1, main ingredients: loofah 480g eggs 200g seasoning: soybean oil 40g salt 3g monosodium glutamate 2g scallion 5g for later use.

2. First, scrape off the skin of the loofah, cut it into diamond-shaped pieces, knock the eggs into a bowl, mix well with bamboo chopsticks, and add salt.

3. Then on the wok, scoop in the soybean oil and burn it to 40% heat, pour in the egg liquid, spread it into an egg cake, and fry both sides with low fire until golden brown.

4. Then put it into a bowl and change it into small pieces. Put the wok on the fire. Add soybean oil to the wok and heat it. Add chopped green onion and fry until it is soft. Add loofah and boil for about 5 minutes.

5. Finally, add the egg pieces, and then simmer for 3 minutes. When the soup turns white, add salt and monosodium glutamate, and put it into the soup basin.