Baked Bitter Gourd with Egg Yolk

Name: Baked Bitter Gourd with Egg Yolk
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 large root Bitter gourd; 3 pcs Salted egg yolk; 1 tsp Rice wine; 1 tablespoon Cooking oil

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fried bitter gourd with salted egg yolk, including fried pumpkin, is probably the same.

I basically make it with boiled egg yolks. However, whether raw or cooked, a key point is that the egg yolk should be evenly coated on the bitter gourd or pumpkin slice. If the yolk is the yolk and the bitter gourd is bitter gourd, the dish will fail.

Therefore, the important seasoning is indispensable, and that is rice wine. First use rice wine to dissolve the egg yolk. The egg yolk is especially well dispersed when it is eaten into the rice wine. It is very easy to stick evenly when combined with the oil, and the rice wine can also remove the fishy. If you use raw egg yolk to make this dish, it is even more indispensable. !

When baking bitter gourd, pay attention to the treatment of bitter gourd to minimize the bitterness of bitter gourd. "

Ingredients

1 large root Bitter Gourd
3 pcs Salted Egg Yolk
1 tsp Rice Wine
1 tablespoon Cooking Oil

Baked Bitter Gourd with Egg Yolk

1. The salted egg is cooked and take the egg yolk. Add 1 teaspoon of rice wine; I use salted egg yolk, so I added two more. Duck egg yolks use up to 3.

2. Crush and grind the egg yolk evenly;

3. Wash the bitter gourd, cut it in half, and dig out the inner flesh. The cleaner the better;

4. Cut into thick slices with a hob;

5. Soak the bitter gourd slices in light salt water for 5 to 10 minutes;

6. Drain into a boiling water pot and blanch until the water boils again;

7. Take it out immediately, put it in ice water to cool, and drain the water for later use;

8. Start the wok, heat the pan with oil and low heat, add the egg yolk and stir-fry until the yolk is dispersed, and small bubbles start to emerge;

9. Add bitter gourd slices;

10. Stir fry quickly until the egg yolk is evenly coated on the bitter gourd.

Tips:
1. The inner flesh of bitter gourd is the most bitter, so it must be taken clean, the cleaner the better;

2. The bitter gourd can be soaked in light salt water first, and then blanched until it is ripe, which can reduce the bitterness;

3. Use a small fire throughout the whole process, no need to open a large fire, the dishes are ready, haha~

4. My egg yolk is too salty, so even salt is saved. If the egg yolk is not salty, you can add more salt.