Luffa, also known as Cucumber, is a common vegetable in summer and one of the common delicacies on our table. Luffa can not only relieve fever and summer heat, but also relieve physical fatigue and treat cough. It can be seen that it is very beneficial to eat more loofah in summer. Let's learn about the common practices of loofah.

1. Preserved egg soup with loofah

Materials: loofah, tofu, preserved eggs, salad oil, chicken essence and pepper

Practice:

1. Peel loofah and cut it into pieces with a hob. Cut the tofu into square pieces with a knife. Preserved eggs are shelled and cut into small pieces.

2. Pour a small amount of oil into the wok. When the fire reaches 81% heat, add the loofah and stir fry.

3. Stir-fry the loofah until it becomes soft, add water and salt and stir well.

4. Then add preserved eggs and tofu, and turn to a low heat when it boils.

5. Cook for about 2 minutes, add a little chicken essence and pepper to taste, and turn off the heat after stirring evenly.

Comments: It is a good health-care dish, which is mixed with the delicious food and nutrition of Luffa, preserved eggs and tofu, and can not only clear away heat and toxic materials, but also reduce blood fat and improve blood circulation.

second, stir-fried loofah with garlic

materials: loofah, garlic, salt, corn oil and chicken essence

practice:

1. Peel loofah, and you can leave some skin properly, which will make it taste better.

2. Cut the loofah in half, and then cut the diagonal pieces; Chop garlic and cut it into powder.

3. Heat the oil in the pan, add the minced garlic and stir fry.

4. Add the loofah, stir-fry for a few times, then add some water, and stir-fry the loofah until it becomes soft.

5. Add salt and chicken essence to taste and serve.

PS: when frying loofah, remember to put salt on the pan. If you put salt too early, the loofah will turn black. Moreover, the loofah should not be over-cooked, which is not only easy to produce water, but also has a bad taste.