Scrambled eggs with loofah
By PenelopeHand
Ingredients: chicken essence
Recipe Recommendations
- loofah appropriate amount
- eggs appropriate amount
- oil gluten appropriate amount
- shallots appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Scrambled eggs with loofah
1
One loofah, remove the green skin
2
Prepare eggs, oil gluten and shallot
3
Cut the loofah into hob pieces, add a little salt and marinate for 10 minutes, wash with water and set aside
4
Knock the eggs into the bowl
5
Beat the eggs, add a little warm water, a little salt and cooking wine, mix well, and add shredded shallot
6
Put a little oil in the pan and stir fry quickly
7
Stir fry until egg pieces are formed, and set aside
8
Add a little oil to the pan, add the loofah pieces and stir fry quickly
9
Pour in the egg pieces, pour in a little water, and cook for 1 minute
10
Tear the oil gluten into large pieces, put it into the loofah eggs, cook, add appropriate amount of salt, chicken essence and sugar
11
Stir fry until the oil gluten is soft and serve outScrambled eggs with loofah Make Tips
1. The loofah needs to be cut into pieces and marinated with a little salt to make the loofah crisp and not discolored. 2. Add a little salt, cooking wine and warm water to the eggs to make the eggs easy to taste, and the taste is tender and smooth. 3. If you don't like oil gluten, you can also add oil gluten, and you can make your own decisions based on your taste. My son likes oil gluten very much, so I chose oil gluten as an ingredient