How to scramble eggs with loofah, delicious and simple tricks

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.

The loofah is not only nutritious, but also has certain medicinal value.

The loofah is cold and sweet, and has the functions of dissipating heat and intestines, dispelling wind and phlegm, cooling blood and detoxifying, activating meridians, and dissolving stasis.

Loofah is also a rare natural beauty agent for lightening freckles, whitening and removing wrinkles, with anti-wrinkle and anti-inflammatory, prevention and elimination of acne.

It seems that the loofah should be eaten in moderation, because it is not only to cool off, but also to be beautiful, and you must not miss it if you love beauty. Today I made a traditional loofah scrambled egg, and the faint fragrance of the loofah blends into the egg, and it smells so pleasant!

Material. Ingredients: 500g loofah, 3 eggs;

Excipients: appropriate amount of oil, appropriate amount of salt.

Scrambled eggs with loofah. Cut the loofah into hob pieces and set aside.

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Depending on personal taste, the number of eggs to put.

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Pour the beaten eggs into the pan.

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Brown on both sides.

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Add the loofah to the pan and stir-fry first.

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Then stir-fry the eggs together and add salt.

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Cook the loofah with a little water.

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Tips: However, eating more loofah can also cause slippery diarrhea, and it is advisable for people who have been sick for a long time, have weak spleen and stomach, and have indigestion to eat less.

The so-called loofah scrambled eggs are actually to cut the loofah first, then wash it, then open the egg, and then put it in to scramble the egg first, and then put the loofah in it, add some seasonings and stir-fry it.

1. Peel and wash the loofah and cut it into hob pieces, beat the eggs into a bowl, put 1 spoon of cooking wine, 1 spoon of water, and half a spoon of salt and mix thoroughly.

Preparation of scrambled eggs with loofah.

2. Pour an appropriate amount of oil into the pot, heat the oil temperature to 7 into the hot, put in the eggs and fry them out, then put in the appropriate amount of oil and burn until the oil temperature is 7 into the hot, add the minced garlic and fry until fragrant, put in the loofah, fry the loofah and the eggs and dried shrimp for 1 minute, add 1 spoon of salt and 1 spoon of chicken essence and stir well.

Ingredients for scrambled eggs with loofah, 2 loofahs, seasoning, appropriate amount of salt, 1 egg, appropriate amount of blended oil, and the method of scrambled eggs with loofah: 1Peel and slice the loofah 2Beat the eggs, add an appropriate amount of salt, pour in the hot oil, scatter them, and set them up for later use

With the remaining oil from the fried eggs, heat and put in the loofah 4After stir-frying until soft, add an appropriate amount of salt, pour in the fried eggs, and stir-fry evenly.

Method. Wash and peel the loofah and cut into thick slices.

When the oil temperature rises, lay eggs.

After laying the egg, let it sit for a few seconds and then push and mix it. When the eggs are half-cooked, remove them from the pan and leave any excess oil in the pan.

Add the loofah and fry the loofah with the residual oil in the pot. In the process of frying the loofah, you can add a little water to avoid scorching the bottom, but not too much, because the loofah does not go to the inner capsule, and so on, it will come out of a large amount of water on its own.

Stir-fry until the loofah is ripe and the water comes out.

Lay the eggs, add salt, turn off the heat and mix well.

When done, remove from heat and serve.

The loofah contains rich proteins, minerals and vitamins needed by the human body, and has the effects of brain beauty, anti-scurvy, anti-virus and anti-allergies. Let's teach you how to make scrambled eggs with loofah.

1. Wash and peel the loofah, cut into slices for later use. Wash the green onion and cut it into finely chopped green onions.

2. Beat the eggs, add an appropriate amount of salt and stir well.

3. Heat the pan with oil, pour in the eggs and fry them, stir them into small pieces, and don't fry them too well.

4. Heat an appropriate amount of cooking oil in a pot, add chopped green onions and stir-fry until fragrant.

5. Add the loofah and stir-fry, add an appropriate amount of salt and monosodium glutamate and stir-fry evenly until it changes color.

6. Add the eggs and stir-fry evenly.

Scrambled eggs with loofah.

Ingredients: loofah, eggs, cooking wine, starch, salt, cooking oil.

Wash and peel the loofah, cut the hob pieces or long strips, no matter how you cut it, don't cut it well and fry it in the pot.

You need to do one more step of blanching, add water to the pot and bring to a boil over high heat, sprinkle a spoonful of salt, some cooking oil, and pour in the loofah to blanch.

Blanching for a maximum of half a minute can be fished out, and after blanching, the loofah becomes more emerald green and has a base taste.

Beat the eggs in a bowl, beat them thoroughly, sprinkle a little salt, a teaspoon of cooking wine, a little starch water, and stir well.

After the wok is heated, pour in the cooking oil, heat to 50% hot, pour in the egg liquid, fry the large pieces and put it out.

Add a little cooking oil to the pot, heat it, then pour in the loofah and fry it over high heat, sprinkle a little salt to taste.

Finally, pour in the crushed eggs and stir-fry evenly, and you can get out of the pot, and a plate of scrambled eggs with loofah can be out of the pot.

Ingredients: 1 loofah, 3 eggs, 3 cloves of garlic, 1 spoonful of cooking wine. First peel the loofah and cut it into hob pieces, put a spoonful of edible salt and mix well and marinate for 10 minutes, the loofah salt can form a protective film on the skin of the loofah, which is the secret that the loofah will not oxidize and blacken.

Beat the eggs into a bowl, put a little salt, beat a spoonful of cooking wine, and put the eggs in cooking wine to remove the smell of eggs, and the scrambled eggs are more tender and fluffy. Put oil in a pan, add the egg mixture, stir-fry and serve. Put a little oil in the pot, add minced garlic and stir-fry until fragrant, add the loofah and fry until soft (the water from the loofah pickled should be poured out), put in the eggs, stir-fry evenly and then get out of the pot.

The scrambled eggs of the loofah fried in this way, the loofah is emerald green and does not turn yellow and does not come out of the water, and the eggs are tender and fluffy, super delicious!

Scrambled eggs with loofah. Ingredients: loofah, eggs, salt, oil. Steps:

Step 1: Peel the loofah and wash it clean, and cut the hob block.

Step 2: Beat the eggs, add a little salt and stir well.

Step 3: Put more oil in the pot, pour in the eggs and stir quickly with chopsticks.

Step 4: Fry until golden brown on both sides.

Step 5: Put an appropriate amount of oil in the pot.

Step 6: Pour in the loofah, add a little salt and stir-fry quickly.

Step 7: Don't put water, simmer directly on the lid for two minutes.

Step 8: The loofah stir-fried in this way is very sweet and very delicious.

Step 9: Finished product.