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1
Soak the fresh mushrooms in salt water for about ten minutes and then wash them; -
2
Peel and wash the loofah, and then cut it into small pieces. Large pieces are difficult to cook, take a long time to cook and are not easy to taste; then chop the ginger and chives into small pieces; < /p> -
3
Crack the eggs into a bowl and use chopsticks to break them up until there are a lot of bubbles on the surface; -
4
① Pour a little oil into the pot, don’t put too much oil like when cooking. After the oil is hot, add the fresh mushrooms and stir-fry continuously to remove the smell; -
5
② After the fresh mushrooms are lightly stir-fried and softened, continue to pour in the loofah and stir-fry continuously; -
6
Stir-fry until the edge of the loofah changes color slightly, pour in 1 bowl of water and minced ginger, and bring to a boil over high heat; -
7
After boiling, pour in the soft tofu, bring to a boil over high heat, then simmer over medium to low heat for about 3 minutes; 
8
Pour the egg liquid evenly into the pot, you can spread it first in the middle and then in circles to both sides, and quickly stir it up with chopsticks;-
9
Pour in half a spoonful of salt before serving, sprinkle chopped green onion evenly, stir evenly and serve.
Tips
1. Fresh mushrooms can also be replaced with other mushrooms, but mushrooms with strong flavor are not recommended;
2. You can also season according to your own taste.