Recipe for stir-fried loofah with eggs

Oil preparation: Pour in oil (for frying the eggs first). The amount of oil should be slightly larger than the area of ​​two eggs. Don't worry about pouring too much, as the eggs will absorb most of the oil, and we will also be frying the loofah later.

Prepare the ingredients: Beat two eggs until they are well mixed and have dense bubbles, as shown in the picture.

Preparing the ingredients: 🔹Peel the loofah first!!! (Actually, I can eat it like this, but peeling it makes it taste better.) ⭕Cut the loofah into long strips and lay them down. If it's longer like a cucumber, cut it into four sections horizontally; if it's shorter like a zucchini, cut it into three sections. Then stand the cylindrical shape upright and make four horizontal and four vertical cuts in the circle you can see (lay it flat when you need to cut it; that's how I describe the thickness of the strip).

Prepare the ingredients: Slice the garlic cloves as shown in the picture, making sure they are the right size.

First, scramble the eggs. Heat oil in a pan. Using the chopsticks you used to scramble the eggs, dip a tiny bit of egg mixture into the oil. If it bubbles, the oil is hot. Pour all the egg mixture into the pan and wait a moment until the edges are set, as shown in the picture. Count to five. Then scramble the eggs.

It should look something like this. Then wait patiently for it to turn golden brown. Not burnt.

Fry until most sides are golden brown. That's it. Turn off the heat.

Set aside for later use.

Was there any leftover egg liquid in the bowl?

Place the sliced ​​loofah strips inside. This makes it easier to transfer from the cutting board to the pot and also coats the bottom of the bowl with any remaining egg mixture.

Check how much oil is in the pan to make a judgment. If it's not enough, add a little more oil.

When the garlic slices were poured in, bubbles appeared around them.

Put all the loofahs into the pot.

Stir it a bit and it's all coated with oil. The color is clearly different from when it was first poured in.

Add a suitable amount of salt. Stir.

I used oyster sauce, but you can also use light soy sauce in this step. It's up to your preference. There's no need to use soy sauce to make the color too dark.

It's obvious that the loofah strips were overcooked and softened.

Pour in water to cover half of the vegetables. This amount of water is just right if you like it mixed with rice or has some vegetable broth. If you prefer it drier, add less water.

See, I actually think there's a bit too much water, because there's a lot of vegetable soup in my picture.

The water boiled, and bubbles appeared around the edge of the pot. Pour in the pre-cooked eggs.

Stir. Let it absorb the seasoning. When the water is almost evaporated, cover the pot and count to 10. Turn off the heat and let it simmer for a while.

Served up. Looks alright. Congratulations on your success!