Which part of a loofah is delicious?

I think the middle part is delicious, in fact, except for the protruding very hard, dark green part, this one has to be scraped off, and the rest can be eaten.

For loofah, any part can be eaten, you can use loofah to scramble eggs, you can also use loofah to make soup, both are very delicious and delicious.

Loofah, this is what many people like to eat, the loofah still tastes a little sweet, what are the specific benefits of each part of the loofah? What people can't eat loofah:

Specific benefits of each part of the loofah:

The whole body of the loofah is a treasure, let's take a look at so many benefits, what are the benefits of each specific part:

1. Loofah meat: Cut the loofah meat into thin slices and boil it in soup to eat, which can clear away heat and phlegm, dispel dampness and relieve itching, cool blood and detoxify. It has a certain effect on heat stroke, eczema, cough, blood in urine and blood in the stool, and muscle and bone pain.

2. Luffa seeds: Luffa seeds have a bitter taste, flat nature, have the effect of clearing heat and dissolving phlegm, anti-inflammatory and insecticidal, and brew and drink with boiling water after crushing 6 grams of loofah seeds, which has a certain effect on lung fever and cough, phlegm and other symptoms.

3. Loofah flowers: Luffa flowers have a cold taste and a bitter taste, and have the effect of clearing heat and detoxifying. Decoction with loofah flowers and water for 8 minutes, let cool and drink, it has an excellent effect on sore throat caused by fire.

4. Luffa vine: Luffa vine has an excellent effect of activating the meridians, and people with arthritis, cervical spondylosis and other symptoms can use ten grams of loofah vine decoction water to drink, which can effectively alleviate the problem of neck stiffness and pain caused by blowing air conditioning.

5. Luffa leaves: Luffa leaves are slightly cold, bitter and sour in taste, have excellent heat clearing and detoxification, phlegm and cough relief, blood circulation and stasis effect, use two to three loofah leaves to brew with boiling water as tea, which can effectively alleviate the symptoms of insufficient blood supply to the brain.

6. Luffa: Luffa is flat and sweet, with the effect of invigorating blood circulation, patients with cold legs, rheumatoid arthritis, lumbar muscle strain, etc., take 10 grams of loofah, add water decoction and take it internally and externally, which can relieve pain symptoms very well.

Who can't eat a loofah:

The general population can eat loofah, pregnant women, mothers, lactating mothers and babies can eat loofah. Women with irregular menstruation, fatigue, phlegm, wheezing, cough, and postpartum milk loss should eat more loofah, which can effectively alleviate the symptoms. However, people with body weakness and internal cold and diarrhea should not eat more loofahs, because loofahs are cold, and eating too much may aggravate the phenomenon of body weakness, resulting in aggravated diarrhea and causing some gastrointestinal problems.

If it's a loofah, you must buy that tender and fresh, if it is tender and fresh, every part of the loofah is delicious, if it is not tender, it is very bad, if you eat a loofah, you must buy that tender and fresh, if it is tender and fresh, every part of the loofah is delicious, if it is not tender, it is not delicious, if you want to compare, compare, I think the two ends of the loofah are delicious.

As long as the skin is peeled off, the inside can be eaten, all of which are his parts, of course, in fact, you have to choose tender loofah, the whole tender loofah is delicious, and the old loofah has become old, and then the meat has become fibrous and not delicious.

Generally, when we eat loofah, we are tired of checking, so we fry and eat it, in fact, every part of him is delicious, and I prefer to eat the middle part.

Eating loofah in the middle part is more delicious. The head and tail parts are relatively not very good, and it feels very old. And the middle part is very tender when you make stone pot soup or fried loofah.

The whole loofah is very delicious, regardless of which part, especially the belly of the loofah is relatively soft and has a good taste, a lot of juice, and high nutritional value.

Which part of the loofah is delicious? Every part of the loofah is the same, they are all very delicious, and the best thing is the root, and the root of the loofah is delicious.

Of course, eating a loofah is delicious at the top, peeling the skin, removing the heart of the loofah, it becomes the meat of the loofah, cut into slices, and scrambled eggs are the most delicious.

The middle part of the loofah is delicious, and some loofahs have a bitter taste at both ends.

If you eat a loofah, you must eat the middle part of the loofah, the middle part is the best, not old and not too tender.

Which part of the loofah is delicious when you eat it, so which part of the loofah is delicious in my opinion? Then I think, well, which part of the loofah is delicious when you eat the loofah? Then I think well, eat the tail of the loofah. Well, the most nutritious.

Of course, the loofah has to eat its flesh, remove the seeds and skin inside, and the flesh in the middle is the most tender.

The main part of eating loofah is delicious, and the nutritional value of loofah is very high, which can make our body healthier.

The loofah pulp is delicious when it is not old. You can stew and stir-fry. And the taste is quite good.

It's the West. Which part of the loofah is delicious? When the loofah, the loofah and the yang should be removed, and then the skin should be removed, and the remaining part is the best to eat.

To eat loofah, scrape off the outer layer of the skin, then cut the hob pieces or long strips and stir-fry them with minced garlic. You can also slice it to make loofah egg soup, which is a good choice. The eight-sided loofah in the south can also be cut into sections, steamed and poured with oily garlic.

Loofah is a very good vegetable, especially in summer, it has the effect of clearing heat and relieving heat, and can also pass through the meridians and meridians, so many pregnant women use it to give milk. The loofah has a nutritious part, its skin can be removed, its flesh and the flesh inside are edible.

The loofah that I usually eat is a fruit, which is called a gourd fruit in botany, a fruit unique to the Cucurbitaceae family, and another type of fleshy fruit. The fleshy part of the fruit is formed by the co-development of the ovary and the silk tray, which belongs to the pseudofruit.

Silky is not as delicious as that part, because the loofah is the same after peeling, it is all the same taste, and the delicious loofah is the meat.

The whole body of the loofah is a treasure, and the loofah meat: cut the loofah meat into thin slices and boil it in soup to eat, which can clear away heat and phlegm, dispel dampness and relieve itching, cool blood and detoxify. It has a certain effect on heat stroke, eczema, cough, blood in urine and blood in the stool, and muscle and bone pain.

Which part of a loofah is delicious? In general, I don't think the skin of the loofah can be eaten, so the content of the loofah is still very tasty.

Now when you eat loofah, you must choose a good part to eat it to be delicious, because choosing other parts is definitely not so delicious.

It's the season of eating loofah again, I believe that many foodies have already started on loofah, who makes the loofah slim, delicious and orange, and loved by everyone. So what are the ways to eat loofah?

1. Scrambled eggs with loofah. The loofah is cut into shredded loofahs, and then fried with eggs, the fried loofah scrambled eggs are bright in color and have a very good taste, which is a good dish to eat.

2. Cold loofah. In summer, the weather is very hot, which is suitable for eating cold loofah. Directly clean the loofah, cut it into shreds, and put it into the condiment cold salad, which is a good product to cool off in summer.

3. Stir-fried shrimp with loofah. Pick out the fresh shrimp and tender loofah, then clean them, cut the loofah into cubes and stir-fry them with the shrimp. The fried shrimp with loofah produced in this way is refreshing and delicious, fragrant and delicious.

4. Loofah cake. If it's an older loofah, you can peel and cut it into shreds. If it is a tender loofah, cut it directly into shreds, put it in salt and marinate it, and then you need to squeeze out the excess water and make it into a loofah cake.

Generally, loofah cake is a delicacy suitable for all ages, and the family will like to eat it.

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, put the 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 thick, and it is particularly delicious with steamed buns.

No noodles, everything else is the same.

Preparation of loofah and tomato egg noodle soup:

Local loofahs, tomatoes, eggs, Jinjian Rice's "Jubilee" noodles (wide noodles), and McCormi's fresh and spicy noodles.

1. Heat the oil in the pan, scramble the eggs over high heat, and add up.

2. Add water to the pot (the amount below), boil, give some oil, put in the loofah, blanch it, and add it; The loofah is beautiful.

Make soup. Put some pureed meat in it, and then drain the minced garlic.

Steamed loofah with gold and silver garlic.

Ingredients: loofah, garlic, goji berries.

Method: 1. Chop the garlic, wash and peel the loofah, and cut the hob into long strips.

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

3. Spread the gold and silver garlic evenly on the surface of the loofah and garnish with wolfberry.

4. Put it in a steamer and steam for 5 minutes.

5. Take out and pour in cooked sesame oil and serve.

Tips: 1. After the loofah is cut into pieces, soak it in light salt water to prevent the color from blackening.

2. Fresh loofahs are sweet when ripe, so they don't need too much salt.

Chopped pepper loofah. Ingredients: loofah, chopped pepper, garlic.

Method: 1. Scrape off the skin of the loofah and wash it.

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

3. Peel and crush the garlic and prepare a spoonful of chopped pepper.

4. Put the wok on the heat, pour in the cooking oil and heat it, add the garlic and chopped pepper and stir-fry until fragrant.

5. Add the loofah and stir-fry.

6. Add an appropriate amount of salt and stir-fry evenly.

7. Add a little chicken essence and stir-fry evenly.

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

Today I will bring you a method of stuffing meat with loofah, which is warm and healthy, simple and easy to learn.

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.