The small and cute wild mountain bitter melon was produced more than ten years ago. Because I didn't suffer from "hardship" that year, I just skipped the part I ate and "appreciated".
Last year, I went to the restaurant in Toucheng, Yilan and picked a mature and burst out orange yellow mountain bitter melon that was bleeding. After taking the red "tite (seed)" in the blood, the flowering results were successfully opened, but it died before it could be picked. It’s a pity that bitter melon seedlings grew in the same place at the beginning of the year. It’s hard to say that there is no need to take care of them, and they can eat them every year.
The weather is hot and has caused a lot of "bitter". There is a hard time getting a harvest of agricultural products in self-planted farming, and you have to try it no matter how hard it is. After the weather is still very hot in the beginning of autumn, "bitter" has the effect of increasing appetite, and tastes the taste of "bitter and bitterness come as sweet".
Wild mountain bitter melon may not be easy to obtain. The following dishes can be replaced by green bitter melon and white bitter melon, which will have a lighter bitter taste.
Wild mountain bitter melon, "wild" means not to take care of yourself and grow up, which is consistent with my farming method of "ignoring the food afterwards", so we have a harvest. Before "suffering", add a little "sweet head". Serve the salad with sweet pear cans, and it tastes "sweet and bitter" in your heart.
Ingredients: wild mountain bitter gourd, pear cans, glutinous rice vinegar or apple vinegar, sugar, salt, fish dew (not available)
Method:
1. Cut pears (cans) and refrigerate.
2. Cut the bitter melon in half, remove the seeds, sprinkle salt and mix, and marinate for about 20 to 30 minutes, so as to remove the bitter water. Clean and dry.
3. Use glutinous rice vinegar, sugar and a little fish dew marinate, and store in the refrigerator.
4. Add the bitter melon from the ice, add diced pears and the soup juice in the can of the crock and mix.
● Cut the bitter melon and remove the seeds, scrape off the white film with a spoon, and then use salt or sugar to remove the bitter water to reduce the bitter taste. You can endure hardships, just cut it open and remove the seeds, and other steps can be omitted.
Bikayama cuisine is a home-cooked dish in Okayama and can be eaten everywhere. There are hundreds of ways to cook bitter melon. This "fried egg with bitter melon tofu" has been selected by the Japanese Agriculture and Aquatic Province as one of the 100 choices for local cuisine. It is worth referring to the food recipe and experience the island style of the oyster.
Ingredients: wild mountain bitter gourd, 3 eggs, 1 piece of tofu on the plate, about 200~300 grams of pork slices or lunch meat, 3~4 spoons of wood, salt, sugar, sake, 1~2 spoons of soybean oil
Method:
1. Cut the mountain bitter gourd into half and remove the seeds, cut the pork into small pieces or strips, beat the eggs, mix sake and soybean, and prepare.
2. Sprinkle some salt and sugar in the mountain bitter gourd and cure it for 30 minutes to remove the bitter water. Pork meat is marinated with salt and pepper.
3. Wrap the tofu in a kitchen towel, and then apply heavy objects to squeeze out the water (10~20 minutes). Break the tofu with your hands and make it into a non-standard block.
4. Fry the tofu in oil until the surface is slightly burnt, and take it out for later use.
5. Add some more oil, fry the bitter gourd until slightly burnt, and take it out for later use.
6. Add the pork meat to the same pot, fry until slightly burnt, move to one side of the pot, and pour in the chicken and egg sauce. Wait until the egg is half solidified, and gently swell it and do not disperse it too much. After 70 to 80% cooked, mix with the slices of meat and stir-fry.
7. Pour in sake and soy sauce and stir-fry. After the moisture is dry, put back the tofu and stir-fry. Before starting the pot, add bitter melon and stir-fry. Sprinkle a handful of wood horn slices on it before serving to add a sea of flavor.
● Tofu is a heavy object that is used to remove moisture, make the tofu tight, and prevent the tofu from falling apart; while tofu is broken into irregular shapes, which is good for tasting and taste.
● Don’t fry eggs too loose, they taste better.
The first batch of 6 were taken from the bitter melon, which was ignored and self-refined, and 8 were taken the next day. The bitter melon is small in size and it takes more than ten to cook a pork rib soup. Three of the 6 capsules on the first day turned orange yellow the next day, and some of them exploded, revealing the red seeds. The colors are delicious and bright. When drinking soup, they are eaten with the seeds, which makes them even more bitter!
Ingredients: bitter melon, ribs, ginger
Method:
1. Open the water, add the ribs and blanch them and remove the blood.
2. Add some oil to the pot, fry the ribs over low heat, add ginger slices and stir-fry; add water, cook over high heat and then add shanji melon, and cook over low heat for 20 to 30 minutes.