The home cooked recipe of loofah How to make loofah delicious

The loofah, also known as the vegetable melon, is a common vegetable in summer and one of the common delicacies on our table. The loofah can not only relieve heat and heat, but also relieve physical fatigue and cough. It can be seen that eating more loofahs in summer is very beneficial to the human body.

Let's learn about the common practices of loofahs.

1. Loofah preserved egg tofu soup

Ingredients: loofah, tofu, preserved egg, salad oil, chicken essence, pepper.

Method: 1. Peel the loofah and cut it into pieces with a hob. Cut the tofu into square pieces with a knife. Peel the preserved eggs and cut them into small pieces.

2. Pour a small amount of oil into the wok, and when the heat is 80% hot, add the loofah and stir-fry.

3. When the loofah becomes soft, add water and salt and stir well.

4. Then add the preserved eggs and tofu, and heat to a boil and turn to low heat.

5. Cook for about 2 minutes, add a small amount of chicken essence and pepper to taste, stir well and turn off the heat.

Comments: Mixed with the delicacy and nutrition of loofah, preserved eggs and tofu, it can not only clear heat and detoxify, but also lower blood lipids and improve blood circulation, which is a good health care dish.

2. Stir-fried loofah with minced garlic

Ingredients: loofah, garlic, salt, corn oil, chicken essence.

Method: 1. Peel the loofah, you can leave some skin appropriately, and it will taste more delicious.

2. Cut the loofah in half, and then cut it into oblique piecesChop the garlic and mince it.

3. Heat oil in a pot, add minced garlic and stir-fry until fragrant.

4. Put in the loofah, stir-fry a few times, add an appropriate amount of water, and fry the loofah until soft.

5. Add salt and chicken essence to taste, and then remove from the pot.

ps: When frying the loofah, remember to put salt when it comes out of the pot, and the salt loofah will turn black if you put it too early;And the loofah should not be fried too ripe, not only easy to get out of the water, but also the taste is not very good.

1. Steamed garlic loofah.

1) Peel and wash the loofah, cut it into small pieces and place them in the prepared dish for later useGarlic cloves are flattened and chopped;Prepare the sauce: light soy sauce, oyster sauce, salt, sugar (ratio 2:1:1:1) and stir well.

2) Put the loofah in the steamer and steam it for about 5 minutes. Take out the steamed loofah and set aside.

3) Heat the oil in a pan and stir-fry the garlic paste until fragrant, then pour in the prepared sauce and garlic paste and stir-fry evenly. Medium-low heat throughout. Then drizzle the sauce over the loofah.

2. Stir-fried roasted sausage with loofah.

1) Peel the loofah, wash it and cut it into pieces; Grill two small sausages and cut into thin slices.

2) Heat the oil in a pan, put the loofah into the pan first, add a little salt and stir-fry until soft.

3) Then put the grilled sausage slices in it and stir-fry it quickly.

3. Stir-fried loofah with oyster mushrooms.

1) Peel and wash the loofah and cut it into large pieces, tear a small handful of oyster mushrooms, rinse and drain the water, and stir open the eggs for later use.

2) In a hot pan with hot oil, first put the loofah in it and stir-fry until it changes color, then put the oyster mushrooms in, add salt and stir-fry until soft.

3) Pour the eggs on the surface of the loofah oyster mushroom, and turn it slightly after solidifying.

4. Scrambled eggs with loofah.

1) Peel and wash the loofah, and cut it into pieces with a hob; Open the eggs and beat them into a liquid egg.

2) Fry the egg mixture into the egg skin with hot oil in a hot pan, then mash it with a spatula and put it in a bowl for later use.

3) Put a little lard in the pot and put the loofah in, add a little salt to stir-fry the loofah until soft. Finally, put the crushed egg skin in and stir-fry the loofah evenly.

1 Ingredients: 150 grams of loofah, 150 grams of edamame, salt, monosodium glutamate, pepper, salad oil, starch.

Method: Peel the loofah and cut into slices. Remove the shells of the edamame, wash them, blanch them in a pot of boiling water, and then remove them. Add oil to a hot pan and heat it to 50% oil temperature, add loofah and edamame and stir-fry until fragrant. Add seasoning, thicken and collect the juice when the loofah is broken, and then you can put it on the plate.

Efficacy: It has the effect of beauty ** and prevention and treatment of chronic diseases.

Ingredients: 1000 grams of raw loofah, appropriate amount of honey.

Method: Wash the raw loofah first, cut it into shreds and squeeze it to extract the juice, add honey (generally modulated in a ratio of 10 to 1), and stir well.

Efficacy: It has the effect of clearing heat, relieving cough and dissolving phlegm. Suitable for pediatric pertussis patients.

Ingredients: 2 loofahs, 500 grams of clams, 10 grams of green onions, appropriate amount of Shao wine, refined salt and vegetable oil.

Method: Wash the clams with water. Peel off the skin of the loofah, rinse it and cut it into hob pieces.

Finely slice the green onions. Heat the oil in the pan over medium heat, and when it is 50% hot, put the shredded green onions into the stir-fry to make the fragrance, then put in the clams, pour in the Shao wine, and stir-fry for a while. Put the loofah hob pieces in the pan and stir-fry for about 3 minutes.

Finally, before leaving the pot, add salt and stir-fry evenly.

Efficacy: It has the effect of enriching nutrition and relieving fatigue.

Ingredients: 500 grams of loofah, 50 grams of bacon, appropriate amount of noodle sauce and refined salt.

Method: Peel the loofah, wash it and cut it into pieces. Wash and scrape the bacon and cut it into dices.

Put the wok on the fire, heat the oil, add the diced meat and stir-fry until fragrant, add the noodle sauce and fry for about 1 2 minutes, put in the loofah and simmer. Add a little refined salt to the loofah when it is ripe, stir-fry evenly, simmer for a while, and put it on a plate.

Efficacy: It has the effect of clearing heat and detoxifying, cooling blood and dissolving phlegm, and whitening the skin.

Ingredients: 350 grams of fresh shrimp, cooking wine, ginger and garlic.

Method: Remove the head and shell of the fresh shrimp and leave the tail, cut it on the shrimp body, pick out the shrimp line, and marinate it with cooking wine and water starch for ten minutes. Peel the loofah and cut it into hob pieces, shred the ginger, and slice the garlic.

When the oil is hot, add the shrimp and stir-fry until it changes color, then set aside. Re-put the oil in the pot, after the oil is hot, add ginger and garlic and fry until fragrant, add the loofah and fry until soft, add the shrimp and loofah and stir-fry evenly, pour in the appropriate amount of stock, cook for a while, reduce the juice over high heat, add a little salt and chicken essence to taste.

Efficacy: It has the effect of beauty and skin care.

2. When cooking loofah, attention should be paid to keeping it as light as possible, using less oil, thickening it, and using monosodium glutamate or pepper to enhance the flavor. In this way, the loofah can show the characteristics of fragrant, tender, sweet and refreshing, and it is not appropriate to add sauces with heavy flavors such as soy sauce and bean paste when cooking, so as not to steal the flavor.

3. Most people can eat loofah, especially for women with irregular menstruation, physical fatigue, phlegm, wheezing and coughing, and postpartum milk blockage. However, it is not suitable for people with weakness, internal cold, and diarrhea to eat loofah.

41. When buying a loofah, you should choose a tender loofah with uniform thickness and a small yellow flower on the tail. Don't choose a low-quality loofah with dark blue color, or black streaks, crushes, or deformations.

2. When storing loofah, you can wrap it in newspaper, and then put it in a plastic bag and put it in the refrigerator for refrigeration. Because loofahs are not suitable for preservation, it is best to eat them and buy them now.

A simple and delicious home-cooked recipe for loofah:Ingredients: 300 grams of loofah, 2 cloves of garlic.

Excipients: 1 tablespoon of oyster sauce, 2 grams of salt.

1. After washing the loofah, peel it with a scraper and cut it into hob pieces. Mince the garlic.

2. Heat oil in a pan, pour in minced garlic and stir-fry over low heat until fragrant. Generally, when the minced garlic turns golden brown, it will have a fragrance.

3. Pour in the loofah and stir-fry until the color of the loofah becomes a little darker and slightly soft.

4. Pour in the oyster sauce, stir-fry evenly with a little salt.

5. The oyster sauce loofah is ready.

Loofah edamame rice method:Ingredients: 1 loofah, 50 grams of edamame rice, a little salt, an appropriate amount of vegetable oil, a little minced garlic, a little chopped green onion.

1. Wash and peel the loofah and cut it into hob pieces.

2. Prepare a little minced garlic for the ridge.

3. When edamame is on the market, I like to cook more edamame rice at one time, put it in the refrigerator for freezing, and eat as much as you need when you need it, which is very convenient.

4. After the wok is heated, put a little vegetable oil and bake the minced garlic to bring out the fragrance.

5. Add the loofah and stir-fry.

6. Put a pinch of salt.

7. Then add the cooked edamame rice, pour in a little boiling water, and cook slightly.

8. Sprinkle a little chopped green onion on the ruler when out of the pot.

1. Fried red pepper with loofah: main ingredients: loofah, fresh red pepper, salt, mushroom essence, peanut oil; Remove the tendons of the loofah and cut them into strips or pieces; Remove the stems and slices of the red peppers; Heat oil in a pot, pour in red pepper and stir-fry for a while; Pour in the loofah and stir-fry; Finally, add salt and mushroom essence to taste.

2. Loofah oil gluten: main ingredients: loofah, oil gluten.

Seasoning: carrots, ginger, dried chilies, salt, vegetarian stock. Prepare raw materials.

Cut the loofah into hob pieces and slice the carrots. Shred the chili ginger. Put oil in a pan and stir-fry ginger and red pepper.

Add the loofah, carrots, stir-fry evenly, and put three tablespoons of vegetarian stock. Add the oil gluten, stir well, and the oil gluten will absorb the soup. Season with salt to taste.

3. Fried fritters with loofah: Ingredients: 250g of loofah, 100g of fried dough sticks, 1 tablespoon of fresh soy sauce, 1 tablespoon of water starch.

Cut the fritters into small pieces and fry them in a pan until the incisions are browned, and then serve immediately. Peel and cut the loofah, put oil in the pot and fry the loofah for 1 minute, pour in fresh soy sauce and 1 tablespoon of water starch and fry for half a minute. Pour in the fritters and stir-fry evenly to remove from the pan.

4. Cold loofah: Ingredients: tomatoes, Penghu loofah, ice cubes.

Seasoning: Japanese paste, sugar, soy sauce paste, sesame oil, red oak persimmon paste. Take the green flesh of the loofah, cut it into thin slices 4 cm long and wide centimeters, and chill it in ice cubes for 30 minutes.

Slice the tomatoes and set aside. Mix the seasoning thoroughly into a five-flavor sauce, and then dip it with a loofah when eating.

5. Longjing loofah tofu soup: raw materials: loofah, tofu, Longjing tea, salt, sesame oil peel and wash the loofah, cut it into small hob pieces, and cut the tofu into small pieces; Tea leaves are placed in tea bags; Add water to the pot, put in the tea bag and cook for 2 minutes; Take out the tea bag, add the loofah and tofu, and cook until the loofah is transparent; Once seasoned, remove from the pan.

6. Delicious loofah cup: Ingredients: carrots, Penghu loofah, black fungus, tofu, vegetarian ham, bean buns, wolfberry, shiitake mushrooms, jicama, celery, coriander.

Seasoning: Japanese paste, sugar, salt, pepper, flour, white powder, sesame oil. Peel the loofah and cut it into four centimeter long pieces, hollowing out the inside into a cup.

Bean buns, vegetarian ham and other vegetables are cut into small cubes for later use. Stir-fry the shiitake mushrooms and vegetarian ham in a frying pan, stir well with the chopped ingredients and tofu, and add 1 tablespoon of taibai powder, 2 tablespoons of flour, and other seasonings. Next, fill the filling into the loofah, steam for 15-20 minutes, and then remove and serve.

After adding water, soy sauce and wolfberry, add the white flour and stir well, put it in the pot and boil it, and pour it on the top of the loofah cup.