材料:Ingredients: 調味:Seasonings:
鹹蛋黃5隻 (Salted egg yolk 5 pieces) 鹽, 糖適量 (Salt & Sugar a little bit)
中型涼瓜2條 (Bitter melon 2 strips)
蒜茸 1茶匙 (Grated garlic 1 t)
牛油 2 oz (Butter 2oz)
做法:
Instructions:
1. 鹹蛋黃隔水蒸熟, 約十分鐘, 取出趁熱用叉搓爛備用.
Steam the salted egg yolk for 10 mins. Remove and crush it with a fork.
2. 涼瓜切開半, 挖去瓜瓤, 再斜切中厚片.
Cut the bitter melon in half, remove the pulp and angular cut into medium slices.
3. 燒熱滾水, 把涼瓜煮約一分鐘, 撈出過涷, 再搾乾水份.
Boil the water and put in the bitter melon for 1min. Remove and rinse with cold
water and then dry it.
4. 熱鑊下少量油, 放進蒜茸, 涼瓜翻炒至熱, 加入適量鹽, 糖, 兜勻盛起.
Heat the pot and put a little bit oil. Add grated garlic and biter melon, Stir fry till
it is hot. Add a little salt and sugar and mix well. Ready to serve.
5. 熱鑊放進牛油, 把鹹蛋黃放入, 用鑊鏟炒至蛋黃溶化起泡, 再把涼瓜片回鑊, 快手翻
炒均勻後便可上碟.
Heat the pot, add butter and salted egg yolk. Stir fry till the yolk is melted with
bubbles. Add bitter melon and stir fry the melon quickly. Ready to serve.
• 梁師傅小貼士 *
• Chef’s Tips:
•
1. 苦瓜有着很高的营养价值，每100克嫩瓜的可食部分含粗蛋白0.7～3.0克，脂肪0.2
克，糖1.8～3.0克，粗纤维1.7～2.5克，钙18～20毫 克，磷20～80毫克，铁0.6
毫克，胡萝卜素0.08毫克，维生素B 0.7毫克，苦瓜的维生素C含量高达
56～160毫克，为瓜类蔬菜之首。苦瓜气味苦、无毒、性寒，入心、肝、脾
、肺经
Bitter melon has high nutritional value. The edible part of 100 grams of tender melon
contains 0.7-3.0 grams of crude protein, 0.2 grams of fat, 1.8-3.0 grams of sugar, 1.7-2.5
grams of crude fiber, and 18-20 mg of calcium. Phosphorus 20 ~ 80 mg, iron 0.6 mg,
carotene 0.08 mg, vitamin B 0.7 mg, bitter gourd vitamin C content as high as 56 ~ 160
mg, the first of the melon vegetables.
2.具有清热祛暑、明目解毒、降压降糖、利尿凉血、解劳清心、益气壮阳之功效。
具有清凉解渴、清热解毒、清心明目、益气解乏、益肾利尿的作用。
In traditional Chinese medicine theory, bitter melon is beneficial for reliving the
heat of the body; detoxifying and good for eyesight; reducing blood sugar;
repl;enishing qi and strengthening yang, etc.
3.在燥热的夏天女性经常敷用上冰过的苦瓜片，可以立即解除肌肤的干燥问题，并
且苦瓜还能滋润白皙皮肤，镇静和保湿肌肤.
In the hot summer, women often apply iced bitter gourd slices, which can immediately
relieve the dryness of the skin, and bitter gourd can moisturize the skin.
• 苦瓜先氽水煮成半熟, 過涷水保持脆綠顏色, 記得搾乾水份, 以免炒時太濕.
• Boil the bitter melon till half done before cooking and cool off with water. Keep the
color emerald-green. Remember to extract the water to avoid being too wet when
frying.
• 鹹蛋黃用牛油炒溶, 以增加香味, 兼且容易掛在涼瓜片上.
Salted egg yolk is fried with butter to increase the aroma and is easy to hang on the
melon slices.
