Mung bean and loofah flower soup

Ingredients: 20 grams of mung beans and 3 fresh loofah flowers.

Preparation method: Wash the mung beans, put them in a pot, add water and boil them until soft, then remove the mung beans. Add loofah flowers and bring to a boil.

Usage: 1 dose per day, divided into 2 times.

Note: It is best to pick loofah flowers when they bloom in summer. "Southern Yunnan Materia Medica" says: "Cold in nature, sweet and slightly bitter in taste." It clears away heat and detoxifies, facilitates bowel movements, cures phlegm and Qi, and cures lung-heat cough, sinusitis, sores, etc. Blended with mung beans that clear away heat and detoxify, it has the power of clearing away heat and detoxifying. It is used when the symptoms of measles have been resolved and the rash has appeared, so that the heat and toxins in the body can be cleared and relieved, which has many benefits.

Indications: Used when measles has completely emerged and the remaining toxins need to be cleared up.

Category: Medicinal Diet

Main Ingredients] Two loofahs.

[Ingredients] Oil, sugar, salt, sesame oil, green onion, water starch.

1. Peel the loofah and cut into hob pieces.

2. Heat the oil in a pan until it is 80% hot, simmer the chopped green onions in the pan, add the loofah and fry briefly, add salt and a little sugar, stir-fry until the loofah is broken, add an appropriate amount of water, switch to medium heat and cook for one to two seconds Minutes, thicken the gravy with water starch, take it out of the pan and put it on a plate, drizzle with sesame oil and it's ready.

How to make ham and loofah

1. Peel the loofah and cut into small sections of the same length. Don't make it too long. Chop the ham

2. Drain the luffa after oiling it, put it in a basin, arrange it into a shape, sprinkle with minced ham, and steam it in a basket.

3. Place the wok on a high fire, pour in the broth, add seasonings, thicken the soup with wet starch, drizzle with sesame oil, take it out of the pot and pour it on the loofah.

Steamed loofah with garlic’. The method is: wash the loofah and cut it into sections, sprinkle minced garlic on it, add some salt and chicken essence, steam for about ten minutes, remove from the pan and drizzle with sesame oil, and it is ready to eat. ”

Lazy dish – Clam and Luffa

Ingredients: One loofah, 150 grams of clams, 1 small piece of young ginger, 12 sheets of aluminum foil paper (10 cm × 12 cm), 1 tablespoon of wine, half a tablespoon of salt.

Method: 1. Peel the loofah, cut into small sections and then into thick strips, mix in half a tablespoon of salt, and mix thoroughly in a large container; 2. Cut the young ginger into shreds, put 4 loofahs on a piece of aluminum foil, then put 2 clams and a little shredded ginger, then pour some wine; 3. Fold the aluminum foil into a rectangular paper bag, put it in the oven, and bake at 200 Bake at ℃ for 10 minutes, take it out and open the paper package before eating.

There are two ways to make egg and loofah soup. If you want a strong taste, first fry the eggs and mash them, add water and cook the soup, and let the soup boil. When adding the loofah, cut the loofah into shreds or half-moon-shaped slices, add salt, shredded ginger and garlic cloves; when the taste is light, boil the loofah in water first, then slice the eggs and pour them into the boiling soup, and the egg drop will be in the boiling soup. Time is open. Make meat slices and luffa soup. Slightly fry the luffa and add water to cook. The meat is pork, the top quality is tenderloin, followed by the lean meat from the front blade, cut into shreds or slices. I think slices are better. The meat should be put in starch and gravy. After the soup boils, stir it gently in the pot and remove it when the meat is cooked. In this way, the meat will be fresh and tender, and the luffa will be sweet and smooth. Drinking this kind of luffa soup is a good memory of summer. , has the effect of clearing heat.

The stir-fried loofah also has three practical dimensions. The pure stir-fried loofah is light and smooth, and can be swallowed. Just add a little garlic seasoning. If you like pepper, you can add a little pepper. The stir-fried luffa has a little bit of soup, and the soup has a strong original flavor. The mixed rice with luffa is also very delicious. Fry the eggs first and add the luffa. Stir-fry, or stir-fry the two separately and then stir-fry them together. Stir-fry the meat until it is eight-cooked. Remove from the pan, wash the pan, add oil and fry the loofah. When the loofah is eight-cooked, add the meat and stir-fry, add minced garlic, and double-cook. Take out the pot, and if the picture looks good, put some red pepper shreds, the meat will be pink, the eggs will be golden, the loofah will be green, the garlic will be white, and there will be a few red pepper shreds, it will be a bit gorgeous between innocence

Luffa soba noodles (255Kcal)

Ingredients: buckwheat noodles, loofah, garlic, lean pork shreds, dried shrimps, wolfberry

Method:

1 . Soak the wolfberry and dried shrimps separately in hot water.

2. After the water is boiled, add the buckwheat noodles and wolfberry and set aside until cooked.

3. , peel the loofah and cut it into bite-sized pieces.

4. After heating the pan, add garlic slices and shredded pork and stir-fry briefly. Add loofah, water and shrimp skin, and cook until the loofah is cooked and soupy. The juice is released.

5. Add the cooked buckwheat noodles and wolfberry, and turn off the heat after boiling.

Practical tips:

1. Soba noodles can be replaced with other types of noodles.

2． A little amount of shrimp skin is enough, but not too much.

3． Ingredients such as fish balls can also be added.

Luffa and bamboo fungus soup

Ingredients: bamboo fungus, loofah, coriander

Method: 1. Soak bamboo fungus in warm water and wash with water; 2. Wash and peel the loofah, cut into slices, and cut the coriander into sections; 3. Set the pot on fire, add water, and when the water boils, pour in the bamboo fungus, loofah slices, salt, pepper, and chicken essence, and then boil.

Delicious loofah soup

Delicious loofah soup

Using loofah to cook soup in summer is not only delicious and not greasy, but also has the functions of clearing fire and It has the functions of detoxifying, resolving phlegm, relieving asthma, laxative, and eliminating edema.

Method: Peel two loofahs, keep the green inner skin as much as possible, cut and remove the heart, cut the loofah into pieces, boil in water for three minutes and remove. Then, pour two tablespoons of refined oil into the wok. When the oil is hot, pour the cooked loofah into the wok and fry briefly. Then add a small amount of wine, salt, MSG, and if there is chicken soup or broth, add After cooking for five minutes, it is ready to serve.

In addition, the young leaves of loofah can also be eaten in soup. Luffa leaf soup not only has the effect of clearing away heat and detoxifying, but also has a good therapeutic effect on people who are prone to skin diseases and boils in summer.

Luffa and Shacha Beef

Ingredients: Beef (fatty beef for hot pot can also be used) 1 box, 2 loofahs

Method:

1) Defrost the fat beef first and then add 1 spoon of light soy sauce, 1 spoon of cooking wine, a little pepper, a little minced ginger, 1 tablespoon of starch, 1 tablespoon of salad oil, mix well and let stand for 20 minutes

2) Peel the loofah and cut into small strips

3) Heat oil and fry the loofah until 8 mature, then serve.

4) Add a little more oil, wait until 50 to 60% warm, add the beef and fry until it changes color, then take it out.

5) Add a little more oil, sauté the minced garlic and garlic until fragrant. Add 2 dried chili peppers, a large spoonful of sand tea sauce, a spoonful of white sugar and a little dark soy sauce. Stir-fry for a while, then add the beef and loofah to the pot again and stir-fry evenly.

Cooking experience

*Lala used ordinary thin slices of fatty beef this time, which saved a lot of trouble. Fatty beef is relatively large and can be cut appropriately. However, I still think it tastes better when the beef is sliced ??and then sliced. Of course, if you can buy good quality beef, that might be better.

Luffa and tomato porridge:

[Ingredients] 500 grams of loofah, 3 tomatoes, 100 grams of japonica rice, minced onion and ginger, appropriate amount of salt and MSG.

[Method] Wash and peel the loofah, cut into small slices and tomatoes. Wash and cut into small pieces and set aside. Wash the japonica rice and put it into the pot, pour an appropriate amount of water, put it on the fire and bring to a boil, then reduce the heat and simmer until it is cooked. Add the luffa, minced onion and ginger, and salt and cook until the porridge is cooked. Add tomatoes and MSG and simmer briefly.

[Efficacy] Clear away heat, resolve phlegm and relieve cough, promote fluid production and relieve troubles. (People suffering from acne can eat it for a long time)

Luffa and shredded pork porridge

Ingredients: Luffa, lean meat, and appropriate amount of japonica rice.

Method: Peel the loofah, wash and shred the lean meat, add water, japonica rice and lean pork shreds to the casserole. When it is cooked until medium cooked, add the loofah slices and cook until thoroughly cooked. This porridge has the effects of clearing away heat and reducing phlegm, cooling blood and detoxifying.

There are many more that I won’t write, I hope these are enough for you to use