Scrambled eggs with loofah---a simple and convenient home-cooked dish
Overview
When summer comes, melons and vegetables are on the market in large quantities, and loofah is one of them. As the temperature rises, fast home-cooked dishes with a refreshing taste are welcomed by people. Luffa scrambled eggs---convenient, fast, suitable for all ages.
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Ingredients
Steps
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Prepare two loofahs and two duck eggs.
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Peel the loofah and cut into cubes. Beat the duck eggs, add appropriate amount of salt to taste, and appropriate amount of rice wine to remove the fishy smell.
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Heat a pan, add an appropriate amount of salad oil, pour in the egg liquid, and fry until the egg liquid solidifies and turn over.
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Break the scrambled eggs into small pieces and set aside. Mince the garlic and chop the chives (I forgot to take a photo).
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Heat a pan, add appropriate amount of salad oil, add minced garlic and sauté until fragrant, add loofah and stir-fry evenly, add a little boiled water and stir-fry until loofah becomes soft.
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Add fried duck eggs. Stir-fry evenly until the loofah is cooked and add appropriate amount of salt to taste.
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Add a few drops of sesame oil and chopped green onion and serve.
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Finished product picture.
