November 5, 2020
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【料理小知識】吃青瓜時帶有苦味真的很掃興
⭐傳統智慧教你煮前先磨一磨
⭐磨至白沫不再增多就可停止
#星期四食材
青瓜磨頭去苦味
料理青瓜時，習慣性將兩端切去，然後將切出的部份與青瓜身打圈式磨擦，直到磨出白色泡沫，媽媽說這樣做青瓜便不會苦，很多時我們入廚也跟著做但不求甚解。
原來青瓜、南瓜等葫蘆瓜科植物都含有帶苦味的葫蘆素，用來避免被蟲吃掉，葫蘆素集中在青瓜皮和莖的部份，將青瓜頭以打圈形式磨擦就有助去除這種苦味物質。除了打圈磨擦，將青瓜頭尾切去及刨皮，也有助去除苦味。其實一般青瓜的苦味不易察覺，但受天氣、土壤等影響，部份青瓜含有較多葫蘆素，味覺敏感的人便吃得出來。
青瓜 — 又名黃瓜，性涼，有清熱利水、生津解渴、利尿的作用，適合身體有偏熱症狀、濕熱、陰虛及血瘀體質人士食用，氣虛、血虛、陽虛、痰濕及氣滯人士則不宜多吃。
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Rubbing the ends of the cucumber to remove its bitterness
When preparing cucumber, we would normally slice off the ends and rub them against the remaining part of the cucumber to release a white, foamy substance. Our mothers explained, by doing so, we can get rid of its bitterness. We often heeded the advice, but never really understood the logic behind.
Cucurbitaceae species such as cucumber and pumpkin contain cucurbitacin, which gives out the bitter taste to protect themselves of pests. Cucurbitacin often gathers on the skin and at the stem of the fruit, hence slicing the cucumber’s ends and rubbing them in a circular motion can remove the bitterness. Removing the cucumber skin can also do the trick.
The bitterness in cucumber is actually not obvious, but some are more bitter than others, depending on the weather and soil conditions they are grown in. In addition, individuals with sensitive taste buds can also tell the difference.
Cucumber – cool in nature, clears heat and promotes diuresis, promotes fluid production and relieves thirst. Suitable for those with heat-related symptoms, damp-heat, yin deficiency and blood stasis body types. Those with qi deficiency, blood deficiency, yang deficiency and qi stagnation should eat less.
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