Why is bitter melon called bitter melon? How to make delicious bitter melon fried eggs

Bitter melon is hard, with a bright and crystal skin, and thick and crystal flesh with a yellow tip. Bitter melon is named after its taste. The word bitter is not pleasant to the ear, so Cantonese people call it cool melon. Hence, it is also a common delicacy in our dishes. Why is bitter melon called cool melon? Let's take a look!

Contents of this article

1. Why is bitter melon called bitter melon?

2. How to make delicious bitter melon fried eggs

3. How to choose fresh bitter melon

Why is bitter melon called bitter melon?

Bitter melon is cool in nature and can clear away heat and detoxify. Bitter melon is named after its taste. The word bitter is not pleasant to the ear, so the Cantonese people call it cool melon.

Bitter melon: a plant of the genus Momordica in the family Cucurbitaceae, an annual weak climbing herb with many branches; the stems and branches are pubescent, the leaves are ovate-reniform or nearly round in outline, green on the upper side, light green on the back, with densely covered with obvious fine pubescence on the veins, the leaf veins are palmate, the plant is monoecious, the fruits are fusiform or cylindrical, and the flowering and fruiting period is May to October.

Bitter melon is widely cultivated in tropical and temperate regions of the world. It is widely cultivated in both northern and southern China.

Bitter melon has a sweet and bitter taste and is mainly grown as a vegetable, but can also be candied; the ripe flesh and aril are also edible; the roots, vines and fruits are used as medicine, which has the effect of clearing away heat and detoxifying.

How to make delicious bitter melon scrambled eggs

First, prepare a bitter melon, wash it, remove the pulp, split it with a knife, cut it into thin slices, and put it on a plate for later use. When processing the bitter melon, try to remove the white pulp inside, which can effectively reduce the bitterness of the bitter melon. Slice the bitter melon as thinly as possible.

Second, boil water in a pot. After the water boils, put the bitter gourd into the pot and blanch it. You can add a little white vinegar, so that the bitter gourd can remain crisp and tender. The blanching time should not exceed one minute. If it is blanched for too long, the bitter gourd will easily turn yellow.

Third, beat an egg in a bowl, add a little salt, and beat it with chopsticks. Heat oil in a pan, add garlic slices and sauté until fragrant, then pour the egg into the pan and fry until cooked.

Fourth, pour the bitter melon slices into the pan and stir-fry with the eggs. Do not stir-fry for too long, otherwise the bitter melon will change color and affect the appearance.

Fifth, add appropriate amount of salt and chicken essence according to your taste, and no other seasonings are needed. This will preserve the original flavor of the ingredients to the greatest extent.

Sixth, stir-fry evenly and serve.

Seventh, prepare an appropriate amount of raisins, soak them in clean water, and sprinkle them evenly on the plate. Raisins can effectively neutralize the bitterness of bitter gourd. This dish has sweetness in bitterness and fragrance in sweetness. It is really delicious.

How to choose fresh bitter melon

1. Look at the fruit nodules: There are fruit nodules on the bitter melon. The bigger and fuller the nodules are, the thicker the melon flesh is. Otherwise, the melon flesh is relatively thin.

2. Look at the body of the melon: A firm body, bright and translucent skin, translucent and thick flesh, and yellow at the end are usually a sign of a good bitter melon. If the inside of the melon is bright red or the whole thing is yellow, it usually means that the bitter melon is overripe and the taste will be slightly worse.

3. Weigh it: Generally speaking, the best weight for bitter melon is around 500 grams. This kind of bitter melon will not be too bitter and is very suitable for eating raw.