500g loofah, 3 eggs, 2 teaspoons of oil (15ml, salt 1 teaspoon (6g)). Wash the loofah, peel it, cut it with a hob, break the eggs, and add appropriate amount of salt according to personal preference. Fry the eggs, boil them with clear water, and boil a pot of water. When the water boils, put in the loofah and cook for a while. When the loofah is almost cooked, turn around and pour in the beaten egg liquid. When the loofah is cooked, you can cut a little chopped green onion to decorate the final dish.
Luffa belongs to cucurbitaceae, which is sweet, flat, slightly cool and nontoxic, and contains saponin, fat and protein. Luffa itself has no prolactin effect, but the meridian of Luffa, namely Luffa, can promote lactation and make milk secretion smooth. Luffa is sweet in taste and cold in nature. It has the functions of dredging meridians, cooling blood and detoxifying, and can treat qi and blood stagnation, meridian obstruction and other diseases. Therefore, when a new mother has breast inflammation, breast lumps during lactation, and milk secretion is not smooth, Chinese medicine will suggest that loofah sponge be stewed in broth, which can play a role in regulating breast qi and blood, promoting lactation, appetizing and resolving phlegm. When you simply simmer the loofah soup, you can't achieve the prolactin effect. It needs to be stewed with fish, hoof bones, etc., so as to have the effect of breast-feeding lactagogue.