The best home cooked recipe for loofah, the best way to make loofah?

The delicious recipe for loofah is as follows:1. Peel and wash the loofah, prepare minced garlic, chop the red pepper, mince the green onion, and cut the loofah into thick slices and put it on a plate.

2. Sprinkle minced garlic and red pepper, add water to the steamer, boil the water and steam the loofah in the pot for 3 minutes.

3. Drizzle with soy sauce, sprinkle with chopped chives, and drizzle with cooking oil that has been heated to 8 percent.

The best home-cooked practice of loofah, loofah is one of the most common vegetables, loofah has extremely high nutritional value, loofah is a vegetable that many people like to eat, eat loofah. There are many benefits, and there are many ways to make loofahs, and the following shares the best home-cooked recipes for loofahs.

Two loofahs, the kind of loofah that is short and fat is the loofah, which is better and fragrant than the long loofah, six mushrooms. I like mushrooms because the soup made by mushrooms is fresher than other mushrooms, boil water in the pot and put some cooking wine ginger slices, and blanch the shrimp in the water.

Cut the loofah into small pieces and soak it in salted water so that it does not turn black.

Beat two eggs in a bowl and beat them, heat the oil pan and pour in the egg liquid, the eggs are easy to cook, fry twice and put them on a plate for later use.

Remove the soaked loofah seeds and drain the water. Cut the mushrooms into slices. Crush and peel the garlic cloves with a knife.

Heat a little oil in the oil pan of scrambled eggs, fry the garlic in the oil pan until fragrant, put the loofah mushrooms and fry it, put a little salt, put some boiling water when it is soft, and then put in the eggs and shrimp to cook it, and the loofah is cooked in a few minutes. The loofah is emerald green, and a sip of soup really freshens off the eyebrows.

Rub the loofah into a shred.

Add peanuts, dried carrots, minced ginger, sweet potato powder, sticky rice flour, salt.

Then mix them all well.

Heat a little oil in a frying pan, pour in the loofah paste, and fry over medium heat until golden brown on both sides.

Super tasty. Peel the loofah and cut it into hob pieces, and chop some minced garlic.

Heat more oil in a pan and fry three eggs into poached eggs.

Fry until golden brown on both sides.

Fry well and cut into cubes.

Stir-fry the minced garlic in the base oil of the fried egg and stir-fry with the loofah.

If there is not much base oil, add some more oil, otherwise it will be too dry.

Add a spoonful of light soy sauce to season and stir-fry.

Add an appropriate amount of water (do not overfill the amount of water in the ingredients), then add the poached egg and cover and simmer.

After the water is boiled, add an appropriate amount of salt and pepper to taste again, and if there is millet pepper, you can add some millet pepper, simmer for two or three minutes and turn off the heat.

It's delicious to eat.

If the loofah is not a common vegetable in summer, it is nutritious, refreshing in taste, and has a variety of methods. Here is a brief introduction to the food recipes of a few loofahs.

1.Stir-fry the loofah: Wash the loofah, peel and remove the seeds, cut into strips, add an appropriate amount of oil and salt, stir-fry quickly over high heat, and add chopped green onions before cooking.

2.Hot and sour loofah: Cut the loofah into long strips, mince the green onion, ginger and garlic and set aside.

Add a little oil to heat the wheel, add chopped green onions, ginger slices, minced garlic and stir-fry until fragrant, then add loofah and stir-fry. Wait until the loofah is ripe, add an appropriate amount of salt, vinegar, sugar, chili powder, and cooking wine and stir well.

3.Loofah vermicelli soup: Peel and remove the seeds of the loofah, cut it into small round slices, add salt and sugar, mix well and let it stand for a while.

Soak an appropriate amount of vermicelli in boiling water to soften, add an appropriate amount of water to boil, add the soaked vermicelli, add seasonings after boiling, continue to boil and add loofah rounds, and cook until the loofah becomes soft.

4.Omelette loofah: Cut the loofah into small pieces, add an appropriate amount of oil and salt, stir-fry until 6 mature, add the beaten egg liquid, and fry evenly to serve.

5.Loofah egg soup: Cut the loofah into small pieces, beat the eggs into a bowl and beat well, put in the loofah for a while after the water boils until soft, then pour in the egg liquid, boil until the eggs are solidified, and then add salt to taste.

Hopefully, these practices will be helpful to you, and you can choose your favorite ones to try according to your taste.

Loofah is a nutritious and refreshing vegetable, and there are many ways to make it, with the best of them varying from person to person. Here are a few common ways to make loofahs:

Stir-fried loofah: After cutting the loofah into slices or long strips, add an appropriate amount of cooking oil, minced garlic, salt and other seasonings, and stir-fry until it is fully cooked. This is a common light home-cooked dish that retains the delicious taste of the loofah itself.

Stuffed loofah: Peel and remove the loofah, cut it into small pieces, mix it with minced pork or shrimp and fill it into the loofah, and add an appropriate amount of green onion ginger, soy sauce, sugar and other seasonings to marinate and steam it. Stuffed loofah has a fragrant and tender taste and is rich in nutrients.

Steamed loofah: Cut the loofah into thin slices, add a small amount of salt, cooking wine and other seasonings, mix well and steam well. It is a simple and easy dish that preserves the taste and nutrients of the loofah.

Braised loofah: cut the loofah into long strips or blocks, add an appropriate amount of cooking oil, sugar, salt and other seasonings to fire, add cooked chicken soup or braised broth to continue to burn after boiling, and add onions, ginger, garlic and other condiments after the loofah is flavored. This is a delicious and delicious loofah recipe.

In short, there are many ways to make loofah, and choosing the best one needs to be selected according to personal taste and preference.

The best way to eat a loofah is a scrambled egg for a loofah.

Eggplant ingredients: loofah, egg, salt, oil, garlic, cooking wine.

1. Prepare a few loofahs, wash them and set aside.

2. Use a small amount of salt to marinate the loofah and control the water.

3. Beat the eggs, throw away the salt and some cooking wine to improve the freshness.

4. After the eggs are scrambled, control them out first, and then fry the loofah.

5. There is no need to put salt when frying the loofah, and after the loofah is soft, put in the fried hungry eggs, and fry evenly.

1. When buying a loofah, pinch it with your fingers, if it is soft, it means that it is an elder, or it may be a long time after picking, in short, the taste is not good. If the inside is firm, it means that it is fresh and tender, you can buy it, peel and wash it, and cut it into long strips.

2. If you fry directly in the pot, it may turn black, so before stir-frying, boil some water in the pot first, add a spoonful of salt and a spoonful of oil to the water, and then put the loofah in it, blanch the water until it is broken, and then take it out and drain it for later use.

3. Heat the oil in the pot again, after the oil is hot, add the green onion, ginger and garlic, and chili pepper, and use a high heat to bring out the fragrance.

4. Then put the loofah in, add a little salt, spicy fresh, chicken essence, quickly stir-fry evenly, and at the same time make the fragrance of green onions, ginger, garlic and chili peppers penetrate into the loofah, and it is delicious.

5. The color of the fried loofah is green and not black, it is tender and flavorful, and even the soup can be mixed with rice or noodles. If you can't eat spicy, you can also replace millet pepper with shredded carrots, or bell peppers, red and green matching, and it will be more appetizing.