Ingredients: 300g of fresh loofah, 50g of red pepper, 50g of fresh broad bean petals150g, salt, monosodium glutamate, water starch and salad oil.

Practice: loofah peeled and cut into pieces; Blanch the petals of broad beans. Pour a little oil into the pot, add loofah, red pepper, broad bean petals, salt and monosodium glutamate, stir well, thicken the water starch and pour the oil.

Fried tofu with loofah

Ingredients: tofu 200g, loofah 150g, red pepper slices 25g, white vinegar, salt, monosodium glutamate, fresh soup, water starch and salad oil.

Practice: cut tofu into pieces and soak it in boiling water (put a little salt); Loofah blanching. Heat a wok, add a little salad oil to heat it, add red pepper slices, loofah blocks and tofu blocks, stir fry, add white vinegar, salt, monosodium glutamate, fresh soup, water starch to thicken, and pour in oil.

Stir-fried towel gourd with square stem

Ingredients: 2 pieces of dried bean curd, 200g of towel gourd, salt, monosodium glutamate and salad oil.

Practice: cut the dried tofu into pieces and soak it in boiling water (with a little salt) for a few minutes; Peel the loofah, cut into pieces and blanch it. Heat a little oil in a wok, add loofah, dried cubes, salt and monosodium glutamate, and stir-fry until raw.