Ingredients: 400 grams of loofah. Accessories: 20 grams of edamame, 100 grams of winter bamboo shoots, 30 grams of mushrooms (fresh). Seasoning: 50 grams of vegetable oil, 15 grams of vegetable oil, 2 grams of sesame oil. Method: 200 grams of loofah, 15 grams of shiitake mushrooms, 10 grams of sesame oil, 3 grams of MSG.

15 grams of refined salt, 30 grams of vegetable oil, 500 grams of water.

First, peel the loofah, wash it, and cut it into rolling blades.

Wash the mushrooms and cut into small pieces.

2. Put the wok on the fire, add vegetable oil, when it is hot, add the loofah and stir-fry for a while, add salt, then pour the mushrooms and water into the pot and cook together, add MSG and sesame oil, put it into a bowl and serve!

Peel the loofah and cut into hob pieces, rinse and drain and set aside.

3. Slice the ham sausage.

4. Beat the eggs.

5. Pour a little oil into the pot, heat it and add the loofah and stir-fry.

6. After the loofah becomes soft, add two large bowls of water and bring to a boil.

7. When the soup boils, add the shrimp skin and slowly pour in the egg liquid.

(When the egg liquid is put into the pot, pour it around the pot. When the egg liquid solidifies in the pot, there will be beautiful egg blossoms.) 8. Turn off the heat, because the ham is already cooked, so

Put it last.

Add appropriate amount of salt and stir evenly.

1 loofah (about 180 grams), 100 grams of fresh edamame kernels, 1 piece of concentrated soup, 750 ml of water. Preparation method 1. Wash the fresh edamame kernels and set aside; wash the loofah, cut into pieces and set aside.

2. Put three bowls of water (750 ml) in the pot. After boiling, add a concentrated soup flavored with old hen soup. Add edamame kernels and loofah pieces. Cook over medium heat for 8-10 minutes. Ingredients: 300 grams of edamame and 300 grams of loofah.

gram.

Seasonings: ginger, salt, cooking wine, sesame oil, MSG.

Preparation method 1. Clean the edamame; peel the loofah, clean it, cut it into hob pieces, put it in a bowl, and sprinkle with salt.

2. Put the edamame in the pot, add an appropriate amount of water, bring to a boil over high heat, then switch to low heat and cook for 10 minutes, then switch to high heat.

3. When the soup in the pot is boiling, add cooking wine and ginger. After the pot is boiled, skim off the foam, add salt and luffa, remove the ginger pieces after boiling, put the rest into a soup bowl, add MSG and sesame oil.

300 grams of loofah, 100 grams of pork tenderloin, 5 grams of salt, 3 grams of MSG, 5 grams of chicken essence, 20 grams of cooking wine, 3 grams of pepper, 10 grams of onion and ginger slices, 50 grams of salad oil, 200 grams of stock. Production method 1. Luffa

Wash and cut into small florets.

Slice the tenderloin and add salt to taste.

2. Bring the broth to a boil, add onion, ginger, and loofah and cook for 3 minutes. Add salt, MSG, and pepper, add the tenderloin slices, and cook for 1 minute.