The chef teaches you: the home-cooked method of "roasted duck eggs with loofah", the soup is delicious and delicious, light and nourishing

Cooking Instructions

1. First of all, we prepare 1 loofah (about 400 grams), cut off the flowers with a knife,
   remove the skin
   of the loofah, and there are many
   varieties of loofah, and any one can be made

   

2. Then cut the loofah into hob pieces
   , students who are too troublesome can also cut them directly into slices,
   cut them into hob pieces, and then put them in a bowl for later use
   , and start preparing accessories next

   

3. Prepare 2 snippets, cut them into slices for later use
   , and add 2 vitex strips to increase the fragrance
   , and students who can't eat spicy can change to bell peppers

   

4. Prepare 30 grams of garlic, cut into slices and finally
   prepare 4 duck eggs, beat them into a bowl and set aside
   , and start making the next step

   

5. First of all, we heat
   the pan, after the pan is hot, add an appropriate amount of oil, slide the pan
   , and pour out the hot oil after sliding the pan

   

6. Then add an appropriate amount of lard and burn it (about 60 grams), and after the lard is burned,
   it is served out and put in a bowl for later use

   

7. Leave a little lard
   in the pan and sprinkle it evenly with the right amount of salt
   , the purpose of this step is to fry the duck eggs without sticking to the pan

   

8. Then pour the duck eggs into the pan, turn on low heat and fry
   them, this process takes about
   6 minutes, try to turn on low heat when frying the eggs, avoid constantly turning the paste
   in the middle of the frying, and then turn the
   duck eggs over and add an appropriate amount of hot oil after turning

   

9. When the yolk is fried face down, it will foam,
   which is normal, and there is no need to worry about
   the more foam, the more fragrant it will be

   

10. After the duck eggs are fried until fragrant, add an appropriate amount of lard
    , and then stir the duck eggs into small pieces

    

11. Then add the prepared green peppers, garlic slices, and loofah
    trimmings in the pot and stir-fry a few times
    , the purpose of this step is to fry the loofah until it is 7 ripe

    

12. After the loofah 7 is ripe, add an appropriate amount of boiling water to the pot
    , turn to medium heat and cook for 2 minutes
    , and then skim off the excess foam
    halfway, and the foam at this time is lard

    

13. After the loofah is boiled until the soup is soft and tender, start seasoning
    , add an appropriate amount of edible salt (about 3 grams) to the pot, add an appropriate amount of sugar and monosodium glutamate
    ,
    and students who don't like monosodium glutamate can also leave it out

    

14. After the flavor is ready, it can be removed from the pot and served on the plate

    

15. A very delicious loofah roasted duck egg is made

    

16. Let's start with a technical summary
    First, it is best to choose a fresh and tender loofah in the season, and if you don't like duck eggs,
    you can also use eggs instead

    

17. Second, it is best not to stir the duck eggs when frying them, so that the egg butter can be fried and make it more fragrant after cooking

    

18. Third, the secret of cooking is to fry duck eggs in lard, stir-fry loofah, boil the soup in boiling water, and then season the soup after it is thick and umami