Vegetarian roasted loofah

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.

When eating loofah, it should be peeled and can be mixed cold, fried, boiled, made into soup or taken with juice for diet therapy. For example, the loofah is washed, sliced, blanched with boiling water, and mixed with sesame oil, soy sauce, vinegar, etc. to make cold loofah.

Stir-fried loofah is light and delicious, clearing away heat and dampness; tomato loofah soup can clear away fever and eliminate annoying heat, and is especially suitable for eating when it is hot, bored, thirsty and dry throat; take appropriate amount of raw loofah, wash and squeeze juice, and mix it in a ratio of 10:1. Raw loofah juice, which is made by mixing honey in a ratio of 10:1, has the effects of clearing heat, relieving cough, and phlegm.

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.