How many ways to eat loofah, what are the ways to eat loofah?

The three ways to eat loofah are as follows:1. Shopee loofah soup.

Clean the shrimp skin, cut the loofah into a hob shape and soak it in salted water.

Set aside the minced green onions, add oil to the pan and stir-fry the shrimp skin and chopped green onions.

Drain the loofah water and pour it in, adding an appropriate amount of water.

Simmer for six or seven minutes, add the freshness of the toto's vegetables. Remove from pan and add a pinch of salt.

2. Minced meat loofah.

Mix well with an appropriate amount of minced meat, a pinch of salt, light soy sauce and cornstarch.

Peel the loofah, wash it and cut it into long and uniform strips.

Bring an appropriate amount of water to a boil and add a pinch of salt. The loofah is well boiled in water, and the water is controlled.

Prepare green onions, ginger, chopped carrots. Heat the oil in the pot, stir-fry the green onions, ginger and peppercorns until fragrant.

Add the minced meat, slide over low heat, appropriate amount of dark soy sauce, oyster sauce, stir-fry evenly.

Put in the chopped carrots. A spoonful of water for the loofah, add an appropriate amount of water starch.

Add the chopped peppers and hook in the water starch.

Pour the minced meat with the soup over the loofah and serve. 3. Shrimp loofah cup.

Soak the vermicelli in boiling water and set aside, and handle the shrimp in advance.

Dig a small hole in the middle and put the shrimp in it.

The vermicelli is spread on the bottom of the plate and the loofah cup is put in.

Mash the garlic and mix in a sauce bowl (salt, sugar, water, light soy sauce).

Stir-fry the pesto in a pan and bring the sauce to a boil.

Drizzle over the shrimp loofah cup. Steam in a pot of boiling water for six minutes.

When the time is up, take it out, sprinkle with chopped green onions, and pour in hot oil. 4. Steamed loofah with gold and silver garlic. Finely chop the garlic, wash and peel the loofah, and cut into long strips with a hob.

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

Spread the golden and silver garlic evenly on the surface of the loofah and garnish with wolfberries.

Steam in a steamer for 5 minutes.

Remove and pour in cooked sesame oil and serve. 5. Chop the pepper loofah. The loofah is scraped off the skin and washed.

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

Peel and crush the garlic and prepare a spoonful of chopped peppers.

Heat a wok, heat in cooking oil, add garlic and chopped pepper and stir-fry until fragrant.

Add the loofah and stir-fry until cooked.

Add an appropriate amount of salt and stir-fry evenly. Add a little chicken essence and stir-fry evenly.

1. Loofah stuffed meat.

Ingredients: 400 grams of loofah, 100 grams of pork (fat and lean), 100 grams of eggs, 10 grams of sesame oil, 3 grams of salt, 2 grams of monosodium glutamate, 20 grams of soy sauce, 10 grams of vinegar, 1 gram of sugar, 10 grams of starch (corn).

Method] 1Wash the fat and lean meat and chop it into a meat puree;

2.Put it in a bowl, add 1 egg, 10 grams of water starch, refined salt, 1 gram of monosodium glutamate and stir well;

3.Choose fresh, straight, and consistent thickness loofahs, peel and wash;

4.Cut into 6 cm long pieces and make a hole in one end of the loofah;

5.Sprinkle with a little starch and pour the meat puree evenly into the loofah;

6.After the loofah is ripe in the basket;

7.After cooling, cut into round slices and put them on a plate.

8.Put the wok on the heat, pour in the soup, soy sauce, rice vinegar, 1 gram of monosodium glutamate, sugar, and bring to a boil;

9.Then thicken with water starch, pour sesame oil into the pot, and pour it on the loofah stuffed meat.

Second, cold loofah.

Ingredients: 1 loofah, 1 red pepper; Appropriate amount of sesame oil, soy sauce, salt, and vinegar.

Method] 1Peel and wash the loofah, cut it into shreds, and blanch it with boiling water;

2.Put the blanched loofah on a plate, add red pepper to add color, add sesame oil, soy sauce, salt and vinegar and stir well.

3. Scrambled eggs with loofah.

Ingredients: loofah, eggs, oil, salt, cooking wine, etc.

Method] 1Add 2-3 eggs, add a small amount of salt, cooking wine. Stir well and set aside.

2.Peel and slice the loofah, blanch it, drain it and set aside.

3.Heat the wok over high heat and add the oil, pour in the eggs and fry the eggs until the oil temperature rises, and set aside.

4.Heat the wok into the oil on a fierce fire, pour in the loofah and fry it when the oil temperature rises, add the cooked eggs and fry it, then add salt according to personal taste, and the green onion can be eaten after a short stir-fry.

Stuffed loofah box.

Ingredients: loofah, chicken puree, egg, starch, ginger, garlic, cooking wine.

Method: 1. Put the chicken puree into the container, add cooking wine, light soy sauce, salt, sugar, white pepper, and minced ginger and mix evenly.

2. Peel the loofah with an oblique knife and cut the blade.

3. Fill the mixed chicken puree into the loofah, not too much.

4. Dip the loofah box with meat and then wrap it in a layer of egg liquid, pour corn germ oil into the pan, and put the loofah box dipped in egg liquid and fry it until it is colored.

5. Pour corn germ oil into the wok, and add garlic cloves to stir-fry until fragrant.

6. Pour in the broth (if you don't have it, you can put hot water), put a little light soy sauce to adjust the color, put the fried loofah box into the pot, simmer for 1 minute, and take it out into the plate.

7. Leave a little soup in the pot, pour water starch to thicken it, pour sesame oil, and pour it on the loofah box on the plate.

Stir-fried fungus with loofah.

Ingredients: loofah, fungus, millet pepper, green onion, garlic.

Method: 1. Soak and wash the fungus, peel and wash the loofah and cut it into small pieces, cut the chives into sections, cut the millet pepper into rings, and chop the garlic.

2. Add oil to the pot and heat over high heat, add minced garlic and stir until fragrant.

3. Pour in the fungus and loofah and stir-fry for about 1 minute.

4. You can add a little water. Stir in the salt and chicken bouillon.

5. When the heat is off, add the green onion and millet pepper and stir-fry evenly.

Loofah crucian carp soup.

Ingredients: loofah, crucian carp, green onion, ginger, garlic.

Method: 1. Remove the internal organs and gills of the crucian carp, wash it, and make a few knives on both sides.

2. Slice the ginger, crush the garlic and mince the chives.

3. Heat the pot, put an appropriate amount of oil, and fry the fish for a while.

4. Turn over and fry the other side.

5. Add ginger and garlic and stir until fragrant.

6. Add cooking wine to remove the fish, and add water to submerge most of the fish.

7. Bring to a boil, then simmer for 30 minutes.

8. Cook the fish and add an appropriate amount of salt and sugar to taste.

9. Add the loofah and cook.

10. Remove from the pot and sprinkle with chopped green onions.

Stir-fry the shrimp with loofah, cut the loofah into thin strips and pour the shrimp into the pot with daily oil and stir-fry, then add the loofah, add soy sauce and salt, and stir-fry the chicken essence; Egg loofah egg drop soup, loofah hot water into the pot, after cooking, add salt, chicken essence, pepper, pour in egg drop and stir well, sprinkle in chopped green onion before cooking.

How to eat loofah: scrambled eggs with loofah, meatball soup with loofah, tofu soup with loofah, loofah soup with shrimp and loofah, fried fritters with loofah, steamed loofah with garlic, scrambled eggs with loofah, steamed loofah with minced garlic vermicelli!

The loofah can be stir-fried shrimp, loofah stewed poached eggs, loofah soup, stir-fried loofah, and loofah egg soup, all of which are delicious.

Steamed loofah with gold and silver garlic, chopped pepper loofah, braised loofah with dried shrimp and white mushrooms, fried loofah with old fritters, shrimp cup with garlic loofah, stuffed loofah, gluten with loofah, fried edamame with loofah, scrambled eggs with loofah, roasted loofah with shiitake mushrooms, stuffed fried loofah box, fried fungus with loofah, loofah crucian carp soup.

1. Steamed loofah with gold and silver garlic: chop the garlic into pieces, wash and peel the loofah, and cut the hob into long strips. 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.

Spread the golden and silver garlic evenly on the surface of the loofah and garnish with wolfberries. Steam in a steamer for 5 minutes. Remove and pour in cooked sesame oil and serve.

2. Chop the pepper loofah: Scrape off the skin of the loofah and wash it. Cut the washed loofah in half and cut it into hob pieces.

Peel and crush the garlic and prepare a spoonful of chopped peppers. Heat a wok, heat in cooking oil, add garlic and chopped pepper and stir-fry until fragrant. Add the loofah and stir-fry until cooked, add an appropriate amount of salt and stir-fry evenly.

Add a little chicken essence and stir-fry evenly.

3. Braised loofah with dried shrimp and white mushrooms: soak the dried shrimp in water and wash it, peel and cut the loofah into pieces, add a little salt and marinate for a while, pour oil into the wok and fry the chives, ginger and garlic. Pour in the dried shrimp and stir-fry, pour in the cooking wine to make it fragrant, pour in the washed white mushrooms and stir-fry, add salt and sugar, then put in the loofah and stir-fry, add a little cold water and boil for a while.

When the loofah becomes soft, add chicken essence, pour in water starch, pour in sesame oil and stir-fry evenly, turn off the heat.

The loofah can be fried, made into soup, porridge, steamed, stewed, etc., and the loofah can be made into shrimp tofu loofah cup, loofah egg soup, loofah porridge, scrambled eggs with liquid melon, meatball loofah soup, loofah fried tea tree mushroom, tomato loofah omelette, loofah edamame stewed fritters, garlic steamed loofah, stuffed loofah Hongdou and other delicacies.

The loofah is also known as the victory melon, vegetable melon, and water melon, the fruit is cylindrical, the surface is smooth, the flesh is unripe, and the inside is reticulated fiber when ripe.

The loofah is distributed in the temperate and tropical regions of the world, and is widely cultivated in the south and north of China.

The nutrients of loofah include protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, vitamin C, saponins, xylose gum, citrulline, etc.

The recipe for this soup is as follows:Ingredients: 1 loofah, 2 eggs, 1 piece of tofu, 1 piece of ginger, 1 green onion, salt, oil.

Steps: 1. Prepare the materials.

2. Cut the tofu into small pieces and soak in lightly salted water for a few minutes.

3. Remove the shredding and peeling of the loofah, and cut the hob pieces.

4. Shred the ginger and mince the green onion.

5. Beat the eggs in a bowl first.

6. Add 3 bowls of water to the pot, add shredded ginger to boil, add tofu and loofah and then bring to a boil.

7. Pour in the egg mixture and stir at the boiling place.

8. After stirring well, add salt, oil and chopped green onion to drink the soup.

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.

Stir-fry eggs and loofahs together, change color and serve.

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.