How can you eat loofah, how to eat loofah

The three ways to eat loofah are as follows:1. Shopee loofah soup.

Clean the shrimp skin, cut the loofah into a hob shape and soak it in salted water.

Set aside the minced green onions, add oil to the pan and stir-fry the shrimp skin and chopped green onions.

Drain the loofah water and pour it in, adding an appropriate amount of water.

Simmer for six or seven minutes, add the freshness of the toto's vegetables. Remove from pan and add a pinch of salt.

2. Minced meat loofah.

Mix well with an appropriate amount of minced meat, a pinch of salt, light soy sauce and cornstarch.

Peel the loofah, wash it and cut it into long and uniform strips.

Bring an appropriate amount of water to a boil and add a pinch of salt. The loofah is well boiled in water, and the water is controlled.

Prepare green onions, ginger, chopped carrots. Heat the oil in the pot, stir-fry the green onions, ginger and peppercorns until fragrant.

Add the minced meat, slide over low heat, appropriate amount of dark soy sauce, oyster sauce, stir-fry evenly.

Put in the chopped carrots. A spoonful of water for the loofah, add an appropriate amount of water starch.

Add the chopped peppers and hook in the water starch.

Pour the minced meat with the soup over the loofah and serve. 3. Shrimp loofah cup.

Soak the vermicelli in boiling water and set aside, and handle the shrimp in advance.

Dig a small hole in the middle and put the shrimp in it.

The vermicelli is spread on the bottom of the plate and the loofah cup is put in.

Mash the garlic and mix in a sauce bowl (salt, sugar, water, light soy sauce).

Stir-fry the pesto in a pan and bring the sauce to a boil.

Drizzle over the shrimp loofah cup. Steam in a pot of boiling water for six minutes.

When the time is up, take it out, sprinkle with chopped green onions, and pour in hot oil. 4. Steamed loofah with gold and silver garlic. Finely chop the garlic, wash and peel the loofah, and cut into long strips with a hob.

Heat an appropriate amount of oil on the fire, fry half of the garlic until golden brown, remove and drain the oil, stir well with the other half of the unfried garlic after cooling, add salt and mix well.

Spread the golden and silver garlic evenly on the surface of the loofah and garnish with wolfberries.

Steam in a steamer for 5 minutes.

Remove and pour in cooked sesame oil and serve. 5. Chop the pepper loofah. The loofah is scraped off the skin and washed.

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

Peel and crush the garlic and prepare a spoonful of chopped peppers.

Heat a wok, heat in cooking oil, add garlic and chopped pepper and stir-fry until fragrant.

Add the loofah and stir-fry until cooked.

Add an appropriate amount of salt and stir-fry evenly. Add a little chicken essence and stir-fry evenly.

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10-30 minutes |Cutting piers (primary).

1 loofah, 100g minced meat, carrots, green onions, 1 teaspoon sesame oil, steamed fish soy sauce, salt, chicken essence, light soy sauce, starch.

Cooking steps: Step 1 5

Remove both ends of the loofah, scrape off the epidermis with a spatula, wash it, cut it into (2 cm) sections, and cut the small holes with a knife in the middle.

Step 2 5Add sesame oil, salt, chicken essence, light soy sauce, water starch, minced green onion and minced carrot to the minced meat and stir well.

Step 3 5 Stuff the meat into the loofah ring.

Step 4 5.

After the water in the steamer is boiling, put the loofah on a plate and steam for 8 minutes.

The last step.

Pour some steamed fish soy sauce out of the pot and enjoy the deliciousness.

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10-30 minutes |Cutting piers (primary).

1 loofah, 1 fried dough stick, oil, 3 green onions, a little red pepper, half a tablespoon of oyster sauce, a little chicken essence.

Cooking steps: Step 1 8

Ingredients; Step 2 8

Step 3 8 Finely chop the green onion and finely chop the red pepper;

Step 4 8.

Cut the fritters into small pieces;

Step 5 8.

Add a little oil to the pan, pour in the fritters and fry until the cut is browned, the skin is crispy, and then put out;

Step 6 8.

Heat the oil in a pan and sauté the chopped chives;

Step 7 8.

After stir-frying the loofah for a while, add oyster sauce and chicken essence to taste; If you don't feel like it's flavorful, you can add salt

The last step.

Pour in the fritters and stir-fry evenly, sprinkle with red pepper and remove from the pan.

The recipe for this soup is as follows:Ingredients: 1 loofah, 2 eggs, 1 piece of tofu, 1 piece of ginger, 1 green onion, salt, oil.

Steps: 1. Prepare the materials.

2. Cut the tofu into small pieces and soak in lightly salted water for a few minutes.

3. Remove the shredding and peeling of the loofah, and cut the hob pieces.

4. Shred the ginger and mince the green onion.

5. Beat the eggs in a bowl first.

6. Add 3 bowls of water to the pot, add shredded ginger to boil, add tofu and loofah and then bring to a boil.

7. Pour in the egg mixture and stir at the boiling place.

8. After stirring well, add salt, oil and chopped green onion to drink the soup.

Hello, the loofah can be boiled in soup or fried.

Vermicelli minced meat and loofah soup, prepare some vermicelli, minced pork and loofah, salt, chicken essence, green onion, light soy sauce, garlic, ginger, loofah skin take out and cut into pieces, garlic, ginger, green onion chopped, minced meat for later use, vermicelli put in cold water to soak soft, add oil to the pot, put down the minced meat and fry it, then add an appropriate amount of loofah and stir-fry until it is half cooked, add an appropriate amount of water to boil, add vermicelli to cook soft, then put in chicken essence, salt stir evenly and you can eat it out of the pot.

Steamed loofah, prepare some garlic, a loofah, wolfberry, salt, oil, light soy sauce, cut the skin of the loofah into segments, and then slice it into salted water to soak, otherwise it will be easy to blacken, garlic chopped, wolfberry soaking, loofah put on the plate, add water to the pot and boil it on the steaming rack, and then put the bowl containing the loofah in, add wolfberry, minced garlic, pour some cooking oil, steam over high heat for 5 minutes, and after steaming, pour some light soy sauce and eat.

Loofah fried shredded meat, you need to prepare some pork, loofah, ginger, starch, salt, shallots, meat fat and thin separate, and then mix the lean meat with salad oil, starch stir evenly, marinate for 15 minutes, remove the skin of the loofah and cut the hob block, try to cut it thinner, add oil to the pot, put the pork down and stir-fry, and then pour in the shredded lean meat, fry until it changes color, take it out for later use, leave some bottom oil, fry the loofah softly, add shallots to the pot, stir-fry the ginger, and wait until the fragrance is about to be fried You can return the shredded meat to the pot, Stir-fry until the loofah is soft, add some salt to taste and eat.

Scrambled eggs with loofah.

Ingredients: loofah, egg, garlic, salt, chicken essence.

Method: 1. Peel and slice the loofah, beat the eggs with salt to make an egg liquid, and mince the garlic.

2. Heat oil in a frying pan and pour in the egg mixture.

3. When the eggs start to solidify, quickly break them up with chopsticks.

4. Pull the eggs aside and stir-fry the minced garlic in oil.

5. Add the loofah, fry until the loofah changes color and comes out of the water, add salt and stir-fry well, then you can get out of the pot.

Loofah shrimp. Ingredients: loofah, shrimp, green onion, salt, pepper.

Method: 1. Peel and cut the loofah into hob pieces, soak them in salted water, remove the shrimp and put an appropriate amount of white pepper to remove the fishiness, and set aside the minced green onions.

2. Heat the oil in a frying pan and add the minced green onions.

3. Add the loofah, add salt, pour in a small amount of water, and cook for 1 minute.

4. When the water evaporates, add the shrimp and fry until it changes color and matures, and then it can be removed from the pot.

Stir-fried fungus with loofah.

Ingredients: loofah, fungus, millet pepper, green onion, garlic.

Method: 1. Soak the fungus, peel the loofah and cut it into small pieces, cut the chives into sections, cut the millet pepper into rings, and chop the garlic.

2. Heat the oil in a frying pan and add minced garlic to stir until fragrant.

3. Pour in the fungus and loofah, and stir-fry for about 2 minutes.

4. You can add a little water, salt and chicken essence.

5. Stir-fry for 2 minutes, add the green onion and millet pepper, stir-fry evenly, and then you can get out of the pot.

Loofah dumplings. Ingredients: loofah, shrimp, minced meat, soy sauce, salt, ginger, pepper, sesame oil.

Method: 1. Add a little salt to the meat filling, add water in batches, and use chopsticks to beat the water into the meat filling in the same direction.

2. Add soy sauce and mix well, then add ginger puree, white pepper, thirteen spices and salt respectively and stir well.

3. Finally, add sesame oil and stir well.

4. Cover with plastic wrap and refrigerate for later use.

5. Peel off the shell of the prawns, remove the shrimp lines, and cut them into cubes.

6. Peel and cut the loofah into cubes.

7. Pour the above three ingredients into the meat filling, and pour an appropriate amount of sesame oil on the diced loofah and mix gently.

8. Then mix well with other fillings, and the dumpling filling is ready.

9. Wrap the dumpling wrapper and filling into dumplings.

10. Put water in the pot, boil over high heat until boiling, add the dumplings, and cook.

Steamed loofah with chopped peppers.

Ingredients: loofah, green onion, vermicelli, chopped chili, cooking wine, oyster sauce, sugar.

Method: 1. Peel the loofah and cut the hob block. Soak the vermicelli in cold water and finely chop the chives.

2. Heat the oil in the wok over medium heat, add the chopped chives and chopped chili peppers and stir-fry for 2 minutes, and wait for the chopped chili peppers to spread.

3. After the flavor comes out, add cooking wine, oyster sauce and white sugar and stir-fry evenly, turn off the heat and set aside.

4. Put the soaked vermicelli on the plate and spread the loofah pieces on the vermicelli.

5. Spread the seasoned and fried chopped chili peppers on the loofah to make a semi-finished product for later use.

6. Take a steamer and add enough water, bring to a boil over high heat, put in the semi-finished product, cover and steam for 10 minutes.

The loofah can be fried and eaten, and the specific method is as follows:Ingredients: loofah, tomato.

Excipients: green onion, salt, cooking wine, oil.

1. Wash the tomatoes and cut them into pieces, wash and peel the loofahs and cut them with a hob. Stool envy.

2. Wash the chives and cut them into rings, add the green onions and fry them until fragrant.

3. Pour in the tomatoes and stir-fry for a while, pour in the silk dates and pat the melons and stir-fry evenly.

4. Add an appropriate amount of salt according to personal taste, and cook a spoonful of cooking wine to enhance the fragrance.

5. Add an appropriate amount of hot water and stir-fry until it is broken.

6. Finally, add white pepper and vegetables to taste.

The methods of loofah include stir-frying, making soup, cold dressing, etc., according to your own taste。Varieties have serpentine loofah and stick loofah, serpentine loofah is also known as line loofah, melon strips are slender, some can reach more than 1 meter, the middle and lower parts are slightly thicker, green, the melon skin is slightly rough, often there are fine wrinkles, and the quality is medium. The stick loofah is also known as the meat loofah, the melon stick is from short cylindrical to long rod-shaped, the lower part is slightly thicker, the front end is tapered, about 35 cm long, the transverse diameter is 3 to 5 cm, and the melon skin is mainly green.

Features of loofahs

Choose the head and tail thickness is uniform, when choosing a ridged loofah, pay attention to whether the folds are evenly spaced, the more uniform the sweeter, the skin is tender green or light green, if the skin color is dry and yellow or the melon skin is wrinkled or the melon body is swollen and there are spots and depressions locally, the melon is too ripe to eat, you can take the loofah in your hand and weigh it, feel that the whole melon should be elastic, and pinch it with a little hard fingers, if you feel hard, it is best not to buy, the hard loofah may be bitter.

The loofah has strong adaptability to the climate and soil, and does not need strict selection, but it grows strong and fast at high temperatures, develops vigorously, has thick stems and leaves, and grows quickly.

Generally speaking, loofah is a short-day vegetable, and the occurrence of female flowers occurs earlier and more in the short-day period, and less female flowers occur in the long-day period, but there is a great difference in the sensitivity of the sunshine length between varieties.

The way to eat and practice loofah is as follows:Ingredients: 2 loofahs, appropriate amount of minced garlic, salt, a little thirteen spices, 2 chili peppers, 2 green onions.

1. Prepare fresh loofahs.

2. Peel. <>

3. Slice the loofah and wash it again.

4. Prepare green onions and chili peppers.

5. Put oil in a hot pan, and when the oil is hot, add green onions, ginger and garlic and stir-fry until fragrant.

6. Add loofah, thirteen spices, salt and stir-fry for 2 minutes.

7. The soup is thick and delicious with steamed buns.

The loofah is a small plant, and it's also my favorite plant. It grows luxuriantly, blooms again and again, bears fruit again and again, grows for a longer time, until late autumn, and is still fruitful, which makes people like it.

The vitality of the loofah is extremely strong. It can grow in any bad environment. You sprinkle a few seeds and water them in a crevice of a stone, under a corner, or on a barren land, and in a few days.

It will break through the soil and grow green buds. When it grows up, it will be bitten by small insects. At this time, you can just sprinkle some wood ash on the dewy leaves in the morning to prevent insect bites.

Loofah is resistant to high temperature, drought, humidity, rot and poverty. As long as you tie a few ropes or sticks to it, it will climb the rock. It grows vigorously and is like a scaffolding, and the melon vine can be extended, and it grows more vigorously.

The loofah is simple and modest. It blooms at night, and the small yellow petals are faint, not bright, not eye-catching, and not fragrant. It is not as beautiful as peach blossoms, and the pale red petals sometimes give off a faint fragrance, and the loofah is such an extremely common flower.

The fruit of the loofah is green and always has the same color as the green leaves. It's not like peppers and tomatoes, but when they are ripe, they turn red and have a sweet smile on their faces.

The loofah is full of treasures, it can not only be eaten, but also medicinalized. The tender loofah is used to stir-fry and make soup, and the taste is particularly delicious. It makes people eat and not be wild and tired.

Aged loofahs can also have the effect of cough and expectorant. The leaves of the loofah can relieve pain, and the gourd scoop can clear away heat and detoxify ......If anyone has prickly heat, rub it with a loofah, it will be much cooler, you see how much the loofah has contributed.

I especially like the loofah, and I like the quality of the loofah even more.