Can onions be paired with loofahs, and are fried loofahs with green onions and ginger compatible

Yes. Serve a few recipes

Stir-fried pork belly with loofah and onion.

Dish features: The pork is crispy and smooth, the loofah is tender, and the taste is fresh and fragrant.

Ingredients: about 150 grams of pork belly, 200 grams of loofah, appropriate amount of ginger, green onions, onions, salt, sugar, cooking oil, light soy sauce and other seasonings.

Method: 1. Wash the pork belly, marinate it with light soy sauce, put it in a pan with boiling oil and fry it slightly until golden brown, and serve it on a plate.

2. Pour in the loofah and onion, add a little sugar and salt and stir-fry a few times, set aside.

3. Pour the pork belly into the pot and stir-fry, add an appropriate amount of light soy sauce, stir-fry a few times, and then add and fry the loofah and onion that have been fried before.

2. When the pork is slightly fried, it needs to be spread out one by one, so that the fried meat is crispy enough.

sue's Mother's love dish : Stir-fried loofah and onion.

Although the ingredients are simple, they are rich in protein, and onions are also very beneficial, so they are easy to make, so it is worth recommending.

Ingredients: loofah, fresh water, onion, garlic, ginger, salt, sugar, soy sauce, shochu.

Step: Omit the process of washing and cutting the material.

1。Fresh out of the water, put on the plate for later use.

2。Heat the pan --- oil--- garlic head--- put shredded ginger--- put loofah--- add a little water -- drop a little salt--- cover the pot--- cook for a few minutes--- put on the plate for later use.

3。Heat the pan --- remove the oil--- put the onion --- fry a few times--- serve on the plate for later use.

4。Hot pot --- fresh --Put a little soju --Put a little salt, sugar, and soy sauce -- Fry until the freshness is curved and milky white -- Put the loofah and onion--- drop a little chicken essence--- thicken--- stir-fry for a while, and serve.

The taste of onions alone is too strong, and it is not very good to eat loofah alone without taste, so mix the two together, each with its own strengths and its own strengths.

Ingredients. 5 loofahs.

Onion 1 pc.

Chopped green onion to taste.

Oil 20 grams.

Salt 3 grams. Star anise: 2 pcs.

Method steps.

Shelling. Wipe off the skin of the loofah with a tool and peel off the dry skin from the outside of the onion. Wash well.

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Chop the vegetables. Cut the loofah into long strips and the onion into long strips. Finely chop the green onions.

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Drain the oil. Put oil in the pan and let the anise heat up.

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Stir-fry chopped green onions. Add chopped green onions to bring out the flavor.

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Put people in the dishes. Add the chopped vegetables, stir-fry evenly, and when medium-rare, add salt, and stir-fry evenly.

Remove from the pan. It's cooked and ready to cook.

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end precautions.

The heat should not be too large.

Stir-fried loofah with green onion and ginger is not compatible.

To prepare the preparation of fried loofah with green onion and ginger, ingredients: loofah: 400 grams, oil: appropriate amount, salt: 1 spoonful, ginger: appropriate amount, garlic: appropriate amount, green onion: appropriate amount, chicken essence: half a spoon.

1. Wash the loofah with water, then peel and cut into pieces.

2. Wash the ginger, garlic, green onion and red pepper and cut them for later use.

3. Heat the appropriate amount of oil from the pot, then pour in the ginger, garlic, green onion and red pepper and stir-fry until fragrant.

4. Add the loofah.

5. Add salt and chicken essence to season and stir-fry.

6. Done. <>

Cucumber and onion together, I didn't expect it to be so delicious!

This dish is also often eaten in my family, cucumbers are grown by their own family, onions are 5 cents and 1 catty, this purple onion is spicier than the white one. In addition to eating green onions, Shandong people are also very good at eating onions, and they like to eat them raw, so these two foods are also big dishes in the north. The easiest way to eat is to cut the cucumber into long strips, cut the onion into petals, and eat it directly in the noodle sauce.

In addition to eating raw, onion dumplings and cucumber dumplings are also very delicious, I personally think that cooked onions have a sweet taste, and they are crunchy to eat, very delicious, do you like to eat onions?

Cut the onion into small petals first, and then cut it with water when the knife is cut, so that there will be no tears, I remember the first time I cut the onion when I was a child, the tears flowed, and I really cried, in addition to the kitchen knife dipped in some water, what are the tips for cutting onions? Cucumbers are also cut into small pieces for later use.

Bring the water to a boil, blanch the soaked fungus, and remove the cool water. Soak the fungus for too long, be sure to use warm water, add a little sugar to the water can shorten the soaking time of the fungus, in addition to adding sugar can also add a little salt, there is a sterilization effect, so that the soaking generally does not take 40 minutes to soak all the fungus, how do you soak the fungus?

Put onions, cucumbers, and fungus into a pot, and these three ingredients are quite small and fresh together.

Add an appropriate amount of salt, rice vinegar, sugar, flavor, chili oil, and sesame oil in turn. Chili oil is fried by yourself, if you want to learn, you can take a look at my previous ** and articles, very detailed step introduction, very simple, learn to never buy chili oil again.

After all the condiments are added, stir evenly with chopsticks, and a plate of delicious cucumbers mixed with onions is ready, spicy and delicious, especially appetizing for rice, and my family will make a pot every three or five times. If you don't know what to eat, let's have a plate of Minnaichong cucumber and onion, which is simple and delicious.

Eat more of this dish in summer, eating a pound is better than 20 eggs, 5 cents a pound, the method is simple! Onions and fungus are rich in nutrition, the elderly and office workers should eat often, more nutritious than eggs, our family has this cold dish on every table in summer, and finally put it on a plate, sprinkle white sesame seeds, millet spicy and coriander to simply decorate, it looks a lot more beautiful, and it is delicious and beautiful to entertain guests. Cucumbers, acres of sun onions, and fungus are really good to eat together, so try this method if you haven't eaten it.

For women, the loofah also contains vitamin B1 to prevent aging and vitamin C to whiten. Onions can resist influenza viruses, have a strong bactericidal effect, and can also promote digestion, which can be used for indigestion, loss of appetite, etc. Stir-fried onion with loofah is a nice and refreshing dish.

Ingredients Recipe Calories: 61 (kcal).

Ingredients: 1 loofah.

Onion 1 pc. Method Step 1

Prepare the ingredients.

Peel the loofah. Remove unnecessary parts of the onion.

Wash the loofah and onion and cut into sections.

Remove from the pan. Add a pinch of salt.

Then add the loofah and onion to the stir-fry.

Add a pinch of sugar to taste.

Finally, add a little soy sauce and stir-fry until cooked.

Note 1The loofah has a high water content and can be fried without adding water.

Onions and winter melons can be eaten together, and the common one is fried winter melon with onions.

Ingredients: 200g winter melon, 150g onion.

Seasoning: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of dark soy sauce, appropriate amount of blended oil, appropriate amount of Chaotian pepper.

Preparation steps: 1. Prepare ingredients: onion, winter melon, pepper.

2. Cut the pepper into small pieces. Chopped green onion to taste.

3. Cut the onion into small pieces.

4. Peel and wash the winter melon and cut it into long pieces.

5. Put oil in the pot, pour in chopped green onions and onions, and stir-fry until fragrant.

6. Pour in the winter melon.

7. Pour in the chili peppers, add salt, chicken essence, and a little dark soy sauce for coloring. Sugar.

8. Stir-fry until the winter melon is soft. (There is no need to put water, because winter melon itself is a vegetable that comes out of the water easily.) ）

9. Serve on a plate and serve.

Winter melon and onion can be eaten together, and there is no contraindication to eating the two together, but onions cannot be eaten with honey, fish and shrimp and kelp, otherwise it will have a certain impact on health. Onions are prone to volatile gases, excessive consumption will produce flatulence, excessive exhaust and strong odor, embarrassing.

Hello, onions and winter melons can be eaten together, and the food is not mutually reinforcing. Thank you!

Winter melon is a foodWinter melon - mangosteen: unwell.

Winter melon - crucian carp: can cause dehydration of the body.

Winter melon - red beans: can cause dehydration of the body.

Winter melon - vinegar: will reduce the nutritional value.

Winter melon - conch: unwell.

Winter melon - crucian carp: the same food reduces the nutritional value.

Onions are a good foodOnion-shrimp: Calcium oxalate is formed to produce stones.

Onions - soybeans: will reduce calcium absorption.

Onion - honey: eating together will hurt the eyes and cause eye discomfort, and severe blindness Onion - river shrimp: calcium oxalate is formed to produce stones.

Onion-crayfish: Calcium oxalate is formed to produce stones.

Onion--Pippi shrimp: Calcium oxalate is formed to produce stones.

Onion - honey: can hurt the eyes.

It is not mutually restrictive, you can eat it with confidence, and many dishes have fried loofah with green onion and ginger. There are many causes of stomach pain, such as when I eat miscellaneous things, I feel uncomfortable.

There is no food that is compatible with loofahs.

However, due to the cold nature of loofah, people who are weak and cold and have diarrhea should not eat more loofahs.

In addition, the loofah should not be eaten raw, but should be eaten when it is cooked.

The loofah is rich in juice, so it is best to cut it freshly so that the nutrients do not run away with the juice.

When making loofah, we should pay attention to keeping it as light as possible, using less oil, and using monosodium glutamate or pepper to enhance the flavor, so as to show the characteristics of loofah, which is fragrant and tender and refreshing.

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.

It's not poisoning. It's that some people can't eat it.

Loofah is a common vegetable on everyone's table in summer, and its nutritional value is relatively rich. 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. Speaking of which, the goddesses who love beauty must be secretly happy in their hearts, they want to eat more loofahs this summer, aren't they.

In fact, the loofah not only has edible value, it also has medicinal value. The loofah has a sweet taste and cool nature, and has the effects of dissipating heat and phlegm, cooling blood and detoxifying, relieving heat and trouble, destroying letters and activating the meridians, and dispelling wind. The ordinary vegetable of loofah seems to have become a little unusual, haha.

How to make loofah delicious, generally in our place, loofah scrambled eggs, loofah egg drop soup, fried loofah, loofah fried edamame beans are more. Today I will focus on the method of loofah scrambled eggs.

1.Peel the loofah, cut it with a hob and blanch it in boiling water. To keep the color green, blanch and shower with cold water. Note that boiling water is generally used for blanching vegetables, and the amount of water is not higher than that of loofah.

2.Crack the eggs into a bowl, add salt, a pinch of cooking wine, sugar, and two tablespoons of warm water and stir well. Add a spoonful of Wenji Zhishui to the eggs, and they will not be scrambled old, and the amount of scrambled eggs is large. A few eggs and a few spoonfuls of warm water will do.

3.Put oil in a pan, pour in the eggs, wait for the egg to solidify, and slide with chopsticks. You will find that because of the uniform heat, the eggs become fluffier and larger.

4.Bottom oil in the pot, slightly heat the oil, add minced ginger and stir-fry until fragrant, pour in the blanched loofah, add a drop of salt and stir-fry. After stir-frying on high heat for 30 seconds, add egg droppers and stir-fry together, 20 to 30 seconds out of the pan, not too long.

When cooking loofahs, try to keep them light; 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.