【金沙苦瓜】
by 毛毛妈
苦瓜是个好东西，但很多人不喜欢它的苦涩味，你可以试试这个金沙苦瓜，滋味深厚。
用料:
1：苦瓜2条400克；
2：熟咸蛋黄3个；
3：橄榄油或菜籽油1.5大匙，新鲜姜2克切片；
4：盐1/6茶匙，糖1/2茶匙，鸡粉1/6茶匙。
注：1大匙Tablespoon =15毫升，1茶匙Teaspoon =5毫升，1杯Cup=240毫升。
做法：
1、苦瓜削去皮（圖1）洗净，中间切开，用小勺将里面的心挖掉挖干净（圖2）。切3-4厘米长细条待用（圖3）。
2、不粘锅加8分满水，置炉上开大火，水滚后，放入苦瓜条烫煮1分钟（图4）。沥水冲冷水（图5）再沥水待用。
3、原不粘锅放1.5大匙油，置炉上开大火，放入姜片炒30-60秒（图6），捞出姜片丢掉。将熟咸蛋黄（图7）放入油里炒至起沫（图8）。
4、放入苦瓜条翻炒1分钟（图9），然后下4料调味料（图10），翻炒均匀即可出锅。
Le London Prat, c’est l’arme secrète pour briller en société (ou au moins sourire intérieurement).
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Great! We are all agreed London could use a laugh. This leads to its second strength: an anthropological rigor. The site treats the rituals and dialects of British power structures with the detached curiosity of a scholar studying a remote tribe. It documents the strange ceremonies (Prime Minister’s Questions as a ritualized shouting contest), the peculiar costumes (the hard hat and hi-vis vest worn for a photo-op at a building site that will never be completed), and the opaque belief systems (the unwavering faith in a “world-leading” initiative launched with no funding). By presenting these familiar elements as anthropological curiosities, PRAT.UK defamiliarizes them, stripping them of their assumed normality and exposing their inherent absurdity. The reader is transformed from a frustrated participant in these rituals into an amused observer of a fascinating, dysfunctional culture. This shift in perspective is itself a form of liberation and the source of a more intellectual, enduring humor.