Scrambled Eggs with Loofah

Name: Scrambled Eggs with Loofah
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Loofah; 2 pcs egg; 40g Vegetable oil; 3g salt

by marieanne

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Loofah is divided into two types: ridged and non-ridged. The ribbed gourd is called ribbed loofah. The melon has a long rod shape, with a thicker front end, green, hard skin, no hairs, 8 to 10 ribs, white flesh, and crispy texture. The non-ribbed ones are called ordinary loofahs, commonly known as "water melons". Common varieties are: snake gourd and stick gourd. Snake-shaped loofah, also known as thread loofah, has slender strips, some up to more than 1 meter, slightly thicker in the middle and lower part, green, slightly rough skin, often with fine wrinkles, and medium quality. Loofah is also called meat loofah. The sticks range from short cylindrical to long sticks, with a slightly thicker bottom, tapering at the front, about 35 cm in length, and 3 to 5 cm in diameter. The skin of the melon is mainly green. Loofah is a summer vegetable and a climbing herb in the Cucurbitaceae family. It is one of the more nutritious melon foods. Loofah is rich in saponins, loofah bitterness, mucus, xylon, citrulline, xylan and Interferon and other substances. When the loofah is mature, a layer of net-like fibers will be formed in the flesh, called loofah, which can be used to wash stoves and furniture after being extracted. Loofah can also be used for medicinal purposes. It has the effects of cooling, diuresis, activating blood circulation, clearing menstruation, and detoxification. The juice overflowing from the broken loofah vine can relieve cough, eliminate phlegm, anti-allergic, and beautify in traditional Chinese medicine.
Loofah is emerald green and tender, fragrant, crisp and sweet, and has high nutritional value. It contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C. It also contains ginseng The ingredients contained-saponin.
Loofah scrambled eggs is a very fresh and tender dish, especially in the hot summer, eating more loofah can not only supplement nutrition, but also clear heat and lax stools. And the loofah is rich in vitamin B1, which is particularly beneficial to the child’s brain development. In the child’s growth process, eating more loofah is very beneficial. In addition, when paired with eggs rich in high protein and a variety of minerals, it is not only nutritious, but also good in taste. Loofah contains a large amount of B vitamins and vitamin C, which have whitening effects on the skin. Eating more loofah can also make the skin white, tender and shiny. Therefore, the beauty effect of loofah is highly sought after by ladies who love beauty. "

Ingredients

1 Loofah
2 pcs Egg
40g Vegetable Oil
3g Salt

Scrambled Eggs with Loofah

1. Ingredients: 1 loofah, 2 eggs

2. Peel the loofah, wash and cut into pieces with a hob, knock the eggs into a bowl, add a little salt and beat them into eggs with chopsticks or a manual whisk

3. Heat the pan to 40% hot, pour the egg mixture and stir fry on medium heat (see the edge of the egg mixture to solidify, turn to the center of the pan with a spatula)

4. All the eggs are fried and shoveled into small pieces, put into a bowl and set aside

5. Heat up the frying pan, pour the loofah and stir fry (if the pan is dry, you can add a small amount of boiling water and stir fry)

6. Let the loofah fry softly and add salt to taste

7. Pour in the previously fried eggs and stir-fry evenly

8. Finished product

Tips:
1. Loofah has a sweet and flat taste, has the effects of clearing heat and cooling blood, detoxifying and laxative, expelling wind and phlegm, moisturizing and beautifying, clearing the meridians, promoting blood circulation, and lowering milk. Its collaterals, seeds, vines, flowers and leaves can all be used as medicine. Loofah is often used to treat chest pain and breast pain caused by qi and blood block. Loofah granules can be used to treat irregular menstruation, low back pain, moisturizing the intestines and laxatives, and food jaundice. Loofah leaves are taken orally to clear heat and heat, and for external use to reduce inflammation and sterilize, treat rashes and carbuncle sores. The leftover after burning the loofah is called the loofah cream. After grinding it, take 3-6 grams each time and take it with salt soup or rice wine twice a day. It is effective for uterine bleeding or bleeding. Stir-fried black powder with loofah seeds or loofah leaves and take it with salt water can also cure menorrhagia.
2. The loofah cannot be eaten raw, it needs to be processed before cooking. First, clean the loofah. If the loofah is old, remove the skin and flesh. If it is an edged loofah, shave off the protruding edges and corners to avoid affecting the taste.
3. Pregnant women eating loofah can effectively prevent the appearance of pregnancy spots and stretch marks. In summer, pregnant women eat loofah to relieve the heat.
4. Add fresh and tender loofah soup with pig's trotter soup to cook, drink soup and eat loofah, which has a good lactation effect on the parturient.
5. Don't fry the loofah too bad, otherwise it will affect the appearance and appetite.