[corn Melon and Egg Noodles]

Name: [corn Melon and Egg Noodles]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Star anise loofah; 2 egg; A handful surface; A big bowl Shimizu; Some Salad oil; Some salt; Some Chicken Essence

by Ball kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Scientific name of octagonal loofah: Luffa acutangula
Family and genus: Cucurbitaceae Luffa. Alias: Horned gourd is an annual climbing herb. It is a similar species with Luffacylindrica. The difference is that the fruit of this species has longitudinal edges and the leaves have thick serrations. The use is the same as loofah. It is edible, and is cultivated as a vegetable with thin skin, thick meat, juicy, meat and vegetables, and vegetables and stuffing, which are well received by people.
Chinese medicine believes that horned melon has the functions of clearing heat and diuresis, eliminating irritability and thirst, moisturizing the lungs and relieving cough, and reducing swelling and dispelling masses. It can be used to assist in the treatment of edema, abdominal distension, polydipsia, sores, nephritis, liver cirrhosis and ascites. Horned gourd contains an interferon inducer, which can stimulate the body to produce interferon, improve immunity, and play an anti-virus and tumor effect. Horned gourd is rich in moisture and has the effect of moisturizing the skin. "

Ingredients

Some Star Anise Loofah
2 Egg
A handful Surface
A big bowl Shimizu
Some Salad Oil
Some Salt
Some Chicken Essence

[corn Melon and Egg Noodles]

1. Octagonal loofah (our also called Tianluo, octagonal gourd, because there are many corners, not as smooth as loofah), two eggs, a small handful of noodles.

2. Beat the eggs and set aside.

3. Peel the octagonal melon and wash it off.

4. Cut into hob blocks.

5. Appropriate amount of salad oil (lard can also be used, it will be more fragrant). Stir the star anise melon first, and fry until it becomes transparent and soft.

6. Fry the egg liquid into an omelet with the base oil.

7. Then use a shovel to cut into small pieces.

8. Add a large bowl of water and boil until boiling.

9. Then add the previously fried octagonal melon, continue to boil, add salt and chicken essence, when the soup turns milky white and smells fragrant, the soup is ready.

10. Put the noodles in another pot, blanch them in water and scoop them to the bottom of the bowl.

11. Just add the broth and the light and refreshing egg noodles are ready.

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