The five home-cooked recipes of loofah soup are: loofah egg soup, yellow-bone fish and loofah soup, bamboo fungus and loofah soup, loofah and pork liver lean meat soup, and loofah and tofu soup.

1. Luffa and egg soup: Break 2 eggs, add appropriate amount of salt and stir evenly. Pour cooking oil into the pot. When the oil is hot, pour in the egg liquid to fry the eggs. Remove from the pot and set aside. Peel the loofah and cut into hob shapes. Pour water into the pot, add cut loofah and boil, add fried eggs and cook until cooked. Add appropriate amount of lard and salt to serve.

2. Yellow-bone fish and loofah soup: Remove the internal organs of the fresh yellow-bone fish and wash it, peel and wash the loofah and cut it into hob shapes, wash and cut the tomatoes into slices. Pour oil into a hot pan, add yellow bone fish and fry until golden brown on both sides. Add appropriate amount of cooking wine to remove the smell, add water and bring to a boil. Add tomatoes and continue cooking for about 5 minutes. Add loofah about two minutes before starting to cook. Finally, add appropriate amount of pepper and salt. Wait for seasoning before serving.

3. Bamboo fungus and loofah soup: Soak the bamboo fungus in warm water and wash it for later use. Wash and mince the ginger and set aside. Peel the loofah and cut into small pieces. Add an appropriate amount of water or clear soup to the pot and bring to a boil. Add loofah and bamboo fungus and boil again. Add ginger and cook. Finally, add pepper, salt and MSG to taste.

4. Luffa and Pork Liver Lean Meat Soup: Wash and slice the pork liver and lean meat, marinate with cooking wine, salt, etc. for preparation. Peel the loofah and cut into small pieces, wash and slice the ginger. Pour cold water into the pot and boil, add loofah and ginger slices and boil again, then add pork liver, lean meat, etc. and cook. Finally, add appropriate amount of salt, MSG and other seasonings and drink.

5. Luffa and tofu soup: Peel and slice the loofah and set aside. Wash the tofu and cut it into small pieces. Wash and shred the ginger. Wash and mince the garlic. Pour oil into a hot pan and add shredded ginger and minced garlic. Saute until fragrant. Add appropriate amount of water. Add loofah and tofu and bring to a boil. Reduce heat and simmer for 3-5 minutes. , add appropriate amount of salt, monosodium glutamate, soy sauce, rice vinegar, etc. to season before serving.