Apple, Lychee, Pickled Bitter Gourd
1.
Cut bitter gourd into oblique pieces, wash and cut, add salt and stir evenly to get bitter water.
2.
For those who are afraid of bitterness, you can scald the bitter gourd with boiling water before pickling it with salt.
3.
Pour out the marinated bitter gourd water, put it in a seasoning bowl, and put in small pieces of apples.
4.
The lychees only take the pulp, and each lychee is just cut open. Don't cut too small, it will produce too much water, which will affect the taste.
5.
Add minced millet pepper, sugar, light soy sauce, and oyster sauce in turn and stir well.
6.
After stirring well, transfer to the fresh-keeping box, close the lid tightly, and marinate in the refrigerator.
7.
Bitter melon blanched in boiling water can be eaten after marinating for half an hour. Raw marinated should be marinated for a longer time, otherwise it will be very bitter. The picture was taken after three days of marinating. There is still a bitter taste, but the mouth brings back sweetness after eating.
Tips:
Raw pickled bitter gourd will be bitter. It is recommended that those who are afraid of bitterness use the hot water method to make it. In addition, when cleaning the flesh of the melon, try to clean the layer of light yellow flesh that is close to the flesh of the melon, and the taste will be better.
