How to make delicious loofah vermicelli

Many families still choose to stew vermicelli. Because the vermicelli is very chewy after stewing. Luffa vermicelli is a dish that every family is familiar with. Especially in the season when loofah is in season. So, how do you make loofah vermicelli delicious? Today we will introduce to you the simplest and most convenient method, so that friends who are not good at cooking can also make a delicious loofah vermicelli.

1. Main and auxiliary materials:

Loofah, vermicelli, and bean paste.

2. Soak the vermicelli in clean water until soft.

3. Wash and peel the loofah.

4. Grate the loofah into long strips so that its shape is similar to vermicelli.

5. Heat oil and stir-fry chopped green onions.

6. Add the bean paste and stir-fry over low heat.

7. After the red oil comes out, add appropriate amount of light soy sauce. Add appropriate amount of water and boil for 5 minutes.

8. Add vermicelli and cook.

9. Cook the vermicelli until cooked through, then add the loofah strips.

10. Add salt and MSG to taste.

11. Turn off the heat when it boils.

12. Remove from heat and serve in a bowl.

13. Sprinkle some chopped green onion and sesame seeds and serve.

Additional knowledge about loofah:

edible

"Compendium of Materia Medica" states: "Luffa was unknown before the Tang and Song dynasties, but now it is grown in both the north and the south and is considered a common vegetable. When it is young, the skin is removed and it can be cooked or dried, or used to make tea. When it is old, it is as big as a pestle, with tendons and ligaments entwined like a piece of weaving. It withers after frost and is used to wash pots and pans, so villagers call it the "wash pot loofah". There is a septum inside, and the seeds are in the septum. They are shaped like the seeds of the magnolia vine, black and flat. The flower buds and tender leaves and tendrils are all edible."

The skin of loofah should be peeled when eaten. It can be eaten cold, stir-fried, roasted, made into soup, or squeezed into juice for dietotherapy. Wash and slice the loofah, blanch it in boiling water, then mix it with sesame oil, soy sauce, vinegar, etc. to make cold loofah. When cooking loofah, it is rich in juice and should be cut and cooked immediately to avoid loss of nutrients. In addition, use less oil and cook with thin starch to retain its tender and refreshing characteristics.

Suitable for the crowd:

Loofah is edible for most people.

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.

Medicinal

Root (Luffa root): sweet, neutral. Promote blood circulation, dredge meridians, and reduce swelling. Used for runny nose. Vine (Luffa vine): sweet, flat. Open up meridians, relieve cough and reduce phlegm. Used for low back pain, cough, runny nose, and cough. Leaves (loofah leaves): bitter, sour, and cool. Stop bleeding, resolve phlegm and relieve cough, clear away heat and detoxify. Used for sudden cough, cough, summer heat and thirst, traumatic bleeding, scabies, pemphigus, and prickly heat. Fruit vascular bundle (loofah): sweet, flat. Clears away heat and detoxifies, promotes blood circulation and dredges the meridians, and is diuretic and reduces swelling. Used for muscle and bone pain, chest and flank pain, amenorrhea, milk stagnation, mastitis, and edema. Fruit stalk: used for children's smallpox and sore throat. Peel: used for wounds, furuncles, and buttock sores. Seeds (loofah seeds): slightly sweet, neutral. Clears away heat and resolves phlegm, moisturizes dryness, and expels parasites. Used for cough with a lot of sputum,