Bitter melon, also known as ginger, is eaten in the hot summer and has the bitter and sweet "clear and clear" of bitterness. Bitter melon can be fried, boiled, mixed, or beaten into bitter melon juice. During the trip to Xiangjiang River, I had an appointment with the Allison family for a meal. They were from the Xinhui Association of Guangdong. In order to treat us with kindness, I went to the Chaozhou restaurant we often visited. There is not much difference between Chaozhou cuisine and Taiwanese cuisine on the whole table, or maybe it is "the same origin". The delicious food is simple and without too much flavor or fancy, and what you taste is the original flavor of the ingredients.
One of the most ordinary "fried bitter melon eggs" is like a fried slightly burnt sausage egg, and it is served directly after folding. It looks ordinary, tastes unexpectedly, and is delicious, and can taste the sweet, bitter and fragrant aroma of bitter melon and egg fragrance. Such a simple home-cooked dish, how could I never want to let it appear on my own dining table?
The whole piece of bitter melon is a bitter taste upgraded version. The bitterest melon pulp among bitter melons should have the most "health effect" to relieve heat. Choose bitter melon with about three fingers straight to the top, which will make it easier to evenly burn and taste. If you don’t like bitterness, you can cut it in half and scrape off the pulp and then cook it; if you can’t eat bitterness, blanch it and remove the bitterness.
Ingredients: bitter melon (about three fingers wide), dried plums, fermented black beans, ginger slices, chili, sugar, soybean oil,
Method:
1. Remove the bitter melon from the head and tail, slice the ginger and cut the pepper into large slices (can not be cut).
2. Soak the dried plums in water and wash until there is no sand, and chop them.
3. Oil-fried kettle (about three or four tablespoons, dried plums and absorb oil), half-fried bitter gourd, turn the surface at the right time, and fry the surface to burn.
4. Add ginger slices and dried plums and stir-fry, then add soy sauce and sugar, add water and add slightly to the bitter gourd, boil over the bitter gourd, then turn on low heat and cook for 30 minutes. Bitter melon is suitable for turning and boiling, so it is evenly burned.
● Bitter melon has a lot of moisture, and the hot oil will spray when frying halfway. Add a flake to avoid burning.
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Chaozhou bitter melon scrambled eggsFor 20 or 30 years, I have always used bitter melon to stir-fry the eggs and serve them with wine and vegetables. I didn’t expect to use the “predecessor” of the eggs to stir-fry them directly. When carving this folks' Chaozhou dish at home, Allison brought traditional tricks: the store uses duck eggs or tulip eggs to fry, which is more solid and has a more sturdy taste.
Ingredients: Half a piece of bitter melon, 4 eggs, garlic,
Method:
1. Remove the head and tail of the bitter melon, cut half of it to remove the bitter melon pulp, cut it into four cloves, then cut it into thin slices, and cut it into minced garlic.
2. Bring the eggs apart, add salt, white pepper, some water, and mix into egg liquid for use.
3. Cook the oil and stir-fry the minced garlic, add the bitter melon and stir-fry, add salt and taste, and then stir-fry until slightly burnt.
4. Turn over low heat and pour in the egg liquid and mix it a little immediately. Add the flakes and scent, then fold them in half after the egg is fragrant and slightly burnt.
● If you want to turn the eggs over, fry them again. Take a plate of similar size to the flat bottom crock, press them upside down on the crock, and then slide the eggs into the crock from the plate and fry the other side.
Dig out the bitterest "melon pulp" of bitter melon, change it into a meaty, and simmer the tender and fragrant "bite melon seal" of bitter melon, which is a common Taiwanese dish. Here we use the "Red Oily Sauce" method, which brings a bitter and sweet texture, and a rich soup of juice and better delicacy. You can make more of it at a time and put it in the refrigerator to cool it down. If you want to eat, take out one meal.
Ingredients: 300g minced meat, 2 bitter gourds, 1 egg, soy sauce, salt, sugar, fish dew (not available), sesame oil, white pepper, tree potato flour (Taibai powder), garlic sprouts, ginger
Method:
1. Add eggs, sauce, salt, sugar, fish dew, white pepper powder, tree potato flour, and mix well until elastic.
2. Remove the head and tail of the bitter melon, cut the large section of about two fingers, dig off the pulp and seeds in the center of the bitter melon, and slice the garlic seedlings and ginger.
3. Spread the bitter melon with potato flour, stuff the minced meat into the bitter melon, and dip the meat on both ends with some potato flour.
4. Remove oil and fry over low heat until the two ends are slightly burnt, and prepare the pot.
5. Add the same oil crock and ginger slices, stir-fry and then stir-fry and then stir-fry. Add bitter gourd, simmer a little wine, and add soy sauce, sugar and water (about 1 to 2 bowls). Add a bun and cook on medium-low heat for about 10 to 15 minutes, and add a bitter melon plate.
6. Add some sesame oil (color and fragrance) to the remaining sauce in the pot, boil over high heat and boil until thickened, and pour on the bitter melon.
● If there is still some leftovers of minced meat, you can cut the "scratch" of the bitter gourd with the bitter gourd and cut it into small dices. Without savory flavor, stir-fry it with the minced meat, and add an extra dish to serve.
● Spreading potato flour on bitter melon can increase the bonding of the minced meat and the bitter melon to avoid separation.