Luffa contains B vitamins and vitamin C such as protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin. It also contains saponins, a component contained in ginseng. It is a home-made vegetable in summer and autumn. It is delicious, smooth, suitable for all ages, rich in nutrients, and has medicinal value.
This year, my father planted more than 10 loofah trees in his backyard and harvested a lot. In addition to eating at home, he also gave a lot to his neighbors. "Gluttonous Music" used its own harvest of loofah to make 25 loofah dishes to form a series of loofah dishes, which are introduced one by one here for reference only for interested friends.
Steamed loofah with mashed meat
Recipe Recommendations
Steps for Steamed loofah with mashed meat
1
Choose a tender loofah to peel. You can leave a few green skins and appear white and green on the outside. After making the dishes in this way, the loofah is firmer. Wash the peeled loofah, change the knife into inch sections, and form a cylinder. Use a small spoon to gently dig a "small hole" on it2
Chop the meat into meat paste (meat filling), season with salt, monosodium glutamate, and soy sauce, and stir well. Make the meat into small meatballs and place it on the dug towel gourd. When placed on the plate, be sure to place it fully and make it more compact.3
Boil water in a steamer, place the plate with the loofah in the steamer, and steam for 8 minutes over high heat.4
Remove the steamed loofah, decant the soup on the plate, and pour it into the pan. Season with salt, monosodium glutamate, etc. according to your taste.5
Then, pour in water and starch to thicken. Pour the sauce evenly on the loofah. Ok!