Fried egg with bitter gourd(ku gua chao ji dan )

Fried egg with bitter gourd

Introduction:

"Bitter gourd is also called" lianggua ". It tastes bitter and cold, so it is better to eat bitter gourd in hot season. Momordica charantia not only has the functions of clearing heart and eyesight, cooling thirst, purging six meridians and strengthening fire, but also has the functions of Supplementing Qi and promoting fluid and relieving fatigue. In addition, in addition to the heart meridian, balsam pear also enters the lung and stomach meridians. Therefore, balsam pear also has the functions of purging the lung and defecating, invigorating the spleen and appetizing, detoxifying and removing carbuncle

Production steps:

Step 1: ingredients

Step 2: wash and slice balsam pear, beat the eggs, put a little salt and stir evenly; cut red pepper into arc, cut garlic and set aside.

Step 3: heat the oil, stir fry the egg liquid in the pan, and set aside in the pan.

Step 4: put a little oil in the pot and stir fry the garlic and pepper until fragrant.

Step 5: add balsam pear and stir fry for a while, then add seasoning.

Step 6: when the color of bitter gourd turns dark, put in the egg.

Step 7: stir fry the eggs evenly, then out of the pot.

Materials required:

Balsam pear: 250g

Eggs: 2

Garlic rice: 10g

Red pepper: 20g

Salt: right amount

Sugar: right amount

Chicken powder: right amount

Note: 1, the heat is very important, eggs easy to cook, but also special oil absorption, fire can not be too fierce, otherwise easy to old. 2. Bitter gourd selection is also very important, green skin, larger and fuller particles, the shape of some fat, thicker as well. 3. The white part of balsam pear is not clean, which is also a reason for bitter taste. When frying, you can put a little sugar.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: bitter

Chinese PinYin : Ku Gua Chao Ji Dan