1. Shrimp skin loofah soup.

clean the shrimp skin, and cut the loofah into the salt water like a hob.

set aside chopped green onion, and add fried shrimp skin and chopped green onion in the pan.

drain the loofah, pour it in and add some water.

stew for six or seven minutes, and add fresh Taitai vegetables. Add a little salt to the pan.

2, minced meat towel gourd.

appropriate amount of large minced meat, a little salt, light soy sauce and raw flour, and mix well.

the loofah is peeled, washed and cut into uniform strips.

bring some water to the boil and add some salt. The loofah is cooked in boiling water, and the water is controlled.

prepare onion, ginger and carrot. Heat the oil in the pan, stir-fry onion, ginger and pepper.

add minced meat, and let it disperse with low heat, with appropriate amount of soy sauce and oyster sauce, and stir well.

put chopped carrots in. Take a spoonful of loofah water and add a proper amount of water starch.

add the chopped pepper and hook in the water starch.

pour minced meat with soup on the loofah, and serve. 3, shrimp towel gourd cup.

soak the vermicelli in boiling water for later use, and treat the shrimps in advance.

dig a small hole in the middle and put the shrimps in it.

the vermicelli is spread in the bottom of the dish with water control, and the loofah cup is put in.

mash garlic and mix it into a juice bowl (salt, sugar, water, soy sauce).

add oil-fried garlic to the pan, and bring the juice to a boil.

pour in the shrimp and towel gourd cups. Steam in a boiling pot for six minutes.

when the time is up, take it out, sprinkle with chopped green onion and pour in hot oil. 4. Steamed towel gourd with gold, silver and garlic. Chop garlic, wash and peel loofah, and cut into long strips with hob.

Heat a pot with proper amount of oil, fry half of garlic until golden brown, take out and drain oil, cool and mix well with the other half of garlic, add salt and mix well.

spread the gold, silver and garlic evenly on the surface of the towel gourd, and decorate the Chinese wolfberry.

put it in a steamer and steam it for 5 minutes.

take it out and pour in cooked sesame oil to serve. 5, chopped pepper towel gourd. Wash the towel gourd after scraping the skin.

cut the washed loofah in half, and then cut it 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 the loofah and stir-fry until cooked.

add some salt and stir well. Add a little chicken essence and stir-fry evenly to get out of the pot.