When I was a child, I especially didn't like to eat loofah, and I felt terrible. Especially in summer, the yard was full of loofah. I really don't understand why my mother planted so many such terrible dishes. Now I know that it was just the wrong thing to do at that time. Since I ate a cold loofah at someone else's house, I just did it wrong before.

In fact, the nutrition of loofah is also quite high. Here Xiaobian also advises everyone not to be picky about food. This is not good. The following Xiaobian recommends the practice of this dish to everyone, so that your home has a delicious taste.

First, prepare fresh and tender small loofah, gently remove the epidermis with a paring knife, then cut it into small pieces, then put it in a pot and soak it for two minutes, then fish it up and soak it in cold water.

Prepare two eggs and stir the egg mixture evenly.

Fry in a pan until the cakes are golden on both sides, then shred the eggs for later use.

Put the cold water towel gourd into a plate and set it up.

Sliced eggs are placed on both sides.

Prepare some coriander leaves, minced garlic and colored peppers for later use.

Put the minced garlic and colored pepper into a bowl, pour in a proper amount of light soy sauce, and mix with vinegar, sugar, sesame oil and a little salt.

Pour the evenly stirred seasoning into the loofah and pour the juice.

A delicious cold towel gourd is ready. It tastes great, and the leftover soup can also be used to mix noodles.