Scrambled eggs with tomato and loofah

By JaydenReichert

Scrambled eggs with tomato and loofah
Ingredients: salt,loofah,tomatoes,eggs,onion,oil,pepper

Recipe Recommendations

  • loofah 1 piece
  • tomatoes one
  • eggs of 2
  • onion 1 piece
  • oil 2 teaspoons
  • salt appropriate amount
  • pepper appropriate amount

Steps for Scrambled eggs with tomato and loofah

  • Make step 0
    1
    Peel the towel gourd, wash it and cut it into hob pieces; wash the tomatoes and cut it into orange slices; stir up the eggs with salt
  • 2
    Heat the oil in the pan and smooth the eggs
  • Make step 1
    3
    Stir fry the tomatoes with residual oil in the pan, and use a spatula to squeeze out the juice
  • Make step 2
    4
    Pour in the loofah, add salt and pepper and stir well
  • Make step 3
    5
    Pour in the eggs and add some water; bring the soup water to boil and season

    • Scrambled eggs with tomato and loofah Make Tips

    1. Luffa should not be eaten raw. 2. Luffa has a mild, sweet flavor, so strong seasonings like soy sauce and broad bean paste should not be added during cooking to avoid overpowering the taste.

    Recipe Categories

    Recipe recommendation