1. Loofah and eggs are ready
2. Loofah scrape off the green skin on the outside and rinse it off
3. Put the eggs in a bowl, put a little salt to beat
4. Cut the loofah into hob pieces
5. Pour an appropriate amount of oil into the non-stick wok, wait until the oil is hot, pour in the egg liquid, shape it slightly, break it into lumps, and serve it out
6. The oil of the scrambled eggs is left in the pan, pour the loofah pieces and stir
7. Sprinkle a little salt, stir fry, you can order a little water, so that the loofah heats more evenly
8. The loofah is fried a bit transparent
9. Pour in the egg cubes, stir fry evenly, out of the pan
10. Sweet and tender
Tips:After the eggs are scrambled, leave the excess oil in the pan to fry the loofah; put the eggs after the loofah is fried, the color is golden and beautiful; the loofah will not produce too much soup after adding salt, so you need to order a little water to make It is evenly heated; when the loofah is roughly transparent, you can pour the eggs in, mix evenly and out of the pan, and use the remaining temperature to scald the inside of the loofah to fully mature.
