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.
Roasted loofah with garlic
By LulaConnelly
Recipe Recommendations
Steps for Roasted loofah with garlic
1
Peel the loofah. If the loofah is tender, you can leave fewer green skins to make the appearance appear white and green. After making the dishes in this way, the loofah is firmer. Wash the loofah, change the knife and cut it into strips.2
Slice garlic (you can also use garlic cloves directly, but you need to fry them with oil first).3
Heat the oil in the pan, add garlic slices and saute until fragrant. Then add the loofah strips and stir fry. When the rice seedlings collapse, it becomes soft. Season with salt and MSG.4
After stir-fry evenly, change the heat to collect the juice slightly. Serve the pan and plate.Roasted loofah with garlic Make Tips
Try not to add water when stir-frying luffa. The water released from the luffa itself is sufficient.