Accessories: shallot 1 root, cooking wine 1 spoon, and proper amount of oil and salt.

Method for making scrambled eggs with Tricholoma, Loofah and towel gourd

1.

Prepare raw materials;

2.

Beat the eggs into a bowl, add proper amount of salt and 1 tbsp cooking wine, and stir well for later use;

3.

Put oil in the hot pot to cool, and pour in the beaten egg liquid;

4.

Slightly fry until it is solidified, then divide it into small pieces with chopsticks and take it out;

5.

Pour a little oil into the pot and stir-fry the mushroom slices;

6.

Add loofah slices and stir-fry after slightly emerging water;

7.

Add a proper amount of salt to taste until the loofah is fried soft and transparent;

8.

Add scrambled eggs, stir well and serve on a plate. Sprinkle chopped green onion on the surface.

9.

You can eat now.

Cooking tips

1. Adding a proper amount of cooking wine to eggs can help them deodorize and make them fluffy; 2. Tricholoma and loofah will be slightly out of the pot, and the loofah will be fried until soft and slightly transparent; 3. Add salt to taste, and finally add eggs and mix well.