Food is an important component of Chinese culture. An old saying in China reveals how people genuinely care about the food, “People is all-important to the country, and the food is all important to the people.” Chinese food differs from other countries’ food. But it also has different cuisines of food within its own system. There are eight cuisines that are particularly famous: Guangdong (Cantonese), Fujian, Zhejiang, Jiangsu, Shandong, Anhui, Sichuan and Hunan cuisines. I am from Quanzhou, Fujian, and Fujian cuisine is about light flavors and keep the original taste of the food.
So, my blog aims to introduce Fujian food and quick meals that are easy for college students who have limited time to cook. There is always a dish that can take you back home when nostalgia comes in the way.
The dish I am introducing today is fried eggs with balsam pear. Balsam pear tastes bitter, and few people love it even in China. But I am so into balsam pear because if you know how to cook it, it's actually a bit sweet rather than bitter. And the crisp tasting is just unique. The Crisp balsam pear cooked with spongy eggs. Epic.
First of all, clean the seeds and slice the balsam pear.
Put the slices of balsam pear into boiled water and cook them for three minutes.
Pour the hot water out and put the balsam pear slices in the iced water so they will still be crisp after being cooked with the boiled water.
Put some salt in the eggs.
Whip the eggs.
Fry the balsam pear with the eggs.