Bitter melon is bitter when you hear its name and you can't eat it. It's almost non-existent on my menu. Then why this dish, it's out of curiosity, they say "life is bitter and sweet", I understand all kinds of tastes, then can I use bitterness of bitter gourd, and sweetness of longan and wolfberry to neutralize?? Let's answer in practice, how do you think it turned out? Of course, it surprised me.
Ingredients: bitter gourd, dried longan itself, bairuyuan wolfberry, Haitian oyster sauce
1. Wash bitter gourd, cut off head and tail, cut into two parts, scrape off pouch with a spoon, and then cut (cut as thin as possible to reduce bitterness).
2. Blanch bitter gourd in water, boil for 1 minute, place in cold water to cool, this step can remove bitter taste and keep bright green color.
3. Beat two eggs, add a spoonful of salt, mix, take a frying pan with butter, lay out eggs and fry until golden brown.
3. Add cooled bitter gourd to pot, then add longan and wolfberry (half a packet of each to neutralize bitterness), add purified water and boil over high heat.
4. Add 2 tablespoons of oyster sauce, simmer for 3 minutes over low heat and remove from pan.
When soup hits throat, it looks like a trickle of herbal tea seeps into it. Throat rhymes are refreshing, while sweetness of egg flower, longan and wolfberry neutralizes bitterness of bitter gourd.