Bitter gourd with egg(ku gua quan dan )

Bitter gourd with egg

Introduction:

"Now is the season to eat bitter gourd. The simplest thing is scrambled egg with bitter gourd. But if you spend a little effort and make some changes, it will make people bright in front of your eyes. Although you still taste scrambled egg with bitter gourd in your mouth, ha ha, it's comfortable to watch! There's also more motivation to eat! "

Production steps:

Step 1: reserve all raw materials.

Step 2: cut the bitter gourd into 1cm thick circles and dig out the seeds with a spoon.

Step 3: marinate with a little sugar and salt for 10 minutes.

Step 4: beat the eggs and add some salt.

Step 5: rinse the pickled balsam pear with cold water, pour a small amount of oil into the pot, fry the balsam pear and turn it over.

Step 6: turn down the heat and carefully fill the egg liquid with a spoon (it doesn't matter if a small amount of egg liquid is poured out or spilled, just use chopsticks to clamp it). When the egg liquid hasn't solidified, put a medlar on it.

Step 7: pour a few teaspoons of water along the edge of the pan, cover and simmer until the egg is set.

Materials required:

Balsam pear: moderate amount (only half root)

Eggs: right amount

Wolfberry: moderate

Sugar: right amount

Salt: right amount

Note: 1. Pour the egg liquid gently. 2. The time of putting wolfberry is particular. If you put it too early, it's easy to shift. You can put it down for a while, but don't put it too late. If it's too late, it won't stick.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Ku Gua Quan Dan