Hibiscus loofah

This dish of scrambled eggs with lotus and loofah is a refreshing painting on the table. The golden and fluffy eggs are like blooming lotus flowers, with a soft and light texture. They absorb the sweet juice of loofah and are fresh and fragrant. The green loofah pieces retain a crisp and tender taste, soaked in the pure and thick egg fragrance of eggs. Every bite is naturally refreshing and moist. The chopped green onions add a touch of green to the dish. The mellowness of eggs and the deliciousness of loofah are perfectly blended. The sweetness is moderate and light, but not without flavor. It is a nutritious and appetizing home-cooked dish that is very appetizing whether it is served with rice or noodles.

Ingredients

• One loofah
  
• three eggs
  
• Cut a pepper into diamond shapes
  
• 3 cloves of garlic and 2 green onions
  
• 
  

Steps

1. Cut the loofah into pieces with a rolling knife.
   
2. Crack the eggs into a bowl and separate the egg whites.
   
3. Blanch the loofah and peppers
   
4. Heat the pan with cold oil and add the minced garlic.
   
5. After the minced garlic is fragrant, add the loofah and chili and stir-fry for one minute.
   
6. Heat oil in another pan and fry egg whites and egg yolks until cooked.
   
7. serve on a plate.
   
8. Mix egg yolk and egg white with loofah and pepper and stir-fry until soft.
   
9. add 3 grams of salt and pepper to taste, and season with chives.
   
10. plating
    

Languages

Hibiskus-Luffa - Deutsch (German) version
Hibiscus loofah - English version
lufa de hibisco - Española (Spanish) version
luffa à l'hibiscus - Français (French) version
Lumut kembang sepatu - Bahasa Indonesia (Indonesian) version
luffa all'ibisco - Italiana (Italian) version
ハイビスカスヘチマ - 日本語 (Japanese) version
히비스커스 루파 - 한국인 (Korean) version
ใยบวบดอกชบา - แบบไทย (Thai) version
芙蓉絲瓜 - 香港繁體中文 (Traditional Chinese - Hong Kong) version