The reason why vegetables taste bitter

Tannins (tannins), alkaloids, and some glycosides and polyphenols may give plants a bitter taste. Under certain environmental influences (such as low temperature, animal gnawing, diseases, etc.), plants will synthesize certain metabolites in large amounts, which is why some vegetables that are not originally bitter will become bitter. Different vegetables produce different bitter flavors.

Solution:

Stir-fry quickly, that is, stir-fry over high heat. Don’t put a lot of water, don’t fry for too long, just pick it up when it is cooked. It will become bitter if you fry for a long time.

The relationship between heat and raw materials. There are various raw materials for dishes, including old, tender, hard, and soft. The heat used in cooking should be determined according to the texture of the raw materials. Soft, tender, and crisp raw materials are usually cooked over high heat quickly, while old, hard, and tough raw materials are usually cooked over low heat for a long time. But if the texture and characteristics of the raw materials are changed through preliminary processing before cooking, then the heat usage will also need to be changed. For example, cutting the raw materials into fine pieces, draining the oil, and blanching them can shorten the cooking time. The quantity of raw materials is also related to the heat. The smaller the number, the weaker the firepower and the shorter the time. The shape of raw materials is also directly related to the use of heat. Generally speaking, when cooking large pieces of raw materials, due to the small heating area, it takes a long time to mature, so the heat should not be too strong. The small-shaped raw materials can be matured quickly due to their large heating area.