Can loofah and tomatoes be cooked together in soup?

Luffa and tomatoes are both very common vegetables in our lives, and most people like to eat them very much. Tomatoes, in particular, are sweet and sour in taste and can be used to make a variety of appetizers. Luffa and tomatoes appear to be vegetable types with almost no overlap on the surface, and their tastes are completely different. However, some people have tried to cook these two vegetables together. Let’s see if luffa and tomatoes can be used to make soup together?

Tomato and loofah soup clears away heat and detoxifies, relieves summer heat and eliminates restlessness, promotes blood circulation, and relieves cough and reduces phlegm. It is mainly used to treat fever, hot mouth, cough, wheezing, hemorrhoids, furuncles, carbuncles, and lack of milk in women.

Ingredients: 1 loofah, 2 tomatoes, 20 grams of chopped green onion, 0.5 grams of pepper, 1 gram of fine salt, 1 gram of MSG, and 40 grams of lard.

Tomato loofah soup recipe 1:

First wash the tomatoes and cut them into thin slices. Peel the loofah, wash it and slice it. Put cooked lard into the pot and heat until it is 60% cooked. Add 500 ml of fresh soup and bring to a boil. Add loofah slices and tomato slices. When cooked, add pepper, fine salt, MSG and chopped green onions, mix well and remove from the heat.

Indications: Thirst and dry throat.

Tomato loofah soup method 2:

1. Put the loofah into the pot and stir-fry until soft. You can use lard, which will make it more fragrant when cooking soup.

2. Add water and boil the soup.

3. After the water boils, add tomatoes and cook for a little longer to allow the flavor of the tomatoes to enter the soup. Add salt and chopped green onions and serve.

Nutritional analysis of loofah

Nutritional components: every 100 grams of fresh loofah, contains 94.3 grams of water, 1 gram of protein, 0.2 grams of fat, 0.3 grams of ash, 3.6 grams of carbohydrates, 0.6 grams of crude fiber, 115 milligrams of potassium, 2.6 milligrams of sodium, 14 milligrams of calcium, 11 milligrams of magnesium, 29 milligrams of phosphorus, 0.4 milligrams of iron, 0.06 milligrams of manganese, 0.21 milligrams of zinc, 0.06 milligrams of copper, 0.86 milligrams of selenium, 90 micrograms of carotene, 0.02 milligrams of thiamine, 0.04 milligrams of riboflavin, 5 milligrams of ascorbic acid, and 0.4 milligrams of niacin.

Dietary taboos: Luffa is cold and slippery in nature. Eating too much can cause diarrhea. People with spleen deficiency and loose stools should not eat it. It cannot be eaten raw. Luffa leaves can be dried and ground into powder to stop bleeding, and luffa seeds have the effect of resolving phlegm and expelling pus.