Chinese Food
A classic Taiwan dish better than Lugang town - salted egg and bitter melon
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This dish has been personally instructed by Mr. Liang Youxiang, a Taiwanese gourmet
Cooking ingredients
Cooking Steps
Step1:Cut balsam pear into semicircles. The thickness is about 5m
Step2:Mash the salted eggs in a bowl with a spoon. Add some warm boiled water and mix well
Step3:Pour the bottom oil in the pot. Stir fry the balsam pear until it is five ripe. Serve
Step4:Pour oil into the pot again. Stir the garlic in a small heat. Put the salted egg into the pot. Stir fry slowly with a small fire until it is slightly bubbly. The aroma is fragrant.
Step5:Pour in Taiwan Red Label rice wine. Deodorize and enhance flavor. If there is no rice wine, cooking wine can be used instead. Pour in balsam pear again. Stir well. Season with a little salt and suga
Step6:Stir fry bitter melon until it's soft. Wrap the salted egg well and then it's out of the pot
Cooking tips:A kind of Do not blanch balsam pear. Keep the bitter taste. It is a good match with salted egg yolk A kind of The salty taste of salted egg itself is enough. The salt should be added as appropriate. It can not be put A kind of A little sugar can mix the salty taste. There are skills to make it round and balanced and delicious.
