What are the ways to stir fry loofah with eggs and shrimp?

Preface. I'm not a picky eater, but I don't like the taste of loofah, especially this kind of water melon called water melon in Guangdong, and everyone here has a taste of loofah, which I don't like. However, if the loofah is steamed with garlic, I still accept it, at least stir-fried or boiled soup is still a bit respectful.

In the area where I live, there is no shadow of loofah, but today I took advantage of LG's time to ask him to accompany me to Vietnam Fu, which is an area with a large number of Asians, so you can find loofahs here. The clerk was Vietnamese, and she told me that the soup made with loofah and eggs was delicious.

When I got home, I was thinking about how to cook this loofah, I don't like the smell of the loofah, what should I do? After thinking about it, I decided to use a lot of garlic to mask its taste, and although it is not steamed, I think it will be better if you add dried shrimp when stir-frying. I fried it and tasted a few bites, although I didn't particularly like it, but it wasn't unpalatable, and it was quite refreshing and tender.

Material. Ingredients: 1 loofah, 1 egg;

Excipients: appropriate amount of olive oil, appropriate amount of salt, appropriate amount of dried shrimp, appropriate amount of cornstarch, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of sesame oil.

Stir-fried loofah with eggs and shrimp.

Fresh loofah just bought from Phu, Vietnam.

Peel and cut into cubes. Excipients: eggs, dried shrimp, garlic.

Heat a pan and pour in a little olive oil and pour the soaked dried shrimp until soft.

Stir-fry until fragrant, then add garlic and stir-fry over high heat. (I forgot that I should put the egg paddle at this time, and I didn't remember it until the end).

Pour in the loofah. Stir-fry evenly, add salt and pepper.

Brown powder. Pour in the egg paddle.

Stir-fry evenly and add a little sesame oil to turn off the heat.

Tips: The egg paddle should be put when the dried shrimp are fried, because the egg paddle was placed behind me for a while and I didn't see it for a while, so I finally remembered it, but it doesn't matter if it doesn't affect the taste and texture, it's just that it doesn't look good.

Stir-fried loofah with dried shrimp.

Ingredients: 50 grams of dried shrimp, two loofahs, salt.

Method: Soak the dried shrimp in warm water until soft, remove the skin of the loofah and cut it into a hob.

2.Put a little oil in the pan and pour in the loofah. Stir-fry and then pour in the soaked dried shrimp.

3.Add salt to the right amount and remove.

The secret to scrambled eggs with loofah is to add garlic slices, which can increase the aroma and taste bland. In addition, red pepper can be added, which mainly plays a role in enhancing color. The specific production method is as follows:

Ingredients: 2 loofahs, 2 eggs, 1 garlic clove, 1 red bell pepper.

Excipients: 40 grams of corn oil, 1 teaspoon of salt, 1 tablespoon of soy sauce.

Steps: 1. Prepare the ingredients.

2. Cut the loofah and red bell pepper into cubes and slice the garlic.

3. After beating the eggs, add half a teaspoon of salt and stir well.

4. Put 30 grams of corn oil in a wok on a hot fire, pour in the egg liquid and fry it and set it aside.

5. Leave the bottom oil in the pot and add another 10 grams of oil, add garlic slices and stir-fry until fragrant.

6. Pour in the loofah pieces and stir-fry for a while.

7. Add half a teaspoon of salt and continue to stir-fry.

8. Stir-fry until the loofah is soft, then pour in the red bell pepper.

9. Add 1 tablespoon of soy sauce and stir-fry evenly.

10. Pour in the scrambled eggs, add a little water and boil for 1 minute.

11. A plate of sweet and delicious loofah scrambled eggs is ready!

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.