Ingredients

1 loofah, 2 eggs

An appropriate amount of ginger, an appropriate amount of green onion

An appropriate amount of salt, an appropriate amount of chicken essence

Appropriate amount of sesame sesame oil

How to make loofah and egg soup (baby’s favorite)

1. Prepare loofah, ginger, eggs and green onions.

2. Cut the loofah into long strips, cut the onion into flowers, and mince the ginger.

3. Crack two eggs into a bowl and use chopsticks to stir the egg white and egg yolk evenly.

4. Add oil to the pan. When the oil emits green smoke, add the loofah and stir-fry at high speed.

5. After the loofah becomes soft, add appropriate amount of clear soup, salt and boil over high heat.

6. After the soup boils, pour the egg liquid into the salt pan in a circle (after the egg liquid is poured, don’t rush to stir it. When the water boils again, use a spatula to stir it evenly, otherwise the eggs will Completely crushed in the soup)

7. Boil the soup over high heat. After 30 seconds, add chopped green onion, minced ginger, chicken essence, and a few drops of sesame oil, mix well, remove from the pot and serve on a plate.

8. Don’t cook eggs for a long time. Over time, the eggs will no longer be tender and have no texture.

9.?Complete?