Steamed towel gourd with gold, silver, garlic, chopped pepper, stewed towel gourd with dried white mushroom, fried towel gourd with old fritters, fresh shrimp cup with garlic towel gourd, brewed towel gourd, oil gluten of towel gourd, fried soybean with towel gourd, scrambled eggs with towel gourd, roasted towel gourd with mushrooms, fried towel gourd box, fried fungus with towel gourd, and soup of towel gourd and crucian carp.

1, steaming loofah with gold, silver and garlic: chop garlic, wash and peel loofah, and cut into long strips with hob. Heat the pot with proper amount of oil, fry half of garlic until golden brown, remove and drain; After cooling, mix well with the other half of the garlic, add salt and mix well. Spread the gold, silver and garlic evenly on the surface of the towel gourd and decorate the wolfberry. Steam in a steamer for 5 minutes. Take it out and pour in cooked sesame oil to serve.

2, pepper towel gourd: towel gourd scraped off the skin and washed. The washed loofah is cut in half and then cut into hob blocks. Peel and chop garlic, and prepare a spoonful of chopped pepper. Heat the wok, heat it with cooking oil, add garlic and chopped pepper and stir-fry until fragrant. Add loofah and stir-fry until cooked, and add appropriate amount of salt and stir-fry evenly. Add a little chicken essence and stir-fry evenly to get out of the pot.

3, dried shrimps, white mushrooms and loofah: dried shrimps are soaked and washed with water, loofah is peeled and cut into pieces, marinated with a little salt for a while, and the oil is poured into the wok to saute shallots, ginger and garlic. Stir-fry dried shrimps, pour in cooking wine for fragrance, pour in washed Pleurotus eryngii and stir-fry, add salt and sugar, add loofah and stir-fry, add a little cold water and cook for a while. Soften the loofah, add chicken essence, pour in water starch, pour in sesame oil, stir-fry evenly and turn off the heat.