1. Prepare all the ingredients.

2. Peel the loofah, cut the hob block and marinate with a little salt for a while.

3. Beat the eggs and mix well with a little warm water.

4. Heat the oil in a wok, pour in the egg mixture, stir-fry until cooked, and serve for later use.

5. Saute chopped green onion with base oil.

6. Pour in the loofah and stir fry.

7. Add a little salt and sugar, then add a little cold water and stir fry evenly.

8. Pour in the scrambled eggs and stir well.

9. Add a little chicken essence.

10. Pour in sesame oil and stir-fry evenly. Turn off the heat.

The trick of scrambled eggs with loofah

1, in order to prevent the fried loofah from turning black, when we peel the loofah, don't scrape it too hard at a time, just scrape off the thin skin. Remember that when I was young, my mother scraped the skin with a broken porcelain dish, and the effect was very good; Of course, the towel gourd is best fresh, and it is easy to turn black if it is stored for too long. It is also a good idea to soak it in salt water or squeeze some lemons like me after peeling. And be careful not to fry in an iron pan.

2. Quick frying is also a trick to prevent the loofah from turning black. The salt should be put at the end, and the loofah should be processed now and fried now, otherwise it will turn black, so as to avoid the nutrients flowing away with the juice.

3. After pouring the eggs on the loofah, grasp the heat and control the time. Fire is easy to burn eggs, and loofah is not easy to cook; When the fire is small for a long time, the eggs are old and tender. Therefore, it is advisable to simmer for 3-5 minutes, and see that the eggs are caked, and it is advisable to stir fry with a shovel without paste.

4. When cooking loofah, attention should be paid to keeping it light as far as possible, using less oil, and using monosodium glutamate or pepper to enhance the taste, so as to show the tender and refreshing characteristics of loofah.

5, the taste of loofah is sweet, and it is not advisable to add heavy sauces such as soy sauce and bean paste when cooking, so as not to grab the taste.

Nutritional value of scrambled eggs with loofah

1, anti-scurvy: Luffa has a high content of vitamin C, which can be used to fight scurvy and prevent various vitamin C deficiency.

2, brain beauty: due to the high content of vitamin B in loofah, it is beneficial to the brain development of children and the brain health of middle-aged and elderly people; The juice of the stem of Luffa has the special function of keeping skin elastic and can beautify and wrinkle.

3. Anti-virus and anti-allergy: The extract of Luffa has obvious preventive effect on Japanese encephalitis virus, and a kind of anti-allergic substance, Xiegen Alkyd, is also extracted from the tissue culture solution of Luffa, which has strong anti-allergic effect.