Scrambled eggs with loofah

Overview

The loofah is soft and tender, and the eggs are fragrant. They are also a good partner

Chop green onion and set aside, slice casserole and set aside
Beat the eggs, add a few drops of cooking wine, a little water, 1 gram of salt and beat evenly
Put oil in the pot, heat 30% of the egg liquid, beat into floc, the egg liquid is basically solidified, turn off the heat, use the remaining heat to fully cook, so that the eggs are tender and refreshing
Heat the pot again, add oil, add chopped green onion and sauté over low heat
Add the loofah, stir-fry over high heat until the loofah is broken, then add the eggs, stir-fry evenly, add salt, cooking wine, white sugar, and white pepper and stir-fry for a few times, drizzle with thin gravy, and drizzle with sesame oil before serving
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