You’re not really saving that much time by skipping the boiling. This is why I advise you not to skip the parboil. If you’re in a huge hurry, you can skip the parboiling, but you’ll need to stir-fry it for much longer to get the bitter melon cooked through. It takes some of the bitterness away plus it allows it to cook more evenly in the stir-fry step. I strongly urge you to not skip this step. After you’ve cut it properly, you’ll parboil the bitter melon first. Follow my tips below for how to cut it and prepare it for cooking. If you follow my stir fried bitter melon recipe, you will get to enjoy all these healthful benefits and you’ll lose the bitter taste too. How to make the best stir fried bitter melon Bitter melon can help control your blood sugar levels, boost immunity, give you beautiful skin, fight cancer, lower cholesterol, aid in digestion, and much more. It’s also very revered in herbal medicine. If you go to Asia, you’ll see it used in dishes in China and Japan as well as in South Indian cuisine. If it’s harvested before it ripens, then it’s not as bitter. Why bitter melonīitter melon is a bit like if a cucumber and cantaloupe eloped. Stir fried bitter melon gives it a flavor that’s nothing like the name suggests. If you want to bring about better health for you and your family, bitter melon is a great way to make that happen. I know that with a name like “bitter melon,” I’m going to need to do some convincing to get you to try this. And it goes pretty well with vegetables including green beans, cauliflower, lotus root, fried tofu etc.This quick, tasty, and healthy side dish will surprise you with its beautiful simplicity and rich flavor. At least wait for 6 hours until flavors from different ingredients are well combined.īlack bean sauce can be used in steaming dishes ( steamed ribs) or stewing dishes (black bean fish). Cook until the sauce is well thickened and there are floating oil on the surface.Ĭool off completely and transfer to an air-tight container. Pour light soy sauce, cooking wine, sugar and spices (chili pepper flakes and five spice powder). Do not burn the garlic as burnt garlic release bitter taste.Īdd fermented black beans and fry for 2-3 minutes over slow fire. Keep slow fire and watch the ingredients carefully. Add shallot, garlic and ginger in and fry until soften and aromatic. Rinse the fermented black beans, drain and finely chop ⅔ of the beans, leaving ⅓ of the beans as whole ones (you will love their decoration function). sugar (optionally you can upgrade it to 4 tbsp.) Use the sauce at least after 12 hours until all of the flavors are well combined. When using it in dishes, limit the amount too.Īfter transferring the sauce to the container, use a scoop and press the solid content underneath and let the oil floating on the surface, which can help to separate from the air. However I do not suggest adding a large amount in the sauce itself to avoid overwhelming sweet taste.įermented black beans are quite salty, so spare your salty content such as salt and light soy sauce. Though only a small amount is needed, sugar is quite important for the sauce as it can help to soften the strong flavor from fermented black beans. Scallion white can be optionally in this sauce, but you should be very careful because chopped scallion white is quite easy to burn, which release a bitter taste. We make the basic version today, since it has a wider use scope. You can also upgrade your sauce by adding some dried chili powder or Sichuan peppercorns to a spice version. These two are also the most popular aromatics in Chinese cuisine. The best partner for fermented black beans is garlic and ginger. After this one, I will draw up several simple ways to use it and save your time in daily cooking. That’s why I draw up this post, aiming to solve this problem. However, I get lots of feedback about it is hard to make full use of the flavors in especially stir fry dishes. It is widely used in Sichuan and Cantonese cuisines. Fermented black bean usually has a very strong and unique flavor, it goes well with steamed dishes, stir-fries and soups.
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