1. Ingredients:

480 grams of loofah, 200 grams of eggs, 40 grams of soybean oil, 3 grams of salt, 2 grams of MSG, and 5 grams of green onions.

2. Method:

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

2. In a wok, ladle in the soybean oil and heat it until it is 40% hot. Pour in the egg liquid, spread it into an egg pancake, and fry both sides over low heat until golden brown.

3. Put it into a bowl and cut it into small pieces. Heat the soybean oil in the pot. Add the minced green onion and fry until fragrant. Add the loofah and stir-fry until soft. Add an appropriate amount of boiling water and boil for about 5 minutes. minute.

4. Add egg cubes and cook over high heat for 3 minutes. When the soup turns white, add salt and MSG.