After washing, drain the water, then put it on the chopping board, cut off the head and tail, cut it in half in the middle, and scrape off the pulp in the middle of bitter gourd with a spoon. If this pulp is tender, it can also be eaten cold. Mine is old, so I don't want it. The innermost layer of white membrane is bitter. Let's try to scrape it clean. If you like to suffer, you can keep this white film, that's all.
Then we cut it into thick slices, and when we cut it, the knife cuts obliquely, so that the cut bitter gourd has a wider section, which will be more beautiful and easier to taste. After cutting it all, put it in a larger bowl and add a spoonful of sugar. Many people use salt in this step, which is actually wrong. Using white sugar will not soften bitter gourd and keep its crisp taste. At the same time, the sweetness of white sugar can neutralize the bitter taste of bitter gourd and make it taste better. Although slightly bitter, the taste of fish is sweet. After fully stirring, set aside. Next, prepare a small bowl, add a handful of black fungus and a spoonful of white vinegar, which can shorten the soaking time and make the black fungus softer.
Then pour in warm water of about 40 degrees and stir well. Prepare a peeled carrot, cut it into small pieces with an oblique knife first, and then cut it into diamond-shaped pieces with a knife, which will be more beautiful. Cut it and put it in a bowl for later use. Then prepare a few cloves of garlic, cut them into thin slices and put them in a bowl for later use. Then prepare a small bowl, beat in two serious eggs, add a spoonful of pepper to remove the fishy smell and enhance the fragrance, then stir evenly with chopsticks, and then put the eggs aside for later use.
Heat the oil in the pot, pour in the egg liquid, and after the egg liquid is shaped, spread it out quickly with chopsticks, so that the fried eggs are very smooth and tender. After frying, remove and set aside. At this time, our fungus has been soaked and become chubby, then washed twice to clean the impurities and dust on the fungus, then dried in water, and put it out with carrots. If there is too big fungus, tear it into small flowers and set it aside.
Then pour a bowl of clear water into the pot, add a spoonful of cooking oil after the water boils, take out the pickled bitter gourd and squeeze out the water, and then put it directly into the pot and blanch it for about 30 seconds to remove oxalic acid and some bitterness. After 30 seconds, take it out of the water and put it on a plate for later use.
Then pour the fungus and carrot into the pot and blanch for about one minute. After one minute, take it out of the water and put it on a plate for later use. Then add a little cooking oil to the pot. When the oil is hot, add garlic slices and stir fry, and stir fry to give garlic flavor. Stir-fry auricularia auricula and carrot, stir-fry for about one minute, add bitter gourd after one minute, and stir evenly. In order to maintain the crisp and tender taste of bitter gourd, do not fry for too long, just fry for about 30 seconds. Stir-fry the eggs, stir them evenly, add a spoonful of salt and a spoonful of chicken essence after stir-fry, and then stir them evenly to taste.
So we can make a delicious scrambled egg with bitter gourd. It won't take long to fry, so you can turn off the heat and cook. The fried bitter gourd tastes crisp and refreshing, and there is a little sweetness in it. The eggs inside are mixed with various vegetables, which are very nutritious and delicious. If you like it, try to collect it as soon as possible. I update different food videos every day, so follow me if you like my videos. Thanks for your support.