Luffa, also known as Tian Luffa, Luo Tian Luffa, Noodles Gua, Bugua, Luo Tian Gua, Tian Tiao Gua, etc. Luffa originated in India and was introduced to China in the late Tang and early Song Dynasties. Because of its high yield and good quality, it is planted in many places in China.
According to the appearance of loofah, it can be divided into two categories. Rib loofah is called rib loofah. This kind of melon is very long, like a stick, with green appearance and thick front end, generally with 8~ 10 tendons. The flesh of melon is white, and the meat is especially crisp and tender. There is also a kind of towel gourd without edges, which is also commonly known as "watermelon".
Easily digestible summer fresh vegetables
Luffa is fresh in summer, so it is difficult to keep it for a long time. So the time to eat loofah is only a few months in a year. Nevertheless, loofah is somewhat approachable and "unpopular".
Luffa is cheap and good. In Beijing, a catty of loofah is less than one yuan. In the eyes of some people who think that "expensive is good", cheap things will always be a little more supercilious.
On the other hand, loofah has an unpleasant smell and tastes a little bitter. Some people may not like it. This is mainly because it contains brine. Bitterness is common in melons and vegetables, and bitter gourd is the most obvious.
As for the saying that "suffering in summer can reduce fire", it is only a traditional saying, and the actual effect of bitterness has not been confirmed.
But the bitter taste in loofah is mainly in the skin. After peeling, loofah is sweet and crisp.
Luffa also has nutritional advantages.
Many people feel sticky and slippery when cutting loofah. This strange feeling always makes people feel uneasy and worried about whether there are harmful substances.
Remember the last time we talked about "Saxifraga" (you can click to view it)? Yes, towel gourd is also sticky, because it is rich in polysaccharide.
We are no strangers to polysaccharide. There is a sticky feeling when cleaning kelp, but it is actually polysaccharide.
Polysaccharides can be dissolved in water and feel sticky. The effect of this polysaccharide is similar to that of dietary fiber and will not be absorbed by our bodies. But it can increase the activity of intestine, which is of great benefit to relieve constipation and promote intestinal health.
In addition, among melon vegetables, the carotene and vitamin A in luffa are also rich, and trace elements such as calcium, iron and zinc are also good. In hot summer, whether it is to increase appetite or supplement nutrition, an extra serving of vegetables is an excellent choice.
Luffa can not only be used as food, but also be used magically. When the loofah is cooked, wipe off the skin and pulp, or soak it in water until the skin and pulp rot. Take it out, wash it, remove the seeds and dry it in the sun, and it will become "Trichosanthes kirilowii", which can be used to brush pots and bowls. Very convenient and practical.
Have you ever used this at home?
Healthy home-cooked dish taste
Scrambled eggs with loofah
This dish is probably the most classic and simple way to eat loofah. There are eggs and vegetables, with reasonable nutrition and beautiful color. Most importantly, in order to maintain the fragrance of loofah, very little salt is used!
Ingredients: loofah, eggs, seasoning.
Exercise:
Peel and slice loofah for later use;
Beat the eggs into a bowl, beat the egg liquid evenly, pour it into a cooked oil pan, fry it into egg blossoms, and take it out for later use;
Put Jiang Mo in the oil at the bottom of the pot, the oil is slightly hot, pour in the cut loofah, add salt and stir fry;
Stir-fry for 2 minutes, then add the egg drop. It won't take long to fry together. 1~2 minutes can be cooked.
Steamed towel gourd with garlic
Garlic towel gourd is a common dish in Guangdong. This dish is delicious and nutritious. Steamed loofah in hot summer is sweet and simple. What you need is simple, but it tastes great.
Ingredients: loofah, garlic, soy sauce, seasoning.
Exercise:
Peel the loofah, cut it into sections, and then code it on the plate piece by piece.
Break the garlic skin and chop it into minced garlic.
Start the steamer, put the vegetables with loofah into the steamer and steam for about 3~5 minutes. Take out the steamed loofah and set it aside.
When the pot is hot, put a spoonful of peanut oil in it. When the oil is hot and a little smoky, put garlic in it, and the fire will slowly burst. After the garlic turns yellow, pour in the prepared soy sauce. Pour the garlic sauce on the loofah and you're done.