The Golden and Delicious Loofah, Egg, Mushroom Soup, Simple and Low-fat, The Whole Family Likes It

The Golden and Delicious Loofah, Egg, Mushroom Soup, Simple and Low-fat, The Whole Family Likes It

1. After the ingredients are processed, cut the loofah into pieces with a hob, remove the roots of the white jade mushroom and wash them, beat the eggs and add 2 grams of salt.

2. Put the white jade mushroom into the water and remove it for later use.

3. Put the oil in the pot, add the egg liquid and stir-fry.

4. The eggs are taken out and set aside.

5. Add the loofah and stir fry.

6. Add the remaining 3 grams of salt after the loofah has softened.

7. Add appropriate amount of water to boil.

8. Put the white jade mushrooms with enough water.

9. Finally, put the scrambled eggs before out of the pan.

10. Taste it before serving and add more salt if it tastes heavy.

11. The delicious loofah, egg, mushroom soup is ready, when autumn comes, let’s try it for your family~

Tips:

Loofah is easy to oxidize. Peel and cut into pieces when you need to make it, otherwise it will turn black easily and the color will not look good. Follow me if you like it.