How to eat loofah, 13 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.

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.

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 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 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.

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