1, the fresh and tender loofah is washed, drained and cut off at both ends, and then cut into loofah slices with uniform thickness. Older loofah should be peeled before eating. Fresh loofah is recommended to be eaten together with the skin, because the skin of loofah is also rich in nutrients.

2. Wash the green onions and cut them into chopped green onions. Beat three eggs into a bowl and add a little water to stir them into egg liquid for later use.

3. Add a proper amount of peanut oil to the hot pot, add chopped green onion and saute until fragrant. Pour in the loofah slices and stir well.

4. Stir-fry until the loofah slices become discolored, add appropriate amount of oyster sauce and continue to stir fry evenly.

5, then add the right amount of water, do not cover the pot and boil, add the right amount of salt to taste.

6. Evenly pour in the egg liquid, gently stir it with a spoon into egg blossoms and turn off the heat.

7. Order a few drops of sesame oil and mix well before cooking.