Chinese Food
Bitter melon with egg yolk
(186261 views)
Today's dish is called egg yolk balsam pear wine. There are only three characters in this very simple short play of dispelling heat and cold dishes: balsam pear, salted egg yolk and honey. Balsam pear and salted egg yolk are the main characters. Honey is rarely played. It plays a supporting role. But this small supporting role plays an important role in controlling the whole situation.
Cooking ingredients
Cooking Steps
Step1:Steam the raw salted egg yolk in the steamer.
Step2:Crush the steamed salted yolk with a small spoon.
Step3:Cut a balsam pear into four sections. Take out the inner part with a knife.
Step4:Make a pot of hot water. Put a little salt and oil in the water. Put balsam pear in the water when it's boiled. Boil it for two or three minutes, then take it out and put it in cold water to ensure the crisp taste of balsam pear.
Step5:Put the salted egg yolk in the balsam pear.
Step6:Cut the bitter gourd section stuffed with salted egg yolk into thick slices. When eating, put a drop of honey on each piece.
Cooking tips:* the bitter melon blanched in hot water must be soaked in cold water. Otherwise, it is not crisp. The bitter taste of bitter melon blanched in water is not so obvious. It has been reduced by half. *The salty yolk I used was bought in the supermarket. One bag is full of yolks. There is no protein. And it needs to be steamed. It's not recommended to wrap the whole salted duck eggs with cooked ones. First, it's a waste. Who can eat so much protein? It's still salty. And the yolk oil is too big. It's not easy to slice into balsam pear. It's still salty. There are skills in making delicious dishes.
