When I went through the data, I found a very interesting study:
When people are born, they have more than 9,000 taste buds and can sensitively perceive sour, sweet, bitter, salty and other tastes.
As we age, the number of taste buds gradually decreases.
By old age, it degenerates to about 4500, and the sensitivity to perceived taste is greatly reduced.
In other words, if you like foods you used to hate to eat, it may just be because you're getting "old"!
I don't admit it when I get older, but I've found that the food I hated when I was a kid is really less repulsive when I grow up.
Obviously, when I was a child, when I mentioned bitter melon, my face would be twisted into a mess.
Now, in the summer, it is inseparable.
Cold mix, stuffed meat, stir-fry, boiling soup, and even used to make cold drinks.
(The above recipe can poke the right blue word get: open the mini program)
Today, I will contribute another Home-cooked dish from Cantonese people to save the summer appetite - bitter melon fried beef.
Cantonese people are not happy with the name of bitter melon, and arbitrarily renamed it "cool melon".
One is that the bitter melon is green and comes with freshness; the other is that the bitter summer bitter melon has the effect of clearing heat and venting fire.
This dish belongs to the classic Cantonese cuisine, which is included in the menu list of Cantonese restaurants, and most of them are named after "cold melon stir-fried beef".
Bitter melon is crispy, wrapped in tempeh sauce, salty with a faint bitter taste.
The beef is tender and smooth, served with green and red peppers, and it is a must to deliver rice.
Friends who are afraid of bitterness, teach you two tricks, and ensure that the bitterness is halved.
The first is the selection of bitter melons.
The bitter taste of bitter melon stems from the quinine and bitter melon glycosides it carries.
It can be observed from the small pimples on the surface of the bitter melon, and the varieties with compact arrangement and dense texture basically contain more bitters.
The common pearl bitter melon for commercial sale is relatively crisp and the price is relatively cheap, but for the small partners who reject the bitter taste, it is completely a minefield.
I recommend the big top bitter melon with a short fat round head.
Its bitter taste is very shallow, the meat is thick and crisp, and the aftertaste has a sweet rhyme, which makes people think about it once
The second is the method of dealing with bitter melons.
The white inner membrane inside the bitter melon should be removed completely.
The process of pickling relies on a handful of salt grains to precipitate the moisture of the bitter melon, and the umami taste naturally manifests itself, and the bitter taste is halved
Cantonese people make this bitter melon stir-fried beef, and there is also a conventional careful machine, that is, to add tempeh to the sauce.
To borrow the words of the gourmand Cai Lan, "The combination of bitter melon and tempeh is the best... A few pockets can be served", which is a simple and non-testing combination of cooking skills.
I used Xinhui tangerine peel tempeh to make this dish today, the aroma of chen and the taste of soy sauce overlap, fresh and greasy first-class, eat the taste to a higher level ~ ~ ~
Without further ado, Fang Zi has been sorted out below for everyone, so hurry up and learn it
<h1 class="pgc-h-arrow-right" data-track="70" >- bitter melon fried beef -</h1>
[ Ingredients ]
Beef 200g Large top bitter melon 1 tsp Xinhui tangerine tempeh 1 tsp 1 tsp red pepper 1 1 tart ginger 1 small piece of garlic 1 clove chives 1.5 tsp soy sauce 1/2 tsp dark soy sauce 1 tsp fine sugar 1/2 tsp salt 1.5 tsp pepper 1/2 tsp flower carving/cooking wine 1 tbsp ginger shallot water 2 tbsp starch water 1 tsp
1大勺＝1 table spoon＝15ml
1小勺＝1 tea spoon＝5ml
[ Recipes ]
1. Beef is cut into thin slices against the texture of the meat
The texture of the knife and meat is 90 degrees vertical, and the cut meat slices have a "well" shape
2. Cut beef, add 1/2 tsp salt, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional, colored), 1/2 tsp pepper, 2 tbsp green onion and ginger water, grasp and mix well until the beef absorbs the water
Add 1 teaspoon of starch and mix well, and finally add 1 tablespoon of cooking oil to seal to prevent stickiness when the beef is stir-fried
Onion ginger water (water made by chopping ginger and soaking with water), the ratio of ginger shallots to water is 1:3, which can make the beef tender and smooth
3. Cut the bitter melon in half and scrape off the white gourd; cut three, then cut into thin slices diagonally
4. Add 1 tablespoon of salt to the cut bitter melon, marinate for 10 minutes, add water to rinse off, remove the astringency of the bitter melon
If you are sensitive to the bitter taste of bitter melon, you can put hot water into the pot, add a little salt and oil, blanch the water for 30 seconds, drain and stir-fry
5. Slice the ginger and garlic, cut the green onion into sections, and cut the red pepper into diamond shapes
6. From the pot, add 1 tablespoon of cooking oil and cook until 60% or 70% hot, add the marinated beef, spread the heat and fry until it changes color, then set aside
7. Stir-fry again, add 1 tbsp cooking oil, sauté chives, ginger garlic and tangerine tempeh, add bitter melon and stir-fry over high heat for 2 minutes, pour 1 tbsp of flower carved wine on the side of the pot to increase the aroma
8. After the alcohol volatilizes, return the beef to the pot, add 1 tsp of light soy sauce, 1 tsp of oyster sauce, 1/2 tsp of sugar to taste, stir-fry evenly, you can get out of the pot
Bitter melon is worthy of being a gentleman in the vegetable world, although it has its own bitterness, but it has never transferred the bitterness to other ingredients in cooking.
Beef is beef, bitter melon is bitter melon, some salty and fresh, after a bite into the mouth, Fang Zhi did not fall ~
The moment the vegetable soup wrapped around the ingredients and crushed the lips and teeth, this protective film consciously fainted, highlighting the smoothness of the beef and the tendons of the bitter melon.
If you don't feel like it's enough, you mix the dish and white rice together while it's hot to extend the aroma indefinitely.
Don't rush to fill the stomach first, there is also a place, according to the custom is to give bitter melon seafood soup ~
It is not difficult to operate, you fry beef bitter melon at the same time, set up another pot next to it, and roll the seafood bitter melon in boiling water.
When the big bubbles of grunting bubbles rise up and the crab shell turns from blue-gray to orange-red, it indicates that it is finished.
A dish and a soup fall into the belly, this meal does not eat until the stomach is round, and the iron is inseparable from the table~
When I was a child, most of the foods that hated all bitter tastes were instinctive, but now I know the effect of its fire to cool off, and I can better tolerate the bitter taste of bitter melons, and I know that clear bitterness will also go up.
Xu is old, Xu is experienced, and he knows more about the sweetness of the aftertaste.
Do you also have foods that you hated when you were a child, but now you love food that you can't do? Let's share it in the comments section