Scrambled eggs with loofah are also very delicious, how to make them delicious?

First of all, prepare all the ingredients, then cut the loofah into shreds, first scramble the eggs for later use, heat the oil, put in the green onions, ginger and garlic, and then put in the loofah and stir-fry, after the stir-fry is cooked, then put in the eggs, then add salt, and you can get out of the pot.

When making this dish, you first need to prepare an iron pot, beat the eggs into the oil pan, wait for the eggs to solidify, use a spatula to cut the eggs into small pieces, and then put them in a bowl and put them aside for later use, and then put the green onions, ginger, garlic in the pot, fry the fragrance, put in the loofah stir-fried loofah, slightly cooked, add salt, add a small amount of light soy sauce, chicken essence, and pepper, stir-fry evenly, add eggs, stir-fry for a while and you can eat.

If you want to make the loofah delicious, you need to peel off the skin of the loofah, so that it does not affect the taste and will be sweeter.

Marinate the loofah with salt for a while, so that it will remain green, scramble the eggs and set aside, put water in the pot together, and cook them.

First of all, you need to scramble the eggs and put them out for later use, add green onions, ginger and garlic, put the loofah in and stir-fry evenly, put the eggs in, pour in light soy sauce, oyster sauce and salt, chicken essence seasoning and stir-fry over high heat to get 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.

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.

How to cook scrambled eggs with loofah? Peel and cut the loofah into pieces, pour it into the pan and stir-fry, then add egg light soy sauce, oyster sauce and salt and stir-fry evenly.

Teach you how to make scrambled eggs with loofah.

The loofah scrambled eggs are delicious, nutritious, and delicious, and the method of loofah scrambled eggs is also very simpleChoose a fresh and tender loofah, fry the loofah or blanch it in water and then stir-fry, don't put too much seasoningThe scrambled eggs made of loofah are light and refreshing, and the loofah is emerald green, beautiful and delicious.

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 combination of these two ingredients to stir-fry, light and refreshing, loofah emerald green, eggs golden, good-looking and delicious, loofah scrambled eggs are also a delicious home-cooked dish, I believe many people like to eat, let's share how to make loofah scrambled eggs delicious.

1. Loofah scrambled eggs are delicious tips 1, to make loofah scrambled eggs, you should choose fresh and tender loofah, tender loofah tastes better, the old loofah will not only affect the taste, but also make the color of the scrambled loofah easier to turn black, eggs with native eggs, the color of the scrambled eggs is golden and delicious.

2. To make loofah scrambled eggs, I believe that many people will encounter the situation that the loofah turns black, in fact, as long as we deal with the loofah before frying, so that the fried loofah is green and delicious, blanch the loofah, or fry the loofah, when blanching, add a little salt and oil, whether it is blanched or fried, it can not be too long, so that the loofah scrambled eggs are green and delicious.

3. When scrambling eggs, put some white vinegar in the egg liquid, which can not only remove the fishy smell of eggs, but also make the scrambled eggs more fluffy and tender.

2. Luffa scrambled eggs production step 1, ingredients: loofah, local eggs, green onions, ginger, garlic, millet spicy, white vinegar, salt, oil, chicken essence.

2. Wash the fresh loofah, remove the skin, cut small pieces with an oblique knife, wash the ginger, shallots and garlic, shred the ginger, chop the green onion, crush the garlic, wash the millet spicy and cut it into small pieces.

3. Add a little water to the pot, put some salt and oil, boil the water and put the loofah in it to blanch, don't blanch for too long, you can take it out in 30 seconds, drain the water and set aside.

4. Beat a few eggs into the bowl, add a few drops of white vinegar, stir well, heat the oil, pour the egg liquid into the hot oil and stir-fry, fry it and put it out for later use.

5. Pour oil into the pot again, put the green onion ginger and millet spicy into the hot oil, fry the fragrance, put the loofah in, stir-fry evenly, and then put the scrambled eggs and green onions into it, add salt and chicken essence and stir-fry evenly, put it out of the pot and put it on the plate, it is light and refreshing, delicious and rice.

Summary: Scrambled eggs with loofah are a very delicious home-cooked dish, nutritious, light and refreshing, very delicious, I believe that many people like me like to eat this dish, the eggs are golden, the loofah is green, beautiful and delicious, according to my above practice to fry this dish, fried out of the green and tender and delicious.

Beat the eggs in the bowl, put a pepper, five-spice powder, salt, chicken powder and stir evenly for later use, prepare the loofah for later use, heat the oil in the pot, add the green onion, ginger and garlic and stir-fry until fragrant, stir-fry the eggs evenly, and then pour in the loofah, add seasonings, and stir-fry on high heat.

First of all, we start the pot to heat the oil, after the oil is hot, put the egg liquid into the pot and fry it, then add the loofah and a little thirteen spices and salt, and stir-fry for about 5 minutes on high heat, which is super delicious.

The method of scrambled eggs with loofah is relatively simple, prepare fresh eggs, beat them in a bowl, fry them in a pan, then pour in the loofah, add an appropriate amount of water and cook them.

This dish of scrambled eggs with loofah is a delicacy that we often make in our family, and many people must have eaten scrambled eggs with loofah, and scrambled eggs with melon are particularly appetizing, so how can we fry scrambled eggs with loofah? Today, Xi'an Weidian Snack Training Center will give you all the steps to make this dish, so that the texture and taste of your fried loofah scrambled eggs are not inferior to the chef in the restaurant, and the method is simple to ensure that you can get started at a glance.

Step 1: 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 cut the white section of the green onion into green onions, cut a red pepper into granules, prepare three eggs into a bowl, and finally add an appropriate amount of salt to the egg bowl, and then pour in the shallots and stir well.

The loofah cutting hob may be more troublesome for some novices, holding the loofah with the left hand and cutting the knife diagonally with the right hand, cutting a knife with the left hand to turn the loofah, so that the cut out is the hob block.

Step 2: **, pour an appropriate amount of oil into the pot, pour in the stirred eggs after the oil temperature is 70% hot, and put it out for later use after scrambling it.

The egg liquid will expand rapidly after being put into the pot, but there will be liquid in the center of the pot, at this time, use a shovel to cut a gap on the edge, and after the egg liquid flows out, use a shovel to circle from the center to the surroundings, and the eggs can be broken up after all the eggs become solid, so that the scrambled eggs are soft and delicious, and not greasy.

Step 3: Add an appropriate amount of base oil to the pot, then pour in the green onion white section and fry the fragrance, then we pour in the cut loofah and fry it softly, then add a spoonful of salt, a spoonful of chicken essence, and finally pour in the egg to fry the loofah, and wait until the loofah is completely ripe, we put in the cut red pepper grains and a few drops of sesame oil and stir-fry evenly to get out of the pot and put it on the plate.

It is best to pour eggs into the loofah when it is ripe, so that the fried loofah and eggs will be tender and refreshing.

In fact, the key point of stir-frying this dish is not to scramble the eggs too old, and finally stir-fry them with the loofah, don't lay the eggs too early, and when they are ripe, the eggs taste the best after the finished product.

Start by adding the right amount of oil to the pan and pour the egg mixture into it. Stir-fry it, then put the loofah in it, add a little salt, light soy sauce, and stir-fry for a while.

Cut the ginger into cubes, slice the garlic and loofah, knock the eggs into the bowl and beat them, pour cooking oil into the pot, heat the oil to 60% hot, pour in the egg liquid to quickly slide away, then pour in ginger, garlic and peppercorns and fry until fragrant, add a little water to the loofah and cook for one minute, add light soy sauce, and continue to cook with salt for two minutes.

First of all, we boil the oil, put in the eggs, fry them, and then put the loofah into it, add the appropriate amount of salt and thirteen spices, and stir-fry on high heat for about 5 minutes, which is super delicious.

This dish doesn't really need to be taught.

Teach you how to make scrambled eggs with loofah.

Ingredients: 2 pieces of Sitaling melon, 4 eggs, garlic, green onion, light soy sauce, starch, rice wine, cooked sesame seeds, salt, vegetable oil, Chaotian pepper, sugar.

1) Choose 2 loofahs, peel off the skin with a planer, then cut them into small pieces, and then cut them into several cloves and put them in a bowl.

2) Add a little white rice vinegar and salt to the loofah, then add water. Cover with another small bowl to block the gas. The goal of this is to prevent the gas from touching the loofah and prevent the air from oxidizing and turning black.

3) Take the eggs, beat them into a bowl, and add a small amount of rice wine to remove the smell. Stir the eggs well, pour them into a pan and slide them into pieces before placing them in a bowl.

4) Drain the loofah and put it in a bowl, then add 1 tablespoon of starch. Flip the bowl and let all the loofahs be wrapped in starch. After the loofah is wrapped in starch, it is not easy to come out of the water, so it locks in the water and tastes smoother when eating.

5) Brush the oil in the pan (you can also leave the oil without sticking to the pan), pour in the loofah and fry for a while. Wait for all the starch on the surface of the loofah to be fried until it is completely transparent, and then the loofah will be loosened and put out first.

6) Heat the pan with cold oil and stir until fragrant with pepper and garlic. Stir-fry here for a while to let the aroma of the garlic get out.

7) Pour in the loofah, quickly stir-fry for a while. There is no need to put water in this step, the loofah has a large water component, although it is encapsulated by starch, there will still be a little bit of water coming out of the water, and this water is sufficient.

8) After the loofah becomes darker, pour in eggs, salt, and sugar, and stir-fry quickly for a while, and get some white sesame seeds and green onions to serve.

After peeling the loofah, put it in salted water, add a little white rice vinegar and soak it. The loofah floats, so we use a utensil to cover the bowl so that the loofah does not have to touch the gas, so that it is not easy for the air to oxidize and turn black.

The loofah is mixed with starch kernels, which tastes good and greatly reduces the water flow of the loofah. There is also a way for everyone to mix the loofah with 1 spoonful of vegetable oil, and then wrap it in some starch. In the end, it is not necessary to give oil, and immediately fry it in a pan.

The solution of eggs is also very important, we can add a little rice wine to remove the smell, and then add a drop of warm boiled water, so that the eggs are scrambled out and tender, fragrant. You can also use the method of scrambled eggs to make egg cubes, which are more tender and taste better.

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,