Materials:

Luffa, oil gluten, carrot, ginger, garlic, dried pepper

Practice:

1, loofah cut hob block, carrot sliced, pepper ginger shredded, garlic chopped;

2, put oil in the pot, stir-fry ginger, garlic and red pepper;

3, add loofah, carrots, stir-fry, put three tablespoons of broth, if not, add chicken essence to water;

4. Add the oil gluten and turn it evenly. The oil gluten will absorb the soup. Season with salt.

Scrambled eggs with loofah

Materials:

Luffa, eggs, garlic

Practice:

1, towel gourd peeled and sliced, egg beaten with salt, garlic minced;

2. Heat the oil in the pan and pour in the egg liquid;

3. When it starts to solidify slightly, quickly spread it with chopsticks;

4. Pull the eggs aside and fry the minced garlic in oil;

5, under the loofah;

6. Stir-fry until the loofah becomes discolored and comes out of the water. Add salt and stir well to get out of the pot.

Fresh shrimp cup with garlic, towel gourd

Materials:

Luffa, metapenaeus ensis, chopped pepper.

Practice:

1, cut the loofah into small pieces, and dig out a part of the pulp with a knife to make a loofah cup;

2. Cut off metapenaeus ensis's head and pick off the sand line, peel off the shell of the shrimp and keep the section at the end of the tail, then cut a hole in the back, and put the shrimp tail into the hole to expose the tail to make shrimp balls;

3. Stuff the prepared shrimp balls in the dug loofah cup;

4. Add mashed garlic and 1 spoon steamed fish and soy sauce to chopped peppers, add half a spoonful of sugar, and finally pour in a little cooking oil and mix well;

5. Put the finished products and seasonings in a steamer for steaming;

6. After the water in the steamer boils, steam the sponge gourd shrimp cup together with the seasoning, turn off the fire for 3-5 minutes, stew for 1 minute, and finally pour the steamed seasoning on the sponge gourd shrimp cup.