Scrambled eggs with loofah

Overview

How to cook Scrambled eggs with loofah at home

Tags

• hot dishes
• home cooking
• old man
• summer recipes
• lunch
• egg
• garlic
• light soy sauce
• loofah
• onions
• oyster sauce
• vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 This time I chose short fat loofah. Compared with long and thin loofah, short fat loofah is not easy to make soup when fried. Slender loofahs are more suitable for making loofah soup and are the most delicious. Peel and dice the loofah and set aside. Shred the onion and ginger, mince the garlic and set aside. If you like garlic, you can cut it more. If you don't like it, you can season it a little.

   

2. 2 Beat the eggs, add an appropriate amount of oil in the pan, and fry until ready. If you pour too much oil, you can use the remaining base oil to continue frying the loofah.

   

3. 3 Add remaining oil in the pot, add onion, ginger and garlic, stir-fry until fragrant. Put half of the garlic here first, and then add the other half when it is out of the pot.

   

4. 4 Add diced loofah and stir-fry evenly

   

5. 5 Pour in an appropriate amount of light soy sauce, oyster sauce, and vinegar in turn, and continue to stir-fry. You can add an appropriate amount of water to prevent the pot from sticking.

   

6. 6 Stir-fry until the loofah becomes soft, add the eggs, stir-fry evenly, add a little salt to taste, stir-fry for a while, sprinkle in the remaining minced garlic to enhance the flavor, and remove from the pan.

   

7. 7 Garlic-flavored loofah and scrambled eggs are served.