Cooking Steps

1. 

   Step1:Raw materials - long fragrant rice 350g, small rice 30g, loofah, one egg, four ham sausage, one garlic seedling, two seasonings - oil salt, raw pepper, cumin powde

2. 

   Step2:Long fragrant rice with bamboo shell + small rice with bamboo shell. The proportion is free. Wash once. Cook.

3. 

   Step3:The loofah is peeled and cut into thick slices.

4. 

   Step4:Cut the stem and leaf into small segment

5. 

   Step5:Diced sausage with ha

6. 

   Step6:Beat the egg into a bowl. Add some salt and pepper and stir until it is slightly foamy. Heat the pot. Heat the oil. Pour in the egg liquid.

7. 

   Step7:Use chopsticks to stir slowly and evenly in the pot. It can make the eggs mature evenly and the particles are even.

8. 

   Step8:Take out the eggs. Put some oil in the pot and heat it. Fry the loofah slices.

9. 

   Step9:Both sides are fried. Put in the garlic sprout and stir fry.

10. 

    Step10:Pour in boiling water, and simmer for 2 minutes.

11. 

    Step11:Season with salt and cumin powder in 2 minutes. Add ham, egg and garlic leaves in turn.

12. 

    Step12:Stir fry until it tastes good.

13. 

    Step13:The rice is cooked. Use a small bowl to hold a bowl and press it into the plate.

14. 

    Step14:Pour on the boiled loofah scrambled eggs, and you can eat them.