Ingredients Preparation:2 loofahs, 4 eggs, garlic seeds, green onion, soy sauce, cornstarch, cooking wine, cooked white sesame seeds, cooking salt, cooking oil, chili pepper, sugar

(1) We pick 2 loofahs, peel off the skin with a grater, and then slice them into small pieces, and cut them into a few petals into a bowl.

(2) Add a bit of white vinegar and salt to the loofah. Cover with another large bowl to isolate the air. The purpose of this is to cut off the air from coming into contact with the loofah to prevent oxidization and blackening.

(3) We take out the eggs, beat them in a bowl and add a few drops of cooking wine to deodorize them. Whisk the eggs well and pour them into the pan to slip them into egg pieces before adding them to the bowl.

(4) We squeeze the water out of the squash and put it in a bowl, then add 1 tablespoon of cornstarch. Upside down the bowl to coat all the loofah with cornstarch. It's not easy to get water out of the loofah when it's coated with cornstarch, so it locks in the water and tastes smoother.

(5) Brush the pan with oil (a non-stick pan can also be used without oil), pour in the loofah and fry for a while. When all the starch on the surface of the loofah is transparent and the loofah is soft, give it out first.

(6) Heat the pan with cold oil and sauté the chili and garlic. Stir fry here for a little longer so that the flavor of the garlic is brought out.

(7) Pour in the loofah and stir-fry quickly over high heat for a while. Do not add water in this step, the water content of the loofah is large, although it is wrapped in starch, but there will still be a little out of the water, this water is enough.

(8) When the color of the loofah becomes darker, we pour in the eggs, salt, sugar, quickly stir fry for a while, sprinkle some sesame seeds and green onions can be sheng out.