Loofah is a nutritious and sweet vegetable that is especially popular during the summer monthsThe loofah can be used not only for stir-frying, but also for making soups, cooking porridge, etc. Here are a few ways to make loofah, so that you can enjoy delicious and healthy loofah delicacies in summer.
1. Scrambled eggs with loofah.
Ingredients: 2 loofahs, 3 eggs, appropriate amount of salt, appropriate amount of oil.
Method:1Peel and wash the loofah and cut it into small pieces or slices for later use.
2.Crack the eggs into a bowl, add salt and stir well for later use.
3.Heat the pan with cold oil, pour the egg mixture into the pan, stir-fry with a spatula until solidified, and set aside.
4.Leave the bottom oil in the pan and stir-fry the loofah until tender.
5.Add salt to taste and continue to stir-fry evenly.
6.Finally, pour the scrambled eggs back into the pan and stir-fry them quickly and evenly.
2. Loofah stew.
Ingredients: 2 loofahs, appropriate amount of pork, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of chicken essence.
Method:1Peel and wash the loofah, cut into chunks and set aside.
2.Cut the pork into small pieces and blanch the blood in boiling water for later use.
3.Heat the pan with cold oil, add ginger slices and stir-fry until fragrant, add pork and stir-fry until browned.
4.Add cooking wine and stir-fry evenly, then add an appropriate amount of water, salt and pepper and simmer for 20 minutes.
5.Add the loofah cubes and continue to simmer for 10 minutes.
6.Finally, add chicken essence to taste, stir-fry evenly and then remove from the pan.
3. Loofah egg soup.
Ingredients: 2 loofahs, 2 eggs, appropriate amount of salt, appropriate amount of oil, appropriate amount of ginger.
Method:1Peel and wash the loofah and cut it into small pieces or slices for later use.
2.Crack the eggs into a bowl, add salt and stir well for later use.
3.Heat the pan with cold oil, add ginger slices and stir-fry until fragrant, add loofah and stir-fry until soft.
4.Add an appropriate amount of water to boil, slowly pour the egg mixture into the pot, and stir well with chopsticks or spoons.
5.Add salt to taste, continue to boil for 2-3 minutes.
Fourth, loofah porridge.
Ingredients: 2 loofahs, appropriate amount of rice, appropriate amount of lean meat, appropriate amount of ginger, appropriate amount of salt, appropriate amount of pepper.
Method:1Peel and wash the loofah and cut it into small pieces or slices for later use.
2.Wash the rice, add an appropriate amount of water to boil, then turn to low heat and simmer for 20 minutes.
3.Cut the lean meat into small pieces and blanch the blood in boiling water for later use.
4.Heat the pan with cold oil, add ginger slices and stir-fry until fragrant, add lean meat and stir-fry until it changes color.
5.Add the fried lean pork to the porridge and continue to cook for 5-10 minutes.
6.Finally, add the loofah cubes, salt and pepper to taste, bring to a boil and serve.