1, loofah peeled and cut into small pieces with the same length. Not too long. Chop ham
2. Drain the loofah after oil, put it in a basin, shape it, sprinkle with minced ham, and steam it in a cage.
3. Put the wok on a strong fire, pour in the stock, add seasoning, thicken it with wet starch, pour in sesame oil, and pour it on the loofah.
Luffa gecko
Ingredients: a towel gourd, clam 1 50g, tender ginger 1 small piece, aluminum foil paper (10cm× 12cm)12 pieces, wine1tablespoon.
Practice: 1. Peel the loofah, first cut into small pieces and then cut into thick strips, add half a tablespoon of salt and mix well in a large container; 2. Shred tender ginger, put four loofahs on a piece of aluminum foil paper, then put two clams and a little shredded ginger, and then pour some wine; 3. Fold the aluminum foil paper into a rectangular paper bag, put it in the oven, bake it at 200℃ for 10 minute, take it out and open the paper bag to eat.
Beef with towel gourd and sand tea
Ingredients: beef (or fat beef for chafing dish) 1 box, 2 loofahs.
Practice:
1) Thaw the fat beef first, then use soy sauce 1 spoon, cooking wine 1 spoon, a little pepper, a little Jiang Mo, starch 1 tablespoon, salad oil 1 spoon, grab it evenly and let it stand for 20 minutes.
2) Peel the loofah and cut it into small strips.
3) Heat the oil, stir-fry the loofah first, and take it out when it is ripe.
4) Add some oil, and when the temperature reaches 50% to 60%, stir-fry the beef, and then serve it out after it changes color.
5) Add some oil, saute 2 pieces of minced garlic and dried peppers, add a tablespoon of sand tea sauce and a spoonful of white sugar, and stir-fry for a while, then put the beef and towel gourd into the pot again and stir evenly.
Fried dough sticks with loofah
Peel the loofah and cut it into hob blocks. Slowly heat the bought fritters with low fire and cut them into sections. Then fry the loofah with oil and salt monosodium glutamate, and mix the fritters until the loofah is cooked.
coleslaw towel gourd
Ingredients: Luffa 1 root, sesame oil, soy sauce, salt and vinegar.
Practice:
1. Wash the loofah, cut it into shreds, and blanch it with boiling water;
2. Put the blanched loofah into a dish, add sesame oil, soy sauce, salt and vinegar and stir well.
Roasted loofah with mushrooms
Ingredients: 50g mushrooms, loofah 1 root, refined salt, starch and vegetable oil.
DIY：
1. Scrape the skin of the towel gourd, clean it and cut it into 6 cm long sections for later use;
2. Soak the mushrooms in water and cut them into pieces;
3. Heat the wok and add oil. When it is 60% hot, stir-fry the mushroom slices and add 300 grams of water to boil.
4. Put in the loofah, add refined salt and burn it until it tastes delicious. Drain the loofah segments and mushroom slices, take them out and put them into a plate;
5. Hook the gravy in the pot with water starch into a thin rice soup, and pour it into a dish to eat.
Luffa hibiscus
Ingredients: towel gourd 1 strip, egg 1 piece, ginger 1 piece, two tablespoons of oil, a little salt and water starch.
DIY：
1. Peel loofah, cut into pieces, and shred ginger;
2. Break up the eggs, add salt and water starch and mix well. First, fry them with 1 tablespoon oil to make egg blossoms, and then take them out.
3. Stir-fry shredded ginger with 1 tbsp oil, then add loofah and stir-fry, then add salt and water to taste, and then add the fried eggs and stir-fry;
4. Add water starch to thicken, stir well and serve.
Shrimp skin and towel gourd soup
Ingredients: loofah 1 root, shrimp skin10g, sesame oil, refined salt and vegetable oil.
DIY：
1. Peel the loofah, wash it and cut it into pieces;
2. Heat the wok, pour in the vegetable oil, add the loofah and stir-fry for a while, add salt and water to boil;
3. Add shrimp skin, simmer for about two minutes, add sesame oil, and serve in a bowl.
Braised towel gourd with mushrooms
Raw materials: Lentinus edodes15g, towel gourd 500g, 250g. The seasoning is 20 grams of cooked peanut oil, refined salt 1 g, monosodium glutamate 1 g, 5 grams of Shaoxing wine, 5 grams of fresh ginger, 0/5 grams of sesame oil1g and 25 grams of starch.
Production process 1, take out the mushrooms after they are soaked in water, put aside the original juice for precipitation, and then pour it into another bowl for later use. Remove the roots of the mushrooms and wash them. Peel the loofah, split it in two along the length, cut it into inches, and blanch it with boiling water. Peel ginger and cut it into very fine powder, soak it in water and take its juice. 2. Put the frying spoon on a strong fire, add peanut oil, cook it with ginger juice, add Shaoxing wine, mushroom soup, refined salt, monosodium glutamate, mushrooms and loofah, slowly pour in water starch (25 grams of starch and 25 grams of water), add sesame oil, and turn the spoon over.
Peach kernel towel gourd
Ingredients: loofah and walnut kernel.
Seasoning: ginger, salt, cooking wine, chicken soup, starch, chicken essence and peanut oil.
Cooking method:
1, the walnut kernel is boiled, peeled and washed for later use;
2. Remove the old skin of the loofah and cut it into 4 cm long sections;
3. Put the oil into the pan and ignite it. When the oil temperature is 40% hot, the walnut kernel and towel gourd are smooth and drained;
4. Leave the remaining oil in the pan, put it into Jiang Mo when the oil is hot, stir-fry the walnut kernel, towel gourd, cooking wine and salt evenly, thicken it with water starch, and pour in chicken oil.
Fried pork slices with loofah
1 Wash the loofah, cut it into pieces with an oblique knife, and cut the lean meat into long slices, which are the same length or slightly shorter than the loofah pieces;
2. Heat the pot, add a little oil, add the meat slices and stir fry a few times when the oil emits a little smoke, pour a little cooking wine and stir fry a few times;
3 Add the loofah and stir fry until the loofah is green, add a little water, cover the pot and cook for about one or two minutes (the water is boiled and then burned for one minute);
4 Add salt, chicken essence and other seasonings, and serve on the pan.