How to scramble eggs with loofah flowers, what is the function of scrambled eggs with loofah flowers

Today I will share with you a loofah scrambled egg practice, loofah scrambled eggs are the most homely way to eat loofah, which is both nutritious and light, the color is beautiful and the taste is delicious, and it is also the perfect dish for skin care. The following is a detailed way to share the practice for you, friends who like it, hurry up and learn it, and see how different it is from your approach.

1.First of all, let's prepare the ingredients: a tender loofah, cut into two sections, peel off the skin, cut into oblique blades and put them in a basin, pour in water to soak, put in 2 grams of salt, put in salt to keep the loofah bright white, fry out the color unchanged, a few garlic cut into garlic slices, millet pepper cut into chili rings, shallots cut into green onions, ginger a small piece cut into ginger slices.

Take a small basin, beat five eggs, add 2 grams of salt, stir with chopsticks and set aside.

2.Next, we scramble the eggs: heat the oil in the pot, pour out the hot oil after fully sliding the pan, pour in the cold oil, the hot pan cold oil is to prevent the eggs from sticking to the pan, put in the egg liquid, wait until the egg liquid is about to solidify, quickly turn the wok, and wait for the egg pieces to be formed, pour out the egg pieces for later use.

3.Next, we blanch the loofah: boil water in the pot, put 2 grams of salt, 3 grams of white vinegar, put salt and white vinegar to keep the loofah unchanged, pour 3 grams of vegetable oil, pour vegetable oil is also to hold the green of the loofah, after the water boils, put in the loofah to blanch for 20 seconds, pour out the loofah to control the water.

4.Next, let's start cooking: heat oil in the pot, add green onions, ginger, garlic and millet pepper to stir-fry together, add the blanched loofah and continue to stir-fry, add an appropriate amount of water, add a little water, and the loofah will not taste old.

5.Add 2 grams of salt (one spoon) and 2 grams of chicken powder (one spoonful) to stir-fry to dissolve the seasoning, then add the scrambled eggs and continue to stir-fry.

Well, this delicious scrambled egg loofah is ready, and if you like it, take the time to try it.

Knowledge points:1When the loofah is soaked and blanched in water, add salt and marinate it, and fry it to be green.

2.The loofah should be on high heat quickly, add a small amount of water when stir-frying, and the loofah will not get old when it is fried.

Scrambled eggs with loofah flowers.

Ingredients: 5 fresh loofah flowers, 2 eggs. Appropriate amount of vegetable oil and salt.

Operate the loofah pedicle, wash; Crack the eggs into a bowl, add a pinch of salt and beat.

2. Put the casserole on the fire, add vegetable oil, put the egg liquid into the pot, stir-fry a few times, add the loofah flowers and stir-fry, and finally add salt to taste.

Extended Information: Efficacy and function of loofah flowers:

1. The flower nature of the loofah is cold, so it can effectively clear heat and detoxify, and has a good effect on the phenomenon of lung heat in the human body.

2. Luffa flowers contain a lot of lysine, which can supplement the nutrients of the human body, allow you to obtain some necessary elements that are not easy to ingest, and provide the most basic elements and energy for life activities.

3. Luffa flowers can have migraines, and the pressure brought by modern society has given people adverse reactions to their bodies.

4. The loofah flower can also be used externally to play a significant astringent role, and the loofah flower can be boiled into a water lake and directly applied to the affected area, which can be timely alleviated for some traumatic bleeding or swelling and pain, and has the effect of auxiliary medicine.

How to cook scrambled eggs with loofah? Peel and cut the loofah into pieces, pour it into the pan and stir-fry, then add egg light soy sauce, oyster sauce and salt and stir-fry evenly.

Teach you how to make scrambled eggs with loofah.

The loofah is cool, and if you cook soup in summer, you can relieve the heat, and if you scrambled eggs, it's basically just a dish, and it doesn't have much effect.

Scrambled eggs with loofah.

Ingredients: 2 loofahs, 4 eggs, garlic, green onions, light soy sauce, starch, cooking wine, cooked white sesame seeds, salt, cooking oil, chili peppers, sugar.

1) We pick 2 loofahs, peel off the skin with a planer, then cut them into small pieces, then cut them into several cloves and put them in a bowl.

2) Add a little white vinegar and salt to the loofah, then add water. Cover with another large bowl to keep out the air. The purpose of this is to cut off the contact between the air and the loofah to prevent oxidation and blackening.

3) We take out the eggs, beat them into a bowl, and add a few drops of cooking 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) We squeeze out the water from the loofah and put it in a bowl, then add 1 tablespoon of starch. Flip the bowl so that the loofah is all coated in starch. The loofah is not easy to get out of the water after being coated with starch, so it locks in the moisture and tastes smoother.

6) Heat the pan with cold oil, stir-fry the chili pepper and minced garlic. Stir-fry here for a while to bring out the aroma of the garlic.

7) Pour in the loofah and stir-fry quickly over high heat for a while. Don't add water at this step, the loofah has a large moisture content, although it is wrapped in starch, but there will still be a little bit of water, and this water is enough.

8) When the color of the loofah becomes darker, we pour in eggs, salt, sugar, stir-fry quickly for a while, sprinkle some sesame seeds and chopped green onions, and it can be served.

Teach you how to make scrambled eggs with loofah.