People who don't like to eat bitter gourd will not be accustomed to the taste of bitter gourd, but once they get used to the taste of bitter gourd, this taste is irreplaceable - first bitter and sweet. The previous day, the bitter melon scrambled eggs used half of the bitter gourd did not eat enough. The next morning, the remaining half of the bitter gourd and carrots were fried with a little shrimp and eggs, and served with seaweed soup, a very simple and nutritious breakfast. The same is true of life? First bitter and sweet.
Bitter gourd half cut
Cut into strips, then cut into small
Carrots cut diced, onion and minced
Egg break up
Add bitter melon, carrot, diced green onion, salt, cooking wine a little
Put a little oil in the pot and turn the pot so that the oil is flat on the pot. Pour the egg mixture, turn the pan, and spread the egg evenly on the pan; heat over low heat, turn the surface after solidification, and fry for another minute.
The bitter gourd is cut as thin as possible, and it doesn't feel bitter when fried in the egg. It is not necessary to salt the water, which will lose a lot of nutrients.