Stir-fried loofah: firstly, peel the loofah and wash it, cut it into pieces with a knife, and put a little less oil in the pot. When the oil is hot, pour the loofah pieces into the pot, stir fry evenly, add a little water, and after the loofah becomes discolored, add salt to the pot for seasoning.

Practice steps:

1. First, remove the head and tail of the loofah, clean it, peel off the skin of the loofah with a peeling knife, and pat the garlic and chop it into minced garlic. Don't peel the loofah too thick, just peel it thin. If the skin of loofah is cut too thick, it will be particularly prone to oxidation and blackening. )

2. Cut the chopped loofah into hob blocks, add a little edible salt and mix well to kill the water in the loofah. (The loofah must be watered in advance before frying in the pan, so that the fried loofah is not only green in color, but also particularly easy to taste. )

3. Marinate for about 10 minutes, then rinse the loofah with clear water, rinse off the salt, and control the water to dry for later use.

4. Cool the oil in a hot pan. After the oil is hot, stir-fry the minced garlic, and then stir-fry the loofah with good water for a few times.

5, add a little salt to taste, continue to stir-fry on high fire 1 minute, stir-fry until the loofah changes color and is basically cooked in translucent shape, and then take it out of the pot and put it on the plate.

Compared with other seasons, the present loofah is particularly fresh, crisp and juicy, and it is a rare good ingredient. I believe that many people like to eat loofah this season just like Xiaobian. Eating loofah regularly can not only clear away heat and relieve summer heat, but also dilute melanocytes in the skin, which has a good effect on preventing melanosis and whitening the skin. Moreover, the calories contained in loofah are extremely low, so you don't have to worry about getting fat if you eat more. For women who love beauty, it is a very good choice to eat some loofah regularly.