1. Peel the loofah, cut into pieces, and marinate in salt for about ten minutes
2. Wash the marinated loofah with water to control the moisture. Fourth, heat the pan with cold oil, heat the oil until it is eighth mature, add good peppers, chopped green onion and fry until fragrant, add loofah and stir fry. When the loofah is almost ripe, add some light soy sauce. If you don't use soy sauce or soy sauce with some water, it's fine as long as the color is not so dark. Add some water starch to collect the juice, add the scrambled eggs, stir fry a few times, and then add salt according to your own taste to get out of the pot.
3. Scrambled eggs, the eggs should not be fried, they should look tender and tender. Sheng out and spare.
Tips:The skin of the loofah must be peeled clean. The cut loofah should be salted for about ten minutes. You can put some starch and sugar before it is out of the pot. The starch can make the soup look thicker and the sugar can improve the freshness. Also, don’t fry the eggs, they should look tender and tender. It is best to use light soy sauce, which is not so dark in color. It’s best to use the creamy white plate of the restaurant as the cooking utensils, which is more beautiful, and the long plate is also good.
