Speaking of loofah, I believe that friends who love loofah are impressed by its fresh and delicious taste. I wonder if you often eat loofah? I remember when we were young, because we were in rural areas, we often saw that loofahs all grew. The vitality of loofah vines was tenacious and there were many melons, but when we were young, most people didn't eat loofahs! They all wait for the loofah to get old before picking a few and drying them to make dishcloth. But now, loofah vines don't grow everywhere like before, but more people eat loofah! In this issue of the food tutorial, Tianjian Food Store is ready to share with you several special ways to eat loofah. Friends who like loofah should watch it quickly, and friends who like food should not forget to pay attention to me. I will update and share different food tutorials every day. I believe there will always be a dish you want to learn!

Practice 1: Luffa soup

The ingredients are as follows: 2 loofahs, oil 1 tablespoon, salt 1 teaspoon, chicken powder 1 teaspoon, sesame oil 1 tablespoon, and diced carrots.

The specific method is as follows: peel the loofah, cut into hob pieces, pour in cooking oil, pour in the loofah, stir well, add salt and water, stir well, boil over high heat and turn to low heat for 5 minutes, add chicken powder, rapeseed oil and diced carrots, and serve out!

Practice 2: stir-fry loofah

The ingredients are as follows: towel gourd 250g, salt 1 teaspoon, chicken essence 1 teaspoon, a little onion, ginger 1 piece and oil 1 teaspoon.

The specific method is as follows: Peel the loofah, wash it, cut it into thin slices, stir-fry the onion when the oil is 90% hot, stir-fry the loofah, ginger and salt, and stir-fry the loofah until it is cooked, and add chicken essence to serve!

Practice 3: Steamed towel gourd with garlic

The ingredients are as follows: 2 loofahs, garlic 1 head, 5 millet peppers and 3 tablespoons soy sauce.

The specific method is as follows: peel and cut 2 loofahs, pat minced garlic and minced millet pepper, stir minced garlic and millet pepper evenly and put them on the loofah, then add soy sauce, put them in a steamer and steam for 8 minutes!

Practice 4: Fried shrimps with loofah.

The ingredients are as follows: shrimp 1 00g, loofah 1 root, salt 1 teaspoon, chicken essence 1 teaspoon, ginger 1 piece, 3 cloves of garlic, starch 1 tablespoon and pepper/kloc.

The specific method is as follows: marinate shrimps with proper amount of salt, pepper and rice wine 10 minute, peel loofah, cut into hob pieces, prepare shredded ginger and garlic, then add proper amount of oil to heat the pot, saute shredded ginger and garlic, add shrimps and stir-fry until they become discolored, scoop them up for later use, add proper amount of oil to heat them, add loofah, or add a little water and stir-fry until they become soft.

Practice 5: Fried meat with loofah.

The ingredients are as follows: tenderloin 1 50g, loofah 1 root, chicken essence 1 teaspoon, salt 1 teaspoon, appropriate amount of water starch, ginger1piece and 3 cloves of garlic.

The specific method is as follows: wash the tenderloin, cut it into pieces with a thickness of about 3 mm, mix the chicken essence and starch into the pieces, marinate for 10 minute, wash the loofah, peel it, cut it into hob blocks for later use, put oil in the pot and heat it to 60% heat, saute Jiang Mo and minced garlic, put it in the pieces and stir-fry until it becomes discolored and broken, then take it out for later use, leave a little oil in the pot to heat it, and pour the loofah into the stir-fry.