Today, I will share with you a method of scrambled eggs with loofah. Scrambled eggs with loofah is the most common way to eat loofah. The nutrition is light, the color is bright, the taste is delicious, and it is also a perfect match for skin care. Let's share the practice in detail. Like a friend to learn quickly, and see if there is any difference with your practice.
Scrambled eggs with loofah
1. First of all, let's prepare the ingredients: a tender loofah, cut into two pieces, peeled off the skin, cut into inclined blades and put them in a pot, soaked in water, and added with 2 grams of salt, which can keep the loofah bright and white and stir-fry until the color is the same. A few pieces of garlic are cut into garlic slices, millet pepper is cut into pepper rings, shallots are cut into onion segments, and a small piece of ginger is cut into ginger slices.
Take a small pot, beat in five eggs, add 2 grams of salt, and stir with chopsticks.
Next, let's fry eggs: burn oil in the pan, fully slide the pan, then pour out the hot oil and pour in the cold oil. Hot oil is to prevent the eggs from sticking to the pan. Put in the egg liquid, rotate the wok quickly when the egg liquid is almost solidified, and then pour out the egg pieces for later use.
3. Next, we blanch the loofah: boil the water in the pot, add 2 grams of salt and 3 grams of white vinegar, both of which can keep the loofah from discoloring, and add 3 grams of vegetable oil to keep the loofah green. After the water boils, blanch the loofah for 20 seconds, then pour out the loofah to control the water.
4. Next, start cooking: burn oil in the pot, add onion, ginger, garlic and millet pepper to stir fry together, add blanched loofah to stir fry, add appropriate amount of water, add a little water, and the loofah will not taste old.
5. Add 2 grams of salt (one spoon) and 2 grams of chicken powder (one spoon) and stir-fry to melt the seasoning. Add the fried eggs and continue to stir fry. Stir well, and serve on a plate.
Ok, this delicious scrambled egg with loofah is ready. If your favorite friend has time, please try it.
Knowledge points:
1. When the loofah is soaked in clear water, it is salted and fried.
2. The loofah should be fried quickly. Add a small amount of water when frying, and the loofah will not get old when frying.
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