1. Peel the loofah and cut it into hob pieces. Wash the white jade mushrooms and cut them slightly.
2. Bring a pot of water to a boil, pour the white jade mushrooms into the pot and blanch them until they become slightly soft, remove them and drain them for later use.
3. Beat 2 eggs into a bowl, add an appropriate amount of cooking wine and a little salt, beat well, put in a frying pan, and quickly scatter and serve.
4. Pour an appropriate amount of oil into the pot, heat it to 50% heat, put the cut loofah into the pot and stir-fry for one minute on high heat. The loofah pieces become slightly soft, add salt, and stir-fry evenly.
5. Add the water that has not been used in the loofah, then put the blanched white mushrooms in the pot, cover the pot and cook the loofah until soft.
6. Put the scrambled eggs into the pan, stir and fry them together, then turn off the heat. Light and delicious, the mushroom, egg and loofah soup that clears heat and relieves heat can be made out of the pot.
Tips:The loofah skin should be planed before it is put in the pot. If the skin is removed early, it will be easy to oxidize and turn black. The loofah can be cut into smaller pieces, which is easier to taste.
It is recommended to fry the eggs before putting them in. If you find it troublesome, you can pour the egg liquid directly into the pan, but you can make them look good without frying them first.
Mushroom ingredients generally need to be blanched. First, you can remove the peculiar smell, make it more fragrant when cooked, and second, you can remove the bacteria and some subtle toxins on it.
