Luffa and yam

1. Slice the garlic, cut the loofah and yam into sections and set aside

2. Put an appropriate amount of oil in the pot, pour in the garlic slices and stir-fry When the fragrance comes out

3. Pour in the loofah and stir-fry, add a small amount of water and simmer for 3-5 minutes

4. When the loofah 9 is mature, add in the yam and stir-fry, add an appropriate amount Season with salt and chicken essence

5. Finally add wolfberry, thicken the soup and serve.

Fried shrimps with loofah

1. Remove the heads and shells of the fresh shrimps, leaving the tails. Slit the shrimp, pick out the shrimp lines, and marinate with cooking wine and water starch for ten minutes

2. Peel the loofah and cut into hob pieces, shred the ginger, and slice the garlic

3. After the oil in the pot is hot, add the shrimps and stir-fry until they change color. Dish out and set aside.

4. Add oil to the pot again. After the oil is hot, add the ginger and garlic and stir-fry until fragrant. Add the loofah and stir-fry until fragrant. Soften

5. Add the shrimp and loofah and stir-fry evenly

6. Pour in an appropriate amount of stock, cook for a while, reduce the juice over high heat, add a little salt and chicken essence to taste< /p>

Stir-fried fresh squid with luffa and fungus

1. Soak the fungus in water in advance and wash it well

2. Remove the internal organs from the squid, wash it and tear off the surface layer Peel and cut diagonally with a cross-cut knife

3. Peel the carrots, wash the bell peppers, ginger and garlic, and slice them

4. Peel the loofah, wash and cut into pieces Thick slices, soak them in light salt water after cutting

5. Boil water, blanch the fresh squid in the boiling water until curled, pick it up immediately, wash with clean water, and cut into thick slices

6. Add an appropriate amount of oil to the pot and heat it up, sauté the ginger slices until fragrant, add the blanched squid, sprinkle a few, scoop up and set aside

7. If there is remaining oil in the pot, turn on the high heat and add the garlic. Put slices, colored peppers, carrot slices, and fungus into the pot and saute until fragrant, scoop them up

8. Add a little oil to the pot, heat over high heat, add the loofah to the pot and stir-fry until cooked, then add other fried ingredients Return to the pot together, stir-fry quickly with a little rice wine, mix well, add appropriate amount of salt and chicken powder to taste, thicken it with cornstarch, put it on a plate and serve

Sauteed tomato and loofah

< p> 1. Wash the tomatoes and blanch them in boiling water for a few seconds. Rinse in cold water, peel and cut into hob pieces; peel the loofah and cut into hob pieces; cut the garlic into slices

2. Put oil in the pot After heating, add garlic slices and stir-fry until fragrant. Add tomatoes and stir-fry. Add appropriate amount of tomato paste and stir-fry for a few times. Add a little sugar to adjust the sweet and sour taste. Stir-fry until tomatoes are soft. Add loofah pieces and stir-fry until cooked. Can

Fried dough sticks with loofah

1. Cut the fried dough sticks into small pieces and fry them in a pan until the cuts are brown, then serve out

2. Peel and cut the loofah into pieces. Add oil to the pot and stir-fry the minced garlic

3. Add the loofah and stir-fry for 1 minute. Pour in oyster sauce and 1 tablespoon of water starch and stir-fry for half a minute.

4. Pour in the fried dough sticks and stir-fry evenly. Ready to serve

Roast fresh mushrooms with luffa

1. Wash and slice the luffa and fragrant rhubarb, and cut the pork into small pieces

2. Pour oil into the pot and add Stir-fry the meat until fragrant, add chopped green onion and Sichuan pepper powder

3. Add fragrant rut and stir-fry until the flavor is released, add pickled chili and stir-fry, add loofah

4. Add salt to taste, stir over high heat Fry, add some sesame oil, add chicken essence and serve

Soybean-flavored loofah

1. Wash the loofah, peel it with a peeler, and cut into hob pieces

< p> 2. Chop the onion

3. Dice the pork, add a spoonful of Laoganma black bean sauce, a little salt, a spoonful of dark soy sauce, half a spoonful of sugar, an appropriate amount of starch, an appropriate amount of sesame oil and stir evenly

4. Add oil to the wok, heat it up, add chopped onions, stir-fry until white and soft, add marinated diced pork, stir-fry until the color turns white

5. Add Stir-fry the loofah, add a little water

6. Stew for about 3-5 minutes. When the loofah becomes soft, turn off the heat, add a little chicken essence, stir evenly, and take it out of the pot and plate it

Steamed loofah with garlic vermicelli

1. Peel the loofah (it is best to use loofah with even head and tail sizes), smash the garlic and soak the vermicelli till soft

2. Heat the pot, pour a little vegetable oil, half of the minced garlic, fry until golden brown, then pour in the other half of the minced garlic, stir-fry slightly until fragrant, sprinkle with a little salt

3. Put it in and serve it golden Silver garlic, set aside

4. Cut the loofah into long sections with a diagonal knife, use a spoon to scoop out some of the melon capsules, do not throw away the scooped out capsules, put them directly on the plate to steam together

5 , put a few chopped vermicelli and an appropriate amount of golden and silver garlic into each melon pile, and put the remaining vermicelli around the loofah

6. Sprinkle a little salt lightly on the loofah< /p>

7. Add wolfberry seeds for decoration

8. Boil water in a pot, add loofah and steam for about 8 minutes. If you are particular about the presentation, you can take another plate and arrange it again. That’s it