Several ways to cook loofah

Sponge gourd can be stir-fried or served cold. There are many ways to cook it, and they all taste great. Here are some common ways to cook sponge gourd:

⑴ Roasted loofah

800g, 50g soaked mushrooms, ginger juice. First, remove the stems of soaked mushrooms and wash them, peel and wash the loofah and slice them; heat the pan, add raw oil, cook with ginger juice, then add loofah slices, mushrooms, cooking wine, refined salt, and MSG, boil until mushrooms and loofah are tasty, thicken with wet starch, pour in sesame oil, mix well and it's done. This dish has the effect of replenishing qi and blood and unblocking meridians. It is suitable for women with postpartum milk retention, breast pain and other symptoms.

⑵Tomato and loofah soup

1 loofah, 2 tomatoes, and some chopped green onion. Wash the tomatoes and slice them thinly, peel the loofah, wash and slice them; put the cooked lard in the pot and heat it to 60%, add 500 ml of fresh soup and boil, put the loofah slices and tomato slices, and when they are cooked, add pepper, fine salt, MSG, and chopped green onion, mix well and remove from the pot. This soup is delicious and fragrant, and has the effect of clearing away heat and toxins and eliminating irritability. It is effective for those who are irritated by summer heat, thirst and dry throat.

⑶ Stir-fried loofah

250 grams. First, peel the loofah, wash and slice it. Put a little oil in a pot and heat it to 60% hot. Pour the loofah in and stir-fry. When the loofah is cooked, add a little salt. This dish is light and delicious, and has the effects of clearing heat and dampness, resolving phlegm and relieving cough. It is especially suitable for patients with phlegm, cough, heat dysentery and jaundice.