Fried egg with bitter gourd(ku gua jian dan )

Fried egg with bitter gourd

Introduction:

Production steps:

Step 1: bitter gourd, carrot, 3 eggs, a little flour.

Step 2: cut balsam pear, remove seeds and wash.

Step 3: Chop balsam pear, add a little salt, grab a few times by hand, marinate for a few minutes.

Step 4: pour out the bitter water and rinse with cold water.

Step 5: dice carrot.

Step 6: bring the water to a boil, add the carrots and bring to a boil.

Step 7: rinse the bitter gourd with cold water and drain it. Also pour it into the pot to boil.

Step 8: take out the control dry water.

Step 9: break up the eggs, add some salt and chicken powder, pour in balsam pear and carrot, and stir.

Step 10: add a little flour to the egg. You don't need to add too much flour

Step 11: stir evenly to make a paste.

Step 12: heat the oil in a pan, pour in the egg paste and fry over low heat.

Step 13: shake the pan. When the egg cake can be moved, turn it over and fry it until the other side can also be moved.

Step 14: buckle it on the plate and cut it with a knife.

Materials required:

Balsam pear: moderate amount

Carrot: right amount

Eggs: right amount

Salt: right amount

Chicken powder: right amount

Note: Lingdao: 1. Bitter gourd fried eggs, remember to cut bitter gourd point, carrot and bitter gourd first blanch water, this can greatly reduce the time of fried eggs. 2. Don't fry the egg in a small fire. If you fry the egg in a medium fire, it will taste better. 3. Rinse balsam pear after salting to reduce bitterness. 4. The bitter gourd after blanching can also reduce the bitterness. 5. If you pickle in blanching water first, there will be no bitter taste in balsam pear.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Ku Gua Jian Dan