How to fry a tender egg? --Fried egg with bitter gourd(ru he chao chu nen ji dan ku gua chao dan )

How to fry a tender egg? --Fried egg with bitter gourd

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: remove the roots of balsam pear, cut it in half, and scrape off the seeds and pulp with the handle of a spoon.

Step 3: then slice with oblique knife.

Step 4: beat the eggs into a bowl, add a little salt and cooking wine.

Step 5: boil water in a pot, add salt and balsam pear and blanch for 30 seconds.

Step 6: then take out the balsam pear, wash it with cold water or ice water, and drain the water.

Step 7: break the eggs evenly.

Step 8: heat the pan, add proper amount of oil, pour in the egg liquid, turn down the heat when the edge foams and solidifies.

Step 9: wait for the egg to form slightly, pour in the balsam pear.

Step 10: turn to medium heat, stir fry quickly, wait for the egg to solidify, then turn to low heat.

Step 11: add magic brand vegetable seasoning powder, stir fry a few times, turn off the fire.

Materials required:

Bitter gourd: one

Eggs: 2

Magic brand vegetable seasoning powder: appropriate amount

Salt: right amount

Rice oil: right amount

Cooking wine: moderate

Note: PS: 1. The heat is very important. The eggs are easy to cook and will absorb oil. The firepower should not be too fierce, otherwise they are easy to get old. 2. The selection of bitter gourd is also very important, the skin is green, the grain is bigger and fuller, and the shape is fatter and thicker. 3. The white part of balsam pear is not clean, which is one of the reasons why it tastes bitter.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Ru He Chao Chu Nen Ji Dan Ku Gua Chao Dan