Cooking steps:
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1, stir-fry loofah
Ingredients: two loofahs.
Seasoning: oil, sugar, salt, sesame oil, onion and water starch.
Exercise:
1, the loofah is peeled and cut 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. Fried loofah is easy to blacken and oxidize. To reduce blackening, it is necessary to cut and fry quickly, or it can be peeled and washed with water and salted.
2, towel gourd Flammulina velutipes
Raw material: loofah
Accessories: Flammulina velutipes
Seasoning: oil, salt, water starch, concentrated chicken juice.
Exercise:
1, the loofah is peeled and cut into sections, and salt is added to avoid blackening.
2, boiling water, Flammulina velutipes immediately after entering the water.
3, a little oil, add loofah and fry, then add Flammulina velutipes. Put some salt in it.
4, water starch plus concentrated chicken juice and a little raw oil. Pour into the plate, thicken and take out.
3. Steamed towel gourd with garlic
Material: loofah (2 pieces)
Seasoning: red pepper (1), garlic (2), oil (2 tbsp), salt (1/5 tbsp), sugar (1/3 tbsp), chicken powder (1/3 tbsp) and sesame oil (2 tbsp).
Exercise:
1. Scrape the skin of the loofah, wash it, cut it into pieces with a thickness of 3cm, and dig a shallow hole in the loofah with a knife.
2. Flatten and strip the garlic and chop it into garlic paste. Wash red peppers, remove pedicels and seeds, and chop into small pieces.
3. Heat 2 tbsps of oil in a wok, pour in garlic and stir-fry for a few times, add 1/5 tbsps of salt, 1/3 tbsps of white sugar and 1/3 tbsps of chicken powder, turn off the heat, and then brew garlic into loofah pieces.
4. Boil half a pot of water, put it in a dish with loofah, steam for 5 minutes on high fire and take it out.
5. Add 2 tablespoons sesame oil to the hot pot, saute the minced red pepper, then turn off the fire and pour the minced red pepper and sesame oil on the loofah.
4. Sauté ed loofah with mushrooms
Ingredients: Lentinus edodes100g, Luffa150g.
Seasoning: appropriate amount of edible salt, ginger 10g, edible oil.
Exercise:
1. Soak mushrooms in warm water 2 hours in advance, not too much water, just 500g g.. Don't drip the water for soaking mushrooms, clarify and set aside.
2, the soaked mushrooms are washed and rooted, two big ones. Peel the loofah and cut it into large pieces.
3, fire, put the right amount of cooking oil in the pot, add ginger, stir-fry the fragrance, add mushrooms and stir-fry, then put the water soaked in mushrooms in the pot, simmer on low heat, add loofah, stir-fry, and add the right amount of salt. The smell of mushrooms and loofah is great.
5. Grifola frondosa fried loofah
Raw material: loofah
Accessories: Grifola frondosa and Lycium barbarum
Seasoning: salt, monosodium glutamate, broth, water starch.
Exercise:
1. Grifola frondosa is soaked in 40-degree warm water for 30 minutes, blanched with boiling water, taken out and torn into small pieces.
2. Peel the loofah, cut it into hob pieces and marinate it with salt for 5 minutes.
3. Put oil in the pan, stir-fry Grifola frondosa and Luffa for 1 min, add Lycium barbarum, pour in a little broth, add salt, monosodium glutamate and water starch, and stir well.
6, green pepper fried loofah
Raw material: loofah
Accessories: green pepper
Seasoning: oil, ginger, garlic, onion, refined salt, pepper, sugar, starch and monosodium glutamate.
Exercise:
1. Remove the pedicels and seeds from the green peppers, wash them and cut them into filaments.
2, towel gourd peeled and washed, cut into thin strips.
3. Slice ginger and garlic, and cut onion into small pieces.
4. Add water to the starch bowl to make wet starch.
5. Heat the oil in the wok, add the shredded green pepper and stir-fry until 50% is hot.
6. Heat the oil in the wok, stir-fry the loofah, add shredded green pepper, ginger and garlic slices, onion slices and a little water, stir-fry with salt, pepper and sugar, thicken the water starch and sprinkle with monosodium glutamate.
7. Fried loofah with egg skin
Ingredients: 300 grams of loofah.
Accessories: 3 egg skins, canned mushrooms 1/2 cans.
Seasoning: salt, essential oil, sugar, monosodium glutamate, chopped green onion, Jiang Mo and a little broth.
Exercise:
1. Remove the tail and peel from the loofah, wash and cut into hob pieces, and cut the egg skin into diamond pieces.
2. Light it in the pot, pour in a proper amount of clear oil, stir-fry onion and Jiang Mo until the oil is hot, add loofah and stir-fry for about 1 min, add salt, sugar and clear soup, add egg skin and mushrooms, stew for 3-5 minutes, add a proper amount of monosodium glutamate, and take out of the pot and plate.
8. stir-fried loofah with mung bean board
Raw materials: loofah 150g
Accessories: 50g of broad bean petals and a little black fungus.
Seasoning: a little salt, a little vegetables, oil and starch.
Exercise:
1. Peel the loofah and cut it into strips for use. Wash the black fungus.
2. Heat the oil pan to 50% heat, add the broad bean petals and loofah, and pull the oil until cooked.
3. Drain the water from the pot. After boiling, add auricularia auricula, oil broad bean petals and loofah and cook together.
4. Take out the pot, put the vegetarian soup into the pot, add all the ingredients, season and thicken, then take out the pot and put it into the pot.
9. Luffa clam
Material: 1 loofah, 300g Meretrix meretrix.
Seasoning: chopped green onion, Jiang Mo, salt 1 tsp, sesame oil 1 tsp, chicken essence 1 tsp.
Exercise:
1, slice towel gourd, take it out and drain it after oiling; Clams soak in water and spit sand.
2. Stir-fry shallots and ginger in a hot oil pan, add loofah, clams, appropriate amount of broth, salt and chicken essence, cook over medium heat until clams shell is opened, and pour in sesame oil.
10, fried pork slices with loofah
Raw materials: loofah 300g, pork plum blossom 150g.
Seasoning: 3 dried peppers, 1 garlic, a little light soy sauce, a little white wine, shredded ginger, salt, a little white pepper, 2 tablespoons water starch and 3 tablespoons oil.
Exercise:
1. Slice pork, add a little salt, soy sauce, white wine and water starch, mix well and marinate for more than half an hour.
2, loofah cut hob block. Cut the pepper dry and remove the seeds.
3. Add 3 tablespoons of oil to the pot, heat it, slide it into the pork slices, fry until it changes color, and remove the oil for later use.
4. Leave 1/2 tablespoons of base oil in the pan, add minced garlic, shredded ginger, pepper and minced garlic in turn, add loofah, add a little salt, stir-fry until the loofah comes out of the water, sprinkle a little white pepper, add the fried meat slices, mix well and then thicken.
1 1, ginger towel gourd
Raw material: loofah
Seasoning: a little salt, ginger juice, soy sauce, oil, sesame oil, cooking wine, wet starch.
Exercise:
1, loofah peeled and cut into hob blocks.
2. Put oil in the pot, pour ginger juice when it is warm, add loofah, cooking wine and salt in turn after the fire is boiled, and mix well until the loofah is broken, add a little soy sauce, mix well and burn for about 2 minutes, thicken and pour a little sesame oil and mix well.
12, loofah meatball soup
Ingredients: loofah and pork balls.
Seasoning: oil, salt and chopped green onion.
Exercise:
1, the loofah is peeled and washed, and cut into small pieces with a hob.
2. Take out the pot, put the loofah into the pot and add water. When the loofah is cooked, add pork balls.
After the water boiled, pork balls surfaced. Turn off the fire, season with salt, put the bowl, sprinkle with chopped green onion and serve.
13, scrambled eggs with loofah
Ingredients: two loofahs and two eggs.
Seasoning: 2 cloves of garlic, 1 slice of ginger, a little salt and oil.
Exercise:
1. Wash towel gourd, peel and slice; Cleaning garlic, peeling and mashing, and replacing with minced garlic; Ginger is cut into sections; The eggs reach a uniform egg liquid.
2. Sit in the pot, pour in a little oil, heat it slightly, and then pour in the egg liquid.
3. After the egg liquid is spread into an egg cake, break it into pieces with a shovel and put it out for use.
4. Leave a little base oil in the pot, add minced garlic and Jiang Mo, and stir-fry until fragrant.
5. Add the loofah slices and stir fry.
6, add a little salt, turn to medium heat and stir-fry until the loofah becomes soft and transparent.
7. Add the eggs, stir fry evenly, and take out the pot.
14, loofah mushroom soup
Ingredients: 65438+ 0 loofah and 3 mushrooms.
Seasoning: Jiang Miao, shallots, warm water, edible oil, salt, mushroom essence (or monosodium glutamate).
Exercise:
1. Wash vegetables, scrape off the green skin of towel gourd with a spoon, then cut into hob blocks, slice mushrooms, chop ginger buds and cut shallots into flowers.
2. Put a small amount of cooking oil in the pot. When the oil is hot, add minced onion and ginger, stir fry a few times, and then add the mushroom slices. After the mushrooms become soft and fragrant, pour in enough warm water.
3. After boiling, add the loofah segments. After about 2 or 3 minutes, when the loofah is cooked, sprinkle with appropriate amount of salt and mushroom essence, mix well and season, and serve.
15, Luffa minced meat and egg drop soup
Raw material: tender towel gourd 1 strip.
Accessories: egg 1 piece, minced pork 100g.
Seasoning: 2 tsps of refined salt1/,4 tsps of chicken essence1/,and a little white pepper (optional).
Exercise:
1, loofah peeled, cut into sections before slicing. Marinate the minced pork with chicken essence 10 minute, and break the eggs into egg liquid.
2. Boil 4 bowls of water in the pot, add the loofah slices and cook until soft.
3. Take 2 spoons of boiling water from the pot with a spoon and pour it into the minced meat bowl, and stir it evenly with chopsticks.
4. Pour the ground meat together with the soup into the pot and cook over medium heat until the meat changes color (about 1 min).
5, leave the fire in the middle, first add salt, chicken essence to taste, and then add egg liquid.
6. After the egg blossoms are formed, turn off the fire and sprinkle a small amount of white pepper.
16, steamed towel gourd and chopped pepper vermicelli with black bean sauce
Materials: vermicelli 1 root, loofah 150g.
Seasoning: chopped pepper 1 tablespoon, garlic 1 teaspoon, lobster sauce 1 teaspoon.
Exercise:
1. Soak the vermicelli in warm water and drain the water for later use. Peel the loofah and slice it.
2. Spread vermicelli on the bottom of the plate and towel gourd on it.
3. Sprinkle chopped pepper on the loofah, boil water in the pot and steam for 15 minutes.
4. Heat a tablespoon of oil in the pot, pour in the lobster sauce and minced garlic, pour it on the loofah while it is hot, and mix well when eating.