Ingredients and methods of sponge gourd and shrimp

Luffa is one of the vegetables that many friends like very much. It tastes very delicious and is a very popular summer seasonal vegetable. Compared with other melon vegetables, luffa is higher in nutrients such as protein, calcium, and magnesium. It also contains saponins, luffa bitters, a large amount of mucus, arginine, citrulline, etc. These nutrients are very beneficial to the body's physiological activities.

Sponge gourd can promote the excretion of toxins produced in metabolism and protect the skin. Eating some sponge gourd regularly can prevent skin aging, melanin deposition, and acne, and is especially suitable for women.

Cooking loofah and shrimp together is not only delicious, but also contains a lot of rich protein and is very nutritious.

Ingredients for Loofah and Shrimp:

Loofah, shrimp, chopped green onion, chopped ginger, cooking wine, starch, and salt.

Method of cooking loofah and shrimp:

1. Peel off the outer layer of the loofah and cut it into dice. Remove the shrimp thread and wash it, put it in a bowl, add finely chopped ginger and chopped green onion, drizzle a little cooking wine, sesame oil, sprinkle a little pepper and cornstarch, mix well with your hands, and marinate for a while.

2. After the pan is heated, pour in oil, then pour the marinated shrimps into the pan. Use long chopsticks to quickly turn the shrimps so that they are heated evenly. When the shrimps turn red all over, serve them out.

3. Leave a little oil in the pan, put the loofah pieces in and stir-fry, add a little water, and stir-fry until the loofah becomes translucent.

4. Pour the shrimps into the pot and stir-fry with the loofah for about half a minute. Add a little salt according to taste, then pour in a little chopped green onion and serve.