Chinese Food
Fried eggs with Loofah
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Luffa can be divided into two types: arris and non arris. The melon with edges is called Luffa. The melon is long and stick shaped. The front end is thick, green, hard and hairless. There are 8 to 10 edges. The meat is white and the quality is crisp and tender. It's called common loofah without edges. It's also called & quot; water melon & quot;. Common varieties are snake shaped loofah and stick loofah. Snake shaped loofah, also known as linear loofah, has long and thin strips. Some of them can reach more than 1 meter. The middle and lower parts are slightly thick, green, and the skin of the melon is slightly rough. It often has fine wrinkles and medium quality. Loofah is also called flesh loofah. The stick is from short cylinder to long rod. The lower part is slightly thick, the front end is gradually thin, about 35cm long, and the transverse diameter is 3 to 5cm. The skin of the melon is mainly green. Luffa is a summer vegetable. It is a climbing herb of Cucurbitaceae. It is rich in nutrients in melon food. Luffa is rich in saponins, bitterness, mucus, pectin, citrulline, xylan and interferon. When the loofah is ripe, a net will be formed in the flesh
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - 1 loofah, 2 egg
Step2:Sponge gourd peeled, cleaned and cut into hob pieces. Knock the eggs into the bowl. Add a little salt and use chopsticks or hand beater to break them into egg liquid
Step3:Heat up the oil pan until it is 40% hot. Pour in the egg mixture and stir fry over high heat (turn over the center of the pan with a spatula when you see the edge of the egg mixture solidify
Step4:Fry all eggs and Shovel them into small pieces. Put them into a bowl for later use
Step5:Heat up the oil pan. Stir fry the loofah (if the pan is dry, add boiling water for several times
Step6:Stir fry loofah and season with sal
Step7:Pour in the scrambled eggs. Stir evenl
Step8:Finished produc
Step9:Finished produc
Cooking tips:1. Loofah is sweet and smooth. It 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. Loofah granule can be used to treat menstruation disorder, back pain, Runchang Tongzhi, food accumulation jaundice and other diseases. Luffa leaf can clear away heat, relieve fever, eliminate inflammation, kill bacteria, and cure carbuncle. The rest of the loofah complex after burning is called the loofah cream. It is prepared after grinding. Take 36g each time. Take it with salt soup or yellow wine twice a day. It is effective for uterine bleeding or blood avalanche. Stir fry the loofah seeds or leaves into black powder. Serve with salt water. It can also cure menorrhagia. 2. Loofah cannot be eaten raw. It needs to be treated before cooking. First of all, clean the loofah. If the loofah is older, remove the skin and flesh. If the loofah has edges, remove the prominent edges and corners to avoid shadow
