Scrambled eggs with loofah
Overview
Scrambled eggs with loofah is a very common home-cooked dish. I like to eat it very much, especially with some soup. Because the loofah is a bit sweet when fried, I like to dip steamed buns in the soup, so I label it as salty and sweet.
Tags
Ingredients
Steps
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Peel and wash the loofah. Cut the loofah into strips about 4cm long and 1cm wide
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Put oil in the bottom of the pot. When the oil is hot, pour in the eggs first. When the eggs are formed, add the chopped green onions and stir-fry.
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Pour in the loofah and continue to stir-fry. If you want to have soup drippings, add salt earlier. The salt will release the water. If you don't want to have soup drippings, stir-fry the loofah until it is cooked and then add salt. (I don't know how much salt to add, so just add a little first, then adjust it and add it according to your own taste.)
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After the loofah is fried, add a little soy sauce and minced garlic, pour some sesame oil, stir-fry, and serve on a plate.
