Bitter Gourd Sashimi

Name: Bitter Gourd Sashimi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Bitter gourd; 1 teaspoon oil; a little salt; 0.5 teaspoon Sugar; 1 tbsp Japanese soy sauce; a little wasabi; a little White sesame

by Jackey cat

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

We have a farm here. Making bitter gourd sashimi is really called first-class. I have eaten a lot of homes that are not as authentic and taste as good as his home. Taking advantage of the famous big top bitter gourd now, eat more Suffering, as medicine and food therapy. Foodie has the potential to be a chef. After eating the bitter gourd sashimi from the farm, I decided to make it myself. It is an appetizer. It is a pity that the sour buckwheat is missing, the bitter gourd is cool, and the taste is not hot, and the taste is very good.

Ingredients

2 pcs Bitter Gourd
1 teaspoon Oil
a little Salt
0.5 teaspoon Sugar
1 tbsp Japanese Soy Sauce
a little Wasabi
a little White Sesame

Bitter Gourd Sashimi

1. Cut the bitter gourd in half and cut off the white flesh inside with a knife

2. Change the knife into a block

3. Put water in the pot, after boiling, add appropriate amount of salt, sugar and cooking oil

4. Put the bitter gourd pieces into the pot and fry it hot, be sure to burn it until the bitter gourd is broken

5. Then, after taking out the cold water, pour it into frozen cold boiled water and soak until it is completely cool, then remove and seal with plastic wrap, put it in the refrigerator for 30 minutes, and take it out when you eat

Tips:
1. This sashimi can be mixed with soy sauce and mustard, you can also use sesame sauce and honey, you can also use the flavor of sweet-scented osmanthus, etc. Anyway, you can eat it as you like.
2. When blanching the bitter gourd, remember that the water is boiled and put it into the pot, and when it is rolled again, you can remove it.
3. It must be placed in ice water, the taste is icy and cool, the flavor is sufficient, and the taste is crisp and delicious.