dishes: luffa chicken breast and egg soup

cooking ingredients: one luffa, one chicken breast, appropriate onion and garlic, one spoonful of rice wine, one spoonful of soy sauce, one spoonful of salt and four raw eggs. Cooking process: 1. First, prepare all the ingredients in advance, prepare raw eggs and ginger slices, clean the bought chicken breast after going home, cut it into thin strips and put it in a bowl, then pour in a spoonful of soy sauce and appropriate garlic, and then pour in a spoonful of oil-consuming, grab it by hand and mix it well, cover the fresh-keeping bag tightly and pickle it for about half an hour, which is convenient for eating. 2. Clean the loofah prepared in advance, and remove the loofah skin with peeling at home. 3. Put the peeled loofah on a slate and cut it into hob pieces. After cutting, put it aside for reservation. 4. Prepare a bigger bowl, beat the eggs into the bowl, prepare the cooking pot at home in advance, spread the raw eggs in the pot, fry them until they are golden on both sides, then put them out, put them on the slate, cut them into filaments and put them aside.

5. Take off the marinated chicken breast, then pour in some water starch and rice wine, grab it by hand and mix it well, then put it aside and marinate it again for five minutes. 6. Put a proper amount of vegetable oil in a non-stick pot at home, add onion, onion and ginger, fry in oil, and stir-fry the fragrance. 7. Then add the loofah cut into small pieces, stir well, and stir-fry the loofah until it is slightly soft. 8. Add a spoonful of cold water, cover it, simmer for about a minute, and simmer the water. 9. Pour in the raw eggs that have just been processed. Put the raw eggs into the pot, stir them evenly with a spoon, cover them again and stew them for about three minutes. 1, open the lid, add the right amount of salt, more or less salt should be added and subtracted according to your own taste on the day of death, mix it well with a spoon, and cover the lid again for 2 minutes to get out of the pot.

Cooking tips: 1. The whole process of frying eggs must be slowly fried. After all ginger and raw eggs are fried with small fire and set, the raw eggs will be spread into pancakes with uniform size after multiplication and division, so that the shredded eggs will be put into the loofah, which will be more delicious. 2. When choosing a loofah, you must choose a loofah that is full of water. The heavier the loofah, the more water it proves, and this loofah tastes better. 3. Some pieces of meat can also be added to this dish, and the steamed taste is more tender and delicious. After the pot, you can put some shallots and fragrant lai, which tastes more fragrant.