Okinawa Cuisine: fried bitter gourd with egg and tofu(chong sheng liao li ji dan dou fu chao ku gua )

Okinawa Cuisine: fried bitter gourd with egg and tofu

Introduction:

"Okinawa is the longevity County of Japan, and Okinawa cuisine is also regarded as the representative of longevity cuisine by many people. Although it may not look as exquisite as typical Japanese cuisine, the choice and collocation of food materials is a model of health. Okinawa cuisine also has many places very close to our Chinese cuisine. For example, in Japan, you can hardly see pork with skin, let alone pig head and pig feet. But in Okinawa, pig skin, pig head and pig feet are local famous cuisine. It is said that women in Okinawa have super good skin, because they eat a lot of animal collagen! Today's fried bitter gourd with egg and bean curd is basically similar to the fried bitter gourd with egg we often eat, except that Japanese seasonings are used in the seasoning, and fried old tofu is added to make this dish more nutritious and Oriental. "

Production steps:

Materials required:

Balsam pear: 2

Tofu: 1 piece

Eggs: 2

Pork slices: 200g

Cooking wine: 1 tbsp

Soy sauce: 1 tbsp

Oyster sauce: 1 tbsp

Sesame oil: 1 tbsp

Chai Yu Pian: some problems

Salad oil: appropriate

Flour: appropriate

Salt: right amount

Pepper: right amount

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chong Sheng Liao Li Ji Dan Dou Fu Chao Ku Gua