Cooking Steps

1. 

   Step1:Break up 2 eggs, add 2 drops of wine and 1 scoop of flour to make the egg liquid (the eggs fried by this method are tender and not greasy). Because the loofah contains much water, it is not necessary to add water to make the egg liquid.

2. 

   Step2:The fresh loofah is very tender. It's very sweet.

3. 

   Step3:Peel the loofah. Take half of the loofah and cut it into cubes. (it's OK to cut it at will. I'll match two eggs with the amount of the melon at will. More scrambled eggs are sweeter

4. 

   Step4:In the hot oil, the loofah goes through the oil first, and then quickly stir fry to get out of the pot. (in this way, the eggs are more sweet.) when the loofah goes out of the pot, put it into the egg liquid and quickly break it up and mix it with the eggs. The pot continues to warm the oil. Medium heat. Pour the egg loofah liquid into the pot and stir fry. Don't stir too well. It's too old and not tender. Turn off the heat and turn it over to get out of the pot. (forget to say that when you beat the egg mixture, you should add not only wine and flour, but also a little soy sauce and salt.

5. 

   Step5:It's tempting to fry eggs with Loofah in a pa

6. 

   Step6:Is it better to embellish with coriande