Fried egg with bitter gourd

Fried egg with bitter gourd

Introduction:

"I hate bitter gourd. I can't stand the bitter taste! And most people around me can't accept the bitter taste...". But for me, not liking it doesn't mean not eating it. But there is no way to accept the taste that you don't like, so every time you always like to try to cover up the part that you don't like and make it lovely. Fried eggs with bitter gourd is one of the ways I can accept bitter gourd. Under the package of eggs, the bitter taste of bitter gourd can be covered up by the fragrance of eggs. Hate bitter gourd bitter friends can try this approach

Production steps:

Step 1: 1 balsam pear. I only used one this time. If there are too many people to eat, one is not enough, just a little pickled.

Step 2: cut the bitter gourd into two pieces from the middle, scrape off the flesh of the bitter gourd with the iron spoon, and cut it into thin skin obliquely.

Step 3: then marinate with salt for about 15 minutes. (this removes the bitterness)

Step 4: 3 eggs (eggs can't be put less, package can't balsam pear taste will be discounted), balsam pear put more eggs must also add quantity, would rather not less.

Step 5: add a little salt to the egg, 3 drops of cooking wine and half a teaspoon of wet starch. Cooking wine can remove the fishy smell of eggs, starch can make them fresh and tender

Step 6: stir for standby.

Step 7: wash the pickled balsam pear with clean water, squeeze the air, and wait for use.

Step 8: pour oil into the pot and heat it on the fire.

Step 9: after the oil is hot, stir fry the bitter gourd and put in the salt --- just put a teaspoon, don't put too much. After all, it has been salted. This step did not grasp, salty irresponsible Oh!

Step 10: after mixing well, pour in the egg (pour it in a circle along the bitter gourd). I can't beat this step, because no one helps me, it's all done by myself).

Step 11: turn the low heat at this time, the lower part of the fire will paste, but the egg in the middle is not easy to cook. Be patient and fry slowly. It won't break until it's done. Only when the oil on the edge of the fried egg starts to bubble can it taste good.

Step 12: it's a little difficult to turn it over after frying it. I can't turn it over every time. This time, it's not very successful. I still cut it off and didn't make a complete cake.

Step 13: turn over and fry the eggs until golden. (at this time, you need to fry the egg while pressing the middle of the egg cake with a spoon to prevent the middle egg from being cooked.)

Step 14: Although no one around likes to eat bitter gourd. But every time you make this dish, it's all sold out. After the egg is wrapped, the bitter gourd has no bitter taste. The egg in the middle is still very fresh and delicious. (of course, you have to be successful to have this taste.)

Materials required:

Balsam pear: 1

Eggs: 3

Note: balsam pear must be salted, not salted, bitter taste is still very obvious. The heat should be controlled well. When you turn it over and fry it, you should use a spoon to press the middle. The fire should not be too big, or the surface will be cooked, because the egg liquid is easy to be unripe in the middle. Golden is OK. Don't overcooke. Overcooked eggs are not good.

Production difficulty: ordinary

Technology: decocting

Production time: 10 minutes

Taste: light