I remember when I was a child, in summer, the loofah vines in the yard jumped on the wall, and the long loofah hung down, like decorations on the wall, and the green was beautiful. I can often hear my mother shout when cooking, to pick two loofahs and climb the ladder. At that time, in summer, like loofah eggplant, it appeared on the dinner table every day. Sometimes I feel tired of eating. Since I became an adult, I often miss those days. I remember eating meat several times a year at that time, so I was very happy to have an egg. So, I've been thinking about this towel gourd scrambled egg made by my mother.

First of all, the ingredient we need is loofah. Loofah generally uses meat loofah, because family members don't like to eat loofah with edges. Scrape the skin of towel gourd, then pat garlic, put about four eggs, and cut a tomato.

Luffa is usually cut into prismatic pieces. I remember my mother cut it directly with a knife, but I couldn't. I can only cut it bit by bit.

Oiling means putting a little more oil in the pot, directly adding the loofah after heating, quickly frying the loofah in the pot, and then directly taking it out to control the oil for later use. This time is very short, basically 2-3 minutes. Loofah is oiled to avoid frying with water, which makes it more delicious when locked up.

Leave a little oil in the pot and pour in the eggs and stir fry. When they are blown to pieces, they can be taken out for later use.

Put less oil in the pot, add garlic, tomatoes and loofah once after heating, and then stir fry evenly.

Stir fry evenly. Stir-fry until fragrant, add eggs and continue to stir-fry. When all the dishes are fried, they look a little shiny and can be cooked. Because it's easy to do, it doesn't take long to fry. Put it on the plate.