How to make a loofah, the method of loofah is simple

There are many ways to make loofah, you can cut the loofah into pieces and eat it cold after blanching it in water, you can also make loofah soup, you can also make scrambled eggs with loofah, there are many ways to eat, it depends on how you like to eat.

There are many ways to make loofah, the common ones are steamed loofah, stir-fried loofah, garlic loofah, etc. The following is a brief introduction to the method of steaming loofah with gold and silver garlic chicken fir:

1.Soak the vermicelli in warm water and set aside. After that, peel the loofah, cut it into small pieces about two centimeters thick, and soak it in light salt water to prevent oxidation and discoloration.

2.Use a brush to scrape off the soil on the surface of the chicken fir, quickly rinse it with running water, and then tear it into shreds.

3.Heat the pot, pour in rapeseed oil, put in the chicken fir shreds, use high heat to force out the moisture in the mycelium, then adjust the heat to a low level, add salt and sugar to taste, boil until golden brown, pour out and set aside.

4.Then fry the golden and silver garlic, first heat the pan to get oil, when it is hot, take half of the chopped garlic and put it in the pot, turn off the heat when it starts to turn golden brown, continue to heat with the residual heat of the pot, pour the minced garlic into the other half of the raw garlic, and mix evenly.

5.Drain the soaked vermicelli, cut it properly with scissors, spread it at the bottom of the bowl, take out the loofah pieces from the salt water and squeeze out the water, neatly place them on top of the vermicelli, and then evenly put the gold, silver, garlic, chicken fir mycelium, and put it into the steamer to steam.

Six or seven minutes.

6.When the time is up, turn off the heat and take it out, pour the heated chicken fir oil on the dish, and the steamed loofah with gold and silver garlic chicken fir is completed.

Braised eggs with loofah.

Ingredients: loofah, poached egg, red pepper slices.

Seasoning: Dry.

1.Pour 20 grams of oil into a net pot, add the loofah and stir-fry evenly, add 100 ml of water, pour in the dry ingredients, put in the poached eggs, and reduce the juice over high heat.

2.When the loofah in the pot becomes soft, it can be removed from the pot and served.

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

A simple and delicious home-cooked recipe for loofah: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.