An amino acid of towel gourd will accelerate oxidation and denaturation at high temperature, leading to blackening. To avoid blackening, it is necessary to cook quickly or isolate oxygen for heating (making soup, water will isolate oxygen). If eaten fresh, it will still oxidize and denature after a long time and will not turn black. Using eggs as soup is refreshing and not greasy, and loofah is always green. Method: Peel the loofah and cut it into small pieces. Beat an egg and mix well. Appropriate amount of water starch. Pour oil into a hot pot (avoid using an iron pot), and pour egg liquid when it is 60% to 70% hot. After frying until both sides are golden, pour in two bowls of boiling water. After the water is boiled again, pour in the chopped loofah and add salt (because there is oil when frying eggs, you don't need to add it). After two minutes, the loofah becomes soft, pour it into the starch ditch, turn it on again and turn off the fire. This soup is simple and easy to make, light and delicious. Try it if you have the heart.