How to make loofah soup? Normal steps for making loofah soup

Luffa soup is very delicious, and the methods are also different. Here are some common luffa soups:

Loofah and Bamboo Fungus Soup

Ingredients: bamboo fungus, loofah, coriander

Method: 1. Soak the bamboo fungus in warm water and wash it with water; 2. Wash and peel the loofah, cut into slices, and cut the coriander into sections; 3. Put a pot on the fire, put in clean water, and after the water boils, pour in the bamboo fungus, loofah slices, salt, pepper, and chicken essence and boil.

Delicious loofah soup

In summer, eating loofah soup is not only delicious and not greasy, but also has the effects of clearing heat, detoxifying, resolving phlegm, relieving asthma, promoting bowel movements, and eliminating edema.

Method: Take two loofahs, peel them, try to keep the green inner skin, cut them open and remove the core, cut the loofahs into pieces, boil them in water for three minutes and remove them. Then, pour two tablespoons of refined oil into the wok, and when the oil is hot, pour the cooked loofahs into the wok and fry them briefly, then add a small amount of wine, salt, MSG, and if you have chicken broth or meat broth, add some more, boil for five minutes, and serve.

In addition, the tender leaves of loofah can also be cooked into soup. Loofah leaf soup not only has the effect of clearing away heat and detoxifying, but also has a good therapeutic effect on people who are prone to skin diseases and furuncles in summer.

Loofah Shacha Beef

Ingredients: 1 box of beef (fat beef for hot pot can also be used), 2 loofahs

practice:

1) Defrost the fat beef first, then mix it with 1 spoon of soy sauce, 1 spoon of cooking wine, a little pepper, a little minced ginger, 1 tablespoon of starch, and 1 spoon of salad oil, mix well and let it stand for 20 minutes

2) Peel the loofah and cut into small strips

3) Heat oil and fry the loofah until it is 80% cooked, then serve.

4) Add a little more oil, and when it is 50% to 60% hot, add the beef and stir-fry until it changes color.

5) Add a little more oil, sauté the minced garlic and 2 dried chilies, add a large spoonful of shacha sauce, a spoonful of sugar and a little dark soy sauce, stir-fry for a while, then put the beef and loofah back into the pan and stir-fry evenly.

Cooking Tips

*Lala used ordinary thin slices of beef fat this time, which saved a lot of trouble. The beef fat is relatively large, so it can be cut appropriately. But I still think that the beef is more fragrant after slicing and then pounding. Of course, if you can buy good beef fat, it may be better.

Sponge gourd and tomato porridge:

[Ingredients] 500 grams of loofah, 3 tomatoes, 100 grams of japonica rice, and appropriate amounts of chopped green onion, ginger, salt, and MSG.

[Method] Wash and peel the loofah, cut into small slices, wash and cut the tomatoes into small pieces for later use. Wash the glutinous rice and put it into the pot, pour in an appropriate amount of water and boil it on the fire, then simmer until it is 80% cooked, add the loofah, chopped green onion, ginger and salt and cook until the porridge is done, add the tomatoes and MSG and simmer for a while.

[Effects] Clears away heat, resolves phlegm and relieves cough, promotes the production of body fluids and relieves restlessness. (People with acne can take it for a long time)

Loofah and Shredded Pork Congee

Ingredients: appropriate amounts of loofah, lean meat and glutinous rice.

Method: Peel the loofah, wash and cut the lean meat into shreds, add water, rice and lean meat into a casserole, cook until 80% cooked, add the loofah slices, and cook until soft. This porridge has the effects of clearing heat and reducing phlegm, cooling blood and detoxifying.

There are many more that I won't write, I hope these are enough for you

【Dish name】Braised loofah with mushrooms

【Cuisine】Zhejiang cuisine

【Features】Fresh, tender and fragrant, with elegant color and shape.

[Materials] Main ingredients: 15g shiitake mushrooms, 500g 250g loofah. Seasoning: 20g cooked peanut oil, 1g refined salt, 1g MSG, 5g Shaoxing wine, 5g fresh ginger, 15g sesame oil, 25g starch.

[Production process] 1. After the mushrooms are soaked in water, remove them, set the original juice aside, then pour it into another bowl for later use. Remove the roots and stems of the mushroom slices and wash them. Peel the loofah, split it in half along the length, cut it into inch-long slices, blanch it in boiling water and let it cool. Peel the ginger and cut it into very fine pieces, soak it in water, and use its juice. 2. Put the wok on high heat, add peanut oil, cook it with ginger juice, add Shaoxing wine, mushroom soup, salt, MSG, mushrooms, loofah, slowly pour in water starch (25 grams of starch plus 25 grams of water), add sesame oil, turn the wok over and it is done.

Steamed Lamb and Loofah

This is the lightest flavor and its preparation method is the most "homely". Because the lamb and loofah themselves do not have strong flavors and there is no rich sauce, the chef will use flattened salted egg yolks to whet your appetite, which not only saves ingredients but also makes the dish look better.

Main ingredients: whole loofah, mutton, salted egg yolk, cornstarch, MSG, sesame oil, sugar, salt, etc. in small amounts.

1. Cut the loofah and mince the mutton. Mix all the ingredients and marinate the mutton for 1-2 minutes.

2. Place the loofah on the bottom, put the chopped mutton on top, flatten the salted egg yolk and place it in the center of the loofah.

3. Steam the original dish for ten minutes and then serve.

Key points: The dish is easy to prepare, but you need to pay attention to the way the ingredients are prepared.

The way you cut the loofah has the biggest impact on the dish's appearance. Even if you cook it at home, you can try to pay attention to the cutting method. The loofah can remain intact because it is cut with an oblique knife, and each cut does not completely cut the loofah slices from the melon strip. Then, place the loofah slices outwards and the side connecting the slices inwards, and you can wrap the loofah around the dish like a coiled dragon. If it is cut, it doesn't matter. Just cut the loofah into slices and place them in the shape of a "coiled dragon".

When using a kitchen knife to flatten the salted egg yolk, dip it in some water first so that the egg yolk will not stick to the knife blade. Place it on the loofah surface, level with the mutton bits.