Ingredients: green towel gourd, fried garlic, lobster sauce, salt, monosodium glutamate, sesame oil and peanut oil.

Practice: the towel gourd gently scraped off the edge, leaving the green skin, washed, cut into 4 parts along the length and cut into long strips. Chop the lobster sauce, add the fried garlic, salt and monosodium glutamate and mix well for later use. Set the pot on fire, inject peanut oil and burn it to 70% heat, add melon strips for quick lubrication, take out the drained oil, then put it on a plate, add the prepared lobster sauce and garlic, steam for 5 minutes, take it out and pour sesame oil on it.

loofah

Raw materials: tender towel gourd, mushrooms, salt, monosodium glutamate, wet starch, sesame oil and peanut oil.

Practice: Remove both ends of the loofah, scrape off the epidermis, wash and cut into sections, and put on an orchid knife. Wash and slice mushrooms. Set the pot on fire, inject peanut oil and burn it to 60% heat, add loofah and oil, and remove the oil. Leave a little oil in the wok, put it on the fire again, stir-fry the mushroom slices a few times, add water to boil, add loofah, add salt and monosodium glutamate and cook until it tastes good. Take out the loofah and mushrooms and put them on a plate. Dilute the soup in the pot with wet starch, pour sesame oil on it and pour it on the loofah.

Luffa pettitoes soup

Raw materials: Luffa 250g, Lentinus edodes 30g, trotters 1, tofu 100g, shredded ginger, salt and monosodium glutamate.

Practice: Wash mushrooms with water and slice them. Wash the loofah and cut into strips. Wash pig's trotters, chop them up, put them in a pot, add appropriate amount of water to cook for about 30 minutes, then add mushrooms, shredded ginger and salt, stew for 20 minutes on low fire, add loofah and tofu, stew until the pig's trotters are cooked, remove from the fire and add monosodium glutamate and mix well.