Because bitter melon has the word "bitter" and its taste is bitter, bitter melon was not a vegetable that was celebrated on the table in the early years, but after years of improvement by farmers, today's bitter melons are like jade bitter melon, green-skin bitter melon, apple bitter melon, etc., which have become refreshing and crisp. After chewing it carefully, it still has a sweet taste, which gradually changes the impression of bitter melon. Especially in autumn and winter, the temperature difference between morning and evening is large, and the bitter melon is thick and crisp and delicious!

The more bitter you eat, the better you eat.

Bitter melon is an ingredient that reduces heat and strengthens immune function. Usually, the more bitter you eat, the better the effect. The most important thing is to describe it as "hardness is also to eat and nourish". Through different cooking techniques, you can taste the wonderful taste of bitter melon that is slightly sweet and bitter.

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Mountain bitter gourd: Although the taste is the most bitter, it also has the best dietary effect and is rich in vitamins. The bitter gourd in it also has an anti-tumor effect. Because its body size is small, in addition to being hot-frying or stir-frying, it is also often processed and dried for making tea.

Green-skin bitter gourd: It has a crispy taste and has a bitter and sweet taste. It is suitable for salads or stir-frying, or can be marinated.

Apple Bitter Melon: It has a round and fat appearance. It is one of the masterpieces of the winner of the "Top Ten Classic God Agricultural Awards in Taiwan". It is suitable for mixing and feeling the special sweet taste.

(This article is authorized to be reprinted from Taiwan’s good food)