Can you eat loofah seedlings? How to cook?

OK. Peach loofah.

Ingredients: loofah, walnut kernels.

Seasoning: ginger, refined salt, cooking wine, chicken broth, starch, chicken essence, peanut oil.

Cooking method: 1. Soak the walnut kernels in boiling water, peel off the skin, wash and set aside;

2. Peel the loofah and cut it into 4 cm long sections;

3. Put in the oil in the pot and light the fire, when the oil temperature is 4 hot, after the walnut kernels and loofah are slippery, drain the oil;

4. Leave the remaining oil in the pot, put the minced ginger in the hot oil to make the fragrance, stir-fry the walnut kernels, loofah, cooking wine, and salt evenly, then thicken with water starch, and pour in chicken fat.

Ham loofah. 400 grams of loofah, 100 grams of cooked head and legs, salt, monosodium glutamate, starch, peanut oil, and stock.

1.Cut the cooked ham into cubes and scrape the skin of the loofah; Wash and cut into flat slices 6 cm long and cm wide, use.

Five or six percent of the hot oil is taken out for later use.

2.Leave the bottom oil in the wok, add the stock, salt, put in the loofah and burn for half a minute, put the monosodium glutamate, use the starch to thicken the thickener, get out of the pot, put the loofah segment into the plate and stack it neatly, sprinkle with the cooked ham dice, and pour the remaining marinade in the pot.

Ingredients: 300 grams of loofah, 20 grams of ginger, 30 grams of carrots.

Seasoning: 1 2 tsp salt, 1 2 tbsp caster sugar, 2 tbsp fruit vinegar (can be substituted with lemon juice).

Preparation: 1Peel the loofah and cut it into thin strips about 1 cm wide, wash the ginger and carrots, peel and cut into thin strips.

2.Mix all the processed ingredients together, add salt, vinegar and rock sugar, mix well, and put in the refrigerator for about 2 hours before serving.

Stir-fried loofah. Ingredients: 3 loofahs, 1 egg, salt, lard, starch.

How to make:1Peel the loofah and cut it into small pieces with a hob.

2.Beat the eggs into egg drops.

3.Heat the oil in the pot, stir-fry the frangipani, and stir-fry the loofah as soon as the eggs are formed.

4.Season the loofah with salt and add a little starch to thicken the soup. Stir-fry again and remove.

It can be eaten stir-fried like stir-fried cabbage.

You can also use hot water to blanch the cold dressing.

Stir-fried pumpkin seedlings.

Ingredients: tender loofah sprouts, salt, garlic.

Method: 1. Slowly tear off the thorny rough leather coat and pinch it into a finger-long segment 2. Wash it, there are some small fluff on the small young leaves, and scrub it by hand.

3. Finely chop the garlic and fry the garlic in a hot pan.

4. Pour in the loofah seedlings and stir-fry.

5. Some water will come out during the frying process, about 3 minutes later, add salt, and fry for another minute to turn off the heat.

<> luffa seedling work can be carried out before and after the Qingming Festival, or in June or so, the seeds should be dried for a few days before the seedlings, and then the seeds should be soaked in warm water for 3-4 hours, during which the seeds should be constantly stirred, and the seeds should be taken out for germination after the water becomes cool; During the germination period, the seeds should be rinsed with water every day, and then planted in the soil after the seed chain land-based base is exposed, and the soil should be kept at a certain humidity after planting, and the seedlings will germinate after about 1 week.

The correct way to grow a loofah includes the following steps: selecting suitable seeds, preparing the soil, sowing, watering and fertilizing, supporting plant growth, timely weeding and insect control. First, choose high-quality loofah seeds to ensure they are healthy, free of pests and diseases, and have good growth potential.

Second, prepare fertile, well-drained soil. Dig planting pits in suitable locations and improve the soil and add organic fertilizer to provide the nutrients needed by the plants. Then, the seeds are sown at the correct depth and spacing.

Normally, loofah seeds need to be buried in the soil about 2-3 cm deep, and the planting row spacing and plant spacing are generally between 80-100 cm, depending on the variety. Keeping the soil moist is key to loofah growth. After sowing, keep the soil surface moist, but don't overwater it to avoid root rot.

During the growing period, water at the right time according to the weather conditions to keep the soil moderately moist. Timely fertilization is also important during the growing process. Use organic or liquid fertilizer, fertilizing according to the growth of the plant and the instructions on the fertilizer package.

Be careful not to over-fertilize the plant so as not to overgrow the plant and affect the yield and quality of the fruit. The loofah plant needs support to promote growth and protect the fruit. As the plant grows, use supports such as bamboo poles, fences, or grids so that the plants can grow vertically and have plenty of space.

It is important to have regular weeding to ensure that the loofah plants receive adequate nutrients and sunlight. At the same time, pay close attention to the health status of plants, deal with pests and diseases in a timely manner, and take appropriate nuisance control measures to protect the growth of plants.

Shrimp cup with garlic and loofah.

Ingredients: loofah, kiwai shrimp, chopped pepper.

Method Cut the loofah into small pieces, dig out a part of the pulp with a knife, and make a loofah cup.

2. Cut off the head of the Jiwei shrimp and pick off the sand line, peel off the shell of the shrimp and keep the small section at the end of the tail, then cut a hole in the back, and stuff the shrimp tail into the hole to expose the tail to make shrimp balls.

3. Stuff the finished shrimp core ball into the loofah cup.

4. Add pounded garlic and 1 tablespoon of steamed fish soy sauce to the chopped pepper, add half a tablespoon of sugar, and finally pour in a little cooking oil and mix well.

5. Put the finished products and seasonings in the steamer and prepare them to be steamed.

6. After the water in the steamer boils, steam the loofah and shrimp cup and seasonings together, turn off the heat for 3-5 minutes, simmer for another 1 minute to get out of the pot, and finally pour the steamed seasoning on the loofah and shrimp cup.

Loofah seedling planting time and method: planting time, variety selection, germination, sowing, field management.

1. Planting time

The loofah can be planted all year round, it can be planted around the beginning of spring in spring, planted in May and June in summer, sown after all the harvest in autumn can be carried out, and planted in November in winter.

2. Variety selection

Luffa is suitable for low temperature and less light in the greenhouse, serpentine loofah can be selected, luffa is planted in the north, and it is necessary to choose varieties with strong growth ability, such as stick loofah, the temperature in the south is warmer, and varieties with good heat resistance should be selected, such as flower loofah.

3. Germination

The loofah seeds need to be placed in the sun for about 2-3 days before sowing, and then the seeds are soaked in trisodium phosphate for disinfection, about 15 minutes, and then put into about 70 warm water, stir the seeds, and soak for about 5 hours when the water temperature drops to 25, and the sterilized seeds are placed in about 30 places for the sprouts, and the seeds are washed with water every day, and the seeds can be sown when they are white.

4. Sowing

The survival rate of loofah transplanting is relatively low, generally sowing directly on it, each hole can put 3 seeds, the depth is about 2 cm, after sowing, cover the soil, water, and finally cover a layer of hay into the collapse of the finger line moisturizing.

5. Field management

Seedlings can grow about 5 days after sowing, and it is necessary to reduce the temperature appropriately, water regularly according to the soil conditions, and timely control of pests and diseases in the later stage.

Loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, etc. The loofah has the effect of passing through the meridians, running the blood veins, cooling the blood and detoxifying, and should be as light as possible and less oil when cooking, so as to maintain its fragrant and refreshing characteristics.

Steamed loofah with gold and silver garlicIngredients: loofah, garlic, goji berries.

Method: 1. Chop the garlic, wash and peel the loofah, and cut the hob into long strips.

2. Heat an appropriate amount of oil on the fire, fry half of the garlic until golden brown, remove and drain the oil; Leave to cool with the other half unfried. Stir the garlic and salt to mix well.

3. Spread the gold and silver garlic evenly on the surface of the loofah and garnish with wolfberry.

4. Put it in a steamer and steam for 5 minutes.

5. Take out and pour in cooked sesame oil and serve.

Tips: 1. After the loofah is cut into pieces, soak it in light salt water to prevent the color from blackening.

2. Fresh loofahs are sweet when ripe, so they don't need too much salt.

Chopped pepper loofahIngredients: loofah, chopped pepper, garlic.

Method: 1. Scrape off the skin of the loofah and wash it.

2. Cut the washed loofah in half and cut it into hob pieces.

3. Peel and crush the garlic and prepare a spoonful of chopped pepper.

4. Put the wok on the heat, pour in the cooking oil and heat it, add the garlic and chopped pepper and stir-fry until fragrant.

5. Add the loofah and stir-fry.

6. Add an appropriate amount of salt and stir-fry evenly.

7. Add a little chicken essence and stir-fry evenly.

Braised loofah with dried shrimp and white mushroomsIngredients: loofah, white mushrooms, dried shrimp.

Method: 1. Soak the dried shrimp in water and wash it.

2. Peel and cut the loofah into pieces, add a little salt and marinate for a while.

3. Pour oil into a wok and stir-fry chives, ginger and garlic.

4. Pour in the dried shrimp and stir-fry.

5. Pour in cooking wine to make it fragrant.

6. Pour in the washed white mushrooms and stir-fry.

7. Add salt and sugar.

8. Add the loofah and stir-fry.

9. Add a little cold water and boil for a while.

10. When the loofah becomes soft, add chicken essence and pour in water starch.

11. Stir-fry evenly in sesame oil and turn off the heat.

It's edible. Loofah seedlings can be mixed cold or fried, crispy and particularly delicious.

Luffa cylindrica (scientific name: Luffa cylindrica), the Pearl River Delta loofah, is a kind of cucurbitaceae native to India, also known as vegetable melon, which is widely cultivated in East Asia. It is a climbing herb of the Cucurbitaceae family, and the loofah root system is strong.

The stem is vine-like, five-edged, green, the main vine and the side vine grow luxuriantly, the stem node has branched tendrils, and it is easy to grow adventitious roots. It is distributed and cultivated both inside and outside China. The fruit is a summer vegetable, which contains all kinds of nutrients in melon food, and contains saponins, loofah bitterness, mucus, gum, citrulline, xylan and interferon and other substances have certain special effects.

When ripe, the mesh fiber inside is called a loofah, which can be used instead of sponge to wash stoves and furniture. It can not be eaten raw, but can also be used for medicinal purposes, and has the effects of cooling, diuretic, blood activation, menstruation, detoxification, as well as anti-allergic and beauty effects.

It can be eaten, especially the front part of the melon seedlings is the best, you can wrap buns, stir-fry vegetables.

Hello, can eat. The head of the loofah is actually the tender head of the seedling of the loofah seedling, which is the head of the loofah. It can be made into garlic loofah head, which is said to have the effect of detoxifying and nourishing the skin, clearing fat and lowering blood pressure. Here's how:

Just picked loofah sprouts, fresh and tender, when cleaning with your hands to rub it, the surface of the fluff rubbed off, so that the taste is good, the washed sprouts cut inch sections, choose lantern pepper, this pepper is spicy and light, and very fragrant. Divide the garlic slice into two parts, put oil in the pot, add chili peppers and one part of garlic and fry until fragrant, put in the loofah seedlings, put another part of garlic after the seedlings are fried, add an appropriate amount of light soy sauce, continue to stir-fry, let the garlic fragrance be fully released, and the loofah seedlings can be fried out of the pot.

You can eat it, and the local dish is called garlic loofah sprouts. Let me briefly say how to do it!

Ingredients: 200g of loofah and garlic Auxiliary materials: oil, special light soy sauce, dried chili, garlic (appropriate amount).

1. The loofah sprouts picked are fresh and tender, and when cleaning, rub them with your hands to rub off the fluff on the surface, so that it tastes good.

2. Cut the head of the washed into inch sections.

3. Choose lantern peppers, which are light and fragrant. Slice the garlic and divide it into two portions.

4. Put oil in a pot, add chili pepper and a portion of garlic and stir-fry until fragrant.

5. Put in the loofah sprouts, fry the sprouts and put another garlic after the sprouts collapse, and add an appropriate amount of light soy sauce.

6. Continue to stir-fry to fully release the aroma of garlic, and the loofah seedlings are also fried and ready to get out of the pot.