Ingredients: loofah 1 root, 3 eggs, and proper amount of Lycium barbarum.

Accessories: salt, pepper, sugar and cooking oil.

1 Wash and peel the loofah, cut it into hob blocks, and soak it in light salt water to prevent it from oxidation and blackening.

2. Heat an appropriate amount of oil in the pan, fry the eggs until they are golden and slightly burnt on both sides, and cut the fried eggs into blocks, not too small.

3. Boil the oil in a pan, add the cleaned loofah, stir-fry over high fire, stir-fry until the loofah becomes soft and slightly out of water, add a bowl of water, boil over high fire, and wash the medlar with water bubbles for later use.

4. After the soup is boiled, add the egg pieces and continue to cook on high fire for about 1 minute, and the soup will turn white.

5. Add Lycium barbarum, add salt, pepper and a little sugar, stir well, refresh and season, and turn off the fire to serve.