Yes, bitter gourd can lose weight! ~ 1 Stir-fried Bitter Melon Material: 3 Bitter Melons, 2 Onions Seasoning: salt 1/2 tablespoons, monosodium glutamate 1/2 tablespoons, sugar 3 tablespoons, sesame oil 1/3 tablespoons. Practice: 1. First, wash the bitter gourd and cut it in half vertically to form two. 2. Buckle the bitter gourd cut in half on the chopping block. Note: When slicing with a knife at this time, it must be cut obliquely. The more oblique the better, so that the skin and meat of bitter gourd are basically on the same plane. 3. Cut the shallots into sections and fry them in the oil pan. Add bitter gourd and stir fry quickly. At the same time, add salt and sugar, stir-fry for about 1 min, add monosodium glutamate, stir-fry for half a minute, turn off the fire, and pour a little sesame oil. Serve. Tips: 1. Stir-fry with more oil and stronger fire, and the fried food is delicious. 2. Bitter gourd is obliquely cut and exposed, so that the sugar flavor can fully penetrate into the bitter gourd meat and neutralize the bitterness. 3. Stir-fry this dish. Put more sugar first, then bitter gourd will not be bitter, and the taste of salt will be sweet. 4. Stir-fry bitter gourd, and you must master the heat. Generally, the time from cooking to cooking should not exceed 4-5 minutes. Bitter gourd is delicious only when it is raw. Generally, it is best to cook it in medium green. If it's too crisp, there will be no crisp feeling, and the taste will be a little bitter. 2 "Bitter gourd meat inlay material: Bitter gourd 1 piece, ground meat 300g, carrot 50g, onion 1 piece, ginger 1 piece, and a little parsley; Seasoning: 1 tablespoon soy sauce and starch, a little salt and sesame oil. Method: 1, wash bitter gourd, cut into 2 cm circles, and remove seeds; Peel carrot and ginger, and cut into powder; Wash onion and cut into powder; Put them together in a bowl, add minced meat and seasonings and stir well. Put them in bitter gourd and put them on a plate. 2. Pour a proper amount of sesame oil into the pot, heat it, stir-fry Jiang Mo, add a proper amount of boiling water, pour it on bitter gourd, then put it in a steamer 15 minutes, and sprinkle with coriander powder after taking it out. Features: bright color and better taste. 3 "Bitter gourd bass pot Ingredients: Bitter gourd 150g, bass 150g, carrot 25g. Seasoning: salt, monosodium glutamate, cooking wine, broth, pepper and corn flour, an egg white. Practice: 1. Washing perch, deboning, and slicing; Cleaning bitter gourd, removing seeds, and cutting into oblique blades for later use; Wash carrots and cut into large blades for later use; The perch slices are sized with raw flour, egg white, salt, cooking wine and monosodium glutamate, and mixed well with a little raw oil. 2. Take the oil pan, put the fish fillets, bitter gourd and carrots in the pan and grease them, then take out and drain the oil. 3. Add a proper amount of broth to the original pot, season with the above seasoning, add fish fillets, bitter gourd and carrot slices, thicken them with water-based flour, pour a proper amount of oil, and put them in a hot pot to eat. 4 "Wash and cut the fragrant bitter gourd, remove the seeds and white film, and blanch it in boiling water; Wash the medlar for later use. Heat an oil pan, put bitter gourd, soy sauce and water in the pan, and simmer on low heat until it tastes good. Stir-fry the medlar and take it out of the pot. 5 "Bitter melon scrambled eggs 1, peeled and sliced bitter melon, smeared with a little salt, marinated for 15 minutes, and then skimmed in boiling water; 2. Beat 3-4 eggs evenly and add a little salt; 3, put oil in the pot, fry bitter gourd first, then pour in the egg liquid and fry on both sides. 6 "Slice bitter gourd with five flavors, blanch it with boiling water, take it out, mix in a little salt, vinegar, sugar, monosodium glutamate, Chili oil and pepper oil, or add a little fresh sauce and oil juice ("Meiji "tastes best), and you can eat it. Sweet, sour, bittersweet and full of five flavors, it is one of my favorite foods to relieve summer heat and quench thirst in summer. 7 "I don't need to say that bitter gourd fried bacon. The key is to use onion slices, ginger slices, garlic slices first after the oil is hot, and the bacon must be fresh Sichuan bacon. 8 "garlic bitter gourd: add garlic on the basis of fried bitter gourd. The finer the minced garlic, the better. Also, put the minced garlic in the oil alone, stir-fry until fragrant, and then mix with bitter gourd. 9 "Bitter gourd cup Cut bitter gourd into sections, hollow out seeds in the middle, fill in the mixed meat, and then steam it in a pot to eat. Sprinkle a little mashed peanuts after the pan, which is more fragrant. Exquisite can be decorated with radish flowers beside the plate. 10 "Bitter gourd milk" Bitter gourd is squeezed, filtered, mixed with fresh milk, added with a little honey, and chilled for consumption. Its color is pink and green, fresh and beautiful, and it is a good drink for ladies in summer. This way of eating was introduced by its boss, Mr. Li Bingchang, when he was eating in Li Chang. It was delicious then. Now write it down from memory, I don't know if it's right. 1 1 bitter gourd and green pepper raw materials: 500g bitter gourd, 0/00g green pepper, and appropriate amounts of refined salt, cooking wine, monosodium glutamate and peanut oil. Method 1: Wash bitter gourd, cut it in half, remove seeds, obliquely cut it into thick slices, put it in a boiling water pot, and take it out. Remove the pedicel, seed, wash and slice the green pepper. 2. Heat peanut oil in the pot, stir-fry bitter gourd and green pepper, cook wine, stir-fry refined salt and season with monosodium glutamate. 12 "Bitter gourd stew clam raw materials: bitter gourd 25g, clam 50g, cooking wine, refined salt, garlic and ginger. Boil clam shells in a boiling water pot, remove and shell, dig out meat, remove internal organs and wash; Cut garlic into mud. 2. Put oil in the pan, stir-fry the clam meat until fragrant, then add ginger juice, cooking wine and salt and mix well. 3. Spread the bitter gourd slices on the bottom of the casserole, put the mussel meat on it, add ginger juice, cooking wine, salt, garlic paste, sugar and appropriate amount of water, stew until the mussel meat is cooked and delicious, and pour the sesame oil. Features: Clam meat is delicious. It can reach 6.6 mg per 100 grams, and it is also rich in vitamin C, up to 84 mg per 100 grams. Therefore, Momordica charantia has the function of beautifying face and delaying aging. 2. Clam meat is rich in protein and iodine, which has the effect of blackening hair. The combination of the two makes this product have a strong effect of moistening skin and blackening hair, and it is a delicious food for women who love beauty.