Scrambled Eggs with Oyster Sauce and Luffa

Scrambled Eggs with Oyster Sauce and Luffa

Overview

This oil-consuming scrambled egg with luffa is a quick dish that does not require complicated procedures and is simple and easy to operate, but the taste is rich, delicious and salty.

Tags

Ingredients

Steps

  1. Two loofahs, peeled and washed.

    Scrambled Eggs with Oyster Sauce and Luffa step 1

  2. Cut into slightly wider diagonal slices

    Scrambled Eggs with Oyster Sauce and Luffa step 2

  3. Beat the eggs and quickly fry them into egg droplets with hot oil in a hot pan.

    Scrambled Eggs with Oyster Sauce and Luffa step 3

  4. Add oil to the pot again, heat and stir-fry the loofah, then add 2 tablespoons of oil, 1.5 tablespoons of salt, 1 tablespoon of light soy sauce, and 0.5 tablespoons of sugar, stir-fry evenly, then pour in half a bowl of cold water, stir-fry again, cover the pot and cook for about 4-5 minutes.

    Scrambled Eggs with Oyster Sauce and Luffa step 4

  5. When there is still a little soup, add the eggs and stir-fry evenly.

    Scrambled Eggs with Oyster Sauce and Luffa step 5

  6. Put on a plate, chop the millet pepper and sprinkle it on top.

    Scrambled Eggs with Oyster Sauce and Luffa step 6

  7. If you don't like the chili, just pick it up or leave it alone.

    Scrambled Eggs with Oyster Sauce and Luffa step 7