2. Materials: 200 grams of loofah and 5 grams of mushrooms.

3. Materials: cooking oil 10g, sesame oil 2 tsps, refined salt 2 tsps, monosodium glutamate 1 tsp.

4. Practice: Peel and slice the loofah.

5. Soak the mushrooms, wash them and cut them into small pieces; Add cooking oil to the wok, heat it, stir-fry with loofah for a while, add refined salt, then pour mushrooms and water into the wok and cook until it is hot, and add monosodium glutamate and sesame oil.

6. Exercise 2.

7. Ingredients: loofah 1250ml, pork tenderloin 100g, onion 1, 2 slices of ginger, salt 1 teaspoon (5g), white pepper 1/2 teaspoons (3g) and sesame oil/kloc-.

8. Practice: Wash the loofah, peel it and cut it into semi-circular pieces; Wash pork tenderloin and cut into thin slices; Wash the onion and cut it into sections for use.

9. Heat oil in a pan, saute ginger slices and onion slices, add broth and salt, and then add meat slices.

10. Add loofah and cook on low heat for about 5 minutes. Put it in a bowl, sprinkle with white pepper and sesame oil, and serve.

1 1. Exercise 3.

12. Material: 480g of loofah and 200g of eggs.

13. Seasoning: 40g of soybean oil, 3g of salt, 2g of monosodium glutamate and 5g of onion.

14. Practice: scrape off the skin of loofah, cut it into diamond-shaped pieces, beat the eggs into a bowl, mix well with bamboo chopsticks and add salt; On the wok, scoop in soybean oil and heat it to 40%, pour in egg liquid, spread it into an egg cake, and fry both sides on low heat until golden brown; Put it in a bowl, change it into small pieces, put a wok on the fire, add soybean oil to the wok, heat it, add chopped green onion, fry until soft, add 1920g boiling water and cook for about 5 minutes; Add the egg pieces and stew for 3 minutes. When the soup turns white, add salt and monosodium glutamate and put it into the soup basin.