2 loofahs

3 eggs

salt

2 tbsp oil

bruised ginger

How to scramble eggs with loofah?

Peel the loofah and roll the blade. If you don't have a plane to peel it at home, the place where you usually sell loofah can help you peel it.

Boil water in the pot, pour the water into the loofah and blanch it.

After pouring in the loofah, the water can be fished out again. If you want to keep the color green, take a shower with cold water.

Beat the eggs into a bowl, add salt and beat them evenly with chopsticks for later use. Heat 3 tablespoons of oil in the pot, fry the eggs in the pot and put them out for later use.

Put the bottom oil in the pot, put the Jiang Mo in a slight heat and saute until fragrant. Pour in the blanched loofah and add salt and stir fry.

After the fire is stirred for 30 seconds, you can add the eggs to be used. It doesn't take too long to stir fry together, and it can be cooked in 20-30 seconds.