Autumn happens to be the season when many loofahs are on the market. It is a treasure all over the body, and contains a variety of nutrients, among which vitamin b2 and vitamin C are very high. Eating loofah for a long time can not only prevent skin aging and whiten the skin, but also reduce swelling and bacteria, reduce skin spots and acne. In addition, it has the effect of clearing away heat and moistening dryness. Eating it often in autumn is beneficial to preventing autumn dryness, so the sooner you love it, the better. It can be said that it is Xian Yi for all ages! As the saying goes, "Eat loofah in autumn, don't catch the medicine". Loofah can be treated in various ways, which can be fried and boiled. Naturally, it is more delicious to make jiaozi with it. Many people haven't eaten it. Now it is in the right season and the price is cheap, just one yuan 1 kg. Let's act quickly.

1, clean up the purchased loofah, generally 2 pieces are enough. The tender loofah does not need to remove the epidermis, while the old loofah needs to remove the epidermis, then cut it into cubes, put it in a bowl, add some edible salt, and marinate it 10min after it is balanced. The purpose is to flush out the water of the loofah, so as to prevent the skin from breaking and leaking when making jiaozi. 2. Prepare seasoning in advance: take a carrot and chop it for reservation; Steam a handful of auricularia auricula with clear water until soft, put it in a pot, drain it 1 minute, pick it up and chop it up for reserve; A handful of vermicelli are softened with boiling water and then finely cut; Appropriate amount of onion is made into onion segments for reservation; After the two eggs are broken, put them in a pot and fry them into small egg pieces with uniform size. 3. At this time, the loofah may be pickled. Put the loofah stuffing into the sand cloth to squeeze out the water, then shake it and put it in the basin for reservation.

4. Then put the carrot powder, black fungus, vermicelli, chopped egg, onion and loofah together, and then adjust the taste: add a proper amount of salt, white pepper, hot pot cold oil, and then add a small amount of sesame oil and mix well. Note: As the loofah itself is particularly fresh, don't add too many condiments, which will cover up its own fresh fragrance, especially when you don't have to convert to pumping and oil consumption. After adding soy sauce, the loofah stuffing will not only taste good, but also have a very ugly color. 5, then you can make jiaozi, pay attention to the vegetarian dumplings must be firmly pinched, "jiaozi delicious is not on the pleats" as long as their dumplings are well mixed, it is not important whether they are wrapped well or not, only pinching them and not leaking them is the last word. Packaged jiaozi wants boiling water in the pot. He ordered the water twice and boiled it three times. When he saw the dumplings chubby and bulging, the dumplings were cooked. Drain them with a colander and fish them up.