Scrambled Eggs with Chopped Pepper and Loofah
1.
Beat the eggs into a bowl and put an appropriate amount of salt;
2.
After the eggs are broken up, add an appropriate amount of white vinegar and beat them into the eggs;
3.
Use a spoon to scrape the loofah and cut into hob pieces; prepare chopped peppers, green onions and minced ginger;
4.
Heat the pot, add an appropriate amount of oil; pour the eggs into it;
5.
After setting the shape, scramble the eggs and layer them out for later use;
6.
Pour a little oil into the pot, add chopped green onion and ginger, stir fry for a fragrance;
7.
Add chopped pepper and stir fry together;
8.
Add the prepared loofah and stir-fry;
9.
After the loofah is sautéed, add salt and other seasonings;
10.
Add the scrambled eggs and stir fry a few times;
11.
Layer into the plate.
Tips:
1. Scrap the skin of the loofah with a spoon and cut it into hob pieces. If you like a delicate taste, scrape off the skin;
2. Mix the eggs with salt and beat them, and then add some white vinegar, so that the fried eggs will have a good fluffy taste;
3. If you put more oil first and there is still base oil, you don't need to add oil again. Use these oils to stir-fry the chopped green onion, ginger and chopped pepper, stir-fry the aroma, then add the loofah and stir fry;
4. Stir-fry the loofah until softened, add salt to taste, then add the eggs and mix together, stir-fry for a few times and it will be out of the pan.