How to make loofah delicious?
First, fish-flavored loofah
Ingredients: Luffa 1, Auricularia auricula 1, 2 horseshoes, ginger 1, half pepper, vermicelli 1.
Seasoning: 1/2 tsp salt, 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp vegetarian Chili sauce, 1 tsp red oil, a little pepper, 4 tsp stock and/.
Exercise:
1. Peel towel gourd and cut into strips, dice auricularia, mash water chestnut, and mince ginger and pepper for later use.
2. Mix and stir sugar, salt, vinegar, soy sauce, sesame oil, vegetarian Chili sauce, red oil, pepper and broth to form a comprehensive sauce.
3. Take 2 tablespoons of oil pan, saute Jiang Mo and pepper powder first, and then stir-fry water chestnut together; Add the comprehensive sauce, bring to a boil, and then add 1 large glass of water to bring to a boil.
4. Add vermicelli and loofah, and the loofah can be eaten after it is boiled soft.
Suggestion: If you have a small and medium-sized casserole at home, you'd better make it into a casserole.
Second, fried dough sticks and loofah.
Ingredients: Fried dough sticks and loofah.
Exercise:
1. Peel the loofah and cut it into thick slices, and cut the fritters into 3cm segments;
2. Remove the loofah with boiling water;
3. Put the oil in the pot, put the onion, ginger and garlic in the hot oil, stir-fry the fragrance, add the loofah and fried dough sticks, add a little cooking wine and salt and stir well.
Third, loofah meat soup
Ingredients: loofah, pork, vegetable oil, salt, monosodium glutamate, pepper, cooking wine, onion and ginger slices.
working methods
1. Wash the loofah and cut it into small pieces; Boil the water, wash the pork, put it in the pot, take it out and drain it, and cut it into pieces.
2. Put a little oil in the pot. When heated to 50%, stir-fry the sliced meat, cook the cooking wine, inject 750g of water, add salt, monosodium glutamate and pepper, and cook until the meat is cooked. 3. Put the towel gourd slices into the pot and cook until the silk is broken. Remove the onion and ginger slices and put them in the soup basin. Features: the sliced meat is fresh and tender, and the soup is clear and delicious.
Expansion: the main value of loofah
nutrition
Luffa contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B 1 and vitamin C, as well as saponin, plant mucus, xylose gum, bitter substance of Luffa, citrulline and so on. Every 100g contains protein 1.4- 1.5g, fat 0. 1g, carbohydrate 4.3-4.5g, crude fiber 0.3-0.5g, ash 0.5g and calcium18-28. Ascorbic acid 5-8mg.
Luffa contains B vitamins to prevent skin aging and vitamin C to whiten skin, which can protect skin, eliminate plaque and make skin white and tender. It is a rare beauty product, so Luffa juice is called "beauty water".
efficacy
Anti-scurvy: Luffa has a high content of vitamin C, which can be used to fight scurvy and prevent various vitamin C deficiencies.
Brain-nourishing beauty: Because of the high content of vitamin B in loofah, it is beneficial to the brain development of children and the brain health of middle-aged and elderly people; The juice of towel gourd stem has the special function of keeping skin elastic, and can beautify and wrinkle.
Anti-virus and anti-allergy: Luffa extract has obvious preventive effect on Japanese encephalitis virus, and an anti-allergic substance, diarrhea alkyd, is also extracted from Luffa tissue culture solution, which has strong anti-allergic effect.
eat
Compendium of Materia Medica: "Loofah, unknown before Tang and Song Dynasties, is found in both north and south today, and is thought to be a regular dish. Peel when tender, boil dew, and order tea to fill vegetables. Old age is as big as a pestle, and the tendons are woven like new buttons. After drying and washing pots in first frost, villagers call it washing pots and washing melons. There is a partition inside, and the child is in the partition. It looks like a wilting child, black and flat. Its buds and tender tendrils can be eaten. "
To eat loofah, peel it, and it can be cold-mixed, fried, boiled, made into soup or juiced for dietotherapy. Wash and slice the towel gourd, blanch it with boiling water, and mix it with sesame oil, soy sauce and vinegar to make a cold towel gourd. When cooking loofah, because of its rich juice, it should be cut and cooked now to avoid nutrient loss; In addition, you can use less oil, make it thin when cooking, and keep it fragrant, tender and refreshing.
Suitable for people:
Luffa can be eaten by the general population.
Women with irregular menstruation, physical weakness, excessive phlegm and cough, and postpartum milk obstruction are suitable to eat more loofah.
People with physical weakness, internal cold and diarrhea should not eat more.
officinal
Root (Luffa root): sweet and flat. Promoting blood circulation, dredging collaterals and relieving swelling. Used for nasal congestion and runny nose. Rattan (loofah rattan): sweet and flat. Dredge meridians, relieve cough and resolve phlegm. Used for lumbago, cough, nasal congestion, runny nose and cough. Leaves (towel gourd leaves): bitter, sour and cold. Stop bleeding, eliminate phlegm and relieve cough, and clear away heat and toxic materials. Can be used for treating cough, cough, thirst, traumatic hemorrhage, scabies, pemphigus and miliaria. Fruit vascular bundle (towel gourd): sweet in taste and flat in nature. Clearing away heat and toxic materials, promoting blood circulation and dredging collaterals, promoting diuresis and reducing swelling. Used for pain in bones and muscles, chest pain, amenorrhea, breast obstruction, and edema of breast abscess. Fruit stalk: used for acne rash and sore throat in children. Pericarp: used for golden sore, furuncle and buttock sore. Seeds (loofah seeds): slightly sweet and flat. Clearing heat and resolving phlegm, moistening dryness and expelling insects. Used for cough with excessive phlegm, deworming and constipation.