3 eggs

seasoning

salt

5 grams

water

of appropriate amount

vegetable oil

of appropriate amount

Method of scrambled eggs with loofah

Material assembly drawing:

1. Boil water in the pot, pour the water into the towel gourd and blanch it. Some restaurants use oil to blanch the towel gourd, so it is unnecessary to cook it at home.

2. After pouring in the loofah, the water can be fished out again. If you want to keep the color green, take a shower with cold water.

3. Beat the eggs into the bowl, add salt, and beat them evenly with chopsticks for later use. Heat 3 tablespoons of oil in the pot, fry the eggs in the pot and put them out for later use.

4. Put the bottom oil in the pot, put the Jiang Mo in a slightly hot state, pour in the blanched loofah, add salt and stir fry.

5. After the fire is stirred for 30 seconds, you can add the eggs to be used. It doesn't take too long to stir fry together, and it can be cooked in 20-30 seconds.