Hello, everyone. Here are some practices of loofah. Firstly, the paper introduces the towel gourd and its nutritional value.
An annual climbing herb of Luffa in Cucurbitaceae. The fruit of common loofah (pictured above) is short cylindrical or long rod-shaped, with a length of more than 20 ~ 100 cm, a transverse diameter of 3 ~ 10 cm, no edges, rough surface and several dark green longitudinal grooves. The fruit of Luffa rib (pictured below) is rod-shaped, with a length of 25-60 cm and a transverse diameter of 5-7 cm. The skin is green, wrinkled, with 7 edges, green or dark green. The seeds are oval, and the common loofah seed coat is thin and smooth, with winged edges, black, white or grayish white; The seed coat of luffa cornuta is thick, wrinkled and black. The 1000-grain weight is100 ~180g. Ordinary loofah tastes very different from rib loofah.
Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C, and also contains saponins contained in ginseng.
It is good for women to eat more loofah in autumn. Luffa is sweet in taste and flat in nature, and has the effects of clearing away heat and relieving summer-heat, cooling blood and detoxicating, moistening intestines and relaxing bowels, expelling wind and resolving phlegm, moistening skin and caring skin, dredging meridians and activating collaterals, and promoting blood circulation and milk ejection. Its collaterals, seeds, vines, flowers and leaves can all be used as medicine. Loofah sponge is often used to treat chest pain and breast pain caused by qi stagnation and blood stasis. Luffa granules can be used to treat irregular menstruation, lumbago, constipation, dyspepsia and jaundice. Luffa juice has the reputation of "beauty water". Cut off the growing loofah vines, and apply the juice to the face or skin with gauze dipped in loofah water, which has the effect of moistening skin and preventing wrinkles; You can also wring the towel gourd juice directly, add some honey or glycerin and knead it, and the effect is also good. Luffa juice is the safest "pure natural" skin care product.
Precautions for eating loofah: when eating loofah, peel it, and it can be cold, fried, boiled, made into soup or juice for dietotherapy. For example, towel gourd, washed and sliced in boiling water, mixed with sesame oil, soy sauce and vinegar, can be made into cold towel gourd. Fried shredded melon is light and delicious, clearing away heat and promoting diuresis; Burn mushrooms and loofah to replenish qi and blood and dredge meridians; Take a proper amount of raw loofah, wash it and juice it, and mix it with honey according to the ratio of 10: 1. Raw towel gourd juice has the effects of clearing away heat, relieving cough and resolving phlegm. Deficiency of spleen and stomach, diarrhea should not be taken.
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Loofah Flammulina velutipes:
Exercise:
Peel and cut the loofah and add salt to avoid blackening.
Boiled water, Flammulina velutipes will be removed immediately after entering the water.
Stir-fry a little oil with loofah, and then add Flammulina velutipes. Put some salt in it.
Water starch with concentrated chicken juice and a little raw oil. Pour into the plate, thicken and take out.
Fried loofah:
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.
Tip: Smooth and tender! I learned it from a restaurant that often helps. The towel gourd you bought is the kind of water chestnut. Removing the skin and edges is not a "number". It takes three or four medium-sized plates to make a decent plate. It's delicious to cut the loofah into large pieces. Just add less sugar. 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.
Steamed towel gourd with garlic:
Luffa is a kind of vegetable with light taste, which is suitable for cooking with heavy ingredients such as garlic and scallops. The dishes made in this way are delicious. Luffa has the effects of cooling blood, detoxifying, clearing heat and benefiting intestines. For women, loofah also contains vitamin B 1 for preventing skin aging and vitamin C for whitening skin. Eating more can protect skin and remove spots, making skin white and tender. ...
Cooking materials (four persons):
Luffa (2), red pepper (1), garlic (2)
Seasoning:
Oil (2 tbsp), salt (1/5 tbsp), sugar (1/3 tbsp), chicken powder (1/3 tbsp), sesame oil (2 tbsp).
Operation process:
1. Scrape off the skin of the loofah, wash it, cut it into 3cm thick pieces, and dig a shallow hole in the loofah with a knife.
2. Flatten the garlic, undress it and chop it into garlic paste. Wash red peppers, remove pedicels and seeds, and chop into small pieces.
3. Heat 2 tablespoons of oil in a wok, add garlic and stir-fry a few times, add 1/5 tablespoons of salt, 1/3 tablespoons of white sugar and 1/3 tablespoons 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.
Tip:
1. Don't shave off all the loofah skins, leaving a little loofah skin will enhance the crispness. Dig a shallow hole in the towel gourd block, you can decorate more garlic and make the towel gourd delicious, but don't dig through the bottom!
2. Soak the garlic in the loofah, otherwise the garlic will be steamed, and the garlic taste is heavy and choking, which is difficult for ordinary people to accept.
3. Luffa can be fried, boiled and made into soup; You can also slice it with boiling water and dip it in cold dishes such as sesame oil, soy sauce and vinegar.
4. Fried loofah can clear away heat and promote diuresis; Burning loofah with mushrooms can replenish qi and blood and dredge meridians; Tomato and towel gourd soup can clear away heat and detoxify and eliminate troubles; Raw towel gourd juice has the effects of clearing away heat, relieving cough and resolving phlegm.
Sauté ed loofah with mushrooms;
Raw materials: Lentinus edodes 100g, Luffa 150g, edible salt, ginger 10g.
Exercise:
1. Soak mushrooms in warm water 2 hours in advance, not too much water, just 500 grams. 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.
This dish can also be used as mushroom dish, mushroom and melon.
Tip: Don't put vegan or chicken essence in natural vegetarian dishes. Don't put too much salt in vegetarian dishes. If you put too much salt, you can't taste the natural taste of the dish.
Grifola frondosa fried loofah;
Ingredients: Grifola frondosa
Accessories: Luffa and Lycium barbarum
Seasoning: salt, monosodium glutamate, broth, water starch.
Cooking method:
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 blocks and marinate it with salt for 5 minutes;
3. Pour oil in a pan, stir-fry Grifola frondosa and Luffa for 1 min, add Lycium barbarum, rush into a little stock, add salt, monosodium glutamate and water starch and stir well.
Fried loofah with green pepper:
1. The green pepper is pedicled and seeded, washed and cut into filaments;
2. Peel and wash the loofah and cut it into thin strips;
3. Slice ginger and garlic, and cut onion into small pieces;
4. Add water into the starch bowl to make wet starch;
5. Heat the wok with oil, add shredded green pepper and stir-fry until it is 50% 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.
Luffa clam:
Ingredients: loofah 1, 300g clam.
Ingredients: chopped green onion and Jiang Mo.
Seasoning: salt, sesame oil and 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.
Fried loofah with mung bean;
: 50g of broad bean petals, loofah 150g, and a little black fungus.
A little salt, a little vegetarian food.
Peel the loofah, cut it into strips, wash the fungus, heat it to 50% in an oil pan, add the broad bean petals and loofah and pull the oil until cooked. Then, pick up the pot and drain the water. After boiling, add auricularia auricula, oil broad bean petals and loofah and cook together. Take out the pot, put the vegetarian soup into the pot, add all the ingredients, season, thicken, take out the pot and put it into the basin.
Fried towel gourd with egg skin;
Batch processing:
3 egg skins, 300g loofah, 1/2 canned mushrooms.
Salt, essential oil, sugar, monosodium glutamate, chopped green onion and 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. Ignition in the pan, pour in a proper amount of clear oil, stir-fry onion and Jiang Mo until the oil is hot, stir-fry loofah for about 1 min, add salt, sugar, clear soup, add egg skin and mushrooms, stew for 3-5 minutes, add a proper amount of monosodium glutamate, and take out of the pan and plate.
Fried towel gourd with shrimp;
Ingredients: loofah 1, 2 tbsp shrimp, onion 1, ginger slices 1.
Exercise:
1, shrimp soft; Wash onion and cut into sections; Peel ginger, wash and slice; Wash and peel the loofah.
2. Cut the loofah semi-straight, and then cut it into thick slices.
3. Heat 1 tbsp oil in the pan, add onion, ginger slices and dried shrimps, stir-fry until fragrant, add 3 tbsp water to boil, then add loofah and stir-fry until loofah is cooked and soft, finally add material A and stir well, then pour material B. ..
Fried loofah with eggs:
Ingredients: 400g tender towel gourd, 4 eggs.
Accessories: salad oil 40g, refined salt, clear soup, chopped green onion and minced garlic Jiang Mo.
Method:
1. Peel the tender loofah, wash it, and obliquely cut it into pieces; Beat the eggs into a bowl, add salt and stir.
2. Heat 20g of salad oil, pour in egg liquid and fry until cooked, then take it out and put it on a plate.
3. Heat the remaining oil, add chopped onion, ginger and garlic, stir fry until fragrant, and pour in loofah and stir fry. When it's almost cooked, add clear soup, simmer on low heat, pour in cooked egg pieces, sprinkle with salt and stir fry.
Tip: eggs and loofah can't be cooked at the same time.
Fried loofah:
Ingredients: towel gourd 2 strips of flour 1 cup of sugar 1 spoon * a little salt * water 1/2 cups * baking powder 1 spoon * 3 tablespoons of oil.
Seasoning: * 3 tablespoons soy sauce * 1 tablespoon sugar * a little monosodium glutamate * 2 tablespoons sesame oil * 3/2 bowls of mushroom water.
Method:
(1) Peel the pumpkin and cut into roller blocks.
(2) Let the batter stand for 10 minute.
(3) Dip the watermelon in batter.
(4) Heat the oil pan to medium-cooked, add shredded wax gourd and fry until the skin is slightly yellow.
(5) Sprinkle pepper and salt when eating.
Luffa Huimian Noodles:
Exercise:
1. Scrape the loofah, cut it, remove the pulp and cut it into long sections;
2. Soak the dried seaweed in warm water and wash it; Wash coriander, soak vermicelli, and cut into sections respectively;
3. Put the casserole on fire, add loofah, vermicelli, dried seaweed and soup stock, boil it over high fire, then stew it thoroughly over low fire, sprinkle with refined salt, monosodium glutamate, pepper and coriander, boil it and sprinkle with sesame oil.
Luffa soup method one,
: loofah 200g, water-soaked mushroom 15g, sesame oil 10g, monosodium glutamate 3g, refined salt 15g, vegetable oil 30g and clean water 500g.
: 1. Peel the loofah, wash it and cut it into curly blades. Wash the mushrooms and cut them into small pieces.
2. Put the wok on fire, add vegetable oil, heat it, stir-fry with loofah for a while, add salt, then pour the mushrooms and water into the wok, cook them together, add monosodium glutamate and sesame oil, and put them in a bowl.
This soup is delicious.
Luffa soup practice 2,
Cut the peeled and washed towel gourd into slices, stir-fry ginger and garlic, put them in a pot together with fresh pork slices, stir-fry for a while, then add water, pour in tender tofu slices, add seasoning and chopped green onion, and serve after boiling. Then I filled it in a small pot. The soup is blue and white and tastes excellent. The delicious taste will make you unforgettable all your life.
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