Hibiscus Luffa

Ingredients: 150 grams of loofah, 200 grams of eggs, 30 grams of leeks, appropriate amounts of salad oil, salt, and water starch.

Method: Peel and wash the loofah, cut into hob pieces; add salt, water and starch to eggs and mix thoroughly and set aside. Put the pot on the fire, add oil, add the eggs and fry until solid, pour into a colander and drain off the oil. Put the pot on the fire again, add oil, add loofah cubes and leeks, stir-fry, add the fried eggs, add salt and stir-fry evenly, thicken with water starch, then remove from the pot and serve on a plate.

Stir-fried edamame with loofah

Ingredients: 150 grams of loofah, 200 grams of edamame, 30 grams of red pepper flakes, appropriate amounts of salad oil, salt, monosodium glutamate, sugar, and water starch.

Method: Peel and wash the loofah and cut into strips. Put the pot on the fire, add an appropriate amount of water to boil, add loofah strips, edamame, and red pepper slices to blanch, pour into a colander to drain the water. Heat the pot, add oil, and stir-fry all the ingredients at the same time. Add salt, monosodium glutamate, and sugar and stir-fry until cooked. Thicken with water starch. Remove from the pot and serve on a plate.

Luffa and egg soup

Ingredients: 150 grams of loofah, 2 eggs, appropriate amounts of water starch, stock, salt, MSG, and sesame oil.

Method: Cut the loofah into strips and soak in water; beat the eggs into a bowl and mix well, add a little water starch and mix well. Bring the soup to a boil, add loofah strips, season with salt and MSG, then boil again and pour in the egg liquid. When the egg drops float, reduce the heat to low and drop in the sesame oil.