Seasoning: 40g of soybean oil, 3g of salt, 2g of monosodium glutamate and 5g of onion.

Cooking method:

1. Scrape the skin of the loofah, cut it into diamond-shaped pieces, beat the eggs into a bowl, mix well with bamboo chopsticks and add salt;

2. In the wok, scoop in the soybean oil and heat it to 40%, pour in the egg liquid, spread it into an egg cake, and fry both sides on low heat until golden brown;

3. Put it in a bowl and replace it with small pieces. Put the wok on the fire, add soybean oil to the wok and heat it. Add chopped green onion and stir-fry until soft. Add loofah and cook for about 5 minutes.

4. Add the egg pieces and stew for 3 minutes. When the soup turns white, add salt and monosodium glutamate and put it into the soup basin.

Health tips:

It is suitable for clearing away heat, cooling blood, nourishing heart, calming nerves, clearing away heat and dredging collaterals, and losing weight.

Dietotherapy function:

Luffa is sweet and cool, and enters the liver and stomach; Has the effects of clearing away heat and resolving phlegm, cooling blood, detoxicating, relieving summer heat, relieving restlessness, dredging collaterals and expelling wind;

Can be used for treating fever, polydipsia, excessive phlegm, asthma, cough, intestinal wind, hemorrhoid and leakage, metrorrhagia, leucorrhea, bloody stranguria, sores and swelling, and galactorrhea.

Luffa is sweet and flat. After passing through the twelve meridians, it can activate collaterals, clear away heat and resolve phlegm.