The home cooked method of scrambled eggs with loofah, the practice of scrambled eggs with loofah

Ingredients:

Ingredients: 1 loofah, 2 eggs.

Excipients: 2 tablespoons of oil, 1 teaspoon of cooking wine, 1 tablespoon of minced garlic, appropriate amount of salt.

Method:

1.Prepare the ingredients, peel and cut the loofah, beat the eggs and add a small half spoon of cooking wine.

2.Heat a pot with an appropriate amount of oil.

3.Pour in the beaten eggs and slide and scramble.

4.Then serve it immediately, leave the bottom oil and add the minced garlic and stir-fry until fragrant.

5.Then pour in the loofah and stir-fry.

6.When scrambled softly, pour in the previously scrambled eggs.

7.Add salt to taste.

8.Stir-fry evenly and you're ready to go!

<> "Loofah Scrambled Eggs." Method:

1.Beat the eggs in a hot pan with hot oil, grind the eggs, and scatter the old swimmers.

2.Add the loofah and stir-fry, add a small half bowl of water and simmer for two or three minutes.

3.Add salt and light soy sauce to taste.

1. Peel the loofah, wash and cut it (slices, hob pieces) and set aside.

2. Crack the eggs into a bowl, put a little salt, pepper, chopped shallots (pepper, shallots can be left out depending on personal preference), and stir well with chopsticks.

3. Light the fire, put oil in the pot, pour in the adjusted egg mixture, slide and fry for a while, take it out and set aside.

4. Put oil in the pot, add a little ginger and minced garlic (can not be put) and stir-fry for a while, put the loofah in, fry for about a minute with the scrambled eggs, put the appropriate amount of salt and pepper, fry until the loofah becomes soft, add chicken essence, green onions, sesame oil and stir-fry the pot, and put it on a plate.

Scrambled eggs with loofah].

1.First of all, let's prepare the ingredients: a tender loofah, cut into two sections, peel off the skin, cut into oblique blades and put them in a basin, pour in water to soak, put in 2 grams of salt, put in salt to keep the loofah bright white, fry out the color unchanged, a few garlic cut into garlic slices, millet pepper cut into chili rings, shallots cut into green onions, ginger a small piece cut into ginger slices.

Take a small basin, beat five eggs, add 2 grams of salt, stir with chopsticks and set aside.

2.Next, we scramble the eggs: heat the oil in the pot, pour out the hot oil after fully sliding the pan, pour in the cold oil, the hot pan cold oil is to prevent the eggs from sticking to the pan, put in the egg liquid, wait until the egg liquid is about to solidify, quickly turn the wok, and wait for the egg pieces to be formed, pour out the egg pieces for later use.

3.Next, we blanch the loofah: boil water in the pot, put 2 grams of salt, 3 grams of white vinegar, put salt and white vinegar to keep the loofah unchanged, pour 3 grams of vegetable oil, pour vegetable oil is also to hold the green of the loofah, after the water boils, put in the loofah to blanch for 20 seconds, pour out the loofah to control the water.

4.Next, let's start cooking: heat oil in the pot, add green onions, ginger, garlic and millet pepper to stir-fry together, add the blanched loofah and continue to stir-fry, add an appropriate amount of water, add a little water, and the loofah will not taste old.

5.Add 2 grams of salt (one spoon) and 2 grams of chicken powder (one spoonful) to stir-fry to dissolve the seasoning, then add the scrambled eggs and continue to stir-fry.

<> "Scrambled eggs with loofah" Ingredients: loofah, egg, garlic, millet spicy.

Method: 1. Peel and cut the loofah into pieces, put a little salt (to prevent oxidation and blackening), grasp and mix evenly, marinate for 10 minutes, and scramble the eggs for later use.

2. Put the minced garlic and millet in the hot oil in the pot and stir-fry until fragrant, put in the silk cavity and fry the melon softly, pour in the eggs and stir-fry, add a little auspicious salt, carefully round the rotten chicken essence, and half a spoon of oil consumption and stir-fry evenly.

The steps for scrambled eggs with loofah are as follows:

Cut off the head and tail of the loofah, scrape off the skin and rinse well. Cut the loofah into hob pieces. Put the sliced loofah in clean water and add a pinch of salt.

This way the loofah will not turn black. Add a pinch of water and salt to the eggs and stir to combine. Heat oil in a wok and fry the eggs for later use.

Leave the bottom oil in the pot, and add minced garlic and millet pepper to burst the fragrance. Pour out the lightly salted water of the loofah, put the loofah in the pot and stir-fry.

Stir-fry the loofah until it is broken, add salt and stir-fry evenly. Add the fried eggs. Add oyster sauce and stir-fry evenly.

Step 1Peel the loofah, cut it in half and cut it into slices about five mm thick. Slice the garlic alone.

Step 2 Eggs for two, add a little salt and beat until frothy. This is the first step in whether the eggs can be scrambled very fluffy.

Step 3 Heat a pan and add olive oil to scramble the eggs. Scrambled eggs usually require a little more oil to be scrambled very fluffy, so they are sautéed in olive oil for health. Olive oil doesn't need to be very hot to add eggs, I added oil and then laid eggs a few seconds later, because the pan is hot, and the oil is hot quickly.

If you use other oil, you need to heat the oil a little before putting the eggs.

Step 4 Stir-fry the eggs a few times, add garlic cloves and loofahs after they are cooked, add a small half bowl of water and a little light soy sauce (it must not be more, a few drops are enough), and then add salt and a little chicken essence to taste. Wait for the water to dry quickly (it is best to leave a little water), and the loofah will be transparent.

1. Wash the loofah, peel and slice it for later use. Beat two eggs and set aside. Chop some chopped green onions and set aside.

2. Heat the oil on the iron pot, then put the eggs, beat them with chopsticks and put them out for later use. Put the pot on the heat again, put a little less oil, put the chopped green onion and the loofah together and stir-fry, fry until the loofah is a little wilted, put the eggs in, change the heat to seasoning, put a little salt and chicken essence, turn on the high heat and stir well, you can turn off the heat and put it on the plate.

Slice the loofah or cut it into hob pieces for later use. Scrambled eggs and serve on a plate. Then put oil in the pot, add minced garlic or onion, stir-fry the fragrance and put the loofah to stir-fry, add a little soy sauce and eggs after frying soft. Stir-fry for a while before you can put the salt out of the pan?

Put oil first, copy the eggs and put the water, and when the water boils, cut the loofah and put it down, put some salt and chicken essence, and start the pot. Very delicious loofah soup.

The loofah scrambled egg is actually to scramble the eggs first, and then fry the loofah with green onions, ginger, garlic, peppercorns, spices and various spices, and then put the eggs in.

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.