I want to have many good friends. In the matter of cooking eggplant, I, like my mother, can't solve that bitter taste Finally, I had to comfort myself with bitter medicine. But if I do this step earlier before frying bitter gourd, I can get rid of the bitterness, and it is delicious and can relieve the heat! Before frying bitter gourd, many people habitually use clear water to remove the bitterness in eggplant, but this alone is not enough, and eggplant with water is easy to turn yellow, which will endanger the color and artistic beauty of the whole dish no matter whether it is used for cooking later. The following robot cat will share with you the method of scrambled eggs with bitter gourd, and the method will be shared in the recipe. Everyone knows what steps they are missing while watching and playing.

Step 1: Choose eggplant with more texture, which is emerald green in color and 500g in size. It's the best eggplant. Wash it after buying it and divide it into two sections. Dig a blank heart, this is the most bitter part of eggplant, so dig it neatly. The bigger the white heart, the more bitter the eggplant is, and we don't have to be lazy. Step 2: Dig the eggplant clean, put it in a pot of cold water, add a proper amount of salt and soak it for 10min. Salt can drain the bitter water of eggplant, so these soaking processes are essential. After soaking for 5 minutes, throw away the salt water, change to another pot of cold water, and soak for another 5 minutes. At this time, 60% of the bitter water in eggplant can be cleaned up.

Step 3: Cut the eggplant soaked in water into pieces, use oil in the pot, add garlic paste when the temperature is 60% hot, stir-fry the fragrance in the pot, and stir-fry the bitter gourd until it is broken. Step 4: After the eggplant is broken, pour in the salted egg liquid, fry it slowly with slow fire, then cut the raw egg into several pieces with a frying spoon, and finally sprinkle a small amount of edible salt to taste, stir-fry it evenly and take it out of the pot. Garlic paste can get rid of the bitter taste of eggplant and is a very good expert in side dishes. Then a delicious bitter gourd scrambled egg is ready. It tastes fresh and delicious, and the color of eggplant is guaranteed without water. In this hot summer, eating more bitter gourd can prevent heatstroke and clear heat, and it is a vegetable that can be eaten often in summer!