Use 20 grams of mung beans and 3 fresh loofah flowers.
Method: Wash mung beans, put them in a pot and add water to boil until they are rotten, and then take them out. Add towel gourd flower and bring to a boil.
Usage: daily 1 dose, taken twice.
It is better to inject and release the flowers of Luffa when they bloom in summer. There is a saying in southern Yunnan herbs: "Cold in nature, sweet and slightly bitter in taste." Clearing away heat and toxic materials, facilitating defecation, resolving phlegm and reducing qi, and treating cough due to lung heat, sinusitis, sore poison, etc. Using mung beans to clear away heat and detoxify, * * * has the effect of clearing away heat and detoxifying. When the symptoms of measles have been solved and the rash has appeared, it is beneficial to clear away the heat toxin in the body.
Indications: used for measles, and the residual poison needs to be cleared.
Category: medicated diet
Ingredients] Two loofahs.
[Ingredients] Oil, sugar, salt, sesame oil, onion and water starch.
1. Peel the loofah and cut it into hob blocks.
2. Take the oil pan and heat it to 80% heat. Stir-fry the loofah slightly, add salt and a little sugar, stir-fry until the loofah breaks, add appropriate amount of water, switch to medium heat for one to two minutes, thicken the water starch, take out the pan and pour sesame oil.
Practice of ham and towel gourd
1. Peel the loofah and cut it into small pieces with the same length. Not for long. Chop ham
2. Drain the oiled loofah, put it in a pot, shape it, sprinkle with minced ham and steam it in a cage.
3. Put the wok on the fire, pour the stock, add seasoning, thicken with wet starch, pour sesame oil and pour it on the loofah.
Steamed towel gourd with garlic. The method is: wash the towel gourd, cut it into sections, sprinkle with minced garlic, add some salt and chicken essence, steam for about 10 minutes, and sprinkle with sesame oil. "
Lazy dish-clam loofah
Ingredients: one towel gourd, clam 150g, tender ginger 1 piece, aluminum foil paper 12 piece (10cm× 12cm), wine 12 tablespoons, salt.
Practice: 1. Peel the loofah, cut it into small pieces and then cut it into thick strips, add half a tablespoon of salt and mix well in a large container; 2. Shred tender ginger, put four loofahs on a piece of aluminum foil paper, then put two clams and a little shredded ginger, and then pour some wine; 3. Fold the aluminum foil paper into a rectangular paper bag, put it in the oven, bake at 200℃ 10 minute, take it out and open the paper bag to eat.
There are two ways to make egg and towel gourd soup. When the taste is heavy, first fry the eggs into mud and boil the soup. When the soup is boiling, add loofah, shredded loofah or half-moon slices, and add salt, shredded ginger and garlic cloves. When the taste is weak, first pour the cooked loofah, then pour the sliced eggs into the boiling soup, and the egg blossoms will bloom between the boiling soup. Make sliced meat and loofah soup, stir-fry the loofah slightly and add water. The meat is pork, the top grade is tenderloin, followed by the lean meat of Qianjia, shredded or sliced. I think the slices should be cooler. After the soup is boiled, put the meat into the pot and stir it gently. When the meat is cooked, take off the pot, so that the meat is tender and the loofah is sweet and smooth. Drinking this loofah soup is a good memory of summer and has the effect of clearing away heat.
Loofah frying also has three realistic dimensions. Pure fried loofah is light, smooth and soft, and can be inhaled and swallowed. Just add a little garlic seasoning. If you like Chili, you can put a little Chili. Stir-fried loofah, add a little soup, the original flavor is very strong, and bibimbap is also very tasty. Stir-fried eggs with loofah, first stir-fry the eggs, then add loofah and stir-fry, or stir-fry separately. When frying meat, stir-fry the meat until it is medium-cooked, then take out the pot, wash the pot, add oil and stir-fry the loofah, and when it is medium-cooked, add the meat and garlic and stir-fry it together, double-cooked. Beautiful, put a few shredded red peppers, the meat is pink, the eggs are golden yellow, the loofah is green, the garlic is white, and then put a few shredded red peppers, which is a little gorgeous between purity and purity.
Loofah buckwheat noodles (255 kcal)
Ingredients: buckwheat noodles, loofah, garlic, shredded lean meat, dried shrimps and wolfberry.
Exercise:
1. Soak Lycium barbarum and dried shrimps in hot water respectively.
2. After the water is boiled, add buckwheat noodles and medlar, and pick it up after cooking.
3. Slice the garlic, peel the loofah and cut it into bite sizes.
4. After the pot is hot, add garlic slices and shredded pork, stir fry slightly, add loofah, water and shrimp skin, and cook until the loofah is cooked and the soup is released.
5. Add the cooked buckwheat noodles and medlar, and turn off the heat after boiling.
Practical tips:
1. Buckwheat noodles can be replaced by other kinds of noodles.
Just a little shrimp skin, not too much.
3. Materials such as fish balls can also be added.
Luffa Zhusun decoction
Ingredients: Dictyophora dictyophora, Luffa and Coriander.
Practice: 1, Dictyophora indusiata is soaked in warm water and washed with clear water; 2. Wash and peel the loofah, cut into pieces, and cut the parsley into sections; 3. Ignition in a pan, add water. After the water boils, pour in Dictyophora, towel gourd slices, salt, pepper and chicken essence.
Delicious loofah soup
Delicious loofah soup
Cooking soup with loofah in summer is not only delicious, but also has the functions of clearing fire and detoxifying, resolving phlegm and relieving asthma, relaxing bowels and eliminating edema.
Practice: Peel two loofahs, keep the green endothelium as much as possible, cut off the melon heart, cut the loofahs into blocks, cook them in clear water for three minutes and take them out. Then, pour two spoonfuls of refined oil into the wok. After the oil is hot, pour the cooked loofah into a wok and stir fry, then add a little wine, salt and monosodium glutamate, and if there is chicken soup or broth, add some more. After boiling for five minutes, you can eat it.
In addition, the tender leaves of loofah can also be eaten in soup. Luffa leaf soup not only has the same effect of clearing heat and detoxifying, but also has a good dietotherapy effect for people who are prone to skin diseases and boils in summer.
Beef with towel gourd and sand tea
Ingredients: 1 box of beef (or fat beef for hot pot) and 2 loofahs.
Exercise:
1) Thaw the fat cow first, then use 1 tbsp soy sauce, 1 tbsp cooking wine, a little pepper, a little Jiang Mo, 1 tbsp starch and 1 tbsp salad oil, grab well and let stand for 20 minutes.
2) Peel the loofah and cut it into small strips.
3) Hot oil, first stir-fry the loofah and take it out when it is cooked.
4) Add some oil, and when the temperature reaches 50% to 60%, stir-fry the beef and take it out of the pot after discoloration.
5) Add some oil, saute 2 pieces of minced garlic and dried Chili, add one tablespoon of sand tea sauce and one tablespoon of white sugar, stir-fry for a while, then put the beef and towel gourd into the pot again and stir evenly.
Cooking experience
* Lala used ordinary beef slices this time, which saved a lot of trouble. The fat cow is bigger, so you can cut it properly. But I still think it's more fragrant to chop beef slices and knock them again. Of course, it might be better if you can buy good fat cows.
Luffa and tomato porridge:
[Ingredients] 500g of loofah, 3 tomatoes, 0/00g of japonica rice/kloc, minced onion and ginger, salt and monosodium glutamate.
[Practice] Wash and peel the loofah, cut the tomatoes into small pieces, wash and cut into small pieces for later use. Wash the japonica rice, put it into the pot, pour some water and bring it to a boil. Cook it gently until it is medium-cooked. Add loofah, minced onion and ginger and salt and cook until the porridge is cooked. Add tomatoes and monosodium glutamate to stew.
【 Efficacy 】 Clearing away heat, resolving phlegm, relieving cough, promoting fluid production and relieving annoyance. People with acne can eat it for a long time.
Shredded pork porridge with loofah
Ingredients: loofah, lean meat and japonica rice.
Practice: Peel the loofah, wash the lean meat and shred it. Add water, japonica rice and lean meat to the casserole and shred it. When it is eight-cooked, add the loofah slices and cook until it is cooked thoroughly. This porridge has the effects of clearing away heat and resolving phlegm, cooling blood and detoxifying.
There are many things I won't write. I hope this is enough for you.
Roasted towel gourd with mushrooms.
Its cuisine is Zhejiang cuisine.
Features fresh and fragrant, elegant color.
The main raw materials are Lentinus edodes 15g and Luffa 500g. 20g of seasoned cooked peanut oil, refined salt 1g, monosodium glutamate 1g, 5g of Shaoxing wine, 5g of fresh ginger, 5g of sesame oil 15g and 25g of starch.
The production process is 1. Take out the mushrooms after soaking in water, put aside the juice to precipitate, and then pour it into another bowl for later use. Remove the roots of mushrooms and wash them. Peel the loofah, divide it in two along the length, cut it into inches and blanch it with boiling water. Peel and cut ginger into fine powder, soak in water to get juice. 2. Put the frying spoon on the fire, add peanut oil, cook with ginger juice, add Shaoxing wine, mushroom soup, refined salt, monosodium glutamate, mushrooms and loofah, slowly pour in water starch (starch 25g, water 25g), add sesame oil and turn the spoon over.
Steamed towel gourd with mutton
This is the lightest blindly, and the practice is also the most "homely", because mutton and loofah are not strong in flavor, and there is no rich sauce. The master will use flat salted egg yolk to keep your appetite up, which will save material and sell better.
Ingredients: towel gourd, mutton, salted egg yolk, raw flour, monosodium glutamate, sesame oil, sugar, salt, etc. Exercise:
1. Cut loofah and chop mutton. Mix all the ingredients evenly and marinate the mutton for 1-2 minutes.
2, loofah, minced mutton is placed on the loofah, and the salted egg yolk is pressed flat in the center of the loofah.
3. After the original dish is steamed for ten minutes, it can be served.
Key points: cooking is easy, but pay attention to the handling of materials.
The cutting method of loofah most affects the appearance of the dish. Even if you cook at home, you can try to pay attention to the cutting method. The reason why the loofah can remain intact is that it is cut with oblique knives, and each knife does not completely cut the loofah slices from the melon strips. Then slice the loofah outward and connect one side of the slice inward, so that the loofah can be wrapped around the plate like a dragon. It doesn't matter if it is cut off. Slice the loofah and put it in the style of "Panlong".
When you beat the salted egg yolk with a kitchen knife, you should first touch some water, so that the egg yolk will not touch the fragments on the knife surface and put it on the towel gourd surface, which is equal to the fragments of mutton.
Luffa and tomato porridge:
[Ingredients] 500g of loofah, 3 tomatoes, 0/00g of japonica rice/kloc, minced onion and ginger, salt and monosodium glutamate.
[Practice] Wash and peel the loofah, cut the tomatoes into small pieces, wash and cut into small pieces for later use. Wash the japonica rice, put it into the pot, pour some water and bring it to a boil. Cook it gently until it is medium-cooked. Add loofah, minced onion and ginger and salt and cook until the porridge is cooked. Add tomatoes and monosodium glutamate to stew.
Fried pork slices with loofah
300g of towel gourd, 3 red peppers, 50g of pork 1 0g, shredded ginger10g, a little salt, chicken powder and pepper, water starch1spoon and half of egg white.
1. Slice pork and mix well with salt, water starch and egg white; Slice loofah obliquely into thick slices; Pedicels and seeds of red pepper are removed, washed and cut into small pieces.
2. Put 1 tbsp oil in the wok, heat it, fry the red pepper slices, and take it out for later use.
3. Add 2 tablespoons of oil to the wok, fry the pork slices in the wok until they change color, and take them out for later use; Add shredded ginger and towel gourd slices, add salt, monosodium glutamate, pepper and 1 tbsp water, stir-fry slightly, pour in the fried red pepper pieces, stir-fry evenly, thicken with a little water starch, and serve.