Gourd eggs

I didn't find a recipe, so I had to build one myself. I don't know how long it will be for such a hard-working day. Not very stable recently, but life has to continue. As an optimistic foodie, know that you do n’t have to worry — because it ’s useless. This is the most conventional way to eat loofah and gourd in our family. Simple and light. It ’s my husband ’s hometown in Xinyang.

I didn't find a recipe, so I had to build one myself. I don't know how long it will be for such a hard-working day. Not very stable recently, but life has to continue. As an optimistic foodie, know that you do n’t have to worry — because it ’s useless. This is the most conventional way to eat loofah and gourd in our family. Simple and light. It ’s my husband ’s hometown in Xinyang.

Material

Gourd
egg
oil
salt
Chopped green onion or garlic

Wash and scrape the outer hard skin. If you are older or thicker, use a spoon to dig out the crumbs.

The slices of processed Gourd seeds can be 1mm–2mm thick.

Beat the eggs into a bowl, add salt, chopped green onion or garlic, beat well and set aside.

Heat the frying pan with oil, cook the scallions, and pour the slices of gourd into the pan to stir fry. Put salt appropriately.

Stir fry until the meat is cooked in seven or eight minutes, pour in fresh water, either hot or cold water. If you like this light soup, you can pour more water. Pour water and season according to your needs.

After the soup is boiling, pour the egg liquid from the top of the pot and pour it onto the dish. Don't stir quickly, or it will become a pot of egg flowers, slowly shovel from the bottom of the pot with a shovel, don't let the bottom stain. There is no certain standard for the amount of eggs, generally half and half or slightly less than the dishes.

The egg liquid will be coagulated and sometimes there will be large pieces. When stirring, use a shovel to cut the egg to a suitable size. Get out and serve!

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