What are the methods of loofahs? What are the practices of loofah

What are the practices for loofahs? I still know a little bit, because the loofah is an ingredient, whether it is used to make soup or stir-fry, it is mostly a good practice, but in my personal opinion, if you want to make the loofah delicious, then the best way to eat it is to use the loofah to fry edamame.

And this loofah fried edamame is still a special dish in the Jiangnan region, and it is also a rare home-cooked dish, today I will share the specific method of fried edamame with loofah, completely share it with you, but since I am not a professional chef, if there is something wrong, please give me more advice.

Fried edamame with loofah: a home-cooked method.

Prepare the ingredients. Two loofahs, 350g edamame, two red peppers, a small piece of ginger, three cloves of garlic, appropriate amount of salt, appropriate amount of oil, appropriate amount of chicken essence.

Preparation. Peel the prepared loofah and cut it into small pieces, shell the edamame and wash it, wash the red pepper and cut it into small pieces, crush the garlic, peel the ginger and cut it into shredded ginger.

: Get to work.

1.Heat the oil, add the ginger shreds, garlic and stir-fry until fragrant, add the cleaned edamame, fry the edamame in the pot until they are broken, add the chopped loofah, and stir-fry evenly.

2.Add a little water, bring to a boil over high heat, add the chopped red pepper, add an appropriate amount of chicken essence, an appropriate amount of salt, and stir-fry evenly over high heat.

3.Wait for the red pepper in the pot to fry until it is broken, and then stop the heat and remove from the pot.

Fried edamame with loofah: You ask, I answer.

When making fried edamame with loofah, why do you put red peppers?

Answer: When making fried edamame with loofah, there are two main reasons why you want to put red pepper, one is to play the role of decoration, and the other is to enhance the flavor.

When dealing with loofahs, how to deal with them more conveniently?

Answer: When handling loofahs, it is recommended not to use ordinary kitchen knives to peel loofahs, but to use special peeling knives to peel loofahs.

When frying loofah, how far should I fry it?

Answer: When frying the loofah, as long as the loofah is fried until it becomes soft, you can stop the fire and remove it from the pot, because if the loofah is fried too old, then the taste of the loofah will not be delicious.

How much water should I add when adding water?

A: When adding water, don't add too much, normally speaking, just add a spoonful of water, just put the loofah and edamame in the pot, and boil it for a while.

Fried edamame with loofah: Conclusion.

In fact, this dish of fried edamame with loofah, it is still very simple to make, and if you go down the whole process, it is estimated that it will be ready in about 15 minutes, but when making fried edamame with loofah, if you want to make fried edamame with loofah, then you can't fry the loofah and edamame too old, because these two ingredients are mostly tender and delicious.

**Steamed loofah with garlic.

Ingredients: loofah, garlic, wolfberry.

Method: 1. Chop the garlic, clean and peel the loofah, and cut the hob strips.

2. Put an appropriate amount of oil on the fire and bring to a boil, fry half of the garlic until orange-yellow, scoop it up and drain the oil; After cooling, stir with the other half of the unfried fish slurry, add salt and stir.

3. Spread the garlic evenly on the surface of the loofah and decorate the wolfberry.

4. Put it in a steam wok and cook for 5 minutes.

5. Remove and pour in cooked sesame oil and serve.

Tips: 1. After slicing the yellow loofah, soak it in salt water to avoid darkening the tone.

2. Fresh loofah is sweet when ripe, so you don't need too much salt.

Chop the chili loofah.

Ingredients: loofah, chopped pepper, garlic.

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

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

3. Peel and crush the garlic, and prepare a small spoon of chopped chili pepper in advance.

4. The frying pan is easy to get on the heat, pour in vegetable oil and bring to a boil, add garlic and chopped peppers to fry until fragrant.

5. Add the loofah and stir-fry.

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

7. Add a small amount of monosodium glutamate and stir-fry evenly to get out of the pot.

Vegetarian fried loofah, fried pork with loofah, egg soup with loofah, fried eggplant with loofah, these loofahs are delicious for cooking, introduce vegetarian fried loofah, heat oil in the pot, add dried chili peppers and stir-fry until fragrant, add loofah and stir-fry, add seasonings and stir-fry evenly.

You can make scrambled eggs with loofah, clean the loofah, cut it into small pieces, heat oil in the pot, fry the eggs in advance, and then put the green onions, ginger and garlic and stir-fry until fragrant, add the loofah, soy sauce, salt and stir-fry evenly, add the eggs, and fry them well.

The loofah can be used to stew pork ribs, the meat is delicious, the soup is sweet, and it can not only supplement vitamins, but also protein and calcium, which is rich in nutrients. The loofah can also be used to fry meat, cut the loofah and the meat into slices, and add an appropriate amount of shredded green pepper when stir-frying, which is fragrant and delicious.

Loofah stuffed meat. Ingredients:

1 loofah, pork, 1 chives, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cooking wine, 10 grams of sugar, 10 grams of cornstarch, 2 grams of salt.

Method: 1. Clean the pork, chop it into minced meat, pour it into a bowl, add a tablespoon of cooking wine, a tablespoon of light soy sauce, a tablespoon of oyster sauce and two grams of cornstarch and stir evenly and marinate for ten minutes for later use.

2. Peel and clean the loofah, cut it into small pieces, use a stainless steel spoon to dig out a semicircle in the middle of the loofah, put the dug loofah into a plate, and sprinkle a little salt on each loofah.

3. Dig the marinated minced meat into small balls, put it in the middle of the loofah, press it slightly firmly, and then put it on a plate.

4. Prepare the pot to boil water, put the plate into the steamer, and steam for about 15 minutes to get out of the pot.

5. Add a little water to the corn starch and stir well, put the water starch into the pot, add two tablespoons of light soy sauce, one tablespoon of oyster sauce and ten grams of sugar to boil over high heat, stir until thick, pour the boiled sauce on the surface of the minced meat, sprinkle with chopped green onions, and the delicious loofah stuffed meat is ready.

For example, vermicelli minced meat and loofah soup, minced pork and vermicelli as the main dish, with peppercorns, ginger slices, coriander as ingredients to make soup, and loofah scrambled eggs, the taste is fresh, delicious and nutritious.

Today I will bring you a method of stuffing meat with loofah, which is warm and healthy, simple and easy to learn.

Pine nut loofah. Ingredients: 300 grams of loofah, 80 grams of pine nuts, 5 grams of refined salt, 5 grams of monosodium glutamate, 5 grams of cooking wine, 5 grams of ginger, 50 grams of chicken consommé, 5 grams of chicken fat, 500 grams of salad oil, 10 grams of water starch.

Method: Peel the loofah, wash it, cut it into 4 cm long strips, wash the pine nuts and Qi Zhongren, drain the water, and cut the ginger into minced pieces. Put the wok on the fire, add the salad oil, cook until it is 50% hot, fry the pine nuts until golden brown, remove and drain the oil; After the loofah oil changes color, drain the oil.

Leave oil in the clay pot, stir-fry the minced ginger slightly, put the loofah, chicken consommé, salt, monosodium glutamate, cooking wine and cook until the juice is collected, thicken with water starch, pour in chicken fat, and sprinkle with pine nuts.

Rolling dragon loofah. Ingredients: tender loofah, mushrooms, salt, monosodium glutamate, wet starch, sesame oil, peanut oil.

Method: Remove the two ends of the loofah, scrape off the skin, wash and cut into sections, and cut the orchid knife. Wash and slice the mushrooms.

Put the pot on the fire, pour in peanut oil and burn until it is 60% hot, add the loofah and pass the oil, and remove the clean oil. Leave a little residual oil in the wok, put it on the fire, put in the mushroom slices and stir-fry a few times, add water to boil, put in the loofah, add salt and monosodium glutamate to burn until it tastes, take out the loofah and mushrooms, and put them on a plate. The soup in the pot is thinly thickened with wet starch, drizzled with sesame oil, and poured on the loofah.

Loofah pig's trotter soup.

Ingredients: 250 grams of loofah, 30 grams of shiitake mushrooms, 1 pig's trotter, 100 grams of tofu, shredded ginger, salt, monosodium glutamate.

To do the Kochi Mountain method: soak the shiitake mushrooms in water, wash them, and slice them. Wash the loofah and cut into strips.

Wash the pig's trotters, chop them, put them in a pot, add an appropriate amount of water and cook for about 30 minutes, then add mushrooms, ginger shreds, salt and simmer for 20 minutes, add loofah and tofu, stew until the pig's trotters are ripe and rotten, remove from the heat, add monosodium glutamate and mix well.

Stir-fried shrimp with scumbags and melon:

1. Remove the head and shell of the fresh shrimp and leave the tail, cut it on the shrimp body, pick out the shrimp line, and marinate it with cooking wine and water starch for ten minutes;

2. Peel the loofah and cut it into hob pieces, shred the ginger, and slice the garlic;

3. After the oil in the pan is hot, add the shrimp and fry until it changes color, then set aside;

4. Put oil in the pot again, after the oil is hot, add ginger and garlic and fry until fragrant, and add loofah and fry until soft;

5. Add shrimp and loofah and stir-fry evenly;

6. Pour in an appropriate amount of broth, cook for a while, reduce the juice over high heat, add a little salt and chicken essence to taste.

The more common practices are loofah soup, stir-fried loofah, scrambled eggs with loofah, fried meat with loofah, and fried clams with loofah.