Ingredients: loofah, Pleurotus eryngii, eggs;

Accessories: ginger, shallots, salt and cooking oil.

Practice steps:

1. Wash the ingredients for later use;

2. Cut the loofah into pieces, cut the ginger into shredded ginger, and cut the shallots into chopped green onion for later use;

3. Beat two eggs into the bowl, add appropriate amount of salt and stir them for later use;

4. Fire, after the oil is hot, pour in the egg liquid and fry it, and take it out for later use;

5. Reheat the hot oil, add shredded onion and ginger, stir-fry until fragrant, add Pleurotus ostreatus, stir-fry the loofah for a while, and then pour enough water to boil;

6. Add fried eggs and appropriate amount of salt to taste after the water is boiled;

7. Turn off the fire, sprinkle with chopped green onion and put the soup into the plate.