Although the health care value of bitter gourd is high, many people still can't accept its taste. Because bitter gourd has a strong bitterness, this bitterness mainly comes from the substances it contains, such as picroside, wild cucumber juice enzyme and so on. At present, many people greatly reduce the bitterness of bitter gourd by blanching, soaking for a long time, pickling, juicing and other methods, but some people worry that although the bitterness is removed, the nutritional value of bitter gourd is also lost.
There is some truth in this statement. Although a large number of substances such as picroside were removed by blanching, pickling and juicing, a large number of nutrients such as vitamins and mineral ions were also lost from the plant cells of Momordica charantia. What's more, substances such as bitter rosin have a good health care effect. They not only have the effect of clearing away heat and reducing fire, but also can stabilize blood sugar level, improve islet function and enhance the detoxification ability of liver.
If you really can't accept the bitter taste of bitter gourd, it is understandable to do so. It is nothing more than absorbing less nutrition and supplementing it from other foods. If you can get used to the bitter taste of bitter gourd, or have a certain tolerance for bitter taste, then I suggest you try not to treat bitter gourd too much. Bitter gourd juice and cold salad are all good choices, but those with deficiency of spleen and stomach are not suitable for eating.
It is difficult to improve the taste of bitter gourd without destroying its nutrition. Of course, it is still possible to lose a little nutrition as little as possible. Remove the pulp of bitter gourd before boiling it, and then slice it and blanch it for later use. In addition, without any treatment, oxalic acid and some bitter substances contained in bitter gourd can be removed, and the loss of nutrients can be minimized.
When making bitter gourd, it is recommended to match lean meat, chicken, eggs, tofu, dried tofu, sweet pepper, fungus, mushrooms and other ingredients. The cooking method is suitable for steaming or frying. Seasoning with sesame oil can make the whole dish taste better. Then in the proportion of ingredients, the amount of bitter gourd should not be too much at a time, so as not to make the bitterness of the dish too obvious. Just put about 50 grams of bitter gourd in a dish. In other words, a bitter gourd can be eaten several times.