octagonal sponge gourd
Scientific name: Luffaacutangula
Family and genus: Cucurbitaceae Luffa
Alias: Horned melon
Annual climbing herb, similar to Luffaclindrica, the difference is that this species has longitudinal ribs and thick serrated leaves. The purpose is the same as that of loofah. Edible, mostly used as vegetables, they are deeply loved by people because of their thin skin, thick meat, juicy juice, meat and vegetables.
Traditional Chinese medicine believes that horned melons have the functions of clearing heat and diuretic, eliminating annoyance and quenching thirst, moistening lungs and relieving cough, and reducing swelling and stagnation. It can be used to assist in the treatment of edema, abdominal distension, polythirst, sore poisoning, nephritis, liver cirrhosis and ascites. Horned melon contains an inducer of interferon, which can stimulate the body to produce interferon, improve immunity, and play an antiviral and tumor role. Horned melons are rich in water and moisturize the skin.
Jiao melon egg noodles
By RutheKuhn
Recipe Recommendations
- eggs two
- surface a small handful
- qingshui a big bowl
- salad oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for Jiao melon egg noodles
1
Antagonal loofah (we also call it Tianluo, octagonal melon, because it has many corners and corners and is not as smooth as loofah), two eggs, and a small handful of dough.
2
Beat the eggs until used.
3
Peel and wash the octagonal melons.
4
Cut into hob pieces.
5
Stir fry the octagonal melons with appropriate amount of salad oil (you can also use lard, which will be more fragrant) first, stir-fry until they begin to transparent and soften.
6
Fry the egg liquid with base oil into an egg cake.
7
Then use a shovel to cut it into small pieces.
8
Add in a large bowl of water and cook until it boils.
9
Then add the fried star anise melons before, continue to boil, add salt and chicken essence, and when the soup turns milky white and smells fragrant, the soup is ready.
10
Place the noodles in another pot, blanch them with water, and scoop them to the bottom of the bowl.
11
Pour on the soup, and the light and refreshing egg noodles are ready.