into the blanching water for about 25 seconds, and immediately put them into the cold water basin prepared in advance after removing them (the cold water is for the crisp taste, and putting it in the cold water basin will help the bitter gourd cool down quickly).

Note: The thinner the bitter gourd slices, the shorter the blanching time becomes, and the blanching time is mastered according to the thickness of the knife.
Chop the garlic cloves and millet spicy, add salt, pour in sesame oil and stir.
Then pour in light soy sauce, rice vinegar and sugar and stir well to make a sauce.
Drain the bitter gourd after the cold water, and then pour the sauce into it and stir!
Load on a plate! A hot and refreshing bitter gourd is done!

Note: The thinner the bitter gourd slices, the shorter the blanching time, the lighter the bitterness, and the easier it is to absorb the flavor! But a slightly bitter taste is also a characteristic of this dish!