The home cooked practice of scrambling loofah eggs is home cooked

Peel the loofah and cut it into hob pieces, add water to the pot, add a little salt and oil, pour the loofah into the pot and blanch for 30 seconds, remove the water and set aside. Beat three eggs, pour them into a pan and fry them until they are ready for later use. Heat oil in another pot with onion and garlic, pour in the loofah and stir-fry, then pour in the egg, add a little salt and chicken essence to taste, stir-fry evenly and then get out of the pot.

Scrambled eggs with loofah.

The nutritional value of the loofah is very high, the loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin and other B vitamins, vitamin C, and also contains the ingredient saponin contained in ginseng.

Ingredients: loofah, fungus, garlic slices, ham, eggs, peppercorns, shallots, salt, monosodium glutamate.

Preparation steps: Step 1, peel the loofah, 3 eggs.

Step 2, water fungus; Cut the loofah into small pieces; Garlic dredging; Eggs stirred; 10 peppercorns.

Step 3: Don't put too much oil, put 5 egg mixtures into a hot oil pot, just solidify and use chopsticks to disperse.

Step 4: Place the loose eggs on a plate.

Step 5: Re-put oil in the pot, and when the oil temperature is 7, fry the garlic and peppercorns until fragrant.

Step 6: Put the loofah in the stir-fry for 2 minutes, put the fungus, and add salt halfway.

Step 7: When the loofah is completely cooked and soft, put the egg mixture in the pot, stir-fry together for 1 minute, add a little salt, monosodium glutamate to taste, and remove from the pot.

Step 8: Finally, put a little chopped green onion on the plate and cook the ham.

Loofah scrambled eggs, loofah, I suggest you choose the kind of small loofah that is smooth and smooth, the kind of loofah tastes very good to eat, if the eggs are conditional, you can buy chai eggs, if there are no conditions, you can also buy ordinary eggs, prepare a beautiful small flower bowl, and then beat eggs in the bowl according to the number of people in your family, for example, you can put a few more if you like to eat, with my amount I will put three eggs on it, put three eggs, and then um, put a little salt in the egg liquid, Then use your Qianqianyu fingers to hold the chopsticks and quickly give her the egg umbrella, until the egg yolk and egg white are inseparable, what about the little loofah? Use the kind of thin legs, thin and smooth beautiful little loofah to peel and peel it, and then cut it into hob pieces, and then put it in the pot, put the oil, don't wait for the oil to be hot, pour the eggs into the pot, don't stir-fry quickly, don't fry in time, let the eggs stay in the pot for a while, and then you stir-fry, scrambled eggs, to what extent? If there is no egg liquid, then turn over a can of two sides for him, and there will be burnt and browned, and then pour out the eggs, and then pour a little oil, until now the oil is fried with garlic cloves and green onions, fry the loofah until it is slightly out of the soup, and then pour the eggs into it, let the two of them be together, have a good time with each other for a while, and then get out of the pot, pour a little sesame oil, and the delicious egg fried loofah will be out of the pot.

1. Raw materials: loofah, eggs, oil, salt, soy sauce.

2. Beat the eggs and put a little salt, shred the green onion, and peel the loofah and cut it into pieces.

3. Put oil in the pot and stir-fry the green onion until fragrant.

4. Scramble the eggs first and set aside.

5. Add oil to the pot again, stir-fry the green onion until fragrant, add the loofah, stir-fry well, add a small amount of light soy sauce and salt, and then put a small amount of water to prevent it from sticking to the pan.

6. After the loofah is softened, add the eggs and fry well.

Ingredient loofah.

3 eggs. 4 garlic adjuncts to taste.

Appropriate amount of green onion and appropriate amount of oil.

Spicy and fresh to taste.

Chicken essence to taste, salt to taste.

Potato starch. Appropriate steps.

1.Shaved loofah, washed and cut with hob, green onion, garlic minced for later use 2Eggs with salt to make bubbles.

3.Pour oil into the pan and heat it, pour in the eggs, fry it and use a spatula to make small pieces and set aside4Heat oil in a pot, add garlic and shallots and stir-fry until fragrant.

5.Add the loofah and stir-fry for 1 minute, add chicken essence, spicy and fresh, stir-fry for about 2 minutes, add some starch water and stir-fry for half a minute.

6.Add the eggs and add salt, and stir-fry for a while.

7.It's ready to go.

How to cook scrambled eggs with loofah? Cut the loofah into strips, beat three eggs, heat the loofah in oil, add water after frying until soft, stir-fry the egg liquid, and add green onion sesame oil.

Teach you how to make scrambled eggs with loofah.

In the scorching summer, eating too much fish and meat will inevitably overburden the stomach, and then you like to eat meat, you should keep your mouth shut, and you should eat light every three or five days, loofah is one of the vegetables that are very suitable for dog days to eat, and it is also one of the indispensable home-cooked dishes on the people's table, but many times loofah is a supporting role, 300 grams of loofah: wash and peel and cut into thick slices, 4 eggs and a small amount of salt to beat, a slice of red pepper, 1 small green onion cut into horseshoe-shaped slices, 3 grams of ginger cut into small diamond-shaped slices the size of nails, Heat the oil in the pot and wait until the oil temperature is 60% hot, then pour in the loofah and gently pass the oil to remove it, and the loofah is fried after the oil is particularly shiny.

To process the ingredients, we first peel the prepared loofah and wash it with water, then cut the loofah into hob pieces, after cutting it, we put it in a bowl for later use, and then cut the shallots into chopped green onions, and the white section of the green onions is also cut into green onions, and the red pepper is cut into granules, prepare three eggs to beat into the bowl, and finally add an appropriate amount of salt to the egg bowl, and then pour in the green onions and stir well.

Beat three eggs into a bowl, add an appropriate amount of salt and cooking wine, stir evenly into egg liquid, peel off the skin of green onion and garlic, clean it, and cut them into chopped green onions and garlic slices in a hot pan, pour in an appropriate amount of peanut oil, add chopped green onions and garlic slices and stir-fry until fragrant, pour in loofah slices and stir-fry evenly, add an appropriate amount of salt to taste, continue to stir-fry evenly until the loofah slices change color, pour in the scrambled eggs and an appropriate amount of oyster sauce, stir-fry evenly again, then turn off the heat Take out of the pot and put it on a plate and start to enjoy the delicious food on the tip of your tongue.

The loofah is rich in nutrients and high in vitamin B, which is conducive to the brain development of children and the brain health of middle-aged and elderly people. The sap of the loofah cane has the special function of maintaining the elasticity and can beautify and remove wrinkles. The loofah contains B vitamins to prevent aging, vitamin C to whiten and other ingredients, which can protect and eliminate plaques, make them white and delicate, and are rare beauty products.

Loofah, eggs these two ingredients are often eaten in our lives, loofah is nutritious, the taste is smooth and sweet, the eggs are delicious, fragrant and delicious, the two ingredients are combined together to stir-fry, light and refreshing, loofah emerald green, eggs are golden, beautiful and delicious, loofah scrambled eggs are also a delicious home-cooked dish, I believe many people like to eat,

Of course, it can be delicious, cut the loofah into sections and fry it in a pot, then pour in the egg liquid and fry it, and finally add water to simmer for a while.

After cleaning the loofah, cut it into very thin shreds, soak it in water, remove it after five minutes, pour a little oil into the pot, add green onions, ginger and garlic, pour in the loofah and stir-fry, and put the scrambled eggs in.

I think home-cooked cooking can be very delicious, as long as you get the heat right and choose fresh loofah and eggs.

OK. First scrambled eggs in a basin, then put in the cut loofah for scrambling, add seasonings, and finally pour the eggs in, and the delicious loofah scrambled eggs are about to come out of the pot.

1. Ingredients: loofah, eggs, cooking wine, cooking oil, minced garlic, edible oil.

2. Method: After peeling the prepared loofah, it will be cleaned in clean water and then cut into slices for later use, and then the eggs will be broken and placed in a bowl, add an appropriate amount of cooking wine and stir evenly after stirring, add an appropriate amount of cooking oil to the pot, heat the prepared eggs in the pot, Huixun will boil and wait for the eggs to gradually solidify, and then put the prepared minced garlic in the pot for stir-frying, and after the fragrance overflows, the prepared loofah will be placed in the pot for stir-frying. After the loofah is gradually ripe, put the eggs that have been prepared before in the pot and stir-fry with the loofah, add an appropriate amount of edible salt before going abroad, stir-fry evenly, and then you can eat it out of the pot.

3. Cooking skills: When cooking eggs in ordinary life, you can try to add some cooking wine, which can make the taste of cooked eggs more delicious, and there will be no too heavy egg smell, so you can try to cook eggs like this when you are working.

1.Peel the loofah and cut it into cubes (hob cut).

2.Beat the eggs, add chopped green onions, add salt, mix well, fry the broken pants in the pot, and put them out for later use.

3.After the pot is hot, put the oil, add the ginger shreds, pour in the loofah pieces after the oil is hot, pour in the eggs just fried for dozens of seconds after the slight discoloration, add the chicken essence, salt, and stir-fry evenly out of the pot.

Steps for scrambled eggs with loofah to taste good.

1.Prepare all the ingredients.

2.Peel the loofah, cut into hob pieces, add a little salt and marinate for a while.

3.Beat the eggs, add a little warm water and stir well.

4.Heat the oil in a wok until the oil is hot, pour in the egg mixture, stir-fry and set aside.

5.Stir-fry chopped chives in the base oil.

6.Pour in the loofah and stir-fry.

7.Add a pinch of salt and sugar, add a little cold water and stir-fry evenly.

8.Pour in the scrambled eggs and stir-fry well.

9.Add a pinch of chicken bouillon.

10.Pour in sesame oil and stir-fry evenly, turn off the heat.

The trick to scrambled eggs with loofah.

1. In order to prevent the fried loofah from turning black, when we peel the loofah, don't scrape it too hard at one time, just scrape off the thin skin, remember when I was young, my mother scraped the skin with a broken porcelain plate, and the effect was very good; Of course, the loofah is best fresh, it is easy to turn black if stored for too long, and it is also a good way to soak it in salt water or squeeze some lemon like me after peeling; And be careful not to fry in an iron pan.

2. Quick stir-fry is also a trick to prevent the loofah from turning black, the salt should be put at the end, and the loofah should be processed and fried now, otherwise it will be blackened, so as not to flow away with the juice.

3. After pouring the eggs on top of the loofah, grasp the heat and control the time. The fire is easy to burn the eggs, and the loofah is not easy to cook; When the fire is low for a long time, the eggs are easy to get old and not tender. Therefore, it is advisable to simmer on low heat for 3-5 minutes, and see that the eggs are lumpy, and there is no paste when stir-frying with a spatula.

4. When cooking loofah, attention should be paid to keeping it as light as possible, using less oil, thinning the color, and using monosodium glutamate or pepper to enhance the flavor, so as to show the characteristics of the loofah, which is fragrant, tender and refreshing.

5. The taste of loofah is sweet, and it is not advisable to add sauces with heavy flavors such as soy sauce and bean paste when cooking, so as not to steal the flavor.

Nutritional value of scrambled eggs with loofah.

1. Anti-scurbemia: The content of vitamin C in the loofah is high, which can be used for anti-scurvy and the prevention of various vitamin C deficiencies.

2. Brain health and beauty: due to the high content of vitamin B in loofah, it is conducive to the brain development of children and the brain health of middle-aged and elderly people; The sap of the loofah cane has the special function of maintaining the elasticity and can beautify and remove wrinkles.

3. Anti-viral and anti-allergic: loofah extract has obvious preventive effect on Japanese encephalitis virus, and an anti-allergic substance is also extracted from the loofah tissue culture medium, which has a strong anti-allergic effect.

Ingredients for scrambled eggs with loofah.

Loofah: 2-3 eggs.

Appropriate amount of oil and a pinch of salt.

A pinch of cooking wine and a pinch of chopped green onions.

Preparation of scrambled eggs with loofah.

Step 1: Peel the loofah.

Step 2: Peel the loofah and cut it into hob pieces for later use.

Step 3: It is recommended not to throw away the peel of the loofah, blanch it with hot water, and put it in cold water for later use.

Step 4: Add 2-3 eggs, add a small amount of salt, cooking wine. Stir well and set aside.

Step 5: Heat the frying pan to the oil, pour in the eggs and fry the eggs until the oil temperature rises, and set aside.

Step 6: Heat the wok to the oil, pour in the loofah and fry it until the oil temperature rises, add the cooked eggs and stir-fry, then add salt, chicken essence, chopped green onion or minced garlic and stir-fry for a while.

Step 7: Place the blanched and cooled loofah skin under the plate before cooking, and then remove the fried loofah and eggs from the pan and place them on top.

Ingredients: 3 servings.

2 loofahs. 3 eggs.

Accessories. Olive oil to taste.

Salt to taste. A pinch of water.

Step 1: Scrape off the skin of the loofah.

Step 2 Cut the loofah into hob pieces, knock the eggs into a bowl, to be tender, add two tablespoons of cold water, and beat thoroughly.

Step 3: Pour an appropriate amount of olive oil into the pan, and when the oil is hot, pour the beaten egg mixture into the pan and set it slightly.

Step 4 Use chopsticks to quickly turn the slightly shaped egg in one direction, and the egg will be beaten into a block, formed and have a certain thickness, and the size is also moderate; Eggs are served.

Step 5: Pour a little more oil into the pot and stir-fry the loofah pieces in the pot.

Step 6: Sprinkle salt to taste and sauté until the loofah is tender.

Step 7: Pour the egg pieces back into the pan, mix well, and remove from the pan.

Cooking skills. Add a little water to the egg mixture, and the eggs are scrambled and tender.

Once the egg is slightly set, turn it in one direction with chopsticks, and a beautiful egg piece will be formed.

Putting the eggs out and back in the pan will keep them bright.

How to make scrambled loofah with eggs? First of all, the loofah should be peeled, cleaned, and cut into small pieces for later use, the egg liquid should be broken and fried into frangipani in the oil pan, the loofah should be fried in oil and put on the plate, the oil pan should be poured with chili flakes, the green onion should be chopped and fried until fragrant, and the loofah frangipani should be poured in, and a little light soy sauce and refined salt should be put on the plate.

The loofah is fried in oil in advance, so that there is no soup when it is fried twice, so that the egg fried loofah is spicy and delicious, and it is nutritious!