Ingredients: egg, loofah and soybean rice.

Production: add a little salt to the loofah and mix well; Add salt and cooking wine to the eggs and beat well; Heat the pan and put the right amount of oil, pour the egg liquid into it and fry it. After frying, take it out for later use. Hot pot with a little oil, add loofah and stir-fry a few times, add edamame rice and continue to stir-fry; Stir-fry the loofah until it is slightly transparent, add salt to taste, and finally add the fried eggs and stir well.

Steamed towel gourd

Ingredients: loofah stuffed with meat and medlar.

Production: add salt, starch, Jiang Mo, pepper and cooking wine to the meat stuffing, and stir in one direction; Cut the loofah into equal-height sections, then stand up and empty the middle pulp with a spoon, paying attention to leaving the bottom not empty; Put a proper amount of meat stuffing into the hole in the middle of the loofah; Decorate a medlar on it; Steam the boiling water for 5 minutes; Pour the steamed juice into a pot, add salt, sesame oil and water starch to thicken it, and pour the juice on the brewed loofah.

Fried dough twists with loofah

Ingredients: loofah, red pepper.

Production: put the right amount of oil in the wok, add garlic slices and red pepper and stir fry a few times; Add loofah and stir fry; Stir-fry the loofah until it is slightly transparent, add a little salt to taste, add the twist before taking out the pan, and stir well.

Fried flower nail with loofah

Ingredients: flower nail, loofah, onion, ginger, oil and salt

Production: put the cleaned flower nail into a cold water pot and cook it with high fire until the flower nail opens its mouth, then turn off the fire and take out the flower nail meat; Cool the oil in a hot pan, add minced onion and ginger, saute until fragrant, add loofah and stir fry; Pour in a little water and cook the loofah a little; Cook the loofah until it is transparent, add some salt and stir-fry, and finally add the flower nail meat and stir-fry a few times.