Scrambled Eggs with Loofah
1.
First of all, we have to prepare all the ingredients needed to make this [loofah scrambled eggs]: prepare 2 tender and slender loofah, 3 firewood eggs and half a green onion.
2.
Next, let's deal with the ingredients: first peel off the skin of the loofah, then wash and put on a cutting board and cut into vertical sections, then cut the green onions into chopped green onions, finally beat the eggs into a bowl, and use chopsticks to beat them into egg liquid for later use.
3.
Heat in a pan on medium heat until palms are hot, pour peanut oil, pour the egg liquid after the oil is hot, spread the egg liquid with chopsticks, stir fry and serve for later use.
4.
Pour an appropriate amount of peanut oil in the pot again, heat it until the oil is hot, add the chopped green onion, turn the heat to a low heat and saute, pour in the cut loofah segments, and stir-fry evenly.
5.
Stir-fry until the loofah becomes soft and out of soup, pour in the previously scrambled eggs and stir-fry evenly.
6.
Sprinkle in an appropriate amount of salt for seasoning, stir-fry evenly, and then serve on the pan. The delicious and delicious loofah scrambled eggs is ready.
Tips:
1. Because the loofah itself contains a lot of water, there is no need to add additional water during the frying process.
2. The loofah is very easy to oxidize and turn black after being cut, so it should be cooked immediately after it is cut. If it cannot be fried immediately, it should be soaked in clean water first.
3. The taste of loofah is relatively sweet, so it is not advisable to add heavy sauces such as soy sauce and oyster sauce when cooking, so as not to steal the taste of the loofah itself.
