An omelette container (made of plastic) for microwave ovens can fry two eggs at a time. Put some water before frying, stick the yolk with chopsticks, and then sprinkle some salt evenly on the medium heat for one minute and twenty seconds, which is very convenient. First add a teaspoon of water to the bowl (or put a little oil on it, but the effect is not the same, the oil needs to be similar to water, or the egg will explode), then beat an egg in the bowl, poke it on the yolk for 3-5 times with chopsticks (pay attention to poke it more, or the egg will explode), then put it in the microwave oven to heat it 1 minute 15 seconds, and then take it out. Ingredients: 1 egg, 2 tablespoons oil, 1/4 bowls of water. Practice: Heat the pan over low heat, add 2 tablespoons of oil and beat in the eggs. When the egg begins to coagulate, pour the water into the pot and cook it slowly to the required maturity.

Wash onion, red bell pepper and carrot to prepare 2 eggs. Wash bitter gourd, remove pedicels, cut in half, remove pulp, and cut into long strips first. Bitter gourd is cut into long strips and then cut into small slices. The thinner the better. Cut the red bell pepper, carrot and onion into small pieces. Put the sliced bitter gourd into a container, add a spoonful of salt, then rub the sliced bitter gourd by hand to squeeze out bitter juice, and rinse it with water after 5 minutes.

Take a bowl, beat the eggs, add salt and pepper and stir well. 6. Add bitter gourd slices and chopped red pepper and continue to mix well. Finally, add cooking wine to 7. Stir all the materials in steps 6 to 8 evenly. Heat the pan, add proper amount of oil and shake the pan until the bottom of the pan is covered with oil. Pour in the bitter gourd egg liquid, and slowly fry until the bottom is solidified. Turn it over and continue frying the other side. When both sides are golden yellow, you can take them out and put them on the chopping board. Just cut them into small pieces and put them on a plate.