First, fish-flavored loofah

Ingredients: Luffa 1 root, Auricularia auricula 1 flower, 2 water chestnuts, ginger 1 slice, half a branch of pepper, vermicelli 1 stick.

Seasoning: salt 1 2 tsp, sugar 1 tsp, soy sauce 1 tsp, sesame oil 1 tsp, vegetarian Chili sauce 1 tsp, red oil 1 tsp, a little pepper, and broth 4.

Practice:

1. Peel the loofah and cut it into strips, dice the fungus, smash the water chestnut, mince the ginger and pepper for later use.

2. Mix and stir sugar, salt, vinegar, soy sauce, sesame oil, vegetarian Chili sauce, red oil, pepper and broth to form a comprehensive sauce.

3. Take 2 tablespoons of oil pan, first saute Jiang Mo and pepper powder, and then stir-fry the water chestnut together; Add the comprehensive sauce, add water 1 large cup and bring to a boil.

4. Add vermicelli and towel gourd, and serve after the towel gourd is boiled soft.

Suggestion: If you have a small and medium-sized casserole at home, it is better to make it into a casserole.

Second, fried dough sticks and loofah

Ingredients: Fried dough sticks and loofah.

Practice:

1. The loofah is peeled and cut into thick slices, and the fritters are cut into sections of about 3 cm;

2. Remove the loofah with boiling water;

3. Put the oil in a pan, put the onion, ginger and minced garlic in hot oil, stir-fry the fragrance, add the loofah and fried dough sticks, add a little cooking wine and salt and stir well.

Three, towel gourd meat soup

Raw materials include loofah, pork, vegetable oil, salt, monosodium glutamate, pepper, cooking wine, onion and ginger slices. method of work

1.Peel the loofah, wash it and cut it into small pieces; Boil the water, wash the pork, put it in the pot, take it out and drain it, and cut it into pieces.

2. Put a little oil in the pot. When it is heated to 50%, add the meat slices and stir fry, cook the cooking wine, inject 750g of water, add salt, monosodium glutamate and pepper, and cook until the meat is cooked.

3. Add the loofah slices to the pot and cook until it is broken. Remove the onion and ginger slices and put them into the soup basin. Features The sliced meat is fresh and tender, and the soup is clear and delicious.