step
1 Wash the loofah, peel it, cut it into piping, put it in a bowl and marinate it with salt for at least 10 minute.
2 Wash the green beans, control the water, wash and chop the shallots. Peel the garlic and pat it evenly.
Beat the eggs into a bowl, add a little salt, heat the pot, pour in the right amount of oil, stir-fry the chopped green onion, pour in the egg liquid and spread it out for later use.
Rinse the pickled loofah with water and drain.
5 Add cooking oil to the pot, pinch garlic first, and put loofah and green beans into the pot until soft.
6 Add the scrambled eggs in advance, stir-fry the chopped green onion evenly, add a little sugar to taste, stir-fry a little, and serve.
Exercise 2
material
Two eggs
loofah
Conrui
Suan Ziyi
There is more cooking oil than usual.
Salt is adjusted according to taste.
Chicken essence is adjusted according to taste.
step
1 Wash and peel the loofah.
Then cut the loofah into hob pieces. I like to eat the cooked loofah. Cut it bigger. Usually two eggs are enough. The loofah I bought now also has that big root. Garlic seeds are fragrant, put as much as you like.
3 chopped green onion is also randomly placed. If you don't eat, you can remove this step.
Scramble eggs on the fire first. Blow into small pieces.
5 and then put it aside.
When you refuel in the pot, you must heat it and add a little more oil than usual. After the oil is hot, add a proper amount of edible salt to the pot, then pour in the loofah and stir-fry until the silk breaks and becomes discolored. Then add scrambled eggs. Hurry up, or you'll get burned. So add more oil just to zoom after the fire is stirred.
Then mix the edible salt with the chicken essence according to your favorite taste.
8 can finally be cooked! Sprinkle some chopped green onion after cooking!