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Wednesday, July 22, 2009

【家常小菜】苦瓜炒蛋 Fried Bittergourd with Eggs

很多小孩,甚至是大人都不喜欢吃苦瓜,嫌它的味道苦,但是很奇怪,从小我就很爱吃苦瓜。很巧的,D也是属于少数爱吃苦瓜的人。呵呵。

这是一道非常家常的小菜,从小我就很爱吃妈妈煮的这道菜,偶尔妈妈也会加入一些小虾一起炒,加入了小虾味道就更鲜美了。


当我端出这道菜时,D有点讶异,又有点失望的说,“怎么是这样子的?”原来家婆做的苦瓜炒蛋是类似煎蛋的做法,就是苦瓜包裹在蛋里。同样的情形也曾经发生过在长豆炒蛋身上。哇咔哇咔!

材料:
苦瓜 1 条(去籽,切薄片,加入少许盐,用滚水烫过两次)
蒜头 3 - 4 瓣(剁碎)
鸡蛋 2 粒(打散)

调味料:
适量酱青/鱼露、1小撮糖

做法:
1)热油,爆香蒜头。
2)下苦瓜炒至软化(间中洒一点热水),淋上鸡蛋,翻炒至半干,下调味料和适量热水(如果喜欢有汁就下多一点),翻炒均匀即可上桌。

小小心得/建议:
1)苦瓜先川烫过可以去除苦味和生涩的味道。
2)买苦瓜我喜欢选浅绿色的,发现颜色很绿的苦瓜大都非常苦。
3)除了小虾,也可以加入虾米。
4)试过加入咸蛋一起炒,香是很香, 不过个人还是偏好单纯的蛋和苦瓜(如果加咸蛋就不需另外加入咸的调味料)。

17 comments:

  1. 我也不吃苦瓜
    我妈妈也是这样炒苦瓜( 像你)

    ReplyDelete
  2. 苦瓜也是我的最爱,下一次记得留一点给我哦。

    ReplyDelete
  3. Hi CBL,
    Please check my blog, there's something for you.

    ReplyDelete
  4. Sock Peng,

    除了茄子和苦瓜,还有什么是你不吃的啊?>.<

    ReplyDelete
  5. This comment has been removed by the author.

    ReplyDelete
  6. 在美国,公司厨师同一天煮茄子和苦瓜,
    我那一天宁愿吃既食面

    有一些青菜我也不吃
    譬如玻璃生菜,扬麦(广东音)
    不过这几样青菜,在没有选择的时候,我还是有弛,只是吃不多。

    ReplyDelete
  7. Anncoo,

    Sure reserve for u next time.

    Haha, u give me a suprise, thank you very much. :)

    ReplyDelete
  8. Sock Peng,

    小时候你妈妈一定很宠你,才会让你有机会挑食,呵呵。

    玻璃生菜是我家饭桌上的常客,扬麦我就不知道是什么。

    ReplyDelete
  9. 你好。最近在台湾吃到一道很好吃的咸蛋炒苦瓜,真的让我回味无穷!听师傅说是用咸蛋黄和熟蛋黄一起炒。很香,很够味- 苦味没有完全盖掉但是与咸蛋的咸味搭配得刚刚好。看来我要找机会试验一下。。。到时候再分享哦。

    ReplyDelete
  10. Hi kokken69,

    你好。谢谢你的留言。我只试过用咸蛋加生鸡蛋一起炒苦瓜,还没试过用熟蛋黄,我想一定会很香,谢谢你的分享,希望看到你上这道菜。

    ReplyDelete
  11. 在家里,妈妈每次下厨都会想一想我们喜欢吃什么
    来煮什么

    ReplyDelete
  12. 在家里,妈妈每次下厨都会想一想我们喜欢吃什么
    来煮什么

    ReplyDelete
  13. I love this dish a lot but I do not know how to cook it. My mom can cook well with the dish and it turned out exactly like yours too.

    May I know how long should the vege blanch in the hot water?

    酱青 means light soya sauce?

    If I want to add in the dried shrimp, may I know at which stage should I do so?

    By the way, thanks for the tips in choosing the bitter gourd, coz I have no idea in choosing the less bitterness one.

    ReplyDelete
  14. Sock Peng,

    其实我妈妈也是这样的。譬如有一道我很爱吃得甜猪肉,妈妈是不吃的,但是她会特别煮给我吃。

    ReplyDelete
  15. Hi Joanne,

    I blanched twice, first time I soaked for a while only then drained. Second time I soaked for a bit longer until I saw the bittergourd became softer and colour turned lighter. I didn't time it but I think probably about 15 mins, soak longer time also doesn't matter.

    酱青is light soya sauce. U may use fish sauce (鱼露)if u have it at home.

    If u wanna add dried shrimps, add it after garlic (when garlic become fragrant). Remember to presoak the dried shrimp till soft.

    If u prefer less bitter one, u may also see from the skin, less 'wrinkle' one normally is also less bitter.

    ReplyDelete
  16. Thanks for all the info again. Will try the recipe soon.

    ReplyDelete

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"总觉得用心准备的食物不只是味蕾的触动,也是一个记忆,一个我想留给身边心爱的人的记忆。这也就是我用心做菜,细心专研的原因和推动力。"