Scrambled egg with bitter gourd(ku gua chao ji dan bu ku de ku gua )

Scrambled egg with bitter gourd

Introduction:

"In the Ming Dynasty, the Chinese materia medica and compendium of Materia Medica were included. It is suspected that the eunuchs of Sanbao were transplanted from Nanyang islands when they went to the West. According to Wang Mengying's Diet Manual of suixiju in Qing Dynasty, "bitter gourd is bitter and cold when it is clear; it can clear eyes and clear heart when it is hot. It can be pickled. Don't eat in the middle cold. Ripe then the color is red, the taste is sweet, the nature is flat, raises the blood to nourish the liver, runpi Bushen That is to say, ripe melon has red color, less bitter taste, lower cold nature, and obvious nourishing effect. Compared with the last ripe melon, it takes Qing as supplement. In fact, bitter gourd is delicious only when it is green at the end and yellow ripe, and it has the effect of heat clearing and heat dissipation. Such a good thing. It's just too hard. What can I do? I have a way

Production steps:

Step 1: wash the balsam pear and remove the pedicels.

Step 2: cut from the middle. Remove the seeds and white flesh

Step 3: add appropriate amount of water into the boiling, with no bitter gourd as the standard. Add salt and cooking wine and bring to a boil

Step 4: after the water boils. Put in balsam pear. Blanch it.

Step 5: blanch until the water is boiling. Take it out immediately and cool it in clean water

Step 6: heat the oil in the frying pan, and pour the boiled balsam pear into the pan. Add a little salt

Step 7: stir fry for one minute and beat in the eggs

Step 8: scramble the eggs

Step 9: Sprinkle with some chili peppers. ha-ha.. All right

Materials required:

Balsam pear: 2

Eggs: 2

Salt: right amount

Cooking wine: moderate

Note: table asked why I put salt and cooking wine, bitter gourd is not bitter. I don't know..

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Ku Gua Chao Ji Dan Bu Ku De Ku Gua