Seasoning: 4g of soybean oil, 3g of salt, 2g of monosodium glutamate and 5g of green onion

Cooking method:

1. Scrape the skin of Luffa, cut it into diamond-shaped pieces, knock the eggs into a bowl, mix well with bamboo chopsticks and add salt;

2. In the wok, scoop in the soybean oil and heat it to 4%, then pour in the egg liquid, spread it into an egg cake, and fry both sides with low fire until golden brown;

3. Put it into a bowl and change it into small pieces. Put the wok on the fire, add soybean oil to the wok and heat it. Add chopped green onion and fry until it is soft. Add loofah and boiling water for about 5 minutes.

4. Add the egg pieces, and then simmer for 3 minutes. When the soup turns white, add the salt and monosodium glutamate, and put them into the soup basin.

Health tips:

It is suitable for clearing away heat and cooling blood, nourishing heart and calming mind, clearing away heat and dredging collaterals, and reducing weight

Dietotherapy effect:

Luffa is sweet in taste and cool in nature, and enters the liver and stomach meridians; It has the effects of eliminating heat and phlegm, cooling blood and detoxicating, relieving summer heat and relieving restlessness, dredging meridians and expelling wind;

It can be used to treat fever, polydipsia, phlegm, asthma, cough, intestinal wind, hemorrhoid and leakage, metrorrhagia, leukorrhagia, bloody stranguria, sores and swelling, and women's galactorrhea.

Luffa is sweet in taste and flat in nature. It passes through twelve meridians, and can activate collaterals, clear away heat and resolve phlegm.