Scrambled eggs with loofah and shrimps

Scrambled eggs with loofah and shrimps

Overview

Luffa is one of my favorite vegetables. It is bright green in color, soft in the mouth, and tastes fresh. Served with shrimps and eggs, it is a simple, delicious and nutritious dish! Here I added ginseng abalone juice to make the taste even better. It’s definitely different

Tags

Ingredients

Steps

  1. Add oil to the wok, fry the eggs and set aside

    Scrambled eggs with loofah and shrimps step 1

  2. The fried eggs are golden in color, and the stupid eggs have a good color

    Scrambled eggs with loofah and shrimps step 2

  3. Wash the shrimps, peel the shells and remove the shrimp threads

    Scrambled eggs with loofah and shrimps step 3

  4. Cut two loofahs into hob pieces

    Scrambled eggs with loofah and shrimps step 4

  5. Add oil to the pot, sauté onions and garlic until fragrant

    Scrambled eggs with loofah and shrimps step 5

  6. Add loofah and stir-fry

    Scrambled eggs with loofah and shrimps step 6

  7. When the loofah is fried, add the shrimp and stir-fry until the shrimp forms a ball

    Scrambled eggs with loofah and shrimps step 7

  8. Add eggs and stir-fry

    Scrambled eggs with loofah and shrimps step 8

  9. Add ginseng abalone juice, continue to stir-fry, add salt, stir-fry evenly

    Scrambled eggs with loofah and shrimps step 9

  10. Take it out of the pan and put it on a plate

    Scrambled eggs with loofah and shrimps step 10