Scrambled eggs with loofah
Overview
The reason for making loofah for breakfast is that loofah is rich in vitamin B and has a good brain and heart strengthening effect, which is suitable for children who have to consume a lot of brain power in school. Moreover, children who have just woken up often have poor appetite, so slippery loofah is easier to swallow, and frying loofah is really not easy to make, so making loofah for breakfast is perfect. Luffa also has the effect of clearing away heat, relieving cough and reducing phlegm. My son has a cold and cough recently, so eating this can help treat it. Traditional Chinese medicine believes that loofah is a sweet and cool product that enters the lungs and liver meridians. It has the effects of clearing away heat and resolving phlegm, cooling blood and detoxifying, relieving heat and troubles, and stimulating menstruation and activating collaterals. Modern research has found that loofah contains an interferon inducer, which can promote the production of interferon in the human body, so it has a good anti-cancer effect.
Tags
Ingredients
Steps
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Wash, peel and slice the loofah; mince the garlic and mince it; crack the eggs into a bowl and break them up with chopsticks
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Heat oil in a pan, add egg liquid and fry until cooked
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Pour out the eggs, leaving the base oil, add the loofah and fry until cooked
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Pour in the eggs again, stir-fry a few times, add minced garlic and salt, and stir-fry until cooked through.
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You read that right. Just add minced garlic when it is about to come out of the pan. This is a method given by a chef. This can be done for all garlic-based dishes to make it more flavorful.
