How to make shredded melons crispy and delicious? How do you make a loofah delicious?

To make it delicious, you need to marinate it with salt before processing.

Marinate the water and process it again.

<> "Loofah Scrambled Eggs." Method:

1.Put some salt and marinate the loofah for a few minutes, squeeze out the water, and then put 1 spoonful of starch to Zhongxian to knead the loofah and sell it.

2.Put the loofah into the pot and stir-fry until it is slightly broken, then pour in an appropriate amount of boiling water, pay attention to the shreds are boiling water, cook for a minute on high heat, and then put in the fried stupid eggs.

3.To start seasoning, add a little chicken essence, pepper, salt, sugar and 1 tablespoon of light soy sauce, stir well and serve

Ingredients: 1 loofah, 2 eggs, 2 cloves of garlic, appropriate amount of oil, appropriate amount of salt.

Method: Step 1) Peel and cut the loofah;

2) Crack the eggs into a bowl, add salt, stir well, remove the garlic and slice it;

3) Heat the pan with oil, pour in the egg mixture, and fry until formed;

4) Put the eggs on a plate and set aside;

5) Stir-fry the remaining oil in the pot, add garlic and stir-fry the loofah;

6) Put water and cook;

7) Put eggs and stir-fry well;

8) Add salt, stir-fry a few times and enjoy.

Tips Just fry the eggs and shape them, fry them for a long time, and the loofah can be cut according to the shape you like.

Ingredients: 400 grams of loofah, 2 eggs, 10 grams of garlic, 10 grams of oil, 3 grams of salt, appropriate amount of water.

Step 1) Peel and slice the garlic and cut it into strips;

2) Beat the eggs into a bowl and add a pinch of salt and beat well;

3) Peel off the skin of the loofah;

4) Cut into hobs;

5) Heat the pan and drain the oil;

6) The oil temperature is about 3, and the garlic is stir-fried over low heat until fragrant;

7) Put in the sliced loofah pieces;

8) Stir-fry until the water is slightly soft;

9) Add water to boil, add salt to taste;

10) Gently pour in the egg mixture slowly and cook until the egg mixture is formed;

11) Remove from the pan and serve on a plate.

Tips: Do not boil loofah in an iron pot, it is easy to oxidize and turn black.

Ingredients: 400 grams of loofah, 150 grams of pork, appropriate amount of garlic, appropriate amount of salt, appropriate amount of light soy sauce, 2 red peppers.

Method: Step 1) Peel the loofah and cut it into hob pieces;

2) Finely chop the garlic, cut the red pepper into cubes, and cut the lean meat into thin slices for later use;

3) Marinate the meat slices with a little salt, light soy sauce for about 5 minutes;

4) Heat an appropriate amount of oil in a pot, pour in the meat slices and stir-fry until they change color, then set aside;

5) Add an appropriate amount of oil to heat the minced garlic and fry until fragrant;

6) Add the loofah and stir-fry for a while; (The loofah is more absorbent, so you can add a "little" water to stir-fry at this time).

7) Then add the red pepper cubes and continue to stir-fry evenly;

8) Continue to stir-fry until the loofah has a little soup;

9) Then add the fried meat slices and stir-fry evenly;

10) Add an appropriate amount of salt to taste, stir-fry for a while, and then serve.

Tips: The whole process is stir-fried over high heat;

The loofah is very easy to cook, as long as the soup is fried pure, it is almost ripe;

The loofah is cut and fried, can not be left for too long, in the process of frying, if the loofah itself has more water, do not need to add water.

1. Loofah soup is the most nutritious, delicious and delicious, and it is a free dish in the parents' meal.

The loofah is a nutritious vegetable, and it is also a petty bourgeois food in the kitchen, and each loofah soup has a corresponding charm value.

It is the long coming day of the two loofahs, and the fireworks are rolled in the oil pot, and the green onion eggs can be perfectly ended, and a bowl of clear soup loofah egg soup has the most fragrant sense of existence.

It is a loofah that keeps pace with the times, and the 100 turns of an onion are put into the oil pan to burn the aroma together, and it is the ultimate delicacy of a plate in an instant.

It is the age of the little loofah, and the flying and domineering of an eggplant, implanted with pepper oil and salt cooking attraction, is instantly a face of the world of delicacies.

Second, the loofah cake is fragrant, the most home-cooked meal is simple, fragrant and soft, crispy and numb.

After adjusting the batter, cutting the loofah, mixing it into the best of both worlds, white and green, and putting it in an electric baking pan to burn golden brown together, it will be a charming food that you promise in a short time.

The loofah is put into the meat, and the oil is fried as soon as it is hot, and the green and yellow loofah meatloaf patties fill a table of rich life.

The loofah and tofu party together, the batter, eggs, and meat floss participate together, or steamed, fried or fried, and the fragrant cakes melt in the mouth immediately.

The loofah cake is full of famous ** partners.

3. Stir-fried loofah has the most sweet and sour flavor formula, so that loofah is also a food art.

The loofah, carrots, potatoes are diced, put into the high temperature of oil, salt and green onions, stir-fried back and forth into the red, yellow and green sea and sky, pour in a little vinegar, and a plate of rainbow snacks is out of the pot.

Mix and match loofah bean carob sprouts, pour them into the oil pan and simmer, the emerald green melody and fragrance twist the mouth, and a simple recipe to eat nutritious and delicious.

The loofah cauliflower is divided into slices, put into the aroma seasoning and stirred evenly, and the aroma of the gift is good for a kind of appetite, and a kind of fireworks and dust settle.

Although the loofah is a small family, it can always enter and leave the family banquet in the hall with other small family spirits.

Personally, I feel that making loofah mushroom egg soup is the best, this soup is very light, and the nutrients in it are also very rich, which is very in line with my appetite.

Hello! It depends on your personal taste, and I personally think that stir-fried is delicious.

The preparation is as follows: Ingredients: loofah (1 stick), salt (1 teaspoon), garlic (1 small half), hemp oil (1 teaspoon) Steps:

1.Peel the loofah, wash it, cut it in half from the middle and set aside. 2.

Remove from heat. Pour in hemp oil and heat it, stir-fry the minced garlic to bring out the fragrance, pour in the loofah, and stir-fry. 3.

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

The nutritional value of loofah: loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin and other B vitamins, vitamin C, and also contains ginseng ingredients ——— saponins, which are common vegetables in summer and autumn, delicious, smooth, suitable for young and old, nutritious, and have medicinal value.

You can put the loofah in the pot and stir-fry, and then add the green onion, ginger, garlic, chili and soy sauce light soy sauce, so the taste of the loofah is also very good, so it can generally be made in this way.

The loofah can be made into a cold loofah, which is more delicious and can also make the loofah more flavorful. It feels very cool.

Ingredients for scrambled eggs with loofah: two loofahs, two eggs, minced garlic, shredded ginger, shallots, pepper, sesame oil, salt, and appropriate amount of chicken essence. Production:

1. Peel the loofah, wash it and cut into diamond-shaped pieces for later use. 2. Crack the eggs into a bowl, add a little salt, pepper and chopped shallots, and stir them well with chopsticks. 3. Light the fire, put oil in the pot, when 4 is hot, add a little ginger and minced garlic and stir-fry for a while, pour in the adjusted egg liquid, and take out for a while to set aside.

4. Put oil in the pot, wait for 4 to be hot, stir-fry a little ginger and garlic for a while, put the loofah in, fry for about a minute with the scrambled eggs, put the appropriate amount of salt and pepper, fry until the loofah becomes soft, add chicken essence, green onions, sesame oil and stir-fry the pot, and put it on a plate.

Osmanthus loofah Ingredients: 1 loofah, 2 tsp minced garlic, tsp salt, 1 3 tbsp white powder, 1 tbsp water, 1 3 tbsp osmanthus paste. Method:

1.Peel the loofah, wash it and cut it into 1 cm round segments for later use. 2.

Heat the wok and set.

Add a little oil, then add minced garlic and stir-fry slightly, immediately put in the Penghu loofah, stir-fry over medium heat, add salt, mix well, cover and simmer for 3 minutes, and then open the lid. 3.Add the osmanthus sauce to stir-fry slightly, then add the white powder water to thicken and boil, then immediately turn off the heat and put it on a plate, and it can be eaten.

Fish-flavored loofah Ingredients: 1 loofah, 1 fungus, 2 water chestnuts, 1 ginger, half a chili pepper, 1 handful of vermicelli. Seasoning:

1 2 tsp salt, 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp vegetarian chili paste, 1 tsp red oil, a pinch of pepper, 4 tbsp broth, 1 tbsp water. Preparation: 1

Peel the loofah and cut it into strips, cut the fungus into cubes, crush the water chestnuts, mince the ginger, and mince the chili pepper for later use. 2.Mix sugar, salt, vinegar, soy sauce, sesame oil, vegetarian chili paste, red oil, pepper, and stock into a mixed sauce.

3.In a frying pan with 2 tablespoons of oil, stir-fry minced ginger and chili pepper until fragrant, then stir-fry the water chestnuts together; Add the mixed sauce, add 1 large cup of water and bring to a boil. 4.

Add the vermicelli and add the loofah, and when the loofah is soft, it is ready to serve. Suggestion: If you have a small or medium-sized casserole at home, it is better to make it into a clay pot.

Fritters and loofahs Material: fritters, loofahs Method: 1

Peel the loofah and cut it into thick slices, and cut the fritters into segments of about 3 cm; 2.Blanch the loofah in boiling water and remove it; 3.Sit on the pot and pour the oil, put the green onion, ginger and minced garlic in the hot oil, stir out the fragrance, put in the loofah and fritters, put a little cooking wine and salt and stir well.

Steamed loofah with garlic Ingredients: Loofah Method: Wash the loofah and cut it into sections, cut the garlic and sprinkle it on top, add salt and chicken essence, steam for about 10 minutes, pour sesame oil on the pot and serve.

Let's stir-fry!

My mother's statement:

1.Peel the loofah and cut it into sections.

2.Cut the ginger grains, heat the pan, put the oil, wait until the oil is almost hot, add the ginger grains and stir-fry until fragrant, add a little salt, let the salt taste.

3.Put the loofah segments, fry for about 30 seconds, put a little hot water, cover, and let the loofah soften (30 seconds-1 minute).

4.Turn on the pot, the loofah absorbs almost the same amount of water, add salt, sugar, olive vegetables (seasoning optional), and stir-fry for about 20 seconds.

5.Finally, add a little starch water, soy sauce and sesame oil to make the sauce, stir-fry and see that the water is almost done.

Light ones such as scrambled eggs and shrimp with loofah are more delicious.

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