How to make loofah delicious?

There are many ways to cook loofah, but how to cook it best?

Fried Egg with Loofah

Ingredients for loofah: two loofahs, two eggs, minced garlic, shredded ginger, green onions, pepper, sesame oil, salt, and chicken essence in appropriate amounts.

Sponge gourd production:

1. Peel the loofah, wash and cut into diamond-shaped pieces for later use.

2. Beat the eggs into a bowl, add a little salt, pepper, and chopped green onions, and stir evenly with chopsticks.

3. Turn on the fire, put oil in the pot, when it is 40% hot, add a little ginger and minced garlic and stir-fry for a while, pour in the prepared egg liquid, stir-fry for a while and take out for later use

4. Put oil in the pot, when it is 40% hot, add a little shredded ginger and minced garlic, stir-fry for a while, put in the loofah, stir-fry for about 1 or 2 minutes, add the fried eggs, add appropriate amount of salt and pepper, and when the loofah becomes soft, add chicken essence, chopped green onion, and sesame oil, stir-fry and serve.

Osmanthus loofah

Ingredients for loofah: 1 loofah, 2 teaspoons minced garlic, 1.5 teaspoons salt, 1/3 tablespoon cornstarch, 1 tablespoon water, 1/3 tablespoon osmanthus sauce.

How to make loofah:

1. Peel the loofah, wash it, cut it into 1 cm round segments and set aside.

2. Heat the wok, add a little oil, add the minced garlic and sauté until fragrant, then immediately add the Penghu loofah, stir-fry over medium heat, add salt and mix well, cover and simmer for 3 minutes before opening the lid.

3. Add the osmanthus sauce and stir-fry briefly, then add the cornstarch water to thicken and bring to a boil. Then turn off the heat immediately, serve on a plate and it is ready to eat.

Fish-flavored loofah

Ingredients for loofah: 1 loofah, 1 fungus, 2 water chestnuts, 1 slice of ginger, half a chili, and 1 handful of vermicelli.

Luffa seasoning: 1/2 teaspoon salt, 1 teaspoon sugar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon vegetarian chili sauce, 1 teaspoon red oil, a little pepper, 4 tablespoons broth, and 1 cup water.

How to make loofah:

1. Peel the loofah and cut into strips, dice the fungus, smash the water chestnuts, mince the ginger and chili and set aside.

2. Mix sugar, salt, vinegar, soy sauce, sesame oil, vegetarian chili sauce, red oil, pepper and broth to make a mixed sauce.

3. Heat 2 tablespoons of oil in a pan, sauté the minced ginger and chili until fragrant, then stir-fry the water chestnuts; add the mixed seasoning sauce, bring to a low boil, then add 1 cup of water and bring to a boil.

4. Add vermicelli and loofah, and serve when the loofah is soft.

Suggestion: If you have a small or medium-sized casserole at home, it is better to make stewed dishes.

Fried dough loofah

Ingredients for loofah: fried dough sticks, loofah

How to make loofah:

1. Peel the loofah and cut it into thick slices, and cut the fried dough sticks into 3 cm segments;

2. Blanch the loofah in boiling water and remove from the water;

3. Light a wok and pour in oil. When the oil is hot, add onion, ginger and chopped garlic. After the aroma comes out, add the loofah and fried dough sticks. Add a little cooking wine and salt and stir well.

Steamed Loofah with Garlic Sauce

Ingredients for loofah: loofah

How to cook loofah: Wash and cut the loofah into sections, sprinkle minced garlic on top, add salt and chicken essence, steam for about 10 minutes, remove from heat and drizzle with sesame oil before serving.