1, the tender loofah does not need to be cooked. Although the skin of loofah is very nutritious, it tastes rough and is usually eaten after peeling.

2. Luffa can be cold-mixed, stir-fried, cooked, made into soup or juiced for dietotherapy:

(1) Wash the towel gourd, slice it, blanch it with boiling water, and mix it with sesame oil, soy sauce and vinegar to make a cold towel gourd.

(2) Fried loofah is light and delicious, clearing away heat and promoting diuresis;

(3) burning mushrooms and loofah to tonify qi and blood and dredge meridians;

(4) Tomato and loofah soup can clear away heat and detoxify, relieve annoyance, and is especially suitable for eating when it is hot and bored, dry throat and thirsty;

(5) Take a proper amount of raw silk pulp, wash and juice, and mix with honey according to the ratio of 10: 1 to obtain raw silk pulp juice, which has the effects of clearing away heat, relieving cough and resolving phlegm;

(6) Peel the loofah, wash it, cut it into sections, put it in a pot with silver carp, add ginger and refined salt, boil it with strong fire first, and then simmer it with slow fire until the fish is cooked, so as to make the silver carp loofah soup, which has the effects of warming qi and blood and promoting milk circulation. Suitable for people with postpartum deficiency of qi and blood and less milk.

(7) Scrambled eggs with loofah at home. Peel the loofah, cut into pieces, fry in oil, put the fried eggs in and fry with the loofah.