1. Wash bitter gourd, remove seeds and white pulp, and diagonally slice.

2. Add salt and mix well, (add salt according to personal taste) 15 minutes or so, and the bitter gourd will soften. Squeeze out the water.

3. Heat oil in wok, add shallots and fry until fragrant. Add bitter gourd and stir-fry slightly. (No seasoning! )

4. Add the egg liquid that has been added with salt, stir fry evenly, and take out the pot when the egg is cooked.

Ingredients: two bitter melons, chives, oyster sauce, Chili oil/pepper oil, salt.

1. Wash bitter gourd. Scrape the white pulp from bitter gourd with a spoon. Boil water for standby.

2. scald bitter gourd. After the water boils, pour in bitter gourd slices and take them out after observing that the color of bitter gourd becomes greener.

3. Drain the bitter gourd slices, sprinkle with minced chives, pour in oyster sauce, add salt as appropriate, add chicken essence and mix well, then add Chili oil or pepper oil and mix well to serve.

4. It is important to add seasoning directly after scalding bitter gourd. This makes it easier for the seasoning to enter the bitter gourd.

Ingredients: Luffa, eggs, salt, oil, Jiang Mo.

1. Loofah peels and rolls blades. If there is no planer to peel at home, the place where loofah is usually sold can help you peel loofah.

2. Boil water in the pot, pour the water into the loofah and blanch it.

3. After pouring the loofah, the water can be fished out again. If you want to keep the color green, take a shower with cold water.

4. Beat the eggs into the bowl, add salt, and beat them evenly with chopsticks for later use. Heat 3 tablespoons of oil in the pot, fry the eggs in the pot and put them out for later use.

5. Base the oil in the pot, put the Jiang Mo in a slightly hot state, pour in the blanched loofah, add salt and stir fry.

6. After the fire is stirred for 30 seconds, you can add the eggs to be used. It doesn't take too long to stir fry together, and it can be cooked in 20-30 seconds.