Use 20 grams of mung beans and 3 fresh loofah flowers.

Method: Wash mung beans clean, put them in a pot and add water to boil them until they are rotten, and then remove them. Add loofah flowers and bring to a boil.

coleslaw towel gourd

Ingredients: loofah 300g, tender ginger 20g, carrot 30g.

Seasoning: tsp salt 1/2, tsp fine rock sugar 1/2, tsp fruit vinegar (lemon juice can be used instead).

Practice: 1. Loofah is peeled and cut into thin strips about 1 cm wide, and tender ginger and carrots are washed, peeled and cut into filaments.

2. Mix all the processed materials together, add salt, vinegar and rock sugar, mix well, and put them in the refrigerator for about two hours before eating.

Practice of ham and towel gourd

1, loofah peeled and cut into small pieces with the same length. Not too long. Chop ham

2. Drain the loofah after oil, put it in a basin, shape it, sprinkle with minced ham, and steam it in a cage.

3. Put the wok on a strong fire, pour in the stock, add seasoning, thicken it with wet starch, pour in sesame oil, and pour it on the loofah.

Shredded pork porridge with loofah

Ingredients: loofah, lean meat and japonica rice.

Practice: Peel the loofah, wash and shred the lean meat, add water, japonica rice and shredded lean meat to the casserole, add loofah slices when it is eight minutes cooked, and cook until it is cooked thoroughly. This porridge has the effects of clearing away heat and resolving phlegm, cooling blood and detoxifying.

There's still a lot I won't write. I hope these are enough for you.

There are two ways to make egg-loofah soup. When the taste is heavy, first, the egg is fried and mashed, and the soup is boiled. When the soup is boiling, put in loofah, shredded loofah or half-moon slices, and add salt, shredded ginger and garlic cloves. When the taste is weak, first inject the boiled loofah, then slice the eggs and pour them into the boiling soup, and the egg blossoms will bloom between the boiling soup. To make sliced meat and loofah soup, stir-fry the loofah slightly, and add water to it. The meat is pork, the top grade is tenderloin, followed by the lean meat of Qianjia, shredded or sliced. I think the slices should be cooler. After the soup boils, put the meat into the pot and stir it gently. When the meat is cooked, the pot will take off, so that the meat is fresh and tender, and the loofah is sweet and smooth. Drinking this loofah soup is a good memory of summer and has the effect of clearing away heat.