Recommended recipes for loofah: how to make loofah delicious

Today I recommend several common loofah recipes, which are easy to make and very delicious:

Fried Egg with Loofah

raw material:

2 loofahs and 3 eggs.

Production process:

1. Peel the loofah and cut it into rolling blades. If you don’t have a peeler at home, most places that sell loofah can help you peel it.

2. Boil water in a pot, pour in the loofah and blanch it. Some restaurants use oil to blanch the loofah, but it is not necessary when doing it at home.

3. After pouring in the loofah, you can take it out when the water boils again. If you want to keep the color green, rinse it with cold water.

4. Beat the eggs in a bowl, add salt, and stir well with chopsticks. Heat 3 tablespoons of oil in a pan, add the eggs and fry until cooked. Set aside.

5. Add oil to the pan, heat the oil slightly, add minced ginger and sauté until fragrant, pour in the blanched loofah, add salt and stir-fry.

6. After frying for 30 seconds, you can add the egg flowers. Don't fry them together for too long, 20-30 seconds is enough.

Recommended recipes for loofah

Fried loofah, black fungus and Chinese yam

Ingredients: 150 grams of loofah, 200 grams of yam, 100 grams of fungus (soaked in water), 15 grams of garlic (peeled and crushed), 15 grams of ginger slices, and appropriate amounts of salt, sugar, pepper, concentrated chicken sauce (in tubes), and peanut oil.

Preparation: Peel and wash the loofah, cut into pieces and set aside; wash the yam, blanch it in boiling water for 1 minute, then peel and wash it, cut it into half a centimeter thick slices, boil it in clean water until cooked, then soak it in cold water and set aside; add oil to a pot, sauté garlic and ginger slices, add the loofah and stir-fry over high heat for a while, then add yam and fungus and continue to stir-fry, add a little concentrated chicken juice, season with salt, sugar and pepper, stir well and it’s done.

How to make loofah fried dough sticks

1. Spare Materials

1. 2 large loofahs

2. 1 old fried dough stick

3. 1/2 red pepper

4. 1 section of green onion

5. 2 slices of ginger

6. 1 teaspoon (5 ml) cooking wine

6. 1 teaspoon salt (5g)

7. 1 teaspoon chicken stock (5g)

8. 1 tablespoon oil (15 ml)

2. Manufacturing method

1. Peel the loofah, cut the cooled old fried dough sticks and red pepper into small pieces with a cross-section of 1.5 cm wide and 5 cm long, and cut the scallion into sections.

2. Heat the oil in a wok over high heat, fry the scallion segments and ginger slices briefly to bring out the aroma. Add the loofah segments, fried dough stick segments and green pepper slices into the wok, fry over high heat for 1 minute, pour a little hot water around the inner wall of the wok, and cover the pot.

3. When the steam comes out, the loofah is cooked. Open the lid, add salt, cooking wine and chicken essence, and stir-fry over high heat.

Tips:

Sponge gourd is easy to oxidize and turn black, so you should use stainless steel knives and pots to cook it, avoid using iron pots and knives, and cut and stir-fry quickly to reduce the storage time. You can also omit the old fried dough sticks and green peppers, and use minced garlic instead of scallion and ginger slices to make garlic-minced sponge gourd.

Steamed Loofah with Vermicelli and Garlic Sauce

raw material:

2 loofahs, 1 handful of vermicelli, 1 clove of garlic.

Production process:

1. Soak the vermicelli in water until soft, peel the garlic and chop it into minced garlic;

2. Put the softened vermicelli on the plate as the bottom, peel the loofah, wash it, cut it into pieces, and put it on the vermicelli;

3. After the water in the steamer is boiling, steam the loofah for about 10 minutes;

4. Pour a little soy sauce (or steamed fish sauce) evenly over the steamed loofah. Heat oil in another pan and sauté the minced garlic over low heat until golden brown. Pour the sauce over the loofah. [4]

Loofah and Tremella Soup

Ingredients: 20 grams of water-soaked white fungus, 200 grams of loofah, and 10 grams of bamboo fungus.

Seasoning: chopped green onion, ginger slices, salt, clear soup, and vegetable oil in appropriate amounts.

practice:

1) Wash the Tremella, remove the stems, and tear it into small pieces; peel the loofah and cut it into strips.

2) Soak the bamboo fungus in warm water for 10 minutes, wash and cut into sections.

3) Heat vegetable oil in a wok, add ginger slices and scallions and sauté until fragrant, then pour in clear soup and bring to a boil.

4) Pour the soup into a clay pot, add loofah, white fungus, bamboo fungus, bring to a boil, and add salt to taste.

The cooking time of this soup can be extended appropriately to make it taste smoother.