The specific steps of pickling loofah are as follows:
1, towel gourd peeled and washed, sliced and sprinkled with salt.
2. Marinate for about half an hour.
3. Drain the water.
4. Prepare a version of glutinous rice flour and dried loofah, and evenly wrap the loofah with glutinous rice flour.
5, in turn, put it in a place with sun power, sun for a few hours, turn it over, put it in a fresh-keeping bag and store it in the refrigerator after drying, and take it with you.
Extended data:
1, Luffa meat: Cutting Luffa meat into thin slices and cooking soup can play a role in clearing away heat and resolving phlegm, eliminating dampness and relieving itching, cooling blood and detoxifying. It has certain curative effect on heatstroke, eczema, cough, hematuria and hematochezia, and soreness of bones and muscles.
2, Luffa seed: Luffa seed tastes bitter, flat, has the effect of clearing away heat and phlegm, diminishing inflammation and killing insects. After crushing 6 grams of Luffa seed, it is brewed with boiling water for drinking, which has a certain effect on lung heat cough, phlegm and so on.
3, Luffa flower: Luffa flower is cold and bitter, with the effect of clearing away heat and detoxifying. Boil towel gourd flower in water for 8 minutes, and drink it after cooling, which has excellent curative effect on sore throat caused by excessive internal heat.
4, Luffa rattan: Luffa rattan has an excellent effect of dredging channels and collaterals. People with arthritis, cervical spondylosis and other symptoms can drink with 10 grams of Luffa rattan decoction, which can effectively alleviate the problem of neck stiffness and pain caused by blowing air conditioners.
5, Luffa leaves: Luffa leaves are slightly cold, bitter and sour, with excellent effects of clearing away heat and toxic materials, resolving phlegm and relieving cough, promoting blood circulation and removing blood stasis. Using two or three Luffa leaves to brew tea with boiling water can effectively alleviate the symptoms of cerebral blood supply deficiency.
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