Why is the loofah so smooth and what does the loofah look like?

Detailed introduction of the practice and nutritional knowledge of loofah Alias: loofah, Tianluo, honeydew melon, melon, hanging gourd, pure yang gourd, inverted yang cabbage, water melon, flocculent, cucumber, mangrove, cotton melon.

Tips: 30 200 grams per meal Introduction to loofah knowledge: Luffa is the fresh fruit of the gourd plant loofah or Guangdong loofah, also known as hanging gourd, which originated in Nanyang, and was introduced to China in the Ming Dynasty and became a vegetable commonly eaten by people.

The loofah has the highest medicinal value and can be used as medicine all over the body. The various nutrients contained in the loofah are higher in the melon food, and the special substances such as saponins, bitter taste of loofah, mucus, wood gum, citrulline, xylan and interferon have certain special effects. Nutritional analysis of loofah:

The loofah contains B vitamins to prevent aging, vitamin C and other ingredients to whiten, which can protect and eliminate plaques, make them white and delicate, and are rare beauty products, so the loofah juice is called "beauty water". Eating more loofah for women is also helpful in regulating menstrual irregularities.

1.Ascorbemia:

The content of vitamin C in loofah is high, which can be used to prevent scurvy and prevent various vitamin C deficiency;

2.Brain Beauty:

Due to the high content of vitamin B in loofah, it is beneficial to the brain development of children and the brain health of middle-aged and elderly people; The sap of the loofah cane has the special function of maintaining the highest elasticity, which can beautify and remove wrinkles;

3.Antiviral, anti-allergic:

The loofah extract has obvious preventive effect on Japanese encephalitis virus, and an anti-allergic substance is also extracted from the loofah tissue culture medium, which has a strong anti-allergic effect. Additional information about the loofah: Peel the fresh loofah and press out the juice and mix with the same amount of honey.

Take a small amount and apply it to the face for 10-15 minutes, rinse off with warm water, and often apply it to cleanse the skin and remove wrinkles. Loofah is suitable for people: the general population can eat.

1.Women with irregular menstruation, fatigue, phlegm, wheezing, cough, and postpartum milk blockage should eat more loofah;

2.People with physical weakness and internal cold and diarrhea should not eat more. Therapeutic effect of loofah: loofah is sweet in taste, cool in nature, and enters the liver and stomach meridian;

It has the effects of dissipating heat and phlegm, cooling blood and detoxifying, relieving heat and trouble, activating meridians and dispelling wind;

It is used for fever, body heat, thirst, phlegm, wheezing, cough, intestinal wind, hemorrhoids, leakage, belt, blood, treatment of sores and carbuncles, women's milk and other diseases.

The loofah is sweet in taste, flat in nature, passes through the twelve meridians, can activate the meridians, clear away heat and dissolve phlegm. Guidance on the practice of loofah: 1The loofah should not be eaten raw, it can be cooked, decoction and serving; Or apply the juice to the affected area.

2.The loofah juice is abundant, so it is advisable to cut it freshly to avoid the nutrients from flowing away with the juice.

3.When cooking loofah, attention should be paid to keeping it as light as possible, using less oil, thinning the color, and using monosodium glutamate or pepper to enhance the flavor, so as to show the characteristics of the loofah, which is fragrant and tender and refreshing.

4.The taste of loofah is sweet, and it is not advisable to add heavy sauces such as soy sauce and bean paste when cooking, so as not to steal the flavor.

Why is the loofah so smooth? Because it's too slippery.

The loofah resembles a cucumber and is softer.

Scrambled eggs with loofah.

Ingredients: eggs, loofah, carrots, fungus, green onions, garlic, light soy sauce, oyster sauce, chicken essence, salt, starch, etc.

Step 1: Soak the fungus in warm water in advance and wash it well. Peel and wash the loofah and slice it, slice the carrots, and chop the green onion and garlic. Put oil in a pan, beat the eggs, fry them and serve.

Step 2: Put oil in the pot, stir-fry the chives and garlic, then add the carrot slices, loofah slices and stir-fry, add the fungus and stir-fry until broken, and finally pour in the eggs.

Step 3: Seasoning, add a spoonful of light soy sauce, a spoonful of oyster sauce, a small half spoon of chicken essence, a little salt (add according to your taste), pour in half a bowl of starch water, reduce the juice over high heat, serve on a plate, and eat.

The loofah is in the shape of a cylinder, either straight or slightly curved. It has darker stripes that grow longitudinally and have a smooth surface to the touch. The loofah is fleshy when it is not ripe, and when it grows and matures, it becomes very dry and becomes a net inside.

The loofah is too hard, how can the socks soften?

The loofah will become soft when it encounters water, and you can add some white vinegar to the water, and soak it for a while to make it soft and soft.

It has good detergency and is healthier and easier to use than steel wool balls.

1.Overheating. Overheating will cause the moisture inside the loofah to swell, and the expanded water cannot be absorbed by the pulp, forming a viscous substance on the surface of the loofah, which will cause the silk to fall off;

2.Cook without water. Because the flesh of the loofah contains a lot of water, if it is not cooked with water, the water in the pulp will evaporate at high temperatures, causing the surface of the loofah flesh to wither and eventually fall off the surface.

The loofah is not only refreshing and delicious, but also can preserve the nutrients of the loofah to the greatest extent, making it an appetizing and delicious dish in summer. Nowadays, many people like to plant some small vegetables and fruits on their balconies, but when they see that the loofah is about to ripen, it will crack on its own, and all the work will be wasted. So,Why do loofahs crack

Let me introduce it to you.

Why does a loofah crack The loofah, also known as the vegetable melon, is a vegetable widely cultivated in East Asia. The loofah is a climbing herb of the Cucurbitaceae family, which is divided into two types: common loofah and ridged loofah. The loofah is a summer vegetable, which is a more nutritious kind of melon food, and the loofah is rich in saponins, bitter loofah, mucus, gum, citrulline, xylan and interferon.

When the loofah is ripe, a layer of reticulated fibers is formed in the flesh of the melon, called the loofah, which can be used to wash stoves and furniture. The loofah can also be used for medicinal purposes, has the effect of cooling, diuretic, invigorating blood, passing menstruation, detoxification, and the juice that overflows after the loofah vine is broken, which is called coughing, phlegm, anti-allergic, beauty and other effects in traditional Chinese medicine.

Some growers grow loofahs and find that they will crack on their own. So, why do loofahs crack? The cracking of the loofah is the occurrence of the intense internal development after the hardening of the surface of the fruit, the occurrence of the cracked fruit is affected by the degree of hardening of the peel and the water content, when the sun is strong on a sunny day, the epidermis will be hardened, and too much watering on rainy days will cause the fruit to crack after the plant absorbs water.

Cultivated in protected areas, the epidermis is also prone to hardening when exposed to cold wind during ventilation, causing fruit cracking.

Loofah cracked fruit control methods:

1. Use varieties with less cracked fruits before harvest.

2. Reasonable irrigation, pay attention to the irrigation period and irrigation amount, less irrigation during the expansion period, and strengthen drainage in rainy areas in the late stage of fruit growth, avoid water accumulation in the field, and control the water content after the fruit expansion period.

3. Protect the sound leaves near the fruit and prevent the fruit from being directly exposed to sunlight. Grass and leaves can be covered on the fruit to avoid early hardening of the peel.

The efficacy and function of loofah The nutritional value of loofah is very high, containing protein, fat, carbohydrates, calcium, phosphorus, iron and various vitamins, as well as saponins, plant mucus, xylose gum, loofah bitters, citrulline and other nutrients.

The loofah is sweet in taste, cool in nature, enters the liver and stomach meridians, and has the effects of clearing heat and cooling blood, detoxifying and laxative, dispelling wind and phlegm, moisturizing and beautifying, passing through the meridians, traveling through the blood vessels, lower milk, regulating menstrual irregularities, etc., and can also be used for fever and body heat and thirst, phlegm, asthma and cough, intestinal wind hemorrhoids, leakage, belt down, blood, treatment of sores and carbuncles and other diseases.

Anti-viral, anti-allergic: a kind of anti-allergic substance is also extracted from the loofah tissue culture medium, which has a strong anti-allergic effect. Luffa extract has a significant preventive effect on Japanese encephalitis virus.

Anti-scurvy: The content of vitamin C in loofah is high, containing 8 mg per 100 grams, which can be used to prevent scurvy and prevent various vitamin C deficiencies.

Brain health and beauty: due to the high content of vitamin B in loofah, it is conducive to children's brain development and brain health of middle-aged and elderly people; The sap of the loofah cane has the special function of maintaining the highest elasticity, which can beautify and remove wrinkles;

There is a difference between smooth and generational loofahs, which mainly depends on the variety and growing environment. Smooth loofahs are often early-maturing varieties with a more uniform and smooth appearance and a more tender taste. The loofah with a generation gap is a late-ripening variety, and there will be a generation gap when the fruit maturity is different, the flesh is thicker, and the taste is slightly rougher.

If you want to make a delicious loofah, you can use the following methods:

1.Choose a fresh loofah. Choose fresh loofahs, the fruits are tender and have a good taste, and they are not easy to rot when cooking.

2.Cut into well-proportioned pieces. Cut the loofah into well-proportioned pieces for an even heat and better taste.

3.Add the appropriate seasoning when cooking. The taste of the loofah is soft and easily affected by seasonings, and minced garlic, salt, chicken essence, ginger, chili pepper and other spices can be added to create a unique flavor.

4.The cooking time should not be too long. The loofah has a lot of water and is easy to cook, so don't cook it for too long to avoid turning into a paste.

5.Do not cook with hard ingredients. Loofahs require a short period of time to be cooked at high temperatures, and cooking them with hard ingredients can affect the taste. Poor old.

To sum up, by choosing a good variety of loofah, appropriate seasoning, and mastering the cooking time, you can make a loofah delicacy with a tender taste and delicious taste.

Many people like to eat loofah in their daily life, after all, loofah not only tastes good, but also has high nutritional value, it is a healthy and delicious vegetable, and eating more loofah has many benefits for our health. But when many people fry loofah, the taste is very ordinary, and the key is that there is a problem with the cooking method.

Many people will feel that the color of the loofah is not very good-looking after frying the loofah, and normally if we fry the loofah, the color is very fresh and shiny. But many times, the color of the loofah fried by himself is dull and dull, obviously the loofah he bought is very fresh, and it is still green and verdant when it is not fried, and after cooking, the loofah is soft and soft, and the color looks very unclean, a little blackened, and there is no appetite at all.

In fact, the reason why the loofah turns black is because when we fry the loofah, we often peel the loofah first, which is no problem, because the taste of the loofah will be better after peeling. But after the loofah is peeled, only the flesh is exposed to the air, and the air will make the flesh black.

Before frying the loofah, you should prepare the fresh loofah, and it is relatively simple to solve the problem of the blackening of the loofah, after the loofah is successfully peeled, rinse it with clean water, cut it and put it in a bowl, and then sprinkle some salt into it, and stir it evenly with chopsticks.

Or you can also soak the loofah in water immediately after cutting it, and when the loofah is fried, the water of the loofah will be cleaned, so that it can effectively prevent the loofah from turning black.

When frying the loofah, you can wash the salt with water, we can add some favorite side dishes when frying the loofah, for example, we can use some bean paste and loofah to fry together, or add a few eggs to fry together, many people like the original loofah, but there are also many people who feel that the original taste of the loofah is too bland, or add some seasoning dishes delicious.

When frying loofah, the hand speed should be a little faster, otherwise the loofah is easy to lose water and will taste very woody. When stir-frying, you should first fry the loofah over high heat, and then start frying it over low heat after frying for a while.

The loofah is cool and troublesome to peel.