Ingredients: 500g of loofah, 65g of Pleurotus eryngii, 2 eggs, proper amount of salt and a little oil.

1, prepare the materials, 500 grams of loofah, 65 grams of Pleurotus eryngii, and 2 eggs.

2. Cut off the roots of Pleurotus eryngii, clean it, put it in a pot, blanch it in water, and remove it for later use.

3. Beat 2 eggs into a bowl, add a proper amount of cooking wine and a little salt, mix well, put them in an oil pan, shape them, quickly spread them, and take them out.

4. The towel gourd is peeled off, cleaned and cut into pieces with a hob.

5, pour the right amount of oil into the pot, put the cut loofah into the pot and stir-fry.

6. Stir well, add a little salt and stir well.

7. Add the water without loofah, and then put the blanched Pleurotus eryngii into the pot.

8. After boiling, put the scrambled eggs into the pot and stir them evenly, then turn off the fire.

9. Finished products.

10, light and delicious, heat-clearing and summer-relieving mushroom, egg and towel gourd soup.