1. Prepare a loofah, first remove the head and tail, then peel it, and finally cut it into hob blocks and put it in a basin. 2. Add a spoonful of salt to the pot, then turn the pot over and stir well. After the towel gourd is salted, a protective film will be formed on the surface to prevent the towel gourd from oxidation and blackening. Stir well and set aside for 8 minutes. At this time, we prepare the ingredients. Cut the red pepper in half, then cut it into triangular pieces and put it in a small pot. Cut two shallots into shallots, cut a few garlic seeds into garlic slices and put them together with the shallots. 4. Prepare a small bowl, beat in four eggs, add a little salt to taste, add two drops of white vinegar to remove the fishy smell, mix well and break up with chopsticks. After all the materials were prepared, we began to cook. 5. Heat the wok and add cooking oil. When the oil is hot, pour in the egg mixture. 6. Stir-fry the eggs until they are formed, turn them over and pour them out for later use. 9. After eight minutes, rinse the loofah with clear water to remove excess salt, and then control the water to dry for later use. 10. Re-start the pot, add cooking oil, and add onion and garlic to saute. 1 1. Pour in the red pepper, stir-fry a few times, then pour in the loofah, stir-fry for a while, stir-fry until the loofah is broken and start seasoning. 12. Add 3 grams of salt, sugar 1 g, chicken essence 1 g, and stir-fry to melt the seasoning. 13. Pour in the scrambled eggs and stir them quickly and evenly. 14. Finally, pour a little sesame oil, stir-fry evenly, and then turn off the heat and start the pot. 15. Well, this nutritious and delicious scrambled egg with loofah is ready.