There are several kinds of loofah, some are long, some are short and some are stiff, but their nutrition is similar. Eating more loofah in summer can not only dredge the meridians, but also detoxify and nourish the skin. Moreover, it can clear away heat and phlegm, cool blood and detoxify, and relieve summer heat and annoyance. It can be said that eating loofah in summer has many benefits. Don't underestimate loofah. Eating with nutritious eggs, loofah can not only relieve summer heat, cool blood and moisturize skin, but also clear away heat and toxic materials, nourish yin and moisten dryness. The nutrition is good. Soaked loofah is suggested to be soaked in cold water, which will not only keep the original flavor of loofah unchanged, but also affect the taste if it is fried for too long!
Many people will find that their fried loofah is always easy to turn black. This is because it was not handled well in advance. If the loofah is cut, don't fry it directly in the pot, soak it in cold water until it is taken out and put into the pot, because it is easy to oxidize and turn black. If you soak in water to isolate oxygen, there will be no problem of blackening. When frying loofah, if you don't want it to turn black, you can easily solve this problem by cutting it and washing it with light salt water.
Peel and slice the loofah, break the eggs, and weigh the egg liquid for later use. Heat the wok, add peanut oil so that the eggs don't stick to the wok, pour in the egg liquid and fry into blocks. Pour sliced loofah slices into the pot and stir well, add a little water. Bring the loofah to the boil, simmer for 2 minutes and cook thoroughly. Add a little salt and chicken essence to taste. Turn off the fire and serve. This is a "beauty melon", which is served as soon as it is fried. It's delicious, and the skin is clean, tender and without spots!