Tricks for scrambled eggs with loofah, steps for scrambled eggs with loofah

Many people are always difficult to grasp the heat when making scrambled eggs with loofah, and the eggs are scrambled and the loofah is not ripe, or the loofah looks black, which is not beautiful at all, and it also affects the appetite, so it is also necessary to have some tips to make 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.

Ingredients: baby loofah, egg, fungus, red pepper, salt, water starch.

Method, 1: Cut the loofah into long strips (or large pieces), tear the soaked fungus into small flowers, and cut the red pepper into long strips

2: Beat the eggs, then add a drop of salt, then add a little water starch (water + starch can be grasped well), stir well.

3: Add an appropriate amount of water to a wok and bring to a boil, add a little white vinegar and cooking oil, then pour in the loofah, remove it immediately after seeing it change color, then cool the water and control the moisture.

4) Heat another pot, add cooking oil, pour in the egg mixture, stir-fry over low heat until solidified, and serve.

5: Add a little cooking oil to the pot, add minced green onion and stir-fry until fragrant, then pour in the loofah and eggs, add salt to taste, stir-fry evenly, and remove from the pot immediately.

Scrambled eggs with loofah are a home-cooked dish suitable for all ages, you can first cut the loofah and blanch it with boiling water, the color of the fried loofah remains the same, and then add salt before coming out of the pot, the soup in the scrambled eggs will be less, and the dish will look better.

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.

Loofah scrambled eggs steps:Ingredients: 1 loofah, 2 eggs.

Excipients: 1 shallot, 5 ml of cooking oil, 3 grams of chicken essence, 3 grams of salt.

Steps: 1. Peel and slice the loofah.

2. Finely chop the shallots.

3. Beat the eggs.

4. Pour in cooking oil, pour in egg mixture, stir-fry over high heat, add shallots, and stir-fry evenly.

5. Pour in the loofah and stir-fry over high heat for 2 minutes.

6. Add salt and chicken essence and stir-fry evenly.

The preparation of loofah eggs is as follows:Tools Ingredients: loofah, egg, line pepper, millet spicy, shallot, garlic, chicken essence, pepper, salt, oil, bowl, wok, spatula.

1. Peel the loofah and cut it into hob pieces and soak them in salted water, the millet is spicy, the pepper is cut into small rings, the shallots are cut into small pieces for preparation, and the garlic is sliced.

2. Boil the water, put a little salt and oil in the water after boiling, blanch the loofah for one minute, remove the cold water, and then dry the water for later use.

3. Pour oil into another pot, scramble the eggs and remove them for later use.

4. Stir-fry the green onions, garlic and millet peppers, pour in the loofah and stir-fry evenly.

5. Finally, pour in the fried chicken shirt and eggs, add salt, mix well with chicken essence and pepper, and then you can get out of the pot or roll paulownia.

How to scramble loofah eggs is as follows:

1. Beat the eggs and soak the dried wolfberries in water.

2. Add a small spoon of water to the egg liquid, stir well, pour oil into the pan, pour in the egg liquid first, fry the eggs until they are 8 mature, and put them out.

3. Wash the loofah, peel off the skin, and cut it into hob pieces.

4. Heat the pot again, add a little oil, add the loofah and the soaked soft wolfberry and stir-fry for about half a minute, then pour in the eggs, fry well, hook the thin thickener before leaving the pot, add salt and mix well after turning off the heat.

5. From the time the loofah is put into the pot to the time when the egg is added to the pot is taken out of the pot, it takes about one minute in total.

How to choose a loofah?

Look at the shape. To choose a regular shape, the melon strips are evenly proportioned, the two ends are the same thick, the melon body is white and hairy and complete loofah, do not choose the melon body is partially swollen, such a loofah is unevenly developed, it is not convenient to handle, and the taste is not good. Hooked loofahs are difficult to peel and handle, so it's best not to choose.

Look at the texture. Look at the texture of the loofah, the texture is small and uniform, the texture is very clear and the deeper is older, if it is for cooking, it is recommended to choose a more tender loofah, if it is used to extract the loofah, you can choose the older loofah.

I remember when I was a child, in the summer, the loofah vines in the yard jumped up to the wall, and the long loofahs hung down, like decorations on the wall, and the green ones were very beautiful. Often to the world when cooking, can hear my mother shouting, go pick two loofahs, farts to climb the ladder, at that time in the summer, like loofah eggplant or something, every day on the dinner table, sometimes I feel tired of eating, adulthood, but often miss the days of that time, remember that time to eat meat several times a year, so usually there is an egg to eat is very happy, so my mother made this loofah scrambled eggs, has been thinking about it, today to share with you

First of all, the ingredient we need to use is the loofah, the loofah generally we use the meat loofah, because the family does not like to eat the kind of edged loofah, the loofah scrapes the skin, and then the garlic pats, about four eggs, and then cut a tomato.

The loofah is usually cut into prismatic pieces, and I remember that my mother used a knife to cut it directly, but I couldn't, so I could only cut it piece by piece.

Over the oil, that is, put a little more oil in the pot, after heating directly into the silk melon, the loofah in the pot quickly fried, fried to change color can be directly fished out to control the oil for standby, this time is very short basically in 2-3 minutes, the loofah oil is to fry when you can not get water, and lock the water taste better.

Leave a little oil in the pan, pour the eggs into it and stir-fry, and fry them into such a piece that you can put them out for later use.

Put less oil in the pot, add garlic, tomatoes, and loofah at a time after heating, and then stir-fry evenly.

Stir-fry evenly, after the fragrance is stir-fried, put in the eggs and continue to stir-fry, all stir-fry until the dish looks a little shiny and shiny, and you can get out of the pot, because they are all easy-to-cook ingredients, and you don't need to fry for too long, just put it out of the pot and put it on the plate.

Loofah egg scrambling steps:

Materials:Loofah2 rootsEggs3 pieces, salt, 2 tablespoons oil, minced ginger.

Method:

LoofahPeel and cut hob blades, if you don't have a planer to peel at home, the place that sells loofahs can help you go;Boil water in a pot, pour in the loofah and blanch the water.

2.PourLoofahAfter that, the water can be boiled again and it can be fished out. If you want to keep the color green, take a shower with cold water.

3 willEggsBeat into a bowl, add salt, beat well with chopsticks and set aside. Heat 3 tablespoons of oil in a pan, fry the eggs in the pan and set aside.

4.In the bottom of the pot, the oil is slightly hot, put the ginger and stir-fry until fragrant, pour in the blanched loofah, add salt and stir-fry;After stir-frying on high heat for 30 seconds, you can add the egg droppers to use. Don't stir-fry it together for too long, 20 to 30 seconds can be out of the pot, deliciousLoofah eggsThat's it.

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

How to make scrambled eggs with loofah?Cut the loofah into strips, beat three eggs, heat the loofah in the pot, 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.