My husband's Specialty: scrambled egg with bitter melon: crisp but not bitter

My husband's Specialty: scrambled egg with bitter melon: crisp but not bitter

Introduction:

"My husband is a picky eater. He always criticizes my dishes like pig food. If he once said," this dish is not bad. It's a great honor for people like me. In fact, I think I can still eat fried vegetables, but I will never let the color, smell and taste be complete. But there is also a dish that is hard to swallow. This is a very simple scrambled egg with bitter gourd. I fried n times, directly fried, also like others said water pool or with water bubble what, but it is a result: too bitter to eat. But my husband is not the same. It seems that he has never been too bitter to eat. Ask the method. He said: none. Once a bitter gourd divided into two parts, he fried very crisp, very refreshing, I fried dry bitter. Maybe that's the secret of the kitchen. That is: there are no secrets. "

Production steps:

Step 1: after cleaning the balsam pear, cut it vertically and remove the seeds

Step 2: slice

Step 3: break up two eggs with a little salt

Step 4: heat up the frying pan and add some oil. After the oil is hot, pour in the scattered egg liquid and fry it slightly. Serve the scrambled eggs

Step 5: put the oil into the hot pot, pour the hot oil into the balsam pear, quickly stir fry a few times, then pour in the fried eggs, stir fry the eggs into small pieces at the same time, feel the color change of balsam pear, then put in the appropriate amount of salt

Materials required:

Bitter gourd: one

Eggs: two

Salt: right amount

Oil: right amount

Note: 1, according to my opinion, eggs can't be fried too old. 2, when frying bitter gourd, you should turn it over quickly. You can't fry it too long. It's not brittle without water for a long time

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: bitter