Loofah scrambled eggs Many people make the first step wrong, no wonder blackening is not pleasant, Sister Hua came to teach you the tricks
Scrambled eggs with loofah is a classic home-cooked dish that is simple and delicious, but many people often encounter problems when cooking this dish: loofah tends to turn black and does not taste good. In fact, scrambled eggs with loofah are not difficult to make, the key is to master the correct cooking skills. Today, let's ask Sister Hua to explain in detail how to make loofah scrambled eggs with good color and flavor.
## Material selection and preparation
Before you start cooking, it is crucial to choose good ingredients. First of all, choosing a tender loofah is key. The surface of the fresh loofah should be shiny, firm to the touch, and free of scratches or spots. If yellow spots have appeared on the surface of the loofah, it means that it is no longer fresh.
In addition, picking fresh eggs is also an important step. Fresh eggs are plump in egg white, full of yolks, and taste better when fried.
In terms of preparation, wash and peel the loofah, cut it into even thin strips, grab it with salt, and rinse it well to remove the astringency of the loofah. Beat the eggs and set aside, finely chop the green onion, ginger and garlic.
## Step 1: Master the heat
The first step in cooking is to master the heat. Sister Hua emphasized that loofah scrambled eggs must be scrambled over high heat and the heat should be fast, so as to maintain the tender and crispy taste of the loofah and avoid becoming black and soft.
Pour an appropriate amount of cooking oil into the pot, you can choose peanut oil or rapeseed oil, and when the oil is hot, add green onion, ginger and garlic and stir-fry until fragrant, which can remove the fishy smell of eggs and enhance the aroma of the whole dish.
## Step 2: Scrambled eggs first
Pour in the beaten egg liquid, use a spatula to quickly push the eggs, and when the egg liquid begins to solidify but there is still a little unset, quickly pour in the cut loofah shreds.
Here's a tip, that is, you can leave a little egg liquid in the pan before pouring the shredded loofah, so that the scrambled egg shreds will be more tender and taste better.
## Step 3: Stir-fry quickly
After pouring in the shredded loofah, quickly stir-fry with a spatula, to maintain an even heat, so that the eggs and loofah are well mixed to avoid burnt paste.
## Step 4: Season moderately
Wait until the loofah is cooked, add the appropriate amount of salt and a little sugar according to personal taste, and stir-fry evenly, so as to highlight the sweetness and deliciousness of the loofah.
## Step 5: Start the pot and put on the plate
Finally, the scrambled eggs of the scrambled loofah are put on a plate and sprinkled with some minced chives as a garnish, which not only enhances the color and aroma of the dish, but also increases the appetite.
## Tips: Prevent the loofah from turning black
In addition to mastering the heat, there are some tips to help you prevent the loofah from turning black. When cutting the loofah, you can drop a few drops of vinegar on the knife, and then cut the loofah, which can effectively reduce the oxidation of the loofah and prevent it from turning black. In addition, before blanching the loofah, you can add a little salt to the water, which can also help keep the loofah bright green.
## Conclusion
Through the detailed guidance of Sister Hua, I believe that everyone has mastered the trick of scrambled eggs with loofah. Material selection, heat, seasoning, every link has its importance. Just by following the right steps, you'll be able to cook scrambled eggs with excellent aroma and flavor to add another delicacy to your homemade table. Go ahead and show off your cooking skills!