Delicious and simple method of loofah 1 1. Stir-fried loofah
material
Two loofah, four garlic, peanut oil and a little salt.
method of work
1, towel gourd peeled, washed, and cut into two slices from the middle for later use;
2. Heat the oil in the pot, stir-fry the minced garlic, pour in the loofah, and add salt to stir fry;
3. Stir-fry until the heart of the loofah turns completely white.
Tips
Small coup of frying loofah without discoloration: I learned it from my neighbor's brother in my hometown. If the loofah is cut, it should be soaked in salt water if it is not fried at that time, because it will oxidize after peeling and contacting with air! Add salt to the loofah when frying, and stir fry all the time. The soup fried in this way is white. I don't know why. I must listen to the experience of my predecessors because I have tried it.
Second, fried meat with loofah
material
2 loofahs, proper amount of meat, oil, garlic, salt, starch, soy sauce.
method of work
1, towel gourd washed and cut into pieces;
2. Shred the meat, put some starch and mix well, so that the meat will taste better.
3. Put oil in the pot, heat it until it is 7% mature, and add garlic cloves to stir fry.
4. Pour in the loofah pieces and stir fry. After 1 min, pour a little soy sauce and continue to stir fry 1 min.
5. Add a little water and simmer for one minute.
6, add the right amount of salt, out of the pot.
Tips
Loofah should be put into the pot or soaked in salt water immediately after being cut, otherwise it will change color.
Third, stir-fry fresh squid with loofah and fungus
Ingredients: squid, loofah 1 root, auricularia auricula, colored pepper and carrot.
method of work
1, auricularia auricula is soaked in water in advance and washed.
2. Viscerate the squid, wash it, tear off the surface layer, and diagonally cut the cross knife.
3. Peel carrots, wash colored peppers, ginger and garlic, and slice them.
4. Peel the melon, wash it, cut it into thick slices, and soak it in light salt water after cutting it.
5. Boil the water, blanch the fresh squid in boiling water until it curls, immediately take it out, wash it with clear water and cut it into thick slices.
6, add the right amount of oil to heat the pot, saute the ginger slices, add the boiled squid, sprinkle a few times, and shovel it for use.
7. Leave oil in the pot, turn on a big fire, add garlic slices, colored peppers, carrot slices and fungus into the pot, saute and scoop them up.
8. Add a little oil to the pot, heat it with high fire, stir-fry the loofah in the pot, then return the other fried ingredients to the pot together, stir-fry a little rice wine quickly, soak it evenly, add a proper amount of salt and chicken powder to taste, hook it with raw flour, and serve it on a plate.
knack for cooking
1, fresh squid "flying water" time should be short, and it should be picked up immediately after curling, otherwise it will taste bad when it is old.
2, loofah is not easy to fry for a long time, otherwise the water is generous and easy to soften, affecting the taste.
Nutritional efficacy
Luffa is sweet and has the functions of clearing away heat, detoxifying, promoting blood circulation, beautifying and resisting cancer. Luffa juice contains vitamin C and other ingredients that whiten skin, which can protect skin, eliminate plaque and make skin white and tender, so it is called "beauty water". Auricularia auricula is extremely rich in iron, which can nourish blood and maintain beauty, and can prevent and treat iron deficiency anemia. In addition, Auricularia auricula has the functions of preventing and treating cancer, reducing blood fat and resisting atherosclerosis, and can also resist radiation and inflammation.
Dish features
Sauté ed fresh squid with loofah and fungus is a classic Aauto Quicker snack in Cantonese cuisine. It is nutritious, healthy, colorful, fresh and crisp, and has a rich taste, which is very appetizing.
Delicious and simple towel gourd method 2 steamed towel gourd
Ingredients: Luffa, Garlic, Lycium barbarum
Practice:
1, mince garlic, wash and peel loofah, and cut into long strips with hob.
2. Heat the pot with proper amount of oil, fry half of the garlic until golden brown, and remove the oil; After cooling, mix well with the other half of the garlic, add salt and mix well.
3. Spread the gold, silver and garlic evenly on the surface of the loofah, and decorate the medlar.
4. Steam in a steamer for 5 minutes.
5, take out and pour in cooked sesame oil to serve.
Tip:
1, towel gourd cut into pieces, soaked in light salt water to prevent the color from blackening.
2. Fresh loofah is sweet when cooked, so it doesn't need too much salt.
Chopped pepper towel gourd
Ingredients: loofah, chopped pepper, garlic
Practice:
1, towel gourd scraped off the skin and washed.
2. The washed loofah is cut in half and then cut into hob blocks.
3. Peel and crush the garlic and prepare a spoonful of chopped pepper.
4, the wok is on fire, pour in cooking oil to heat up, add garlic and chopped pepper and stir fry.
5. Add the loofah and stir fry until cooked.
6, add the right amount of salt and stir fry evenly.
7. Add a little chicken essence and stir well to start the pot.
Stewed towel gourd with dried shrimps and Pleurotus eryngii
Ingredients: Luffa, Pleurotus eryngii, dried shrimps.
Practice:
1, dried shrimps are soaked in clear water and washed.
2, loofah peeled and cut into pieces and marinated with a little salt for a while.
3. Pour oil into the wok and saute shallots, ginger and garlic.
4. Pour in dried shrimps and stir fry.
5. Pour in the cooking wine and make it fragrant.
6. Pour in the washed Pleurotus eryngii and stir fry.
7. Add salt and sugar.
8. Add the loofah and stir fry.
9. Add a little cold water and burn for a while.
10, the loofah is softened, chicken essence is added, and water starch is drenched.
1 1, pour in sesame oil and stir-fry evenly, and turn off the heat.
Fried towel gourd with old fritters
Ingredients: loofah, fried dough sticks, red pepper, garlic
Practice:
1, red pepper washed and deboned, seeds cut into rhombic pieces.
2, fritters cut into large sections.
3. Cut the hob block after the loofah is peeled.
4. After the oil in the pot is hot, add shredded ginger and garlic slices to saute.
5. Pour in the cut fritters and stir-fry the loofah pieces slightly.
6. Cook a proper amount of water along the edge of the pot, cover the lid and simmer for a few minutes.
7. Sprinkle a little salt and stir well.
Fresh shrimp cup with garlic, towel gourd
Ingredients: loofah, metapenaeus ensis, chopped pepper.
Practice:
1, the loofah is cut into small pieces, and a part of the pulp is dug out with a knife to make a loofah cup.
2. Cut off metapenaeus ensis's head and remove the sand line, peel off the shell of the shrimp and keep the section at the tail end, then cut a hole in the back, and put the shrimp tail into the hole to expose the tail to make shrimp balls.
3. Stuff the prepared shrimp balls in the dug loofah cup.
4. Add mashed garlic and 1 spoon steamed fish and soy sauce to chopped peppers, add half a spoonful of sugar, and finally pour in a little cooking oil and mix well.
5. Put the finished products and seasonings in a steamer to prepare for steaming.
6. After the water in the steamer boils, steam the sponge gourd shrimp cup together with the seasoning, turn off the fire for 3-5 minutes, stew for 1 minute, and finally pour the steamed seasoning on the sponge gourd shrimp cup.
Delicious and simple towel gourd practice 3 First, towel gourd preserved egg tofu soup
Ingredients: loofah, tofu, preserved eggs, salad oil, chicken essence and pepper.
Practice:
1, loofah peeled, hob cut into pieces. Cut the tofu into square pieces with a knife. Preserved eggs are shelled and cut into small pieces.
2. Pour a small amount of oil into the wok. When the fire reaches 80% heat, stir-fry the loofah.
3. Stir-fry until the loofah becomes soft, add water and salt and stir well.
4. Then add preserved eggs and tofu, and turn to low heat when heated to boiling.
5, cook for about 2 minutes, add a small amount of chicken essence and pepper to taste, stir well and turn off the heat.
Second, stir-fried loofah with garlic
Ingredients: Luffa, garlic, salt, corn oil, chicken essence.
Practice:
1, towel gourd peeled, you can leave some skin properly, it will taste more delicious.
2. Cut the loofah in half and then cut the diagonal block; Chop garlic and cut it into powder.
3. After the oil in the pot is heated, add the minced garlic and stir fry.
4. Add the loofah, stir-fry for a few times, then add some water, and stir-fry the loofah until it becomes soft.
5. Add salt and chicken essence to taste and serve.
Delicious and simple towel gourd method 4 cold towel gourd
Ingredients: tomato, sponge gourd in Penghu, ice cubes.
Seasoning: Hefeng sauce, sugar, soy sauce paste, sesame oil and tomato sauce.
Practice:
1, take the green pulp of Luffa, cut it into thin slices with a length of 4 cm and a width of 2.5 cm, and put it in ice for 30 minutes.
2. Slice the tomatoes and set them aside.
3. Mix the seasoning into five-flavor sauce, and then dip it with loofah when eating.
Eat loofah to compete with ginseng when sleeping, because loofah contains saponin, the ingredient contained in ginseng, which is very suitable for eating in the dog days, relieving summer heat and preventing dryness. Whether it's making clear soup, frying ribs or chicken soup, loofah can get rid of oil and get bored, which makes people appetite. In summer in June, cold towel gourd is the best. Select tender towel gourd with green and fresh skin, peel and cut into strips. The salty flavor of cold towel gourd can best highlight the freshness, juiciness and fragrance of towel gourd, and this cold towel gourd with shredded whitebait has a more amazing and unforgettable taste!
In June, the cold side dishes mixed with loofah are cold and refreshing, full of comfort and joy!
Ingredients: loofah 0.8 lb, small whitebait (Haiyan) 1-2.
Seasoning: sesame oil 0.5, salt. (Add the amount of salt according to your own taste)
Making:
1. In the future, peel and cut the loofah, blanch it in boiling water 1-2 minutes and take it out immediately.
2. Put the loofah into a container, add the dried whitebait shreds, sesame oil and a little salt (the dried whitebait shreds are salty), and stir a little to serve.
Delicious and simple towel gourd method 5 steps of frying towel gourd with shredded pork
1. Cut lean meat and towel gourd respectively.
2. Put the right amount of oil into the hot pot and lean meat.
Step 3 set aside for use
4. Put the oil into the loofah again.
5. Add a little boiling water to steam the loofah. If you like juice, you can add more.
6. Stir-fry the loofah until soft, then add the fried shredded pork.
7. Stir well and add the right amount of refined salt monosodium glutamate to serve.
Tips
Stir-fried loofah can add steam. I like juice and add more water.
Delicious and simple method of loofah 6 1, loofah clam soup
Ingredients: clams, loofah, mushrooms, Undaria pinnatifida, ginger salt, chicken essence, white sugar, cooking wine, pepper, white wine.
Practice: Wash the clams, shred the mushrooms, cut the loofah into small pieces, and wash the Undaria pinnatifida for later use; Set fire in a pan, add shredded ginger and clams, cook a little white wine and stir-fry for two minutes, then take it out; Sit in a pan, stir-fry mushrooms and loofah, pour into the soup, add clams and Undaria pinnatifida, and cook for 5 minutes to season.
Efficacy: Clam is one of the most inexpensive shellfish. Eating some shellfish clams properly has the effects of nourishing yin, moistening dryness, diuresis and eliminating edema. This clam loofah soup, with its light and fresh taste and soft taste, is definitely the first choice for summer soup.
2, loofah tofu fish head soup
Ingredients: one catty of loofah, one head of fresh fish, appropriate amount of tofu, appropriate amount of ginger and salt.
Practice: Wash the loofah, trim the corners and cut into sections; Wash and cut the fish head; Tofu is slightly washed with clear water; Put fish head and ginger in a pot, add appropriate amount of boiling water, simmer for 20 minutes, add tofu and loofah, simmer for 15-20 minutes, and add seasoning.
Efficacy: clearing away heat and fire, nourishing yin and promoting fluid production, cleaning skin and removing spots, dredging meridians, and eliminating phlegm, asthma and cough.
3. Shrimp, duck eggs and loofah soup
Ingredients: fresh shrimp 16~ 18, 2 duck eggs, 500g loofah, chopped onion and ginger 1 teaspoon each.
Practice: duck eggs are shelled and beaten evenly; Wash the loofah, remove the horny skin and cut the diagonal pieces. Stir-fry shallot and ginger in hot oil, add loofah and stir well. Add water1250ml (about 5 bowls) and shrimps, bring to a boil, slowly push in the egg mixture, and add salt and sesame oil.
Efficacy: It is advisable to roll soup in hot summer, and it is more suitable to roll soup with fresh flavor and appetizing. Fresh shrimp, duck eggs and loofah are such a cheap and delicious soup. Shrimp is delicious and tender, benefiting qi and nourishing yang; Duck eggs taste better than eggs in soup, and have the function of nourishing yin and clearing lung. Luffa is the most delicious and sweet melon in summer. Chinese medicine also believes that it can clear away summer heat, cool blood, promote fluid production to quench thirst, moisten muscles and beautify skin, and it is combined into boiling soup, which is delicious, sweet and delicious, and has the functions of clearing away heat, relieving summer heat and nourishing yin, and is suitable for men, women and children.
4. Bamboo Sun Loofah Soup
Ingredients: loofah 1 root, dictyophora indusiata 30g, salt.
Practice: Wash, peel and cut the loofah into oblique pieces; Wash Dictyophora dictyophora, soak it in clear water, remove impurities, wash it again, squeeze out water and cut into sections. Put the casserole on the fire, add a proper amount of water, add loofah and boil it over high fire, add Dictyophora, and season with salt when boiling again.
Efficacy: Dictyophora dictyophora is a valuable edible fungus, which has the functions of invigorating qi and nourishing yin, moistening lung and relieving cough, clearing heat and promoting diuresis. The soup made of towel gourd and dictyophora dictyophora is especially suitable for hot summer, which can clear away heat and relieve summer heat and remove dampness. It is a delicious dish in hot summer and a good recipe for losing weight.
5, sweet towel gourd soup
Ingredients: 2 loofah, 300g pork belly, chopped green onion, a little Jiang Mo, 5g salt.
Practice: Saute minced chives and Jiang Mo in a hot pot, add pork belly pieces and stir-fry for 5 minutes; Add loofah and stir-fry for 2 minutes; Add 5 cups of chicken soup, boil over high fire, turn to slow fire for 5 minutes, and finally add salt to taste.
Efficacy: It tastes fragrant and sweet, and it is a very good nourishing soup for clearing away heat and purging fire, cooling blood and detoxifying.
Delicious and Simple Method of Luffa 7 (1) Golden Melon Porridge
Preparation materials: golden melon and glutinous rice flour
Practice:
1, peel and clean the melon, cut it into blocks, and steam it for about 20 minutes;
2. Steamed sweet potatoes are put into a food processor to be mashed;
3. Put the pumpkin puree into the pot and add a bowl of water to stir;
4. After boiled, put glutinous rice flour into it, and mix it into a paste to eat.
(2) Cucumber ribs
Preparation materials: Cucumber, ribs, dried mushrooms, red dates, white lentils and glutinous rice.
Practice:
1, soak white lentils and glutinous rice the night before, and soak red dates in advance;
2. Remove the soaked glutinous rice and drain the water. Cut the mushrooms and red dates into small pieces of almost the same size. Press the white lentils in a pressure cooker for half an hour and take them out for later use;
3. Wash the ribs, drain the water, add the chopped scallion and ginger slices, add the seasoning in 2, mix well and marinate for more than half an hour;
4. Cut off the top of the small melon, dig it out and wash it;
5. Add the marinated ribs and the soup to the appropriate amount of steamed pork rice noodles;
6. Add glutinous rice and white lentils, as well as chopped mushrooms and red dates, mix well and steam in a pot for 20 minutes;
7. Move the ribs into the melon and steam for about 40 minutes.
(3) Cucumber mixed with shredded golden melon meat
Preparation materials: Cucumber, pork, coriander, onion, garlic, soy sauce, pepper, sugar and vinegar.
Practice:
1, clean the melon, cut it from the middle, remove the seeds and steam for about 5 minutes;
2. Put the steamed melon into cold boiled water, gently pinch the skin and squeeze it with your hands, and the shredded melon will come out from the inside;
3. Wash and shred cucumbers, and wash and shred pork;
4. Heat oil in a pot, add ginger and garlic to saute, add shredded pork, pepper and soy sauce and stir fry;
5. Drain the shredded cucumber and put it on a plate. Add shredded cucumber, minced garlic, sugar, salt, monosodium glutamate and coriander and stir.
6. Put the fried shredded pork into it and stir it together. It can be eaten evenly.
Delicious and simple loofah practice 8. First, stewed three fresh melons
Ingredients: sweet potato, carrot, potato, bell pepper, onion, garlic, soy sauce, oil consumption, chicken juice.
Practice:
1 Cucurbita melo is peeled and seeded, washed and cut into strips; Peel carrots and potatoes and cut them into large pieces; Green pepper is broken into petals by hand; Chop onion and garlic.
2 Put the onion, garlic and all seasonings into a small bowl and mix well.
3 Pour oil into the pot, heat it, and fry it in the order of potatoes, carrots and honeydew melons, and take it out after it turns golden yellow.
4 Use the remaining oil in the pot to stir-fry the green pepper, then add the fried potatoes, carrots and honeydew melons and stir-fry.
5 it is best to put in the pre-adjusted flavor juice, stir fry evenly and then go out of the pot.
Second, cold cucumber
Ingredients: Cucurbita melo, red pepper, coriander, salt, monosodium glutamate, rice vinegar and garlic.
Practice:
1 Clean the honeydew melon, cut it in half, put it in a microwave oven, heat it with high fire, and then take it out to dry for a while.
2 Shred fresh red pepper, cut parsley into sections and chop garlic for later use.
3 Use a rice spoon to break the beaten sweet potato meat into filaments. If some of the raw sweet potatoes are not scraped well, put them back in the microwave oven for heating 1 min. After taking them out, put them in cold boiled water for a while, then take them out and drain them.
4 Put shredded Cucurbita melo into a small pot, then add all the auxiliary materials, mix well and serve.