I also don't like bitter taste...today though I also cooked some bitter gourd as it clears heat. I was not sure I could eat it. It is not as bad as I remember when I first had it in China, but I could only eat a few pieces. It did not help that the Chinese yam with pork and tofu was yummi...my chopsticks naturally found their way to the yam dish much ofter than in the bitter gourd one.
Make sure you blanch the bitter gourd (cut into 1 cm thick slices) first before cooking. I always like to stir-fry it with 豆豉 fermented black beans. :)
Thanks for the update, Lauca. Fascinating stuff 😁Please keep us updated. I'd been keen to hear more as this was educational.
Congrats on completing 5 semesters of your TCM study!
I grew up drinking the "black bitter juice" of Chinese herbal medicine, and I hated it! lol However, I love soup stewed with 山药, the Chinese Yam :).
Thank you 😊.
I also don't like bitter taste...today though I also cooked some bitter gourd as it clears heat. I was not sure I could eat it. It is not as bad as I remember when I first had it in China, but I could only eat a few pieces. It did not help that the Chinese yam with pork and tofu was yummi...my chopsticks naturally found their way to the yam dish much ofter than in the bitter gourd one.
Make sure you blanch the bitter gourd (cut into 1 cm thick slices) first before cooking. I always like to stir-fry it with 豆豉 fermented black beans. :)
I mixed it with salt then wash it throughly, that's what I read in a recipe. Back beans, uh? Maybe next time I'll try that. I stir-fried it with eggs.