Chinese Food
Fried eggs with Loofah
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Cooking ingredients
Cooking Steps
Step1:Peel the loofa
Step2:Peel the loofah and cut it into hobs for standb
Step3:It's recommended that you don't throw away the shaved loofah skin. Blanch it with hot water and put it into cold water for standby
Step4:Add 23 eggs, a small amount of salt and cooking wine. Stir evenly for standb
Step5:Heat the frying pan over high heat and add in the oil. When the oil temperature rises, add in the eggs and fry them in a bow
Step6:Heat the frying pan over high heat and add in the oil. When the oil temperature rises, stir fry the loofah for 8 minutes. Add in the cooked eggs and stir fry them. Then add salt, chicken essence, scallion or garlic powder according to your taste and stir fry for a while
Step7:Before starting the pot, put the blanched and cooled loofah skin under the plate, and then put the fried loofah and eggs on it
Cooking tips:The reason why it's recommended not to throw away the loofah skin is that the vegetables and fruits with skin usually have the most concentrated nutrition under the skin. Moreover, the fiber of the loofah skin is more than the pulp of the loofah. You can choose to keep it according to your personal preference. hey. I personally think the loofah skin is delicious. Loofah is green, fresh and tender. It's crisp and sweet. It's a favorite vegetable in summer and autumn. There are protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C in Luffa. There are also saponins in ginseng. It's good for women to eat more loofah in autumn. The loofah has the functions of clearing heat and cooling blood, detoxifying and defecating, dispelling wind and phlegm, moistening skin and beautifying skin, dredging meridians and collaterals, promoting blood vessels and milk. Its collaterals, seeds, rattan, flowers and leaves can be used as medicine. Luffa collaterals are often used to treat chest costal pain, breast pain and swelling caused by Qi and blood block.
