Stir-fried shrimp with loofah

Cooking Instructions

1. Peel the loofah, cut it into small pieces with a hob, soak in water and set aside

   

2. Remove the shrimp from the bag and soak in water to thaw. The shrimp that have been pumped out of the intestines is so convenient. It's a good size

   

3. When the shrimp are soft, marinate them in the cooking wine salt

   

4. Put the loofah in the water after boiling,
   blanch the water for about a minute (you can turn off the heat when you see the discoloration)
   and soak it in cold water for later use

   

5. Beat the eggs and form an egg mixture. Stir-fry in oil until fragrant, then set aside

   

6. Remove the loofah from the cold water, drain the water and set aside

   

7. Put an appropriate amount of oil and ginger and garlic slices in the pot and stir-fry until fragrant, add shrimp, and fry over medium heat until it changes color (do not pour in cooking wine when marinating)
   If you want the color to look good, you can put a little light soy sauce at this step

   

8. Pour in the loofah and stir-fry for a while, after there is no moisture

   

9. Pour in the scrambled eggs, stir-fry and mix well, and add an appropriate amount of salt. Remove from the pan

   

10. The loofah is tender, the shrimp is crispy, and the eggs are fragrant ( ́◊ω◊')