When I first started working, there was a neighbor in Yangzhou who always ate scrambled eggs with loofah edamame. At that time, I had never stir-fried these three things together. I asked him. He said that their hometown liked this dish very much. People in the south love beans, and they love loofah. It's better to eat together. So I learned this scrambled egg with loofah edamame. Now this dish is a dish with high attendance in my house. Share it with you today and hope everyone likes it!
Features of loofah edamame scrambled eggs:
rich nutrition
beauty and beauty
refreshing and delicious
Rich flavor
Scrambled eggs with loofah edame
By LucasSchoen
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with loofah edame
1
Luffa and edamame.
2
Prepare eggs for later use.
3
Peel and clean the loofah, wrap the edamame and wash it.
4
Cut the loofah into strips more than one centimeter wide. Shred ginger, cut horseshoe slices with green onions.
5
Blanch edamame with boiling water.
6
Beat the eggs into a bowl.
7
Heat the wok and add the beaten eggs and stir them up.
8
Add a little oil to the frying pan, add green onions and ginger and saute until fragrant.
9
Add the loofah strips and stir fry.
10
Add the eggs and stir fry.
11
Stir fry the loofah until the loofah changes color and add a little sugar.
12
Then add edamame and stir fry.
13
Add the eggs and stir fry.
14
Then add appropriate amount of salt and MSG, stir fry well and serve.
15
Serve it on a plate and serve it.Scrambled eggs with loofah edame Make Tips
1. Stir fry the loofah quickly after cutting it, otherwise it will change color. If you cut it in advance and soak it in water with lemon juice, it will not change color. 2. This dish tastes light and fresh, and does not add soy sauce or anything.