1. Clean the loofah first, then use a planer to remove the skin of the loofah, and then clean it again.
2. Loofah is relatively soft, especially after heating, it becomes softer, so in order to hold it well, and also for the taste, cut the loofah into hob pieces, which is to cut in a circle. If it is to make soup, you need to slice the loofah.
3. Beat the eggs in a bowl, add a little salt and beat them with chopsticks. Don't over-beaten them. Put oil in the wok and prepare to scramble the eggs. Put more oil in the scrambled eggs. If there is too little oil, the eggs will not expand. When you get up, the oil is a little bit more, the fried eggs are fluffy, tender and elastic. After the eggs are formed, they can be served for use.
4. After the wok is heated, put an appropriate amount of cooking oil, put the minced garlic into the pan and saute, be careful not to stir-fry the garlic at too high temperature, then add the loofah and stir-fry.
5. Add a little soy sauce to stir-fry the loofah and increase the color and appetite. You can add a little water to stir-fry the loofah until it's soft, but don't cover it and stew it. That way, the loofah will change color easily and affect appetite.
6. After the loofah is cooked, pour the eggs into the pan, stir and fry them evenly, add salt and season them to the pan.
Tips:1. The loofah must be peeled. First, it is hygienic. Second, if it is fried with the skin, the loofah will taste harder, not tender enough, and not tasty.
2. When scrambled eggs, use a little more oil. In addition, the eggs should be served after they are formed. Don't fry them for too long. Up.
3. When frying loofah gourd, do not cover the lid and stew. The lidded loofah is easy to turn black and not emerald green, which will affect the appearance and reduce appetite.
