Six Ways to Cook Loofah

Stir-fried loofah

1. Peel the loofah and cut it into rolling knife blocks.

2. Heat the pan, add oil, sauté the scallions, then add the loofah and stir-fry. Add salt and sugar as desired, stir-fry until the loofah releases water, then add chicken powder and continue stir-frying. Remove from heat.

Loofah stir-fried with eggs

1. Peel the loofah and cut it into rolling knife blocks. Add a spoonful of salt and marinate. Rinse and squeeze dry.

2. Beat the eggs with a small amount of salt and cooking wine, then fry them in oil. Sauté garlic in the remaining oil, add the loofah and stir-fry until soft, then add the fried eggs and stir-fry for a moment. Remove from heat.

Loofah stir-fried with tomatoes

1. Peel the loofah and cut it into rolling knife blocks. Peel the tomatoes and cut them into small pieces.

2. Heat the pan, add oil, sauté garlic, then add the loofah and stir-fry for two minutes. Add the tomatoes and continue stir-frying until everything is well mixed and softened. Add salt and chicken powder as desired. Remove from heat.

Loofah stir-fried with meat

1. Peel the loofah and cut it into rolling knife blocks. Finely chop the pork and garlic.

2. Heat the pan, add oil, add the pork and stir-fry until it changes color. Add minced garlic and sauté until fragrant. Add the loofah and stir-fry until it softens, then add a small amount of water. Finally, add salt and vinegar, stir-fry until well mixed. Remove from heat.

Loofah and meatball soup

1. Peel the loofah and cut it into rolling knife blocks.

2. Mix the minced meat with oyster sauce, pepper, cooking wine, and starch until well combined.

3. Boil the meatballs in boiling water. When the meatballs float, add the silk squash. After cooking until soft, add salt and sesame oil. Mix well and serve.

Silk Squash Mushroom Egg Soup

1. Peel the silk squash and cut into chunky pieces. Cut the white jade mushrooms into sections. Shred the ginger and cut the green onions. Set aside.

2. Beat the eggs and fry them until cooked. Heat some oil in a pan, sauté the shredded ginger, and stir-fry the silk squash and white jade mushrooms until soft.

3. Pour in some boiling water, add the fried egg pieces, and season with salt, vinegar, and sesame oil. Cook until well mixed and serve.