1. Thicken the egg gravy first and then slowly pour in the egg liquid, so that the good egg blossoms will be in flakes, and the pieces will look nice when you eat them.

2. Production process: Prepare all the ingredients: one loofah, one pumpkin flower, 2 eggs, appropriate amount of starch, 3 grams of salt, 10 grams of sesame oil, a little white pepper, appropriate amount of chives , appropriate amount of water.

3. Add starch to water and mix thoroughly (I used pea starch), knock the eggs into a bowl and beat them well, peel and wash the loofah and cut into hob pieces, cut pumpkin flower stems and petals into sections, and scallions. Mince and set aside.

4. Heat the wok and add 15 grams of corn oil.

5. Pour in the loofah pieces and stir-fry for a few times until it changes color.

6. When you see the loofah changing color and becoming wilted, pour in an appropriate amount of boiling water. If you want several bowls of soup, add as many bowls of water as you want.

7. Add 3 grams of salt and bring to a boil.

8. When the loofah is cooked, add the well-mixed water starch. When adding the starch water, stir while adding it. Once the consistency is right, don’t add it all at once.

9. Slowly add the beaten egg liquid, and pour the egg liquid to the point where the water boils.

10. Then add the pumpkin flowers and bring to a boil.

11. Finally add the chopped green onion.

12. Pour in a few drops of sesame oil.