How to make a loofah to be delicious, how to make a loofah to be delicious

Ingredients: 300 grams of loofah, 2 cloves of garlic.

Excipients: 1 tablespoon of oyster sauce, 2 grams of salt.

1. After washing the loofah, peel it with a scraper and cut it into hob pieces. Mince the garlic.

2. Heat oil in a pan, pour in minced garlic and stir-fry over low heat until fragrant. Generally, when the minced garlic turns golden brown, it will have a fragrance.

3. Pour in the loofah and stir-fry until the color of the loofah becomes a little darker and slightly soft.

4. Pour in the oyster sauce, stir-fry evenly with a little salt.

5. The oyster sauce loofah is ready.

Open foreign loofah. Method:

Peel the loofah and cut it into thick slices, and cut the green onion and ginger into small pieces for later use.

Rinse it with clean water, soak it until soft and set aside.

Heat the oil in a pan, stir-fry the chopped chives and ginger, add the foreign stir-fry until fragrant.

Add the loofah slices and stir-fry evenly, then add a little water and boil until the loofah becomes soft. If the taste is not enough, you can add some salt.

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

If you do this, I don't believe you don't like it.

Steps of the loofah:Ingredients: 300g loofah, 300g cucumber.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of blending oil, appropriate amount of onion, appropriate amount of shallots, appropriate amount of sesame oil.

1. Wash the cucumber, peel and remove the gourd, cut the diamond-shaped pieces with an oblique knife, cut the loofah in half, and then cut it in half (divided into four parts) with an oblique knife. Onion chives finely chopped.

2. Stir-fry the onion in a hot oil pan.

3. Add the loofah and stir-fry evenly.

4. When the loofah is soaked in oil, add the cucumber pieces.

5. Stir-fry evenly.

6. Stir-fry over high heat and add an appropriate amount of boiled water.

7. Add light soy sauce.

8. Put salt. <>

9. Add the chicken essence and simmer for a while.

10. When you see that the water is about to dry, add the chives.

11. Drizzle with sesame oil.

There are many ways to make loofah, among which the more common ones are:1Loofah scrambled eggs:

Peel the loofah, wash it and slice it. Crack the eggs into a bowl, add salt to taste and stir well. Heat the pan with cold oil, stir-fry the loofah, add the egg mixture, and continue to stir-fry until cooked.

2.Loofah stewed tofu: Peel the loofah, wash it and cut it into pieces.

Cut the tofu into pieces, put it in a pot and add water to simmer. Heat the pan with cold oil, stir-fry the loofah, add tofu and an appropriate amount of water, and continue to simmer until the loofah is ripe and soft. 3.

Loofah fish stew: Peel the melon in the silk boy, wash it and cut it into pieces. Wash the fish, cut it into pieces, put it in a pot and simmer with water.

Heat the pan with cold oil, stir-fry the loofah, add the fish pieces and an appropriate amount of water, and continue to simmer until the loofah is ripe and soft. 4.Loofah Omelette Cake:

Peel the loofah, wash it and cut it into hob pieces. Beat the eggs in a bowl and add the loofah and salt and stir well. Heat the pan with cold oil, pour the loofah egg liquid into the pan and fry until golden brown on both sides.

5.Steamed eggs with loofah: Peel the loofah, wash it and cut it into thin slices.

Beat the eggs, add an appropriate amount of salt and water, stir well, and put them in a steamer to steam. Then place the loofah slices on top of the steamed eggs and steam for another 2-3 minutes. The above are a few common recipes for wild melon, each with its own unique taste and nutritional value, and you can choose according to your taste and preferences.

The steps to make a loofah delicious are as follows:

Preparation: 1 loofah, 10 fresh shrimps, 3 cloves of garlic, appropriate amount of salt, a little starch, etc.

1. Wash the prawns, remove the head, shell and leave the tail, open the back to remove the shrimp line, and leave the shrimp tail when peeling the shrimp.

2. Put the processed fresh shrimp into a bowl and add a little salt, a real little bit, about 1 gram is enough, a little starch grasp and marinate for a few minutes.

3. Scrape off the skin of the loofah with a knife, cut off the two ends and cut the loofah into hob pieces of similar size. Don't cut too big and too thick Xiangpei, otherwise it is not easy to cook, you can also slice and cut into long strips or dices, and slice garlic for later use.

4. Put 2 teaspoons of cooking oil in the first pot and stir-fry the marinated shrimp balls. Serve until it changes color.

5. Stir-fry the garlic slices with the remaining oil of the slippery shrimp. After stir-frying the garlic slices, add the loofah and stir-fry over high heat. Quickly fry until the loofah is broken, the tender loofah is relatively easy to cook, don't fry for a long time, it will be soft and rotten after a long time, and the taste is not crisp and tender.

6. Stir-fry until the loofah changes color slightly, put in the slippery fried shrimp balls, quickly stir-fry evenly, add a little salt and a little chicken powder. The fire should be big, the action should be fast, and it will be easy to make soup after a long time.

7. After adding the seasoning, quickly mix it again and then get out of the pot.

The preparation of the loofah is as follows:Ingredients: a loofah, a tomato, an appropriate amount of oil, a small amount of salt, a small amount of chicken essence.

1. Prepare the ingredients.

2. Peel the loofah and tomato.

3. Cut the loofah hob into pieces.

<>5. Heat the oil.

6. Put the forehand into the loofah.

7. Stir-fry for about 2 minutes.

8. Add the tomatoes. Suspicion.

9. Stir-fry evenly and judge.

10. Add an appropriate amount of salt.

11. Add an appropriate amount of chicken essence, stir-fry evenly, and then it can be out of the pot.

How to make loofah delicious and simple? I believe that there are still many friends who still don't know how to make loofah delicious and simple, so I have sorted out some related content for you below, so let's take a look with me.

What is a loofah

The loofah is a climbing herb of the Cucurbitaceae family, and the roots of the loofah are strong. The stems are vine-like, green, penta-edged, main vine and side vines are luxuriant, and the stem nodes have branching tendrils and are prone to adventitious roots.

It is distributed and cultivated both at home and abroad. The fruit is a summer vegetable, which contains all kinds of nutrients in melon food, and contains special substances such as saponins, loofah bitterness, mucus, wood gum, citrulline, xylan and interferon. When ripe, the mesh fiber inside is called loofah, which can be used instead of sponge to wash stoves and furniture; It can also be used medicinally, with cooling, diuretic, blood activation, menstruation, and detoxification.

How to make a loofah delicious

Loofah is one of the vegetables that everyone often eats in daily life, and it is also the main vegetable that changes to green in summer, the meat is delicious, and it is also very nutritious, rich in vitamins, such as vitamins C and B. In addition, the content of protein, carbohydrates, etc., is also more for women'It is also good for beauty and internal and external recuperation. Therefore, everyone usually eats more silk core rock celery is beneficial and harmless to the body, so how to cook loofah deliciously?

Cooking tips for loofahs

1. Shiitake mushrooms, buy the kind of freshly picked, a small flower and a small flower that is particularly fresh and delicate, with the best texture and taste.

2. Meat, use low heat to dry fry the fat out, and fry the lean meat until it is slightly yellow, and the dish will be extraordinarily fragrant.

3. After washing the mushrooms, be sure to squeeze out the water before putting them in the pot, so that the mushrooms will absorb the fresh fragrance in the soup.

4. The loofah and shiitake mushrooms should be stir-fried until they change color and become soft, and then add hot water, not too much water, because the loofah and shiitake mushrooms will also drain water.

5. The loofah is sweet, the mushroom is fragrant, do not use too heavy seasonings, so as not to steal the flavor.

Preparation of seafood loofah soup.

Ingredients: 1 loofah, 1 bowl of shrimp.

Seasoning: Appropriate amount of salt, jujube powder, appropriate amount of green onion, appropriate amount of thick soup, appropriate amount of water.

Preparation of seafood loofah soup.

1. Use a peeler to peel the loofah.

2. Cut the hob block.

3. Remove the head of the shrimp and remove the shrimp line.

4. Slice the green onion.

5. Heat a frying pan, pour oil, add green onions and stir-fry until fragrant.

6. Add the loofah and shrimp and stir-fry.

7. Put it in the soup pot and put in a thick soup treasure.

8. Boil for 15 minutes and add a little salt to taste.