How to make fried loofah delicious and nutritious

As we all know, loofah is watery. If it is used for cooking, the moisture will be lost and the nutritional value will be greatly reduced. Faced with this situation, many people choose to make soup with loofah. In fact, if you want to preserve the fragrance and nutrition of loofah, you can also choose to steam it. However, whether it is steamed or made into soup, it is more nutritious than stir-frying. Therefore, in most cases, it is not recommended to stir-fry the loofah. First, the moisture is lost, and second, the nutrition is lost. So how do you eat it when steamed? Next, I will introduce a small recipe to you.

Steamed Loofah with Garlic Sauce

Ingredients: 500 grams of long loofah, 8 cloves of garlic, 1/4 red pepper (not spicy), 1 tablespoon of oyster sauce, appropriate amount of salt, 2 tablespoons of peanut oil.

practice:

1. Chop the garlic into minced garlic and wash and chop the red pepper into flakes.

2. Put a small amount of oil in the wok, add half of the minced garlic, stir-fry over medium heat until it turns yellow and fragrant, then remove the minced garlic.

3. Take a container, add raw garlic paste, cooked garlic paste and green pepper powder, add oyster sauce and mix evenly to make garlic seasoning.

4. Peel the loofah, cut into sections, and immediately mix with appropriate amount of salt.

5. Put the loofah into a plate.

6. Spread the hibiscus seasoning evenly on the top of the loofah.

7. After the water in the steamer boils, put the loofah into the steamer and steam it over high heat for 4 to 5 minutes.

8. If you want, you can heat the oil used to fry garlic and pour some on the loofah.

Tips

Loofah should not be steamed for too long, otherwise its shape will change and nutrients will be lost. Generally, it can be stopped. The loofah has been salted before steaming, and oyster sauce has a salty and umami taste, so it is best not to add salt or chicken essence. When frying garlic, the fire should not be too high, otherwise the garlic will burn and taste bitter.

Luffa contains B vitamins which prevent skin aging, vitamin C which whitens the skin and other ingredients. It can protect the skin, eliminate plaques, and make the skin white and tender. It is a rare beauty product, so luffa juice is known as "beauty water". Eating more loofah can also help women regulate menstrual irregularities.

1. Anti-scurvy: The vitamin C content in loofah is high, which can be used to prevent scurvy and various vitamin C deficiencies.

2. Brain health and beauty: Due to the high content of vitamin B in loofah, it is beneficial to the brain development of children and the brain health of the middle-aged and elderly; the juice of the loofah vine has the special function of maintaining skin elasticity and can beautify and remove wrinkles

3. Antiviral and anti-allergic: Luffa extract has a significant preventive effect on Japanese encephalitis virus. An anti-allergic substance, broomrape acid, is also extracted from the luffa tissue culture medium, which has a strong anti-allergic effect.

Suitable for the crowd:

It is edible for general population. People with irregular menstruation, physical fatigue, phlegm, cough, and postpartum milk obstruction are suitable to eat more loofah. People with weak constitution, internal cold and diarrhea should not eat too much.