Scrambled eggs with loofah is the most common way to eat loofah. Scrambled eggs with loofah is a dish made of loofah, eggs and other raw materials, with light nutrition, clear color and delicious taste. Here is a brief introduction to how to make scrambled eggs with loofah to look good and delicious.

Scrambled eggs with loofah Ingredients: loofah 100g, 3 eggs, oil, salt, cooking wine and chopped green onion.

Scrambled eggs with loofah;

1, eggs into a bowl, add a little salt, cooking wine. Stir well and set aside.

2. Peel the loofah, slice or cut it into pieces, blanch and drain it for later use.

3. Heat the wok into oil by fire. When the oil temperature rises, pour in the eggs and stir-fry until cooked.

4. Heat the wok with high fire and drain the oil. After the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry chopped green onion for a while before serving.

Edible value:

1, Luffa has high nutritional value, containing protein, fat, carbohydrates, calcium, phosphorus, iron and various vitamins, as well as saponins, plant mucus, xylose gum, bitter substances of Luffa, citrulline and other nutrients. Because of the high content of vitamin B in towel gourd, it is beneficial to the brain development of children and the brain health of middle-aged and elderly people.

2. Eggs are rich in DHA, lecithin and vitellogenin, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, improve memory and promote the regeneration of liver cells. Eggs also contain more trace elements such as vitamin B, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.