The wonder of plants is that they have cultivated many delicious foods for us before we realize it. Nowadays, people have more and more potential for loofah. In addition to the previous cooking methods of cooking with seasoning, loofah can also be processed into flowers to eat. Clean the towel gourd, drain the water, and cut it into the shape of flowers with a blade. Then, pat it dry, dip it in a layer of starch, and finally turn it into golden flowers by frying. The fresh and sweet taste of towel gourd flower is incompatible with the common French cooking method of towel gourd, which makes people feel more creative, bold and unique.

Luffa flower can not only be fried, but also eaten cold, which can highlight the crisp and refreshing characteristics of Luffa. Cut the flower buds of towel gourd into filaments, then blanch them with boiling water, take them out and let them cool. After the towel gourd flower is mixed with chopped green onion, minced garlic, Chili oil and soy sauce, a small amount of vinegar and white sugar are added to taste. This kind of cold towel gourd flower not only highlights the unique taste of towel gourd, but also has a refreshing taste, which is very suitable for eating in spring and summer.

In addition to the above two ways of eating loofah flowers, there are actually many other ideas to taste. For example, the towel gourd flower is baked with cheese to make the aroma of cheese and the taste of towel gourd flower complement each other; Or cook the cut loofah flowers with herbs and garlic, which can increase the rich fragrance of garlic and herbs and become a very delicious dish while keeping the fragrance of loofah unchanged. The diversified eating methods of loofah flowers are really eye-opening and admire the creativity and diversity of plants.