(1) Peel the loofah, wash it, cut it into small pieces and put it in the prepared dish for later use; Flatten garlic cloves and chop them; Prepare sauce: soy sauce, oyster sauce, salt and sugar (ratio 2: 1: 1: 1), and stir well.

(2) Put the towel gourd into a steamer and steam for about 5 minutes. Take out the steamed loofah for later use.

(3) Stir-fry the garlic paste in a hot pot to give a fragrance, then pour in the prepared sauce and garlic paste and stir-fry evenly. There was a small fire all the way. Then pour the sauce on the loofah.

2. Sauté ed sausages with loofah

(1) Peel the loofah, wash and cut into pieces; Bake two small sausages and cut them into thin slices.

(2) Heat the oil in the pot, first put the loofah into the pot, add a little salt and fry until soft.

(3) Then put the sausage slices in and stir fry quickly.

3. Fried loofah with Pleurotus ostreatus

(1) Peel the loofah, wash it and cut it into large pieces. Tear off a handful of Pleurotus ostreatus, wash and drain. Stir an egg for later use.

(2) Put the loofah in the hot pot and fry until it changes color, then add the Pleurotus ostreatus and fry with salt until it becomes soft.

(3) Pour the eggs on the surface of Luffa Pleurotus ostreatus and turn them over slightly after solidification.

4, towel gourd scrambled eggs

(1) Peel the loofah, wash it, and cut it into pieces with a hob; Open the eggs and beat them into egg liquid.

(2) Fry the egg liquid in a hot pan with hot oil to form an egg skin, then mash it with a spatula and put it in a bowl for later use.

(3) Put a little lard in the pot, put the loofah, and add a little salt to fry the loofah until it becomes soft. Finally, put the broken egg skin in and stir-fry it evenly with loofah.