Bitter eggs
By VicentaLakin
Ming Dynasty, the Savior Saviour, was included in this draft, and was transplanted from the South China Islands on suspicion of being under Queen Zambo. The King of Chiang Dynasty, Meng Ying, says: “The bitterness is cold; the warmth is clear and clear. But the sauce is pickled. Those who are cold do not eat. It's corroded, corroded, corroded, bled livers, spleen and kidneys.” That is to say, it is well-bred, less bitter, less cold, and it is nourished, in contrast to the last years of ripening. It's better to eat bitter melons when they're ripe. So good stuff. It's just too hard. What should we do? There is a way
Recipe Recommendations
- bitter gourd 2 branches
- eggs of 2
- salt appropriate amount
- cooking wine appropriate amount
Steps for Bitter eggs
1
Bitter melons clean up, go to T。
2
Cut from the middle. Get rid of the seeds and the white sap
3
Cooking with a proper amount of clean water, as a criterion for not having suffered. The salt and the wine boil
4
Water after. Put in the bitter melon. Take a look。
5
Scramble to the water in the sub-discretion. Get it out of the water and cool it down
6
The boiler is put in hot and hot, and the scavenging is poured out. Add some salt
7
A minute later, a minute later, the eggs were thrown
8
I'll just have the fried eggs
9
Spill some chili. Ha ha. OkayBitter eggs Make Tips
Don't ask me why adding salt and cooking wine makes bitter melon not bitter. I don't know either...