Momordica wine. The melon-shaped bitter gourd varieties were selected until the melons were fully elongated and thick, and the peels were greenish. The seeds began to develop but the seed coats were not yet lignified and were packed in containers. Generally, the canisters with good sealing ability were good. Bottles and bitter gourds are washed before bottling. If the bottle is small and long, you can use your hands to open it, avoid using a knife or metal equipment to cut, so as not to pollute the quality of the wine. It is best to make a bitter gourd wine with a high concentration of wine. The volume of wine and melon is preferably 1:1. Store the bottles in a cool, dry place. After 40-60 days, when the wine has a turbid sensation, the melon strips can be drunk when the powdery material falls off. The wine can prevent the treatment of tonsillitis, colds, cough and other diseases. Ruogua honey juice drink. Select eight to nine ripe fresh bitter gourds, wash, cut into two with a stainless steel knife, and control the seed to cut into thin slices of 2-3 mm. Two leaching methods are used to take the juice, that is, adding clear water (1:5) to the melon pieces, heating to 85-90° C., leaching for 4 hours, taking the filtrate and carrying out the second leaching, and then adding the two leaching solutions. mixing. Add the right amount of sugar and honey to the juice and adjust the sap's soluble solids to 12%. After the precipitation, filtration and sterilization, a honey juice beverage can be obtained, which has the fragrance of bitter melon and the aroma of honey, and is cool and refreshing without astringency. Bitter gourd candied fruit. Choose a fresh, bitter, fresh, bitter-free bitter gourd, preferably eight mature. Wash the bitter gourd with water, cut a bit of the head and tail of the bitter gourd, remove the melon pods and the seeds, and cut into 1.5 cm square 1.5 cm square, or 1 cm 3 cm short strips. Put the melons in 15 lime water for 4 hours to harden them, rinse them with clean water until no lime smells. The melons were then put into 95-100°C water for 5 minutes and an appropriate amount of mustard was added. The candied pieces were sugared with sugar, and the amount of sugar was 50% of the weight of the pieces, which was added in 3 portions. In the process of sugaring, it is necessary to frequently turn the melons so that the melons evenly suck sugar. Pour the melons together with sugar into a stainless steel pot and cook until the sugar concentration reaches 60%. The product is bright and translucent light yellow. Licorice bitter gourd. Remove the bitter gourd, seeds, cut into two pieces, cut into pieces about 4 cm long, into the boiling water pot, scald, soak into the cold water tank, pick up and drain the next day. Into the absence of salt, a layer of melon salt. After 1-2 days, even salt water is circulated together for 1 time. After another 1-2 days, it is dried and dried and ready for use. Pour the boiling water equivalent to the weight of the original fresh melon into the cylinder, and then add basil powder, licorice powder and other accessories and mix well, so that the bitter gourd can be evenly and wet evenly, and the sun can be dried to 80% dry.