First, bitter gourd dense. Choose eight mature, large, thick, no pests, no rotten bitter gourd, washed and cut off the head and tail, cut in half, dig net melons and seeds, cut into 1 cm 3-4 cm bar Immersed in 1% lime water for 4 hours and hardened. After soaking, remove and rinse with clean water repeatedly, and then put it in hot water of 95°C-100°C for 5 minutes. Add 50% of the total weight of bitter gourd sugar and appropriate amount of citric acid additive. Mix well and cook until the sugar liquid is sticky. Drain the syrup and spread it, evenly sprinkle about 10% sugar powder, and dry it into a pale yellow, crystal clear, delicious bitter gourd preserve.

Second, bitter gourd drinks. Select eight to nine ripe fresh bitter gourds, wash and cut, chop seeds and seeds, cut into slices of 2-3 mm, add 5 times of fresh water, boil until 85-90°C for 4 hours, filter out juice, add water The melon pieces are treated one more time, and then the two filtrates are mixed, an appropriate amount of sugar and honey are added to make the solid content reach 12%, the precipitate is filtered, and the clear liquid is bottled and autoclaved, which becomes bitter gourd juice Drink. Sweet and sweet when drinking, refreshing cool, cool heat.

Third, bitter gourd wine. Choose full-bodied, greenish green, bitter gourd with seed shells not yet lignified, remove the cucurbit, wash the whole fruit into a bottle or jar, altar and other containers, immerse in 1:1 high-strength white wine, seal and store in a cool dry place. In 40-60 days, there is a powdery substance on the bitter gourd, which can be consumed when the wine has a cloudy feeling. The cool and refreshing taste can prevent tonsillitis, colds, cough and other diseases.

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