After the beginning of autumn, Yantai’s successive rainy and high temperature weather is really unbearable, and many people feel very tired! Although it is autumn now, we are still in the middle of the three-volt heaven, and the two-volt day is over, and we will enter the last volt day immediately. As the saying goes: “Early autumn is cold and fluttering, late autumn is hot and dead cattle”. It’s only 80 years old to meet the late autumn, so we still feel extremely stuffy! In fact, such rainy and high temperature weather, although people can not stand it, but many vegetables are in the vigorous period of growth, they are “melon vegetables”, as the saying goes: “eat more melons in the sky, do not find a doctor to catch the medicine”. Melons are very rich in nutrients, eating more melons can well supplement the nutrients and water lost by body sweating. Today I will share with you a “loofah scrambled egg”, personally I think it is more delicious than cucumber and bitter melon scrambled eggs! Tender and nutritious! It’s so fragrant!
In the spring, the mother casually planted a few loofahs, originally grew 4, and finally the mother said to keep 2, unintentionally weeded, and finally this one was left, the golden loofah flowers simply became a beautiful landscape in autumn, in this high temperature and rainy season, the loofah grows too fast, inadvertently hidden behind the loofah leaves, the elder can not eat! Just this 1 loofah, our family can’t finish eating! While the loofah is tender, everyone should hurry up and eat it, and when the loofah is old, it can only be kept as seeds and used in the bowl with the loofah.
This is the first time I have eaten loofah this year, I picked 4 of them, and in a few days, the pumpkins on the wall of my mother’s fence will almost grow. Looking at this emerald green as jade, tender loofah, is everyone envious? Loofah is cold and bitter, rich in water, vitamin C, B1, crude fiber, a variety of minerals, extremely rich in nutrition, full of treasures, unique aromatic taste deeply loved by people, loofah scrambled eggs are many people’s favorite! But did you know that scrambled eggs with loofah are scrambled eggs first? Or fry the loofah first? How do you fry loofah so that it is not easy to blacken? Let’s see how I do it.
Ingredients to prepare: loofah, egg, tomatoes, spring onions, ginger, garlic
Specific production steps: 1: Remove the head and tail of the washed loofah, use a scraper to scrape off the skin of the loofah, so tender and cute, the melon skin must not be scraped too thick, too thick to cause waste not to mention, the important thing is that we are easy to blacken when frying loofah.
2: Peeled loofah we cut in half, and then cut in half, remove the inner bowl in the middle of the loofah, the inner bowl of the loofah is easy to blacken when stir-frying, it is best to remove, if you are reluctant, you can not go. Then put it in salt water and soak for 5 minutes, which is the key to the loofah not blackening.
3: Soaked loofah, we cool the pot under water, slowly boil the pot, so that the loofah because of uniform heating, so the color becomes very emerald green, so we are not easy to black when stir-frying. When the pot is boiled for 30 seconds, immediately take out the loofah and put it in cool water to cool it, too hot, it is easy to cause the loss of nutrients of the loofah, and the color is easy to turn black.
4: Pour the beaten eggs into the hot pan cold oil, open to medium-low heat, slowly fry the eggs until golden brown on both sides, like to eat beautiful and chewy eggs, just fry for a while, like to eat tender ones, scramble the eggs until 6 ripe and serve them. I still like golden eggs on both sides, which taste more delicious.
5: Leave the bottom oil in the pot, put in green onion, ginger and garlic minced and stir-fry until fragrant, burst the aroma and put it in the tomatoes cut in advance to stir-fry, stir-fry the juice of the tomatoes, put in the cool loofah, scrambled eggs, stir-fry quickly over high heat, no need to add water, stir-fry the moisture in the loofah, start seasoning salt, oyster sauce, pepper, chicken essence, small ground sesame oil, light soy sauce stir-fry evenly, loofah fried soft, out of the pot! The egg sucks up enough loofah, tomato juice, very delicious, I can’t get tired of this taste! It’s so fragrant!
Is it possible to smell the fragrance across the screen? Although it is a simple home-cooked dish, if you learn it, it is estimated that you will be robbed by the family before you are served, and the soup will not be left for you, ensuring that the whole family praises you as a chef. Like me like this loofah scrambled eggs, how to fry the loofah will not turn black, the eggs are even more delicious, especially delicious! If you like it, just try it. After the beginning of autumn, cucumbers and bitter melons stand aside, hurry up and eat this dish, tender and nutritious, scrambled eggs are so fragrant! It’s a pity that I don’t know how to eat!
Tips: 1: Don’t go too thick when peeling the loofah, it is easy to cause waste, and the protective film of the outer layer of the loofah is removed, and it is easy to blacken when frying the loofah.
2: Do not add water throughout the process, the loofah itself is rich in water, so that the egg can absorb the juice of the loofah and eat more delicious.
