Ingredients: loofah and eggs.

Accessories: salt and oil.

1. Cut off the head and tail of the loofah, and then remove the skin of the loofah. Don't cut the loofah too thick, so a green protective film will remain on the surface of the loofah. Then wash the loofah and cut it into appropriate pieces.

2. Put a little edible salt in the loofah, then add clean water and let the clean water immerse the loofah.

3. Beat the eggs into a bowl, add a little edible salt, and then stir well to make the yolk and egg whites blend.

4. When preparing scrambled eggs, pour out the water in the loofah, then add a little cooking oil to the loofah and mix well.

5. Put a proper amount of oil in the pot. After the oil is heated, fry the eggs and put them away for later use. Continue to add a little cooking oil to the pot, add a little minced garlic and stir-fry until fragrant, then put the towel gourd into the pot and add edible salt to stir-fry evenly.

6. When the loofah becomes soft, add the eggs and continue to stir fry. When you are ready to cook, add a little oyster sauce to freshen up, and the delicious loofah scrambled eggs will be ready.