1. Fried loofah

Ingredients: One loofah, one cup of flour, two tablespoons of corn flour, half a teaspoon of baking powder (or baking soda), two tablespoons each of tomato paste or salt and pepper , appropriate amount of oil.

Method:

1. Peel and wash the loofah, cut it into four long strips, and then cut it into four small sections crosswise. Cut off the soft meat in the middle and only take the crispier part of the outer skin. .

2. Mix flour, corn flour and baking powder into a paste to make a crispy paste.

3. Wrap each loofah with a layer of crispy batter, put it into hot oil, fry until the outer skin is crispy and brown, then remove it.

4. Dip in tomato sauce or salt and pepper when eating. Features: crispy and fragrant.

2. Luffa cake

Ingredients: one loofah, one or two shrimps, two cups of flour, one spoon of oil, water, salt, and 1/3 spoon of pepper.

Method:

1. Grate the loofah, soak the shrimp until soft, put flour and water in a container to make a paste, add the loofah, shrimp and appropriate seasonings and set aside.

2. Heat oil in a frying pan, pour half of the paste into the pan, fry and serve. Features: Crispy on the outside and soft on the inside.

3. Luffa and bamboo fungus stewed

Ingredients: 500 grams of loofah, 50 grams of dried bamboo fungus, 1 teaspoon of salt, half a teaspoon of sugar, and a little pepper.

Method:

1. Soak the dried bamboo fungus in warm water for about 30 minutes, wash, drain, and cut into 4 cm long sections. Peel and wash the loofah, and cut into 4cm long strips for later use.

2. Boil a cup of soup stock, add bamboo fungus and cook for 5 minutes so that the fungus can absorb some fat first and not be too astringent. After cooking, remove and drain.

3. Heat up the oil pan, put 3 tablespoons of oil in the pan, pour in the loofah and stir-fry for a while, then add a small spoonful of stock, a little pepper and half a small spoonful of sugar, season with Boil the loofah until soft and cooked.

After cooking the loofah, pour the cooked bamboo fungus into the pot and cook for 30 minutes. Finally, thicken the soup, drizzle with sesame oil, and serve.

If you want to braise scallops, just steam the scallops and peel them into shreds in advance, then put the scallops and bamboo fungus into the pot and braise the loofah.

1. 800 grams of roasted loofah, 50 grams of shiitake mushrooms, and appropriate amount of ginger juice. First, remove the stems and wash the mushrooms, peel and slice the loofah; heat the pot, add raw oil, cook with ginger juice, add loofah slices, mushrooms, cooking wine, refined salt, MSG, boil until the mushrooms and loofah are fragrant. Thicken with wet starch, pour in sesame oil, mix thoroughly and serve. This dish has the effect of replenishing qi and blood and unblocking the meridians. It is suitable for women with postpartum lactation, breast swelling and pain, etc.

2． Tomato and Luffa Soup: 1 loofah, 2 tomatoes, appropriate amount of chives. First, wash the tomatoes and cut them into thin slices. Peel and wash the loofah and slice it. Put cooked lard in the pot and heat it to 60% heat. Add 500 ml of fresh soup and bring to a boil. Add loofah slices and tomato slices. When cooked, Add pepper, fine salt, monosodium glutamate and chopped green onion, mix well and bring to the pot. This soup is delicious and fragrant, and has the effect of clearing away heat and toxins and eliminating irritability. It is effective for those who feel bored due to summer heat, thirsty and have dry throat.

3. Fried loofah 25O grams. First, peel and wash the loofah and slice it. Place the pot on the fire, add a little oil, and heat until it is 60% hot. Add the loofah and stir-fry. When the loofah is cooked, add a little salt and serve. This dish is light and delicious, and has the functions of clearing away heat and promoting dampness, resolving phlegm and relieving cough. It is especially suitable for patients with phlegm, asthma, cough, heat dysentery and jaundice.

4． Raw loofah juice: 1000 grams of raw loofah, appropriate amount of honey. First wash the raw loofah, cut into shreds and squeeze out the juice, add honey (usually a 10:1 ratio), and stir well. This juice has the effect of clearing away heat, relieving cough and reducing phlegm, and is suitable for children with whooping cough.