How to make scrambled eggs with loofah, without losing nutrients, and the taste is very fresh?

In addition, the content of vitamin B2 and vitamin C in the loofah is very high, which is not only beneficial to brain development, but also can prevent the lack of vitamin C and increase resistance. I usually eat loofah scrambled eggs, and I think it's ordinary, but this time I add shrimp skin, the taste is so good, it's worth a try. Put the juice of the shrimp skin and it will turn milky white, cover the pot and simmer for a while.

Finally, put in the scrambled eggs, stir well with salt, and simmer for a short time before you are ready to cook. Food: 2 fresh loofahs, 2 eggs, appropriate amount of shrimp skin, and a teaspoon of salt.

Method: <> prepare all the loofahs. Peel the eggs and put them in a bowl, add salt, beat and beat well. Peel the loofah and cut it into hob pieces.

The shrimp skin is soaked in small water. 2 fresh loofahs, 2 eggs, and all loofahs. Peel the loofah, then pour in the loofah and stir-fry.

Appropriate amount of shrimp skin, a small spoon of salt. Peel the eggs and put them in a bowl, add salt, beat and beat well. After the oil is boiled, the eggs are poured in, stir-fried, and then cut into hob pieces.

The shrimp skin is soaked in small water. Appropriate amount of shrimp skin, a small spoon of salt. Peel the eggs and put them in a bowl, add salt, beat and beat well.

After the oil is boiled, pour in the eggs, stir-fry them, and after frying, put them out and reserve them to pour an appropriate amount of boiling water.

Heat oil in a pan and fry the shrimp skin first. Then pour in the loofah and stir-fry. Appropriate amount of shrimp skin, a small spoon of salt.

Peel the eggs and put them in a bowl, add salt, beat and beat well. After the oil is boiled, pour in the eggs, stir-fry them, and after stir-frying, take them out and set aside. Pour in an appropriate amount of boiling water, put the juice of the shrimp skin and turn milky white, cover the pot and simmer for a while.

Finally, put in the scrambled eggs, stir well with salt, and simmer for a short time before you are ready to cook. It's very fragrant and very tasty, hehe. Dear friends, do you like the delicious food that my little noodle aunt highly recommends?

Wash the loofah, cut it into pieces, put salt in the eggs and stir well, put oil in the pot to fry the loofah first, then put the eggs in it, and fry them together with salt and monosodium glutamate.

You need to pay attention to the choice of loofah, try to choose fresh, the taste will be better this way, and choose the right heat for stir-frying.

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.

Peel and wash the loofah, cut it into slices with an iron rack and set aside. Beat the eggs well. Heat the eggs in a pan of oil until the eggs are solidified.

Heat a little oil, put it in a pan and stir-fry the green onion and ginger slices, pour in the loofah and eggs. Stir-fry twice in a pan, add salt and soy sauce, extract the freshness, stir-fry twice, add a little water, and turn to medium heat. Don't stir-fry for a long time, some people will turn black when they fry loofahs.

I don't do it every time. Burn the loofah until slightly soft, then remove from the pan. Sprinkle chopped green onions before cooking.

In order to prevent the fried loofah from turning black, when we peel the loofah, don't scrape too hard at once, just scrape off the thin skin. I remember when I was a child, my mother used a broken porcelain plate to scrape the skin, and the effect was very good; Of course, it is best to keep the loofah fresh, and it is easy to turn black if stored for too long. After peeling, it is also a good idea to soak it in salted water or squeeze some lemons like I did; And be careful not to fry in an iron pan.

Quick stir-frying is also a way to prevent the loofah from turning black. The salt should be put at the end, and the loofah should be processed and fried, otherwise it will turn black, so as not to lose nutrients with the juice. After pouring the eggs on the loofah, you should grasp the heat and control the time.

It is easy to burn eggs in high heat, and loofah is not easy to boil; After a long time, eggs tend to get old and not tender. Therefore, it is advisable to simmer over low heat for 3-5 minutes to see that the eggs are lumpy, and it is advisable to stir-fry with a spatula without mush. When cooking loofah, pay attention to keep it as light as possible, use less oil, but the color is thinner, and season with monosodium glutamate or pepper to show the characteristics of loofah fragrant, tender and fresh.

The loofah has a sweet taste. When cooking, it is not advisable to add heavy sauces such as soy sauce and bean paste, so as not to damage the taste.

Loofah is a common food on the table, generally appearing in summer, and many other vegetables are stir-fried with it, such as shiitake mushrooms, fungus, tofu, etc. , and the most common is actually a small stir-fry made with eggs and loofah. This stir-fry is not only fresh and smooth, but also light and crispy, and nutritious, allowing everyone to enjoy the delicious taste while also getting a lot of physical nourishment.

When making this dish, the first thing to pay attention to is that the loofah should be stir-fried as soon as possible after it is cut, which can effectively prevent the surface of the loofah from turning black due to oxidation, otherwise it will affect the beauty and taste of the dish. When frying eggs, stir with a spatula instead of putting the egg mixture in the pan. Be sure to wait until the egg mixture has set slightly before sprinkling it out of the pan.

Treating the egg wash in this way will make the omelette softer and more tender.

To cut the loofah into thin slices, then knock the eggs into the bowl, stir evenly, add an appropriate amount of green onion salt, heat oil, put in green onions, ginger and garlic, and then pour the eggs into the pot, stir-fry evenly for two minutes, and then put the eggs into the meat bowl porridge, heat the oil, add an appropriate amount of salt, put the loofah into the pot, add the dark soy sauce, continue to stir-fry for 5 minutes, and then pour the scrambled eggs into the pot, and fry slowly over low heat for 5 minutes.

Add salt to the loofah mille-feuille hob block, marinate for a period of time, beat the eggs, boil the oil, put the loofah after scrambling the eggs, put in the loofah, put in the appropriate amount of salt, and you can get out of the pot, which is very delicious.

The loofah is first stir-fried, and then the eggs are added after the loofah is stir-fried. Wait until the eggs are formed before putting the loofah in.

Heat oil in a wok, pour in the egg liquid, stir-fry and beat it into small pieces with a spatula and set aside; In another oil pot, add the loofah and stir-fry it and set aside; Stir-fry the peppers and garlic in the pan again until fragrant; Pour in the previously fried loofah and eggs and stir-fry evenly; Add a small amount of salt, light soy sauce and pepper to taste, stir-fry evenly, then turn off the heat and serve;

Ingredients: 350g loofah

Excipients: appropriate amount of oil, appropriate amount of salt, 2 eggs, 2 tablespoons chopped pepper, 1 tablespoon garlic, 1 tablespoon light soy sauce, a little pepper.

1. Peel and wash the loofah, then cut it into small pieces with a hob.

2. Prepare two tablespoons of chopped pepper and one tablespoon of garlic.

3. Knock the eggs into a bowl and beat well with a little salt.

4. Heat oil in a wok, pour in the egg liquid and stir-fry and use a spatula to break into small pieces and set aside.

5. Start another oil pot, add the loofah and stir-fry it and set it aside.

6. Stir-fry the pepper and garlic again to bring out the fragrance.

7. Pour in the previously fried loofah and eggs and stir-fry evenly.

8. Add a small amount of salt, light soy sauce and pepper to taste, stir-fry evenly, then turn off the heat and serve.

9. Finished products. Notes:The amount of chopped pepper is put in according to personal taste, and there is some salt in the chopped pepper, so less salt should be put in this dish.

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.

Loofah scrambled eggs are a dish that is both nutritious and light, with beautiful colors and delicious tastes, and it is also a double insurance for women's skin care.

The delicious and non-blackened loofah scrambled eggs are made as follows:Ingredients: 2 loofahs, 2 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, 2 green onions.

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

2. Beat the eggs, you can add a small amount of salt to beat together.

3. Put a small amount of oil in the pot, pour in the egg liquid and fry it, and then put it out for later use.

4. Add a small amount of oil to the pot, add the loofah to stir-fry, add an appropriate amount of water and salt after the color-changing pants, cover and simmer for 2 minutes.

5. Add the fried chicken and orange pie eggs, add a small amount of chopped green onion and stir well.

Scrambled eggs with loofahHere's how to make it delicious and not blackened:

Ingredients: 1 loofah; 2 eggs.

Excipients: 1 shallot; Cooking oil.

5 ml; Essence of chicken.

3 grams; 3 grams of salt.

1.Peel and slice the loofah. If you want the loofah not to turn black, you can grab it with cooking oil to prevent oxidation, and it looks good when fried.

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.