Bitter Melon Omelet
1.
1. Put 3 eggs in a bowl, add 3 grams of salt, 1 gram of sugar, 2 grams of MSG, 1 gram of pepper, 1 gram of sesame oil to taste, 1 gram of light soy sauce, and then add 4 grams of cornstarch. Stir the seasoning and eggs in the same direction (the purpose of adding cornstarch is to make the eggs coagulate better).
2.
2. Add 8 grams of oil after stirring the eggs to prevent sticking to the pan and increase the gloss of the eggs.
3.
3. Let's deal with the bitter gourd again. Wash the bitter gourd and cut into shreds. Cut it thinly as much as possible, so that it is easy to be cooked when stir-fried.
4.
4. Cut the green onions into chopped green onions, take 10 chopped green onions and pour into the egg liquid.
5.
5. Heat the oil in the pan, pour the bitter gourd, add 2 grams of salt and stir fry, pour a small amount of water along the side of the pan. After the cucumber is ripe, remove the oil and set aside.
6.
6. Set up another oil pan, pour in a small amount of oil, pour in the fried cucumber, pour in the general egg liquid, pour a little oil along the side of the pan, stir fry evenly, and the eggs are just cooked.
7.
7. Pour the scrambled eggs into the remaining egg liquid, stir evenly, and fry them into omelets.
8.
8. Put the oil in the hot pan, pour the egg mixture after the oil is hot, pick up the pan and turn the pan, rotate the egg cake 360° along the edge of the pan, fry the egg until golden brown and then turn it over and fry it on the other side.
9.
9. Fry the eggs on both sides until golden brown and then they can be out of the pan. After the pancake is out of the pan, use a knife to cut into eight pieces, cut and put on a plate and enjoy
