Fried egg with ham and bitter gourd(huo tui ku gua chao dan )

Fried egg with ham and bitter gourd

Introduction:

"I planted balsam pear and pepper. Before I could cut the leaves, balsam pear grew up and hid behind the leaves. When I found out that it was too ripe, I only received one. It was not enough to eat. Then I put some garlic sprouts and scrambled eggs. This dish is definitely a "refrigerator" dish. You can eat whatever you have in the refrigerator. It's all pieced together. It's delicious and no poison

Production steps:

Step 1: remove the balsam pear and cut it into strips, dice the ham, shred the pepper and pick the garlic seedlings into sections, beat the eggs, add 1 / 4 tsp of pepper and 1 / 4 tsp of salt, and then add 1 tsp of water to beat evenly;

Step 2: stir fry the ham;

Step 3: put a little oil and 1 / 4 teaspoon salt in the pot. When the pot is hot, put the pepper. This will make the pepper less spicy. Stir fry a little and serve it;

Step 4: leave oil in the pan, do not wash it, put balsam pear, garlic sprouts and cauliflower into the pan, add a little salt, and stir fry until it is mature;

Step 5: then put it in the egg liquid and stir a few times;

Step 6: heat up the pan and add oil, then stir fry the egg until the egg is just ripe, don't stir fry too much.

Materials required:

Balsam pear: 1

Medium eggs: 3-4

Ham: 3-5 slices

Garlic seedling: 10-15 small trees

Pepper: 1

Salt: right amount

Pepper: right amount

Peanut oil: moderate amount (vegetable oil)

Note: if bitter gourd is hard and bitter, slice it first, marinate it with salt, then pour out the salt water. After a little clear water, dry the excess water by hand, and then stir fry it in the egg.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Huo Tui Ku Gua Chao Dan