1. Peel the loofah, wash it, cut it into small pieces and put it in the prepared dish for later use; Flap garlic cloves and chop them; Prepare sauce: soy sauce, oyster sauce, salt and sugar (ratio 2: 1: 1: 1), and stir well.

2. Put the loofah in a steamer and steam for about 5 minutes. Take out the steamed loofah and set it aside.

3. Heat the oil in a hot pan, stir-fry the garlic until fragrant, then pour in the prepared sauce and garlic and stir-fry evenly. Small and medium fire all the way. Then pour the sauce on the loofah.

Sauté ed sausage with loofah

1. Peel the loofah and cut it into pieces; Roast two small sausage roots and cut them into thin slices.

2. Heat the hot oil in the pan, first put the loofah in the pan, add a little salt and stir fry until it becomes soft.

3. Then put the sausage slices in and stir fry quickly.

Fried loofah with Pleurotus ostreatus

1. Peel the loofah, wash it and cut it into large pieces. Tear a handful of Pleurotus ostreatus, wash and drain. Stir the eggs one by one for later use.

2. Heat the oil in a hot pot, stir-fry the loofah until it changes color, then add the Pleurotus ostreatus and stir-fry with salt until it becomes soft.

3. Pour the eggs on the surface of loofah and Pleurotus ostreatus, and turn them over slightly after solidification.

Scrambled eggs with loofah

1. Peel the loofah, wash it and cut it into pieces with a hob; Open the eggs and beat them into egg liquid.

2. Fry the egg liquid into egg skin with hot oil in a hot pot, then pound it into paste with a spatula and put it in a bowl for later use.

3. Put a little lard in the pot and put the loofah in it. Add a little salt and stir-fry the loofah to soften it. Finally, put the egg skin in and stir-fry it evenly with loofah.

Luffa in oyster sauce

1. Cut the loofah into small pieces with an iron frame.

2. Put the hot oil into the loofah block in the hot pot, stir-fry the loofah with medium and small fire to change color.

3. Add seasoning: soy sauce, a little sugar, a little salt, a tablespoon of oyster sauce, stir well, and then pour in half a bowl of hot water. Bring the fire to a boil and simmer for 1-2 minutes. Leave some soup to turn off the heat.