How to make the loofah delicious and simple, how to make the loofah delicious simple method

Roasted loofah] 1First of all, we prepare a fresh loofah, cut off the two ends, peel off the loofah, and rinse it with water.

2.Then cut the loofah into evenly sized hob pieces and soak them in clean water for a while to prevent oxidation and blackening.

3.Break the green onion and cut it into chopped green onions, cut the ginger into ginger slices, and cut the garlic into garlic slices; Prepare half of the green and red peppers and cut them into small pieces to add color to the dish. Prepare half a tomato, cut it into hob pieces, and set aside with the green onion and ginger.

4.After all the ingredients are ready, we quickly slide the loofah with oil, when the oil is burned in the pot and the oil temperature is not hot, drain the loofah and pour it into the pot, quickly slide the oil for 20 seconds, pour out the oil control after the loofah returns to green, the oil can make the maturity of the loofah consistent, not easy to get out of the water, and at the same time can reduce the frying time and maintain the tender taste.

5.Boil water in the pot, pour the loofah into the pot after the water boils, blanch for 3 seconds and pour it out immediately, this step is mainly to remove the excess fat on the loofah.

6.Heat the oil in the pot again, pour in the green onion, ginger and garlic after the oil is hot, and burst out the fragrance.

7.Pour the green and red peppers and tomatoes into the pot and stir-fry together, stir-fry the red juice in the tomatoes, then add 5 grams of oyster sauce to increase freshness, stir-fry to dissolve the oyster sauce, pour a little water from the side of the pot, add 2 grams of sugar, 1 gram of chicken powder, a little thirteen spices, 2 grams of salt and stir to dissolve the seasoning.

8.Pour the loofah into the pot and stir-fry evenly, and then hook in a little water starch to make the seasoning and ingredients better blended together, and then you can put it out of the pot and put it on the plate.

It can be made into a stir-fried loofah, which is simple and delicious.

The required ingredients are 2 loofahs, oil, salt, oil, and ginger.

The specific production method is:

1. Prepare the loofah.

2. Peeling. <>

3. Cut the hob block.

4. Prepare some minced ginger.

5. Heat the oil pan.

6. Stir-fry minced ginger, add loofah and stir-fry.

7. Add salt and oyster sauce.

8. Stir-fry until it is broken.

9. Remove from the pot and serve on a plate.

It can be made into a stir-fried loofah, which is simple and delicious.

The required ingredients are 2 loofahs, oil, salt, oil, and ginger.

The specific production method is:

1. Prepare the loofah.

2. Peeling. 3. Cut the hob block.

4. Prepare some minced ginger.

5. Heat the oil pan.

6. Stir-fry minced ginger, add loofah and stir-fry.

7. Add salt and oyster sauce.

8. Stir-fry until it is broken.

9. Remove from the pot and serve on a plate.

Ingredients: 1 loofah, 1 tomato, 1 garlic, 1 piece of ginger, 1 green onion, 2 grams of salt, 1 gram of monosodium glutamate, appropriate amount of lard, 1 spoon of starch.

The preparation of stir-fried loofah.

1. Cut the loofah into strips.

2. Cut the tomato into strips.

3. Slice the ginger and garlic and cut the green onion into knots.

4. Add starch and water to make juice.

5. Boil water in a pot, pour in the loofah and blanch for 1 minute.

6. Drain the water.

7. Appropriate amount of lard.

8. Heat 4 into heat.

9. Stir-fry the ginger and garlic slices and green onion until fragrant.

10. Pour in the tomato and loofah and stir-fry evenly, add salt.

11. Cook in the water starch to thicken, add monosodium glutamate after the juice is brightened and oily, and stir-fry evenly to get out of the pot.

12. The fragrant and fresh loofah is ready.

13. It's good-looking, delicious and nutritious!

3.Stir-fry until the heart of the loofah is completely soft, add salt to taste, and then remove from the pan.

Nutritional value of loofah:

The loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin and other B vitamins, vitamin C, and also contains the ingredient ——— saponin, which is a common vegetable in summer and autumn, delicious, smooth, suitable for young and old, rich in nutrition, and has medicinal value.

Ingredients: 350g loofah

Excipients: appropriate amount of oil, appropriate amount of salt, 2 eggs, 2 tablespoons chopped pepper, 1 tablespoon garlic, 1 tablespoon light soy sauce, a little pepper.

1. Peel and wash the loofah, then cut it into small pieces with a hob.

2. Prepare two tablespoons of chopped pepper and one tablespoon of garlic.

3. Knock the eggs into a bowl and beat well with a little salt.

4. Heat oil in a wok, pour in the egg liquid and stir-fry and use a spatula to break into small pieces and set aside.

5. Start another oil pot, add the loofah and stir-fry it and set it aside.

6. Stir-fry the pepper and garlic again to bring out the fragrance.

7. Pour in the previously fried loofah and eggs and stir-fry evenly.

8. Add a small amount of salt, light soy sauce and pepper to taste, stir-fry evenly, then turn off the heat and serve.

9. Finished products.

Ingredients: 500g loofah, 3 eggs.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, 1g of sugar, a little chicken essence, appropriate amount of sesame oil.

Preparation of scrambled eggs with loofah.

1. Prepare all the ingredients.

2. Peel the loofah, cut it into hob pieces, add a little salt and marinate for a while.

3. Beat the eggs, add a little warm water and stir well.

4. Heat the oil in a wok and pour in the egg mixture, stir-fry and set aside.

5. Stir-fry chopped chives in the base oil.

6. Pour in the loofah and stir-fry.

7. Add a little salt and sugar, add a little cold water and stir-fry evenly.

8. Pour in the scrambled eggs and stir-fry evenly.

9. Add a little chicken essence.

10. Pour in sesame oil and stir-fry evenly, turn off the heat.

11. Plate.

Preparation materials: 550 grams of sweet potato, 150 grams of sugar, 50 grams of water, 5 drops of lemon juice 1, add water to the pot and boil, as shown in the figure below

2. Then pour in the sugar, as shown in the figure below

3. Heat over low heat until the sugar is completely melted, as shown in the figure below

4. Squeeze in a few drops of lemon juice as shown in the picture below

5. Turn to low heat and continue to boil, as shown in the figure below

6. Wait until the sugar turns amber, as shown in the picture below

7. Pour in the pre-fried sweet potato pieces and stir-fry quickly, so that the syrup is evenly wrapped on the surface of the sweet potato;

8. Quickly put it on a plate, sprinkle a little sugar needle and serve.

Ingredients: 1 loofah, 1 handful of vermicelli, 6 cloves of garlic, 1 teaspoon chopped pepper, 3 teaspoons of steamed fish soy sauce, appropriate amount of green onion.

1. First of all, prepare the required materials;

2. Soak the vermicelli in warm water until soft;

3. Finely chop the garlic and green onion separately;

4. Put the soaked noodles into a deeper container.

5. Peel the loofah and cut it into strips;

6. The cut loofah is stacked on the vermicelli;

7. Heat the pan with cold oil, add the green onions, garlic and chopped peppers and stir-fry over low heat;

8. After stir-frying until fragrant, add steamed fish soy sauce;

9. Stir-fry over low heat and turn off the heat;

10. Pour the fried garlic juice over the loofah;

11. Put on the steamer and steam the loofah over high heat for five or six minutes.

12. Finally, take it out and serve it on the table.

Loofah egg soup.

Ingredients: half a loofah, 150 grams of soft tofu, 1 small handful of fresh mushrooms, 1 egg.

Excipients: 5 grams of ginger, 2 chives.

1. Soak the fresh mushrooms in salted water for about 10 minutes and then wash them;

2. Peel and wash the loofah, and then cut it into small hob pieces, which are difficult to cook, take a long cooking time and are not easy to taste; Then chop the ginger and chives;

3. Knock the eggs into a bowl and beat them with chopsticks until there are a lot of bubbles on the surface;

4. Pour a little oil into the pot, don't put a lot like when stir-frying, pour in fresh mushrooms and stir-fry after the oil is hot to remove its taste;

5. After the fresh mushrooms are slightly stir-fried and softened, continue to pour in the loofah and stir-fry constantly;

6. Stir-fry until the edge of the loofah changes color slightly, pour in 1 bowl of water and minced ginger, and bring to a boil over high heat;

7. After boiling, pour in the tender tofu, bring to a boil over high heat, change to medium-low heat and simmer for about 3 minutes;

8. Pour the egg liquid evenly into the pot, you can first spread it in the middle and then spread it on both sides like a circle, and quickly stir it up with chopsticks;

9. Pour in half a spoon of salt before leaving the pot, sprinkle in chopped green onions evenly, and stir evenly out of the pot;

10. Finished product of fresh mushroom and loofah egg soup.

Stuffed loofah with shrimp.

Ingredients: 2 loofahs, appropriate amount of salt, appropriate amount of prawns, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of minced garlic, appropriate amount of cooking oil, appropriate amount of Sichuan peppercorns, appropriate amount of star anise, appropriate amount of green onions, appropriate amount of ginger slices, appropriate amount of light soy sauce, appropriate amount of steamed fish soy sauce.

Steps] 1. Prepare two loofahs, remove the skin, put them on the board and cut them into long sections of about 1 cm, and put them all in a large basin. Add an appropriate amount of salt, stir well, and set aside to marinate for 5 minutes to let the loofah taste in. Prepare the prawns that have been processed in advance, and cut them along the back of the prawns, without cutting them off, so that all the prawns are processed.

Then add cooking wine, pepper, put a little salt, stir well, set aside to marinate for 10 minutes, let the prawns taste a little.

2. Prepare a few garlic seeds, cut them into minced garlic after flattening, and put them in a small bowl for later use. Put a large spoonful of cooking oil in the pot, and when the oil is hot, add a small handful of peppercorns and a few star anise, and add some green onions and ginger slices prepared in advance. Fry the aroma of the ingredients on low heat first, fry the surface of the green onion until browned, take it out with a colander, and squeeze the absorbed oil vigorously.

3. Then pour the hot oil into the bowl with minced garlic to stimulate the aroma of garlic, then add a little salt and an appropriate amount of light soy sauce to taste, the loofah and prawns are pickled in advance, and the salt in this step should not be too much. Once stirred well, set aside.

4. Prepare some soaked vermicelli in advance, and cut it a few times with scissors first, so that it is convenient to eat later. Add some light soy sauce and pour some of the freshly minced garlic on top and stir them well for later use. Then let's process the pickled loofah, poke a small hole in the middle with chopsticks, and then pass the freshly processed prawns through the middle and tidy it up a little.

Make one for each and arrange it evenly on a plate with vermicelli. Finally, pour all the remaining minced garlic over the prawns, put the cold water into the steamer, and cover with a lid. After the water is boiled, steam it on high heat for 5 minutes, and when the time is up, take it out and pour some steamed fish soy sauce, and it can be served, it smells very fragrant.

1. Let's peel and cut the loofah into pieces, then cut the green onion into sections and slice the ginger.

2. Then chop the chicken thigh into small pieces and put it until it is blanched in boiling water to remove the blood foam.

3. Put the chicken, green onion and ginger together in a casserole and stew for 40 minutes, add the loofah and stew for 30 minutes, and finally add salt and wolfberries.

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 method of returning to the loofah is as follows:Ingredients: 1 loofah, 25 grams of dried scallops, 3 cloves of garlic, 1 tablespoon of cooking oil, 1 teaspoon of steamed fish juice.

Steps: 1. Prepare ingredients: 1 loofah, 25 grams of scallops, 3 cloves of garlic.

2. Cut off the hard edge of the loofah and cut it into a hob shape.

3. After washing the scallops, soak them in water, and then spread them apart. Flatten the garlic and peel it and chop it into minced garlic.

4. Stir-fry the minced garlic with an appropriate amount of oil, pour in the scallops and stir-fry for a while to bring out the fragrance.

5. Pour in the loofah and stir-fry until it breaks.

6. Add 1 teaspoon of steamed fish sauce to taste.

7. Pour a little water along the edge of the pot and cook for 1 minute.

8. Stir-fry evenly, turn off the heat and serve.

Peel and wash the loofah, cut it in half, then cut it into slices, slice the ginger, cut the green onion into the shallot, beat the egg into a bowl, add salt to break it up quickly, pour water into the pot, first put in the ginger slices to boil, put in the loofah slices and cook for about 3 minutes, then pour in the egg liquid, mix well with chopsticks, add chopped green onions, salt and sesame oil and stir evenly, and get out of the pot.

How to make a loofah deliciousIngredients: 1 loofah, 1 egg, 1 ginger, 2 shallots, a pinch of salt, 1 tablespoon of sesame oil.

A home-cooked recipe for loofah soup1.Peel and clean the loofah, cut it in half, and then cut it into slices.

2.Slice 1 piece of ginger and chop the shallots into finely chopped green onions.

3.Beat 1 egg into a bowl, add a pinch of salt and beat quickly.

4.Pour water into the pot and bring the ginger slices to a boil.

5.Add the loofah slices and cook for about 3 minutes, then pour in the egg mixture and mix well with chopsticks.

6.Add chopped green onions, 1 tablespoon of salt, and 1 tablespoon of sesame oil, stir well, and remove from the pan.

Tips:After slicing the loofah, put it in water can effectively prevent oxidation and blackening.

Finally, sesame oil is added to enhance the umami of the soup.

There are many ways to eat loofah, which can be said to be steamed, boiled, stewed, fried, stewed, etc. One of the most common is fried loofah, which is delicious and tender, and very tasty.

1 loofah, 3 millet peppers, garlic, salt, 2 tablespoons light soy sauce, 2 tablespoons oyster sauce, appropriate amount of starch.

01 Prepare all the ingredients first. Wash the loofah, and then use a scraper to scrape off the loofah's rhombus wires. Then cut the loofah into evenly sized hob pieces and set aside.

Then remove the millet pepper, chop it again, put it on a plate for later use, then pat the garlic flat, then chop it into minced pieces, and put it together with the millet pepper for later use.

02 Add 1 scoop of water to boil, add 1 teaspoon of cooking oil after the water boils, then put the loofah into the pot, cook for about 4 minutes, cook the loofah, and then remove the water for later use.

03 Heat the oil from the pot and heat it, when the oil temperature is 5 hot, put the chopped millet pepper and minced garlic into the pot, stir-fry over low heat until fragrant, add half a bowl of water, then add half a teaspoon of salt, add 1 tablespoon of light soy sauce, add 2 tablespoons of oyster sauce, stir while cooking, boil the soup, add a little water starch after boiling, cook until the soup is thick, then put the loofah into the pot, stir-fry evenly, let the soup wrap on the loofah, and you can put it on the plate.