Scrambled Eggs with Loofah

Name: Scrambled Eggs with Loofah
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Loofah; 3 pcs egg; 1 Shallots; Some oil; 2g salt; 10g Shimizu

by Easy to cook

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Today I would like to share with you this very delicious summer gourd scrambled eggs, which is quick to cook, green and tender, sweet and fragrant. Summer is the season when loofah goes on the market in large quantities. At this time, you may wish to eat more loofah. Loofah juice is a recognized beauty product. It is often eaten in summer. It can prevent long spots, dark yellow, long wrinkles and other problems caused by ultraviolet rays. It can also whiten skin ,Add water. In short, eat seasonal vegetables, healthy and nutritious.

Ingredients

1 Loofah
3 pcs Egg
1 Shallots
Some Oil
2g Salt
10g Shimizu

Scrambled Eggs with Loofah

1. Peel and wash the loofah, cut the hob into pieces, wash the shallots, and chop the head and tail separately

2. Knock the eggs into a bowl, add 10 grams of water, add some water to make the egg mixture, the eggs will be more fluffy, and the taste will be more tender.

3. Heat the pan, pour the oil, pour the eggs and fry on high heat until both sides are browned

4. Chop the eggs with a spatula, scoop them up and set aside

5. Continue to heat the original pot, pour a small amount of cooking oil, pour the loofah into the pot, sprinkle some water to moisturize the loofah, so that it will not burn to a brown color, cook for about 2 minutes on high heat, add salt and mix well