The following is an introduction to the detailed practice.

Okinawa bitter gourd tofu egg

1

material

Blue bitter gourd? One, kapok tofu? One piece, the right amount of oil, Japanese soup powder? 3g, soy sauce? Adjust according to the concentration and stock powder, pepper salt? A little, eggs? Two stars

method of work

Remove sponge and seeds from bitter gourd with a spoon, slice and blanch for 2 minutes, pour off the water (I heard that you can remove bitterness), put oil in the pot, stir-fry the scalded bitter gourd slices first, add tofu and stir-fry for a little color, add stock powder, soy sauce (water can be added earlier if the juice is a little less), and then add black pepper. Break up the eggs, add the egg liquid into the pot, cover it and keep it stuffy for 30 seconds before serving.