Tools and materials: loofah, eggs, salt, oil, chopped green onion, oil consumption, peeler, knife, pot, shovel and bowl.

1, cut off the head and tail ends of the loofah, and then remove the skin of the loofah. When cutting the loofah, don't cut it too thick, so that a green protective film remains on the surface of the loofah. Then clean the loofah, and then cut it into appropriate blocks.

2. Put a little edible salt in the loofah, and then add clean water to let the clean water immerse the loofah.

3. Beat the eggs into a bowl, add a little edible salt, and then stir well to make the yolk and egg whites blend.

4. When preparing scrambled eggs, pour out the water in the loofah, and then add a little cooking oil to the loofah and mix well.

5, put the right amount of oil in the pot, after the oil is heated, fry the eggs, put them away and set aside. Continue to add a little cooking oil to the pot, then add a little minced garlic to stir-fry until fragrant, then put the loofah into the pot and add edible salt to stir-fry evenly.

6. Wait until the loofah becomes soft, add the eggs, continue to stir fry, and when you are ready to cook, add a little oyster sauce to freshen up, and the delicious loofah scrambled eggs will be ready.