Scrambled Eggs with Loofah Skin

Name: Scrambled Eggs with Loofah Skin
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Loofah; Some egg; Some Red pepper; Some Refined salt; Some Cooking oil; Some Rice vinegar

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Loofah is also called water melon, vegetable melon. Eat vegetables in summer. The soup can be fried, clearing away heat and eliminating fire.
A loofah can match 2 dishes. The first one is scrambled eggs with loofah skin; the second one is duck shelf loofah soup. If you are eating alone or for two, this is the perfect way to eat loofah. Scrambled eggs are a delicious home-cooked dish, which is rich in nutrition when paired with seasonal vegetables. Loofah can be used to make soup with some sliced meat, eggs, tofu, etc.
Appropriate amount of loofah skin, 3 eggs, appropriate amount of red pepper, appropriate amount of refined salt, appropriate amount of edible oil, appropriate amount of rice vinegar"

Ingredients

1 piece Loofah
Some Egg
Some Red Pepper
Some Refined Salt
Some Cooking Oil
Some Rice Vinegar

Scrambled Eggs with Loofah Skin

1. Loofah gently scrape off the surface with a knife. It tastes better after being scraped off. The surface is a bit rough. Remove this layer and it tastes better.

2. Then, use a plane to remove the loofah skin. Lightly, thicker is fine.

3. Then cut the loofah into pieces with a hob. Cut the loofah into small pieces for later use. The loofah skin is used for frying, and the loofah flesh is used for soup.

4. Scrambled eggs with loofah skin and some red pepper slices, the color and fragrance are delicious. Chopped garlic.

5. Beat the eggs. Beat the three eggs evenly. Add a little water, refined salt, and a little rice vinegar to beat evenly. Rice vinegar can remove fishy and fluffy eggs.

6. Boil water in a pot, blanch the loofah skin and red pepper slices for a few seconds, then rinse with cold water. The vegetables that can be blanched are blanched first to maintain their nutrition and save time in frying. Tips: Drop a little bit of vegetable oil for a brighter color.

7. Pour oil into the pot with a moderate amount of oil. After the oil is heated, add the egg liquid. The fire is a little larger, and the edge of the egg liquid will rise immediately after it enters the pot. Stir fry until cooked. Reduce the heat when it is cooked to avoid frying or getting fried.

8. Add the blanched water and drain the loofah skin, add refined salt, and stir-fry the garlic until it is out of the pot.

9. Refreshing and delicious. Health and Nutrition.

Tips:
Thank you for your interest in Yugan Guomi. If you like, remember to like, bookmark, and share. Thank you for your support. If you have different practices and opinions, please leave a message and learn from each other. Homemade stir-fry, simple and delicious, if you have any questions, you can privy me.