Before cooking the cut loofah in the pot, sprinkle some salt on the loofah, and then use chopsticks to stir, after five minutes or so, the loofah on the water, and then cook it will not turn black, and looks green especially nice. When the water boils, put down the loofah and don't cover the pot at the end. Luffa will turn black when cooking because luffa is high in sugar, and melon seeds contain melanin, the color is easy to blacken when encountering high temperatures.

Consumption of loofah should be peeled, can be cold, fried, roasted, soup or juice for therapeutic purposes. Loofah washed and sliced by boiling water blanched, mixed with sesame oil, soy sauce, vinegar, etc. can be made into a cold loofah. Loofah cooking because of loofah water juice should be cut now, so as not to lose nutrients; in addition, less oil, you can take the thickening of the way to cook, in order to retain the characteristics of the tender and refreshing.

Expanded Information:

Effects of loofah: loofah contains B vitamins to prevent skin aging, whiten the skin of vitamin C and other ingredients to protect the skin, eliminate plaque, so that the skin is white, tender, is an indispensable beauty product, so loofah juice has a beauty of the water called.

Anti-scorbutic: loofah has high content of vitamin C, which can be used for anti-scorbutic and prevention of various vitamin C deficiency.

Brain beauty: due to the high content of vitamin B in loofah, it is conducive to pediatric brain development and brain health of the middle-aged and elderly; the juice of loofah vine stem has a special function to maintain the elasticity of the skin, beauty and wrinkles.

Antiviral, anti-allergic: loofah extracts of encephalitis B virus has a significant preventive effect, in the loofah tissue culture fluid is also extracted from an anti-allergic substance laxaganol acid, which has a strong anti-allergic effect.

References:

Silkmelon - Baidu Encyclopedia