1 Wash and peel the fresh loofah.

2. Cut the loofah obliquely into inches with a knife.

3. Cut the loofah section into rhombic pieces, not too thin.

4. Take a large bowl, add some water, and then add half a spoonful of salt.

5. Then put the loofah slices into the salt water. The purpose of this is to remove the astringent taste of the loofah, and to prevent oxidation and blackening.

6. Cut the onion and garlic into pieces.

7. Cut the washed coriander into small pieces.

8. Beat the eggs into egg liquid with chopsticks.

9. Remove the loofah and control the moisture.

10, put a little peanut oil in the pot.

1 1, after the oil is hot, put the onion and garlic into the pot.

12, put the towel gourd slices into the pot.

13, according to the number of people eating, put a proper amount of water, heat the water until it boils, and then add a little salt, less and lighter.

14, and then slowly pour the egg mixture into the pot.

15, add the parsley section.