Peel and wash the loofah, cut into slices with a wire rack and set aside. Beat the eggs well. Heat the eggs in a frying pan until they solidify and form. Heat a little oil and saute the white onion and ginger in the wok, pour in the loofah and eggs. Stir fry twice, add salt and soy sauce, extract fresh, stir fry twice, add a little water, turn to medium heat. Do not stir-fry for a long time, some people stir-fry the loofah will turn black. I don't do it every time. Broil the loofah until slightly soft, then remove from the pan. Sprinkle with chopped green onion before removing from the pan.

In order to prevent the fried loofah from turning black, when we peel the loofah, don't scrape too hard at once, scrape off the thin skin on the line. I remember when I was a kid, my mom used a broken porcelain plate to scrape the skin, the effect is very good; of course, the best loofah is fresh, stored for too long easy to turn black. After peeling, soaking it in salt water or squeezing some lemon like I did is also a good idea; and be careful not to fry it in an iron skillet. Quick frying is also a trick to prevent the squash from turning black. Salt should be at the end, and the squash should be processed and sautéed as it is, otherwise it will turn black so that the nutrients are not lost with the juice. After pouring the eggs on the loofah, you should grasp the fire and control the time. Large fire is easy to burn the eggs, the loofah is not easy to cook; fire for a long time, the eggs tend to become old and not tender. So simmer over low heat for 3-5 minutes, to see the eggs lumpy, stirring with a spatula without paste is appropriate. When cooking loofah, pay attention to keep as light as possible, use less oil, but thinner color, seasoned with MSG or pepper, to show the characteristics of loofah fragrant, tender and fresh. Loofah has a sweet flavor. It is not advisable to add heavy sauces such as soy sauce and bean paste when cooking, so as not to spoil the taste.

Silk gourd is a common food on the table, usually appearing in the summer, and many other vegetables are stir-fried with it, such as shiitake mushrooms, fungus, tofu and so on. , and the most common is actually a small stir-fry made with eggs and loofah. This type of stir-fry not only has a smooth flavor, but is also light, crispy, and nutritious, allowing everyone to enjoy a delicious meal while getting plenty of body nourishment. When making this dish, the first thing to note is that the loofah should be stir-fried as soon as possible after it is cut, so as to effectively prevent the surface of the loofah from turning black due to oxidation, otherwise it will affect the beauty and taste of the dish. When frying eggs, don't stir with a spatula as soon as you put the egg mixture into the pan. Be sure to wait until the egg mixture is slightly solidified before scattering it out of the pan. Handling the egg mixture this way will make the fried egg softer and more tender.