Ingredients: 2 loofahs and 3 eggs. Practice: 1, loofah peeling and rolling blades. If there is no planer peeling at home, the place where loofah is generally sold can help you peel loofah. 2, boil water in the pot, pour the water into the loofah, and some restaurants take oil to blanch the loofah, so it is not necessary to do it at home. 3. After pouring the loofah, the water can be fished out again. If you want to keep the color green, take a shower with cold water. 4. 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 use. 5, pot bottom oil, oil slightly hot Jiang Mo saute, pour the blanched loofah, add salt and stir fry. 6. 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.