Scrambled eggs with loofah
Luffa is cool in nature and sweet in taste; it enters the lungs and liver meridians. Clear heat and phlegm, cool blood and detoxify, relieve summer heat and trouble, and clear channels and activate channels. It is mainly used for fever, body heat and thirst, phlegm asthma and cough, intestinal wind and hemorrhoids, treating sores and carbuncle swelling, and women's lack of milk. It has certain health care effects. The author likes loofah very much, but loofah often has a special loofah smell. Therefore, I often think about how to make it delicious, and figure out the following dish of scrambled eggs with loofah. This dish is often fried in normal times. It is delicious and clear to the mouth. The process is described in detail below.
Recipe Recommendations
Steps for Scrambled eggs with loofah
1
First of all, the eggs will be broken, drop into the yellow wine, put a little white sugar. Add a little salt. Cut loofah into pieces, add appropriate white sugar, drop some yellow wine, stir open. Add oil to pan, fry eggs until golden brown, remove. Eggs should be served when they taste wine, so as to avoid being fried and processed later.
2
Put the oil into the pan, add the loofah, stir-fry, add salt, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and stir-fry the loofah for a while longer. Avoid raw odors. Finally, add the eggs and stir fry until flavor. Next, you can do it or not according to your taste. It is to add a proper amount of water starch to thicken, so that the color and appearance are better.