1. The ingredients are eggs, bitter gourd, and small chives. For half a bitter gourd, I used four eggs. You can also use two eggs for less bitter gourd. You can spread 1-2 egg rolls. I fried 3 of them.
2. The bitter gourd is decapsulated and cut into 4 pieces (this is better to cut
3. Cut the bitter gourd into thin slices
4. Pickling bitter gourd with salt for a while (can effectively remove the bitterness of bitter gourd)
5. Then wash the bitter gourd again to remove the salt
6. Boil a pot of boiling water, add a little salt and oil, and blanch the bitter gourd after boiling
7. The blanched bitter gourd is immediately cooled with water (to maintain the emerald green color of the bitter gourd)
8. Then drag the bitter gourd to dry the water
9. Beat the eggs in a large bowl, add 1 tablespoon of water, add some salt to taste, and beat
10. Chopped chives
11. Pour bitter gourd and chives into the egg mixture and mix well
12. Pour a little oil in the non-stick pan, medium and low heat, and the oil temperature should not be too hot. When it is about 3 to 40% hot, pour in an appropriate amount of egg liquid, turn the non-stick pan to spread the egg liquid into a circle
13. When the egg is almost solidified, use a spatula to roll up the egg
14. Fry the rolled egg rolls face down for a while and then come out of the pan
15. Just cut the egg roll into sections. The name of the egg roll is a bit simpler. It's called Thick Egg Roast, which is immediately taller, haha
Tips:Don’t use high fire when spreading the egg mixture. The high fire will swell the egg mixture and it will be unsightly.
