1, bitter gourd mixed with kelp buds
Ingredients: 250g bitter gourd, 5g kelp bud, 1 tbsp soy sauce, a little pepper.
Exercise:
1. kelp buds are soaked and drained.
2. Slice the bitter gourd seeds, wash it with a little salt, and squeeze out the excess salt water.
3. Put bitter gourd and kelp buds into a bowl, add soy sauce and mix well, and sprinkle with pepper powder.
2, cool bitter gourd fungus
Ingredients: auricularia auricula150g, bitter gourd 50g, soy sauce, balsamic vinegar, sugar, refined salt, chopped green onion and sesame oil.
Exercise:
1. Remove the hard roots of Auricularia auricula, blanch them in boiling water, take them out and put them in a container.
2. Wash the bitter gourd seeds, cut them into large pieces, blanch them with boiling water, then soak them in cold boiling water and put them in a container.
3. Take a small bowl, add a spoonful of sugar, a spoonful of balsamic vinegar, a spoonful of soy sauce, a proper amount of refined salt, 5 grams of chopped green onion and half a spoonful of sesame oil to make a sauce.
4. Pour the prepared sauce into bitter gourd and auricularia auricula and stir well.
3. Shredded mushrooms and bitter gourd
Ingredients: Momordica charantia 150g, Lentinus edodes 100g, Flammulina velutipes 100g, ginger, soy sauce, sugar and sesame oil.
Exercise:
1. Wash bitter gourd and cut into filaments, and cut ginger slices into filaments.
2. Soak the mushrooms and shred them. Cut off the tail of Flammulina velutipes and wash it.
3. Stir-fry shredded ginger in oil, add shredded bitter gourd, shredded mushroom and salt, and stir-fry until shredded bitter gourd becomes soft.
4. Add Flammulina velutipes and stir fry, and add appropriate seasoning to stir fry.