No need. Practice of Luffa Egg Soup: Wash the Luffa with water, cut it into pieces with a hob, shell the eggs and break them up in the right direction. Boil the water, shred the loofah and ginger into the pot, add a little oil and cook over high heat. When the loofah is cooked, quickly pour the evenly stirred egg liquid into the pot and stir it with a spoon. Turn off the heat after the eggs are in the pot for 20 seconds. Add salt and onion and mix well.

You don't need to fry loofah in the soup of loofah eggs.

Practice of Luffa Egg Soup:

1. Wash the loofah with clean water and cut it into pieces with a hob.

2. Wash and shred ginger for later use. Eggs are shelled and scattered along the direction. Don't put oil and salt. Oil and salt will destroy the nutrients in protein.

3. Boil the water, pour the chopped loofah and shredded ginger into the pot, add a little oil and cook over high fire. Do not cover it. The towel gourd cooked with the lid will be green in color and delicious.

4. When the towel gourd is ripe, quickly pour the evenly stirred egg liquid into the pot and stir it with a spoon to prevent the eggs from caking.

5, eggs can be turned off within 20 seconds, otherwise the eggs will become old and not smooth. Turn off the heat, add salt and shallots and mix well.

Selection method of loofah:

1. The whole loofah should be green and tender, and those yellow-green ones are old loofahs.

2. Look at the loofah flower at the root of the loofah, fresh loofah, the flower at the root is watery, and the long-standing loofah flower has faded or fallen off.

3, look at the melon vines of the loofah, the fresh water of the melon vines is large, and it is a fresh loofah that has just been picked. If the melon wilts and dries up, it is a loofah that has been put in for a while and is not very fresh.

4, pinched by hand, very strong, very fresh; If it collapses, it is an old loofah or an aging loofah.