Steps for making cold-mixed loofah

Here's how to make cold-mixed loofah:

Ingredients for cold loofah salad:

300 grams of loofah, 20 grams of young ginger, and 30 grams of carrots.

Seasoning for cold loofah salad:

1/2 teaspoon salt, 1/2 tablespoon fine rock sugar, 2 tablespoons fruit vinegar (lemon juice can be used instead).

How to make cold loofah:

1. Peel the loofah and cut into thin strips about 1 cm wide. Wash and peel the ginger and carrot and cut into thin strips.

2. Mix all the processed ingredients together, add salt, vinegar and rock sugar, mix well, put it in the refrigerator for about two hours and it is ready to eat.

Everyone is familiar with mixed cucumbers, but have you ever tried mixed loofah? Not only can loofah be fried, but it can also be eaten cold, which is a different flavor!

Ingredients: 2 loofahs (with ridges), 1 green and 1 red pepper, vinegar, soy sauce, sesame oil, sugar, Sichuan pepper, garlic salt

How to make cold loofah:

1) Prepare the ingredients. For the cold-mixed loofah, you need the loofah with ridges.

2) Peel the loofah, cut into strips, and place on a plate. Remove the seeds from the green and red peppers and cut into strips for later use.

3) Put a little oil in the pot, add a few peppercorns, and fry over low heat until the peppercorns are fragrant.

4) Pour the pepper oil on the loofah while it’s still hot

5) Take a small bowl, add mashed garlic, vinegar, sesame oil, a little sugar, and salt, mix into a sauce, and pour it on the sponge gourd with pepper oil.

6) Finally, add green and red pepper shreds.

Features:

It’s sweet and sour, spicy and fragrant, appetizing and goes well with rice! It preserves all the nutrients and active ingredients in the loofah to the greatest extent, and is a simple and practical way to eat loofah in summer.