Everyone thinks the loofah is sticky after peeling it. Because the sugar in loofah is relatively high, and the seeds of loofah contain melanin, the color of loofah will turn black very easily when it encounters continuous high temperature. There is no big difference in the color inheritance and innovation, taste and taste of loofah, which is not easy to harm. However, if the color is beautiful, green and the soup is transparent, we can make excellent and fragrant dishes. The solution of loofah really needs some thought, otherwise such a delicious loofah will not look beautiful and generous. Peel the loofah, cut it into pieces, soak it in cold water for 5 52minutes, boil it in a small amount, add a little oil, add the loofah, cook for 2 minutes, add raw eggs, chop it into egg soup, and then add a little salt and monosodium glutamate to cook 1min. The towel gourd in this soup is crystal clear, beautiful and delicious.

Before making loofah soup, peel it first, then catch it with edible salt, then put it in a pot to dry for 10 minutes, and quickly fry it with oil. This loofah soup is delicious only when it is made. The water used for cooking loofah must be boiled water to prevent loofah from soaking in water for too long and increase its air oxidation time, so that the loofah soup coming out of the pot is not easy to turn black. Luffa must be fresh, too old or taken off for too long. After loofah is peeled, the air is easy to oxidize and turn black when exposed to gas. At this time, you can fry the peeled loofah with oil within 140 degrees, so that the oiled loofah can keep its color crisp. If it's too much trouble to fry with food, you can boil the loofah in boiling water for one minute and then take it out, which is the same.

It is best to put some white rice vinegar and a small amount of edible salt in the peeled loofah, so that the dish will not turn black easily. Frying in a wok for too long will turn black. Cut the towel gourd into pieces, strips and shreds. Pour water into cold water for later use. Take the oil out of the pot and take out the garlic until it gets old and turns pale yellow. Add chicken bone soup to boil, add loofah products, add appropriate amount of sugar and salt, and then make fancy on the surface with tomato salad dressing. It is also the finishing touch! Luffa, alias Tian Luffa, Xu Gua, etc. It is the tender fruit of Luffa, an annual woody plant of Cucurbitaceae. Universal loofah is slender and cylindrical, with dense fluff and no edges. When tender, fruits and vegetables are crisp.

Luffa has high medicinal value and can be used all over the body. Has the effects of caring skin, whitening skin, strengthening brain, promoting blood circulation and dredging collaterals. Luffa can maintain skin, remove spots and avoid skin aging. It is a rare top-level beauty and skin care product with fresh and tender skin. Luffa is a vegetable and fruit that we often eat. Luffa contains protein, human fat, dietary fiber, carotene, citrulline, ginsenoside, various nutrients and other nutrients. Has the effects of clearing away heat and toxic materials, inducing diuresis for stranguria, relaxing muscles and tendons, promoting blood circulation, whitening skin, caring skin, strengthening brain, and enhancing immunity.