1. Peel the loofah, cut off the pulp and cut into pieces.

2. Dice the loofah into a boiling water pot and drain for later use. Beat the eggs into ordinary flour and add 55 grams of water.

3. Mix all the materials evenly with chopsticks. Pan non-stick pan is heated with high fire and brushed with a thin layer of oil. Then turn to low heat, pour in the prepared batter, let the batter flow naturally and fill the bottom of the pot.

4. In the process of frying, wait until one side is formed and then turn over. Don't worry about turning over. Until both sides are golden yellow. I can smell the cake already! Fold the fried loofah egg roll twice.