How to make fried egg loofah noodles at home

Ingredients. Ingredients.

Noodles fast. 2 pcs.

Egg. 2 pcs.

Loofah. 1 article. Accessories. Oil.

Amount. Salt. Amount. Shallots.

Amount. Steps.

1.Prepare the ingredients.

2.Wash and peel the loofah.

3.Crack the eggs and stir clockwise.

4.Cut the loofah into triangles and the green onion into small pieces.

5.After preheating, add an appropriate amount of oil to bring to a boil, and add the beaten eggs.

6.Add chopped green onions and beat the eggs with a spatula.

7.Add water and bring the loofah to a boil.

8.Bring the water to a boil and add the dough cubes.

9.When the noodles are almost boiling, add salt to taste.

10.A delicious dish of loofah egg noodles is cooked.

Steps to prepare fried egg loofah noodles.

1 ingredient. 2 first fry the eggs, 3 fry them, 4 put oil in the loofah strips, 5 put some salt and fry well, 6 put water in the water, 7 cook, sprinkle with seasoning and freshness, 8 put water in the pot and pour the noodles in, 9 put some salt, 10 cook the noodles, 11 put them into a bowl, 12 put the boiled loofah, 13 pour sesame oil, light soy sauce.

14Put the fried eggs and serve.

A home-cooked recipe for fried egg loofah noodles.

Material. Ingredients: eggs, accessories: coriander, seasoning: salt, chicken essence, pepper, sesame oil, starch, stock.

Method. 1. Beat the eggs well, wash the coriander and cut into sections.

2. Sit in a pot and light the fire, pour in the broth and bring to a boil, add salt, chicken essence, pepper and water starch to collect the juice, add the egg liquid after boiling and stir-fry to make it cooked thoroughly, then pour in the coriander and stir-fry, and pour in sesame oil.

The loofah is cleaned and peeled and cut into a small piece of end mill, put it in boiling water and scoop it up, which is also to better remove the taste of some melons and vegetablesStir-fry a small amount of dried shrimp skin, just simmer the shellfish in the pot without oil, then roll out with a rolling pin and set aside, prepare a small amount of light soy sauce, a small amount of white sugar, a small amount of sesame oil, and a small amount of green onion and ginger slices in advance. Add green onion and ginger slices in a hot pan to stir-fry until fragrant, then add loofah and a little light soy sauce and stir-fry twice, then add the scrambled raw egg. Add white sugar, salt and rolled dried shrimp skin, stir-fry for about a minute or two, and drop a small amount of sesame oil to get out of the pot.

Wash the loofah, peel and cut into slices for later use. Beat two eggs and set aside. Slice some green onion pieces and set aside.

Heat the oil in a wok and then release the raw eggs, beat them with chopsticks and set them aside. The pot is easy to get on the fire, put a little less oil, put the coriander and the loofah together and stir-fry, fry the loofah a little withered, put the raw eggs in, change the simmering seasoning and put a little salt and monosodium glutamate, and after the red stir-fry evenly, you can turn off the fire and put it on the plate.

Peel and clean the loofah, cut a piece of sharp pepper to the stem and seeds to clean, cut a piece, cut the green onion into the end of the cool pot and boil the oil, sprinkle the raw egg in the bowl, pour it into the pot and put the minced green onion, fry the eggs into the egg drop pot and leave the bottom oil, pour in the minced green onion, stir-fry the sharp pepper, pour the loofah slices into the stir-fry, put salt, five-spice powder to break the life and finally pour in the chicken essence seasoning, pour in the scrambled raw eggs, stir-fry evenly, you can get out of the pot to solve the food, we first peel the prepared loofah and wash it with water, and then cut the loofah into hob blocks, After cutting, everyone put it in the bowl to reserve, and then make the green onion into a green onion segment, and the green onion root segment is also cut into a green onion segment, and a red bell pepper is cut into granules, prepare three raw eggs in advance and beat them into the bowl, and finally add an appropriate amount of salt to the raw egg bowl, and then pour in the shallots and stir evenly.

The loofah cutting end mill is likely to be more inconvenient for some beginners, the right hand presses the loofah, the left hand holds the weapon obliquely and cuts, cut a knife and the right hand turns the loofah, so that the cut is the hob block. Step 2: Open the gun, put a small amount of oil in the pot, pour in the mixed raw eggs after the temperature is 70% hot, and set aside after scrambling.

After the egg liquid enters the pot, it will expand rapidly, but there will also be liquid state in the core position of the pot, at this time, use a shovel to cut a slit on the edge, and after the egg liquid is discharged, use the spatula to turn around from the core to the four circles, and the raw eggs can be sprinkled out after all become liquid, so that the fried raw eggs are soft and refreshing, and not greasy.

Add a small amount of bright oil in the pot, then pour in the green onion root section of the green onion section and fry it into the aroma, and then we pour in the cut loofah to fry softly, then add a spoonful of salt, a spoonful of monosodium glutamate, and finally pour in the raw egg to fry the loofah, until the loofah is completely ripe, everyone puts in the cut pepper grains and a small amount of sesame oil and stir-fry evenly to get out of the pot and put it on the plate. In the loofah stir-fried seven ripe pour in the raw egg is best,The scrambled loofah and raw eggs will be tender and delicious.

It can be fried together, loofah stewed omelette first fry the eggs, then heat the oil in the pot, start to fry the loofah, add soy sauce light soy sauce, and then add the fried egg and fry for two minutes.

It can be fried together, you need to fry the eggs first, put them on a plate, heat the oil, add millet pepper to it, add garlic pieces, add loofah to stir-fry, and then pour the eggs into a little water, you can add some light soy sauce and salt, and simmer for about three minutes on low heat.

I think it's okay, but it's usually to fry the eggs first, then take them out, then put the loofah, and then put the omelette after the loofah is fried.

Peel the loofah, wash it and cut it into strips, beat the eggs into an egg mixture, add a few drops of rice wine to the egg liquid, please click to enter **Description.

Heat the pot, add an appropriate amount of oil, pour the egg mixture into the pot and stir-fry and put it out, please click to enter **Description.

Leave the bottom oil in the pan and stir-fry the loofah.

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Add an appropriate amount of water to a pot and bring to a boil over high heat.

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When the water is about to boil, add the noodles and add an appropriate amount of salt to cook the noodles.

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Pour the eggs into the pot and bring them to a boil again and turn off the heat.

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Remove from the pot and let it cool before eating.

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Foreword: My beautiful girl loves to eat loofah, so loofah will often be on the table, loofah is very nutritious, or relatively stomach-warming vegetables. According to the elderly at home, it will be more effective for babies to have cold diarrhea and eat loofah.

Ingredients: 100g noodles;

Excipients: 2 eggs, appropriate amount of loofah, appropriate amount of oil, appropriate amount of salt.

Loofah egg noodles.

Prepare the required ingredients.

Put a little salt on the eggs and beat them, peel and slice the loofah.

Put oil in the pan and stir-fry the eggs and loofahs and set aside.

Add water to the pot, add the noodles and salt to cook.

Finished, my little treasure doubles the noodles, and eats 1 bowl each time.

No tips yet.

Peel and cut the loofah into slices, first copy the eggs, and then scrambled the loofah and put the eggs together. After boiling the noodles, just pour the loofah eggs on them, and the delicious loofah egg noodles are ready.

A list of ingredients.

250 grams of loofah, 1 egg, 2 grams of salt, 10 grams of oil, 1 gram of seasoned fresh, 3 grams of sesame oil, 5 grams of chili juice.

Cooking steps: A pinch of noodles and a loofah.

The noodles are boiled raw, the boiled noodles are put in water and set aside, and the loofah is cut into strips.

Stir-fry the loofah first, stir-fry it with some salt, put some water or stock, cook the loofah, pour in the boiled noodles, and mix some chili juice.

Add some seasoning freshness, bring to a boil, and the last step.

Put it in a bowl, put hard-boiled eggs, drizzle with sesame oil and serve.

Peel the loofah and fry the eggs, put some chili pepper and stir-fry, put it on the side after the quarrel is cooked, and then pour the vegetables on it, it is very delicious, I wish you more and more fat.

First of all, cut the loofah into a hob shape, put it in the oil pan and fry it, put it up, then beat the eggs and stir-fry a few times with the loofah, then add water to boil the next noodles and sprinkle some green onions.

Simple loofah egg noodles are refreshing and delicious, with simple ingredients and few materials, and low cost.

The loofah in this season is always very tender, fragrant and a little sweet, whether it is stir-fried, boiled soup or boiled noodles, the taste is very good. Today I will share a recipe for loofah egg noodles, the seasoning is not used except for edible salt, but it is really delicious, and it is perfect for breakfast. If you cook such a bowl at home, you don't have to get up early to go out to buy breakfast, and you don't have to eat fast food bought in the supermarket, which is nutritious and healthy.

Loofah egg noodles.

Ingredients]: 1 loofah, 3 eggs, 1 handful of noodles, 1 tablespoon of salt.

Steps]:

1. Put cooking oil in the pan, beat the eggs into the pan and fry them into poached eggs after the oil is hot. I fried three eggs, just one for one person in the family, and if you like to eat a little burnt, you can fry it for a while, and you can fry it on one side or both sides at will.

2. Wash and scrape off a layer of old skin on the surface of the loofah. Don't use a paring knife to buy fresh tender loofahs, otherwise you will cut off the best tasting, crispest and tender parts of the loofah.

3. Cut off the two ends and cut them into long strips, or you can cut them into slices or hob pieces.

4. Put a little oil in the pot, add the cut loofah and fry until the loofah changes color and becomes soft.

5. Add enough water to the boiled noodles at one time and boil over high heat until boiling.

7. Then put in the appropriate amount of noodles and choose according to the amount of food in your family. After the water boils, add a large bowl of cold water to make the noodles stronger.

A simple and delicious loofah egg noodle is ready, with the unique sweetness of loofah, and it tastes great.

Tips]: 1. Eggs can be fried without poached eggs, they can be fried with loofah and then boiled with water, or they can be scrambled with loofah soup with a little more juice and poured directly onto the noodles boiled in water.

2. The loofah must be tender, the loofah must be tender, and the loofah must be tender!

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.

The loofah needs to be fried in oil first to keep the color of the loofah unchanged, the eggs need to be fried and tender, and remember that if the loofah wants to not change color, do not put chicken essence and monosodium glutamate.

Preparation of scrambled eggs with loofah.

Scrape the skin of the loofah and cut it into cubes and marinate it with salt for about 10 minutes.

Finely chop the green onion, add a little salt to the egg, and add a little cooking wine.

Scramble the eggs first and make them tender.

Heat the oil in a pan and stir-fry with minced garlic until fragrant.

Rinse the pickled loofah with water, drain it, add it to the pot and stir-fry constantly, add an appropriate amount of salt, stir-fry until soft, add the previously scrambled eggs and stir-fry again.

After stir-frying thoroughly, turn off the heat and serve on a plate, and serve.