1. Steamed towel gourd with gold, silver and garlic: chop garlic, wash and peel towel gourd, and cut into long strips with a hob. Heat an appropriate amount of oil in the pot, fry half a garlic until golden brown, remove and drain; After cooling, mix well with the other half garlic, add salt and mix well. Spread gold, silver and garlic evenly on the surface of loofah and decorate Lycium barbarum. Steam in a steamer for 5 minutes. Take it out and pour in cooked sesame oil.
2, pepper towel gourd: towel gourd scraped off the skin and washed. Cut the cleaned loofah in half, and then cut it into hob blocks. Peel and chop garlic, and prepare a spoonful of chopped pepper. Heat a wok, add cooking oil to heat it, add garlic and chopped pepper and stir-fry until fragrant. Add loofah and stir-fry until cooked, add appropriate amount of salt and stir-fry evenly. Add a little chicken essence and stir-fry evenly.
3. Dried shrimps, mushrooms and loofah: Wash the dried shrimps with water after soaking, peel and cut the loofah, marinate with a little salt for a while, and pour the oil into a wok to saute shallots, ginger and garlic. Stir-fry dried shrimps, pour cooking wine for fragrance, pour washed Pleurotus eryngii and stir fry, add salt and sugar, add loofah and stir fry, and add a little cold water to cook for a while. Loofah becomes soft, add chicken essence, pour water starch and sesame oil, stir well and turn off the heat.