1, steamed garlic paste towel gourd, peeled towel gourd, washed, cut into small pieces and placed in the prepared dish for later use; Flatten garlic cloves and chop them; Prepare sauce: soy sauce, oyster sauce, salt and sugar (ratio 2:1:1:1), and stir well. Steam the loofah in a steamer for about 5 minutes. Steamed loofah is taken out and set aside. Heat the oil in a hot pan and stir-fry the garlic until fragrant, then pour in the prepared sauce and garlic and stir-fry evenly. There was a small fire in the whole process. Then pour the sauce on the loofah.

2, loofah fried sausage, loofah peeled, washed and cut into pieces; Roast two small roots of sausage and cut into thin slices. Heat the oil in a hot pot. First put the loofah into the pot, add a little salt and stir-fry until soft. Then put the sausage slices in and stir fry quickly.

3. Stir-fry the loofah with Pleurotus ostreatus, peel the loofah, wash it and cut it into large pieces. Tear off a handful of Pleurotus ostreatus, rinse and drain the water, and stir the eggs one by one for later use. Heat oil in a hot pot. First, put the loofah in and stir-fry until it changes color. Then put the Pleurotus ostreatus in and stir-fry with salt until it becomes soft. Pour the eggs on the surface of Luffa Pleurotus ostreatus, and turn them over slightly after solidification.