Scrambled eggs with loofah
Simple and convenient automatic quick cooking!
1. Peel the loofah and cut it into thick slices with a knife.
2. Boil the water in the pot, put in the loofah and take it out when the water boils again. Then take a shower with cold water.
3. Break the eggs, add salt and beat them evenly with chopsticks.
4. Heat oil in the pot, add eggs and stir fry until cooked.
5. Leave the bottom oil in the pot, add Jiang Mo and stir fry until fragrant, then add loofah, season with salt and stir fry over high fire.
6. Because it was cooked before, you can pour in the eggs after stirring for about half a minute, and then stir for about half a minute.
Garlic towel gourd
In hot summer, making a garlic towel gourd is sweet and simple.
1. Peel the loofah and cut it into sections of appropriate size. The length of each part depends on your plate.
2. Put the cut loofah into a dish and steam for 3-5 minutes. Be sure not to steam for too long.
3. Heat the oil in the pan, add the garlic after the oil is hot, stir-fry the fragrance slowly with a small fire, and turn off the fire when the garlic becomes Huang Shi as a whole.
The oil is a little cold, put it in soy sauce, and be careful of oil leakage.
5. Pour the fried garlic on the loofah and serve.
Fried pork slices with loofah
Don't eat too greasy in summer, remember to use lean meat!
1. Slice the meat, preferably lean meat.
2. Peel the loofah, cut it into small hob pieces, blanch it in water until it is broken, and take it out and shower for later use. Slicing is also ok, see if you like it!
3. Heat oil in the pot, add the sliced meat and stir-fry until it changes color, and remove and drain the oil.
4. Leave the base oil, add minced garlic, shredded ginger, dried pepper and pepper powder, and stir-fry for fragrance.
5. Add loofah and stir-fry until it breaks. Season with salt, soy sauce and a little Chili powder.
6. Pour in the fried meat slices, pour a little water starch and thicken, and serve.
Mushroom and loofah soup
Luffa soup is also very good, light and delicious!
1 loofah peeled and cut into hob blocks for later use.
2. Boil water in a pot, add a little salt and a few drops of oil, add loofah pieces, stir-fry for 6-7 minutes, remove and take a shower for later use.
3. 1-2 eggs, break up and set aside.
4. Heat the oil in the pot, add the eggs and fry until cooked, and take them out for later use.
5. Various mushrooms, such as Crab Mushroom, Pleurotus eryngii, Flammulina velutipes, Pleurotus eryngii, etc. There can be more kinds, but the number does not need to be too much. Wash and drain, cut into pieces for later use.
6. Wash and shred carrots for later use. You don't need it.
7. Heat oil in the pot, stir-fry until fragrant, add water, and cook for 15-20 minutes, then the umami flavor can be cooked.
8. Add shredded carrots, cook a little, and then add salt to boil.
9. Add eggs, pour in a little sesame oil and a little soy sauce and turn off the heat. Light soy sauce is mainly to add some color, you don't have to add it if you don't like it!
10. Put the loofah into a bowl, pour the cooked mushrooms on the loofah and mix well.
Stewed meat with loofah
I like this one best. I recommend you to try!
1. Add oyster sauce, salt, pepper, soy sauce, Jiang Mo and chopped green onion to the meat stuffing and mix well for later use.
2. Peel the loofah and cut it into 4 cm sections, which can be a little thicker to avoid setting after steaming!
3. Dig out the pulp of the loofah segment with a spoon or a ball digger, and dig into a groove of about 1 cm. Don't go too deep and don't dig through!
4. Dig out the pulp, chop it and mix it with meat stuffing, which is neither wasteful nor greasy.
5. Then put the meat stuffing into the groove of the towel gourd section.
6. Boil the water in the steamer and steam in the towel gourd section for 5-7 minutes. When the meat is cooked, don't steam it for too long, otherwise the color and shape will be greatly reduced.
7. Heat oil in the pot, add minced garlic and stir-fry until fragrant, pour in steamed water of loofah, pour in water starch, turn off the fire, add salt and monosodium glutamate to taste, and pour on the surface of loofah.