Baby's hot summer loofah cool meal

In summer, babies generally don’t like to eat, which is the most headache for mothers. So here are some very good recommendations for refreshing baby meals made with loofah in the hot summer.

Cold Sponge Gourd

Ingredients for loofah: 1 loofah, appropriate amounts of sesame oil, soy sauce, salt and vinegar.

How to make loofah:

1. Peel the loofah, wash it, cut it into strips, and blanch it in boiling water;

2. Place the blanched loofah on a plate, add sesame oil, soy sauce, salt and vinegar and mix well. Nutrition Tips: This dish 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.

Braised Loofah with Mushrooms

Ingredients for loofah: 50 grams of mushrooms, 1 loofah, salt, water starch and vegetable oil in appropriate amounts.

DIY:

1. Scrape the skin of the loofah, wash and cut into 6 cm long segments for later use;

2. Soak the mushrooms in water and cut into slices;

3. Add oil to the wok and heat it to 60% hot. Add the mushroom slices and stir-fry. Then add 300 grams of water and bring to a boil.

4. Add the loofah and salt and cook until the flavor is absorbed. Drain the loofah and mushroom slices and put them in a plate.

5. Use water starch to thicken the marinade in the pot into a thin rice soup-like consistency, pour it into the dish and serve.

Nutrition Tips: Mushrooms are rich in nutrients, with a protein content of more than 30%, which is higher than that of ordinary vegetables and fruits. They also contain essential minerals such as calcium, iron, and manganese, as well as various vitamins with extremely high content. The high nutritional value of mushrooms also lies in the fact that these nutrients are easily absorbed by the human body. Eating mushrooms and loofah together not only cools down and relieves heat, but also has the effect of replenishing qi and blood and unblocking meridians.