Scrambled eggs with bitter gourd
Scrambled eggs with bitter gourd is now a home-cooked dish in the north and south. At first, I was not used to the bitterness. I also saw many people using boiling salt water and adding sugar to reduce the bitterness. But I felt that it was no longer its original sweet and delicious flavor. After many failures, I consulted my mother-in-law in the market and listened to the opinions of many local housewives. I found that to prepare this dish well, we mainly started by selecting the materials. Secondly, making it. It is best to choose big Ding bitter gourd. The ripe big Ding bitter gourd is the best material. It is bitter in the mouth and has sweet taste, carrying egg flavor and fresh salty taste, which also relatively reduces the bitterness of the bitter gourd. The taste and taste are very layered. In order not to destroy the unique bitterness of bitter gourd, do not add sugar, let alone blanch it.
Recipe Recommendations
- bitter gourd of 1
- eggs of 2
- salt half a teaspoon
- peanut oil 4 tablespoons
- bitter taste
- fried
- ten minutes
- simple
Steps for Scrambled eggs with bitter gourd
1
Main materials.
2
Wash the skin of bitter gourd with a brush, cut it open, and remove the flesh.
3
Slice the melon and beat the egg sauce (add half a teaspoon of salt).
4
Heat the pan, cook the oil, and add the melon slices. Stir well over high heat, disperse a small amount of salt, stir fry again, add half a rice bowl of hot water.
5
Cover, change to medium heat, and cook for about 2 minutes.
6
Open the lid until the melons are soft and ripe, reduce the heat, and pour in the egg juice.
7
Gently stir the egg juice into shape, stir fry a few times, and serve.Scrambled eggs with bitter gourd Make Tips
1. Balsam pear must be boiled until soft and ripe to give the sweet flavor of melons. 2. Scrambled egg juice should be low to make a tender and smooth taste.