Fried egg with bitter gourd

Fried egg with bitter gourd

Introduction:

"I mentioned balsam pear again. Yes, I collected a few balsam pears and showed them again. I grew them well. They were full of fat and water, crisp and crisp. Although they were not big, they were safe to eat. They were good for frying eggs, fried beef and salad. But some netizens said bitter gourd, there is no need to call in other people's post, as the name suggests, called bitter gourd, no bitter is not normal, or that sentence, to my about bitter gourd paste, don't like not to enter, easy drift

Production steps:

Step 1: cut the balsam pear in half, remove the capsule, then cut it into thin slices and put it in a bowl;

Step 2: put 1 tsp of salt and 1 / 4 tsp of sugar in the bowl of bitter gourd, stir it gently by hand, then let it stand for about 1 hour, put salt into the water, release the water in the melon, then pour the water from the bottom of the bowl, rinse it with clean water, gently grasp the water by hand, and filter it;

Step 3: in another bowl, break up the eggs, add 1 / 4 tsp pepper, 1 / 2 tsp salt and 1 / 2 tsp cooking wine, and beat evenly with a fork;

Step 4: open a medium heat, use a pan, add a little salad oil, scrape the oil evenly at the bottom of the pan with a spatula, pour in the egg liquid, and then spread the balsam pear evenly, don't rush to turn, wait for the egg liquid to form and solidify;

Step 5: turn over the omelet with a wide shovel;

Step 6: fry both sides of the egg cake into golden yellow, as shown in the picture, and then pound the cake into pieces with a spatula.

Materials required:

Balsam pear: 2

Eggs: 2

Salad oil: right amount

Salt: right amount

Sugar: 1 / 4 tsp

Pepper: 1 / 4 tsp

Note: first, the bitter gourd is salted before frying, which can remove some bitterness. Remember to rinse and filter the water after salting; second, don't fry too much, it's easy to fry too much, and it's not even enough.

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: Original