Are scrambled eggs with loofah good? How do you make it?

Are scrambled eggs with loofah good? How do you make it? The loofah unconsciously dominates my table.

Loofah clam soup, loofah pork rib soup, fried shrimp loofah, loofah filling, etc., are not repeated every day. Among them, the family's favorite is the loofah omelette. The loofah is green, and the eggs are fresh and tender.

The two of them had a special meal together.

Loofah omelette】 Ingredients: two loofahs, four eggs, green onions, garlic.

Operation steps: 1. Peel and wash the two prepared loofahs, and cut them into hob pieces for later use. After cutting the loofah, we never have to clean the loofah again!

2. Add an appropriate amount of refined salt to the cut loofah, stir well, and marinate for 10 minutes for later use! (A salted loofah will form a protective film on the surface, which is key to preventing the fried loofah from oxidizing and blackening.) ）

3. Prepare the head: Wash the two green onions, cut them into sections for later use, and then cut them into a few slices of garlic for later use.

4. Crack 4 eggs into a bowl, add a little cooking wine and an appropriate amount of refined salt, and stir well. Heat the frying pan, add some cooking oil, heat the oil, then add the egg mixture, then fry it until cooked, then place it on a plate and set aside.

5. Control the water content of the pickled loofah, and then put an appropriate amount of cooking oil into the frying pan. After the oil is hot, we put the processed loofah in a frying pan and fry for one minute. When the loofah is soft, we add the omelette, then half a teaspoon of sugar to make it fresh, add the leeks and garlic, stir-fry evenly, then we can put it out of the pan.

Prompt. Remember to take three steps. This is better than what the hotel chef does. Now you know what the three steps are?

Once the loofah is peeled, place it in salted water and add white vinegar bubbles. The loofah is floating, so we cover the bowl with a container so that the loofah doesn't come into contact with the air, so it doesn't oxidize and turn black.

The loofah is mixed with starch, which tastes good and greatly reduces the water yield of the loofah. Another method is to add 1 teaspoon of cooking oil to the loofah and wrap it in starch. Finally, don't add oil, just fry it in a pan.

The handling of eggs is also very important. We can add some cooking wine to get rid of the fishy smell, and then add warm water to make the eggs more tender and fragrant. We can also use the method of scrambled eggs to make egg pieces, which are more tender and taste better.

I think it's more delicious, first of all, we must prepare the required ingredients, and secondly, we need to prepare some accessories, we need to wash the loofah and cut it into slices, and then scramble the eggs, you put the loofah in it and stir-fry, add seasoning and you can get out of the pot.

It is very delicious, directly clean the loofah and remove the skin, then slice it, heat the oil, put the green onion, ginger and garlic in it, put the watermelon for stir-frying, put the hard-boiled eggs in, add salt, and add chopped green onions.

Scrambled eggs with loofah are a very tasty home-cooked dish, and the eggs should be beaten and stir-fried first, then added to the loofah, and seasoned with light soy sauce and oyster sauce.

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.

Peel and wash the loofah, cut it into slices, cut the green onion into chopped green onions, beat the eggs into a bowl, add salt and beat them, pour an appropriate amount of oil into the pot, pour the egg liquid into the pot and fry them into pieces, put them out, pour oil into the pot again, burn until they are hot, fry the green onion until fragrant, pour in 1 spoon of light soy sauce, put in the loofah slices and fry until cooked, then pour in the eggs and stir-fry evenly, add salt and stir-fry evenly.

How to fry home-cooked loofah.

Ingredients: 1 loofah, 2 eggs, 1 green onion, 1 spoon light soy sauce, a little salt, appropriate amount of oil.

Preparation of scrambled eggs with loofah:

1.Peel the loofah, then clean it, cut it into thick slices, and cut the green onion into chopped green onions.

2.Beat 2 eggs into a bowl, add a pinch of salt, beat quickly and set aside.

3.Pour an appropriate amount of oil into the pan, pour the beaten egg liquid into the pan, fry the eggs into pieces, and serve.

4.Pour a little oil into the pot, simmer until it is 70% hot, add chopped green onions, and fry until fragrant.

5.Pour in 1 tablespoon of light soy sauce, add loofah slices and stir-fry.

6.Then pour in the eggs and stir-fry evenly, add salt and stir-fry evenly.

Tips: Add less salt, because the loofah has a sweet flavor inside, and too much salt will ruin its own flavor.

When frying the loofah, you don't need to add water, the loofah itself will produce soup.

Scrambled eggs with loofah are a delicious and simple home-cooked dish, the loofah has a sweet taste, high nutritional value, rich in protein, vitamin C, fat, etc., and it is very good for health to eat more.

Ingredients: Egg, loofah, rice wine, shallots, pepper, oil, salt.

1. Prepare raw materials;

2. Add an appropriate amount of salt, a little rice wine and water to the eggs, mix evenly and set aside;

3. Heat the pan, add the beaten egg liquid, and slowly fry over low heat until it is set;

4. Use chopsticks to pluck the eggs into small pieces and put them out;

5. Put a little oil in the pot, add the loofah pieces and fry them in the pot;

6. When stir-frying, you can add a little water and keep turning;

7. Stir-fry the loofah.

When it is ripe in seven or eight, add salt to taste;

8. Add the freshly scrambled eggs, stir-fry a few times, and then add pepper to taste;

9. Put it on a plate and sprinkle shallots on the surface.

1. Prepare a loofah, cut off the roots, peel off the skin, clean it and cut it into thin slices (about 1 mm thickness); Prepare two eggs, break them and put them in a bowl, add half a tablespoon of water (the scrambled eggs will be more tender), and stir evenly with a spoon to form egg liquid; Prepare three cloves of garlic, pat them apart with a knife, peel them, and chop them into minced garlic.

2. Start the wok, turn on high heat, add a pot of cooking oil to the pot, wait for the oil to heat until it begins to smoke, and pour in the prepared egg liquid. Don't use a spatula to stir the egg liquid, but wait until the bottom of the egg liquid begins to solidify and turn golden brown (about 30 seconds), and then use a spatula to break up the eggs that have solidified at the bottom until all the eggs are solidified, simply stir-fry for 30 seconds, you can turn off the heat and put the scrambled eggs out and put them on a plate for later use.

3. Turn on the heat again, use only the remaining oil in the pot, pour in the prepared minced garlic, and stir-fry quickly for 15 seconds to bring out the aroma of garlic. Immediately after that, you need to pour in the loofah slices, stir-fry evenly for 1 minute, then pour in the scrambled eggs, and continue to stir-fry evenly for 30 seconds, stir-frying all the ingredients in the pot evenly. Add half a tablespoon of edible salt to the pot, continue to stir-fry for 1 minute, then add one-third of the tablespoon of chicken essence, stir-fry the seasoning and all the ingredients evenly, then turn off the heat and remove from the pot.

If you want to fry deliciously, you must first cut the loofah into thin slices (about 1 mm thick), the thin slices are relatively easy to cook, and it does not take too long to fry on high heat, otherwise the loofah will be fried very old and dry for too long. Secondly, when scrambling eggs, the eggs must be fried on high heat until the bottom is golden brown and then scattered with a spatula, so that the eggs will be fragrant. Finally, after putting the salt, stir-fry for 1 minute, and wait until the loofah is fried until the juice oozes out, and then put the chicken essence, which can allow the eggs to fully absorb the juice of the loofah, and it will taste more fragrant.

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.

Raw materials: 400 grams of loofah, 100 grams of eggs.

1.Peel the loofah and cut it into hob pieces.

2.Crack the eggs into a bowl and mix evenly, and add a spoonful of pepper to remove the smell.

3.Bring oil to a boil in a pan and add the eggs and scramble.

4.Leave the bottom oil in the pan and add the green onions. Chaotian pepper stir-fry.

5.Add the loofah and stir-fry until it is medium-rare, then add the egg and stir-fry for 3 minutes.

6.Add salt. Mix the essence of chicken well.

Tip: The loofah is very easy to turn black after peeling, so it should be eaten and cut fresh.

The effect of loofah: to maintain the skin. Clears spots; Poor menstruation; antiscorbemia; Brain beauty and skin care; Antiviral**. Anti-allergenic.

The effect of eggs: Eggs also contain a variety of minerals, and the composition of iron is richer than that of cow's milk, so it is suitable for the elderly. Children. Ideal food for maternity and delicate patients.

1.Peel the loofah and remove both sides, cut it into small pieces or strips after washing, it is not recommended to slice it, it is very easy to fry it into a loose taste, or a little larger is better.

2.After the loofah is cut, it is salted for a few minutes, the loofah is slightly out of the water, and the salt smell is removed after cleaning, and the mucus is removed, and it is not easy to turn black when stir-fried, and the fried loofah is not easy to have a fishy smell.

3.When scrambling eggs, the temperature of the pot surface should be high, the frying rate should be fast, don't fry the old, the effect of eating is to maintain smooth tenderness, if you keep putting it in the pot, the eggs will be scrambled and difficult to swallow.

4.At that time, it is necessary to fry quickly to prevent a lot of loofah from drying out, and there is no need to add salt too early when stir-frying, until the loofah is fried about the time to add salt, and the loofah will produce more water if it is too early.

Three: There are two key factors for loofah to have a bitter taste:

1.It is the bitter taste caused by the string of powder caused by the powder when the loofah is pollinated, and this kind of loofah is poisonous;

2.It is under the direct influence of the external environment such as abnormal climate, which causes the taste to be bitter, and this kind of loofah is harmless. In other words, not all bitter and astringent loofahs are poisonous.

In addition, it should be noted that if the loofah tastes bitter and astringent, it is recommended that you do not have to finish it to prevent food poisoning incidents. Since bitter loofahs are always likely to contain alkaloid glycoside flavonoids, which are also a class of toxic chemicals, dip and wash. Salt cannot be removed, and it is difficult to dissolve at continuous high temperatures.

Different people have different tolerances to alkaloid flavonoids. People with low tolerance may have a dry mouth after taking it. Lightheaded.

Nausea and vomiting and other symptoms, the main manifestation is nausea and vomiting. Colic. Have diarrhea.

Symptoms such as dryness can even be life-threatening. It usually occurs within an hour of consumption, so if you have food poisoning symptoms, you should see a doctor immediately.

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.