How can I become a loofah?

I also like "Philosophy", to become a loofah is actually very simple, what more to write letters and communicate with each other, plus a "Philosophy" group, pay more attention to the carves of the people, etc....And philosophical thinking also has a sticker, I am the "loofah" of philosophical thinking, welcome to philosophical thinking!!

Scrambled eggs with loofah.

Ingredients: 2 loofahs, 3 eggs.

Method: 1. Peel and cut the loofah with a hob blade, if there is no planer to peel at home, the place where the loofah is generally sold can help you remove the skin of the loofah.

2. Boil water in a pot, pour the water into the loofah to blanch, some restaurants use oil to blanch the loofah, and there is no need to do it at home.

3. After pouring in the loofah, the water can be boiled again and then fished out. If you want to keep the color green, take a shower with cold water.

4. Crack the eggs into a bowl, add salt, and beat well with chopsticks to set aside. Heat 3 tablespoons of oil in a pan, fry the eggs in the pan and set aside.

5. Bottom oil in the pot, add minced ginger to stir-fry until fragrant, pour in the blanched loofah, add salt and stir-fry.

6. After stir-frying over high heat for 30 seconds, you can add the egg flowers to be used. It doesn't take too long to stir-fry together, and it will be ready to come out of the pan in 20 to 30 seconds.

Fried edamame with loofah.

Ingredients: loofah, edamame, black fungus.

Seasoning: salt, vegetarian and fresh.

Method: 1. Peel off the skin of the loofah and cut it into strips, soak it in water with lemon juice to prevent the loofah from changing color when heated;

2. Peel the edamame beans, soak the black fungus, wash and tear into small pieces;

3. Heat the oil in the pan, add the edamame and stir-fry until it changes color, add the loofah strips and black fungus and continue to stir-fry;

4. Add salt, vegetarian and fresh and stir-fry evenly;

5. Cook over high heat until the loofah is soft and glutinous, add a little water starch to thicken it, and put it on a plate.

Loofah stewed tofu:

1. Cut the tofu, ham sausage, and loofah into pieces, and wipe the loofah with a little salt to prevent it from turning black.

2. Add water to the boil broth, add tofu, ham sausage, chopped green onion and simmer for 5 minutes.

3. Put in the loofah, continue to simmer for 3-4 minutes, put a little salt and chicken essence before leaving the pot, and put less salt, because there is already salt in the loofah before!

Stir-fried pork fillets with loofah.

Ingredients: 300g loofah, 3 dried chilies, 150g pork and plum meat, 1 garlic, a little light soy sauce, a little white wine, shredded ginger, salt, a little white pepper, 2 tablespoons of water starch, 3 tablespoons of oil.

Method: 1. Slice the pork, add a little salt, soy sauce, liquor, water starch, mix well, and marinate for more than half an hour.

2. Cut the loofah into hob pieces. Cut the dried chili peppers and remove the seeds.

3. Add 3 tablespoons of oil to the pot, slide in the pork slices and fry until they change color, remove the oil and set aside.

4. Leave 1 2 spoons of bottom oil in the pot, put in the flattened garlic, ginger shreds, chili peppers, and garlic in order to change color, put in the loofah, add a little salt, fry until the loofah is out of the water, sprinkle a little white pepper, add the fried meat slices, mix well and thicken the pot.

1. Delicious loofah soup.

In summer, it is eaten with loofah soup, which is not only delicious and not greasy, but also has the effects of clearing fire, detoxifying, dissolving phlegm, relieving asthma, laxative, and reducing edema.

Method: Take two loofahs and peel them, try to keep the green inner skin, cut and remove the heart of the melon, cut the loofah into pieces, and boil it with water for three minutes. Then, pour two tablespoons of refined oil into the wok, wait for the oil to heat and pour the cooked loofah into the pot and fry slightly, then add a small amount of wine, salt, monosodium glutamate, if there is chicken broth or broth, then put some more, boil for five minutes, and then serve on the table.

In addition, the young leaves of the loofah can also be eaten in soup. The loofah leaf soup not only has the same heat-clearing and detoxifying effect, but also has a good therapeutic effect on people who are prone to ** disease and boils in summer.

2. Loofah and tomato porridge.

Ingredients] 500 grams of loofah, 3 tomatoes, 100 grams of japonica rice, minced green onion and ginger, salt, and appropriate amount of monosodium glutamate.

Method] wash and peel the loofah, cut into small slices of tomatoes, wash and cut into small pieces for later use. Wash the japonica rice and put it in the pot, pour in an appropriate amount of water and boil it on the fire, change the simmer and cook until it is eight ripe, add the loofah, minced green onion and ginger, salt and cook until the porridge is cooked, put tomatoes and monosodium glutamate and stew slightly.

Efficacy] clears away heat, dissolves phlegm and relieves cough, and removes trouble. (People who suffer from acne can consume it for a long time).

3. Porridge with shredded loofah meat.

Ingredients: loofah, lean meat, japonica rice.

Method: Peel the loofah, wash the lean meat and cut into shreds, add water, japonica rice and shredded lean meat to the casserole, add the loofah slices when it is medium-cooked, and cook until it is ripe. This porridge has the effect of clearing heat and dissolving phlegm, cooling blood and detoxifying.

Fourth, shiitake mushroom roasted loofah.

Cuisine] Zhejiang cuisine.

Features] fresh and fragrant, elegant color and shape.

Ingredients: 15 grams of shiitake mushrooms, 500 grams of loofah, 250 grams. 20 grams of cooked peanut oil, 1 gram of refined salt, 1 gram of monosodium glutamate, 5 grams of Shao wine, 5 grams of fresh ginger, 15 grams of sesame oil, 25 grams of starch.

Production process] 1. Take out the mushroom water after it is released, put the original juice aside to precipitate, and then pour it into another bowl for later use, and wash the mushroom slices to the root. Peel the loofah, split it in two along the length, cut it into inch slices, and blanch it with boiling water to cool. Peel the ginger and cut it into very fine pieces, soak it in water and use its juice.

2. Put the frying spoon on the fire, put in peanut oil, cook with ginger juice, put in Shao wine, mushroom soup, refined salt, monosodium glutamate, shiitake mushroom, loofah, pour water starch (25 grams of starch and 25 grams of water) slowly, put in sesame oil, and turn the spoon upside down.