The top ten best ways to eat loofah, midsummer is the season when a large number of seasonal fruits and vegetables are on the market. I remember there has always been a folk proverb: "Eat buds in spring, melons in summer, fruits in autumn and roots in winter". Melons are rich in nutrition and high in water content, especially loofah. Here are ten best ways to eat loofah.

Ten Best Ways to Eat Luffa 1 Luffa Noodles

Ingredients: loofah 1 piece, 50 grams of crab mushroom, fresh slice 1 piece, salt 1 teaspoon.

Exercise:

1, the loofah is cut into small hob pieces, and the end of the crab mushroom is cut off.

2. Heat a little oil in the pot, add a piece of ginger and stir-fry until fragrant, then add crab mushroom and cut loofah and stir-fry, season with salt to let the loofah come out, and stir-fry until the loofah is green and cooked.

3. Boil a pot of water in another pot, cook the fresh noodles, take them out, put them in a bowl, add a proper amount of cooked noodle soup, and then pour the fried loofah on it to make halogen.

skill

Luffa is tender, so it is not peeled. Peel it if it is older, otherwise it will taste very hard ~

Stir-fried red pepper with loofah

Ingredients: loofah, bright red pepper, salt, mushroom essence, peanut oil.

Exercise:

1. Remove the tendons from the loofah and cut it into strips or blocks; Pedicel-removing and seed-removing slices of red pepper;

2. Heat the oil in the pot, pour in the red pepper and stir fry for a while;

3. Pour in the loofah and stir fry;

4. Finally, add salt and mushroom essence to taste.

Luffa oil gluten

Ingredients: loofah, oil gluten.

Seasoning: carrot, ginger, dried pepper, salt, vegetarian soup.

Exercise:

1, prepare raw materials.

2, loofah cut hob block, carrot slice.

3, Chili ginger shredded.

4, put oil in the pot, saute ginger and red pepper.

5, add loofah, carrots, stir fry, put three spoonfuls of vegetarian soup.

6. Add oil gluten and turn well. Oil gluten will absorb soup. Season with salt.

Tip:

1, the loofah is fried in an iron pan, and the probability of blackening is particularly high. Try a non-stick pan.

2, loofah has a high sugar content, and melon seeds contain melanin, which is easy to turn black at high temperature. So, don't fry too fast, because our house is not as good as a hotel, and the time of frying is not as short as a hotel. So try to stir-fry in medium heat!

3, don't put the salt too early, the loofah is fresh, the salty taste is more refreshing, and it is better to put the salt later.

Stewed mushrooms with loofah

Ingredients: loofah 1, white mushroom, half a package of Hongxi mushroom, 1 green bamboo shoots, 1/4 red and yellow sweet pepper.

Seasoning: fruit and vegetable powder, sea salt 1/2 teaspoon, a little shredded ginger, a little white pepper 1/4 teaspoon, a little sesame oil, and white powder water 1 teaspoon. Exercise:

1. Peel the loofah, remove the seeds and cut into thin slices. After scalding with hot water, soak it in cold water to keep it bright green, and keep the loofah water for later use.

2, white mushrooms, red mushrooms to pedicel, washed and drowned for use; Cutting green bamboo shoots into long strips, cooking and cooling; Half of the yellow and red sweet pepper is cut into triangles, and the other half is cut into filaments for use.

3. Add white mushrooms, red mushrooms, bamboo shoots, sea salt, fruit and vegetable powder, pepper, Jiang Shui and two bowls of loofah water to stir fry, season with a little sesame oil, and then add a little sesame oil to the remaining soup and mix well for later use.

4. Roll the towel gourd slices into a cylinder and put them on a plate. Add bamboo shoots, white mushrooms, red mushrooms and shredded red and yellow peppers, put triangular yellow and red pepper slices on the edge of the plate, and finally pour the sauce.

Loofah fritters

Ingredients: towel gourd 250g, fried dough sticks 100g, fresh soy sauce 1 spoon, water starch 1 spoon.

Exercise:

1, cut the fried dough sticks into small pieces, fry them in a pot until the incision is brown, and serve.

2. Peel the loofah and cut it into pieces. Put oil in the pan and fry the loofah 1 min. Pour in fresh soy sauce and 1 tbsp water starch and fry for half a minute.

3. Pour in the fritters and stir well.

Sauté ed cabbage with towel gourd and lily

Ingredients: purple cabbage, towel gourd, lily, straw mushroom, tomato.

Exercise:

1, washed purple cabbage and cut into pieces for later use.

2. Cut off both ends of the whole fresh lily with a knife, peel off a petal of the fresh lily and wash it for later use.

3. Wash the loofah skin and cut it into semicircular pieces for later use.

4. Wash the straw mushroom, cook it, and cut it into two pieces for use.

5. Wash the tomatoes and cut them into pieces for use.

6. Add refined oil to a clean pot, heat it to 40% heat with high fire, pour in loofah, and when the oil from the fire is about to come out of the pot, add purple cabbage and lily to lubricate it, take it out of the pot and drain the oil.

7. Base the oil in the pan, stir-fry Jiang Mo, stir-fry Volvariella volvacea and tomato, stir-fry over medium fire, stir-fry the oil raw materials of Luffa, purple cabbage and lily, stir-fry evenly,

8. Add 20 grams of water, add a little vegetarian food (instead of monosodium glutamate), stir-fry a little thinly, pour a drop or two of sesame oil, turn the pot over, put it on a plate, and put it on a plate.

Stewed towel gourd with three mushrooms

Ingredients: 2 loofahs, 4 fresh mushrooms, 80g Pleurotus eryngii, 80g Pleurotus eryngii, 1/3 parsley and carrots.

Seasoning: 2 tablespoons of corn oil, 0//4 tsp of white pepper, 0//4 tsp of salt, 0//4 tsp of sugar, 0/tsp of mushroom essence, starch, sesame oil/0/tsp of kloc.

How to do it:

1. Peel the towel gourd and cut it into thick strips. Add a little salt, marinate for a while and separate the water.

2. Add oil to the pan and fry the loofah for about half a minute. When the loofah is fried to emerald green, add water and boil for about one minute.

3. Take out and drain the water for later use.

4. Cut the coriander into small pieces, cut the carrot into diamond pieces, cut the mushrooms with a cross knife, and tear the pork belly mushrooms into small strips.

5. Add oil to the pot and heat it. Add three mushrooms and stir fry. Add 1 glass of water and cook for a while.

6. Stew the loofah and carrot slices in the stew for half a minute, and add salt, sugar and pepper.

7. Add water starch to thicken, finally add coriander and mushroom essence, and pour sesame oil out of the pot.

coleslaw towel gourd

Ingredients: tomato, penghu loofah, ice cubes.

Seasoning: Hefeng sauce, sugar, soy sauce paste, sesame oil and tomato sauce. Practice: 1. Take the green pulp of towel gourd, cut it into thin slices with a length of 4 cm and a width of 2 cm and 5 cm, and put it in ice for 30 minutes. 2. Slice the tomatoes and set them aside. 3. Mix the seasoning into five-flavor sauce, and then dip it in loofah when eating.

Longjing loofah bean curd soup

Ingredients: loofah, tofu, Longjing tea, salt and sesame oil.

Exercise:

1. Wash the loofah, cut it into small hob pieces, and cut the tofu into small pieces;

2. Put the tea into the tea bag;

3. Add water to the pot, add the tea bag and cook for 2 minutes;

4. Take out the tea bag, add the loofah and tofu, and cook until the loofah is transparent;

5. After seasoning, take out the pot.

Delicious loofah cup

Ingredients: carrot, sponge gourd in Penghu, auricularia auricula, tofu, vegetarian ham, bean bag, medlar, mushrooms, potatoes, celery and coriander.

Seasoning: Hefeng sauce, sugar, salt, pepper, flour, white powder and sesame oil.

Exercise:

1, the loofah is peeled and cut into small pieces four centimeters long, and the inside is hollowed out into a cup.

2. Vegetables such as bean curd and vegetarian ham are diced for later use.

3. Take an oil pan, stir-fry the mushrooms and vegetarian ham until fragrant, put them on and stir them evenly with chopped materials and tofu, and add 1 tablespoon of white powder, two tablespoons of flour and other seasonings.

4. Then, fill the stuffing with towel gourd, steam it for 15-20 minutes, and then take it out.

5. Take white powder, add water, soy sauce and medlar, stir well, put it in a pot to boil, and pour it on the towel gourd cup.

Tip:

Stir-fry mushrooms and vegetarian ham first to force out the fragrance.

Ten best ways to eat loofah II. First: Luffa seaweed soup.

This soup tastes light. It uses three ingredients, namely loofah, eggs and dried kelp. Luffa and kelp are processed into thin slices, which takes no time to cook and is suitable for frequent cooking in hot weather.

Specific production method

Step 1: Prepare ingredients-loofah, dried kelp, eggs, oil and salt.

Step 2: Wash the dried kelp and cut it into rhombic pieces for later use. Peel and wash the loofah and cut it into rhombic pieces for later use.

Step 3: Boil the water in the pot, cook for 8 minutes before going into the sea, then add the loofah and continue cooking for 2 minutes.

Step 4: Turn the heat down, knock the eggs into a bowl and stir them evenly, then pour them directly, add a little salt to taste, add a few drops of oil to brighten them, and turn off the heat after stirring them evenly.

The second course: towel gourd and lean meat pot

This soup/pot can be used as both a dish and a staple food. In addition to loofah, lean meat and fresh mushrooms, vermicelli was added. If you don't eat rice, you can eat it directly.

Specific production method

Step 1: Prepare ingredients-loofah, lean meat, vermicelli, fresh mushrooms, oil and salt.

Step 2: Wash and slice the lean meat and mushrooms respectively, peel the loofah and cut it into hob pieces, and wash the vermicelli for later use.

Step 3: Boil water in a pot, add loofah and a few drops of oil to boil, add mushrooms and lean meat after 5 minutes, and add vermicelli after boiling.

Step 4: Add some salt to taste and continue to cook until the vermicelli is soft.

The third way: fried egg soup with loofah

This soup is the simplest and homely method of loofah soup. Loofah and eggs, the eggs are slightly fried and then boiled, and the soup is more delicious.

Specific production method

Step 1: Prepare ingredients-loofah, eggs, oil, salt and garlic cloves.

Step 2: Peel, wash and slice the loofah, beat the eggs into a large bowl, add a little salt and stir well, and mash the garlic cloves for later use.

Step 3: Add oil to the pot and heat it to 70% heat. Add the egg mixture and stir-fry quickly into small pieces. Add appropriate amount of hot water and bring to a boil.

Step 4: After 5 minutes, add loofah and garlic cloves, continue to cook for about 5 minutes, add a little salt to taste and cook until the melon is cooked.

Fourth Road: Luffa Chicken Soup

This soup is light and nourishing. It is made of loofah with Flammulina velutipes and chicken leg meat. I want to drink chicken soup on a hot day, but I am afraid of being greasy. You can try adding some loofah to match.

Specific production method

Step 1: Prepare ingredients-loofah, chicken leg, Flammulina velutipes, salt and chopped green onion.

Step 2: Cut the chicken leg into small pieces and wash it. Flammulina velutipes roots, pick small flowers. Peel the loofah, wash it and cut it into thin slices. Wash leek and cut into pieces.

Step 3: Add a proper amount of water to the casserole, put the chicken leg meat into the fire to boil, skim off the floating foam, and simmer for about half an hour.

Step 4: Add loofah and Flammulina velutipes, open the lid and turn to medium heat to continue cooking. Season with salt after 8 minutes and sprinkle with chopped green onion.

Fifth: loofah clam soup

This soup is a classic combination of loofah and aquatic products. It's also good to eat clams at this time. It's fresh when mixed simply. Other shellfish can be used instead of Meretrix meretrix.

Specific production method

Step 1: Prepare ingredients-loofah, clams, oil, salt and garlic cloves.

Step 2: Wash the clams, peel the loofah and cut them into hob pieces for later use, and mash the garlic cloves.

Step 3: add a little oil to the pot and heat it. Add loofah and garlic cloves and stir-fry until discolored. Add appropriate amount of boiling water to boil.

Step 4: add clams, add appropriate amount of salt to taste, and continue to cook until the melon is cooked.

The sixth way: sponge gourd in oyster sauce

The main ingredient of this dish is loofah, red pepper is used as color matching, and oyster sauce is the taste feature of the whole dish. All kinds of fried loofah and oyster sauce are really omnipotent.

Specific production method

Step 1: Prepare ingredients-loofah, red pepper, minced garlic, oyster sauce, oil and salt.

Step 2: Peel the loofah and cut it into long strips, remove the seeds from the red pepper and cut it into small pieces, and chop the garlic for later use.

Step 3: Stir-fry minced garlic with hot oil in the pot and stir-fry with loofah for half a minute.

Step 4: Add red pepper, oyster sauce and salt, and continue to stir-fry until the loofah is cooked and soft.

Seventh Road: Roasted Loofah with Mung Bean

This dish consists of two ingredients: loofah and mung bean. Stir-fried loofah with beans, you can synthesize the taste by simply boiling a little water starch, and it tastes glutinous and glutinous.

Specific production method

Step 1: Prepare ingredients-loofah, green beans, minced garlic, oil, salt and water starch.

Step 2: Peel the loofah and cut it into hob blocks, peel the garlic and cut it into powder, wash and blanch the green beans for later use, and adjust the starch in advance.

Step 3: Heat oil in a pot, add minced garlic and stir-fry until fragrant, then add loofah and stir-fry a few times, add green beans and appropriate amount of salt and stir well.

Step 4: Add the prepared starch to thicken, and collect the juice over high fire.

Eighth Road: Fried Shrimp Skin with Loofah

This dish is made of towel gourd and shrimp. It is a very nutritious combination, which can clear away heat and supplement calcium. If you cook according to my method, there will be no fishy smell.

Specific production method

Step 1: Prepare ingredients-loofah, shrimp skin, onion, minced garlic, oil and oyster sauce.

Step 2: Soak the shrimps in clear water twice, wash the impurities and drain, peel the loofah and cut it into long strips, chop the garlic and cut the onion into sections.

Step 3: Add minced garlic to the hot pot and stir-fry, then add towel gourd strips and stir-fry a few times, then add dried shrimps and stir-fry a few times.

Step 4: Add half a bowl of water, appropriate amount of oyster sauce, stir-fry over high fire for half a minute, and finally add onion and stir-fry evenly.

Ninth: Fried tofu with loofah.

This dish is made of towel gourd and oily tofu. It has good taste and juice absorption ability. It can fully absorb the water fried by towel gourd and has a perfect taste.

Specific production method

Step 1: Prepare ingredients-loofah, oily tofu, minced garlic, oil, salt and oyster sauce.

Step 2: After washing the oily tofu, cut a knife on the epidermis, peel the loofah, wash it, cut it into pieces, and chop the garlic.

Step 3: Add minced garlic to the hot pot and stir-fry, then add loofah and stir-fry for about half a minute, then add oil tofu and stir-fry.

Step 4: add appropriate amount of oyster sauce and a little water, and continue to stir fry until the juice is dry.

Tenth: scrambled eggs with loofah.

This dish is the simplest and homely dish in fried loofah. Stir-fried eggs will be more delicious and refreshing if they are tender. I'll teach you the specific method.

Specific production method

Step 1: Prepare ingredients-loofah, eggs, minced garlic, oil and salt.

Step 2: Peel the loofah and cut it into long strips, chop the garlic, beat the eggs into a bowl, add a little water and stir well.

Step 3: heat the oil in a hot pot, add the egg liquid, stir fry quickly until it is solidified, and take it out.

Step 4: Add the oil and minced garlic into the pot again, stir-fry the loofah for 1 min, add the eggs, add a proper amount of salt and cook until the loofah is cooked and soft.

Ten best ways to eat loofah 3. Fried loofah

Preparation: Wash and peel the loofah, cut into hob pieces, wash the onion and cut the chopped green onion.

Put oil in the pan, a little more than mine. If the oil is hot for 8 minutes, you can't smoke. If it smokes, it will be too hot and the chopped green onion will be released.

Stir-fry chopped green onion, don't wait for it to burn. In order to pick up the loofah on the ground, I accidentally overdone it, but it's okay. After all, that's what the onion oil on the onion oil surface does. It usually smells good after a few times of frying.

Add loofah and stir fry.

Stir-fry over medium heat, stir-fry for n times, and add appropriate amount of salt. According to your taste, the salinity of each family is different. Generally, don't exceed half a spoonful first. This is the amount of three big loofahs. Add less than 0.5 spoon of sugar at will.

Medium heat, stir-fry loofah and start cooking. My family likes loofah with soft and smooth taste. Stir-fry it more.

It seems ok. If the softness is what you like, you can turn off the fire, add monosodium glutamate or chicken essence, stir well and take it out. ...

Chafan