When the weather is hot, the appetite will not be too good, this time to have some refreshing appetizers to open our taste buds. Today's omelette is crispy and very tasty, and it's a delicious meal to eat with congee on a hot summer day.

How to make omelette with preserved vegetables and bitter gourd

Steps

1

Prepare the ingredients; wash the bitter gourd and cut it into thin slices, wash the radish and wring out the water, and then cut it into small dices

Steps

2

Eggs are cracked into a bowl and beaten; a pan is not necessary to put oil in the pan, and then put the bitter gourd and the diced radish into the pan

Steps

2

This is the best way to cook the bitter gourd. turnip dices into the pan

step

3

Low heat to dry out the water of the bitter gourd and dried turnip slightly; drizzle in the appropriate amount of oil, sprinkle a little salt and stir-fry evenly, spread the bitter gourd and dried turnip evenly on the bottom of the pan, and pour the broken egg mixture into the pan

step

4

Let the egg mixture cover the bitter gourd and dried turnip evenly, and fry slowly over a low heat. dried radish, fry on low heat until the egg mixture solidifies, gently turn the omelette over with a spatula and fry until golden brown, and finally use a spatula to divide the omelette into small pieces