Ingredients:

Luffa, egg, garlic, salt, chicken essence

Instructions:

1. Peel and slice the luffa, beat the egg with salt to make an egg mixture, and mince the garlic.

2. Heat the pan and add oil, then pour the egg mixture into the pan.

3. When the egg starts to solidify, quickly stir it with chopsticks.

4. Push the eggs to one side, add oil and stir-fry the minced garlic until fragrant.

5. Add the luffa to the pan and stir-fry until it changes color and releases water, then add salt and stir-fry well.

Steamed Luffa with Garlic

Ingredients:

Luffa, garlic, wolfberries

Instructions:

1. Mince the garlic, wash and peel the luffa, and cut it into small rectangular pieces.

2. Heat the pan, add some oil, fry half of the minced garlic until golden brown, remove and drain the oil; after cooling, mix it with the other half of the un-fried garlic, and add salt to mix well.

3. Spread the minced garlic evenly on the surface of the luffa and garnish with wolfberries.

4. Put the luffa into a steamer and steam for 5 minutes.

5. Take out the luffa and drizzle with cooked sesame oil before serving.

Steamed Luffa with Diced Chili

Ingredients:

Luffa, scallion, vermicelli, diced chili, cooking wine, oyster sauce, granulated sugar

Instructions:

1. Peel the luffa and cut it into small pieces. Soak the vermicelli in cold water until soft, then cut the scallions into small pieces.

2. Heat the oil in a frying pan over medium heat, add chopped scallions and chopped chili peppers, and stir-fry for 2 minutes until the chili peppers are fragrant.

3. Add cooking wine, oyster sauce, and white sugar, and stir-fry evenly. Turn off the heat and set aside.

4. Arrange the soaked vermicelli in a dish, and then spread the zucchini pieces on top of the vermicelli.

5. Evenly spread the seasoned chopped chili peppers on top of the zucchini to make a semi-finished product. Set aside.

6. Add enough water to the steamer and bring to a boil over high heat. Place the semi-finished product in the steamer, cover with a lid, and steam for 10 minutes.

Stir-Fried Zucchini with Old Fried Dough Sticks

Ingredients:

Zucchini, fried dough sticks, red pepper, garlic

Instructions:

1. Wash the red pepper, remove the veins and seeds, and cut into diamond-shaped slices. Cut the fried dough sticks into large pieces. Peel the zucchini and cut it into square chunks.

2. Heat the oil in a hot pan, add ginger and garlic slices, and sauté until fragrant.

3. Add the cut fried dough stick pieces and zucchini chunks, and stir-fry briefly.

4. Pour a moderate amount of water into the edge of the pan, cover with a lid, and simmer over low heat for a few minutes.

5. Sprinkle with a little salt and stir-fry evenly.

Zucchini Shrimp Cup

Ingredients:

Zucchini, freshwater shrimp, chopped chili peppers

Instructions:

1. Cut the zucchini into small pieces and use a small knife to hollow out part of it to make a zucchini cup.

2. Remove the head of the prawn, pick out the sand line, peel off the shell from the prawn body while leaving the tail intact, then cut a hole in the back and stuff the prawn tail into the hole with the tail exposed, making a prawn ball.

3. Add crushed garlic and steamed fish soy sauce to the chopped chili pepper, then add a little sugar, and finally add a little cooking oil and mix well.

4. Place the shredded gourd prawn balls and seasoning in a steamer and prepare for steaming.

5. Once the water in the steamer is boiling, place the shredded gourd prawn balls and seasoning in the steamer, steam over high heat for 3-5 minutes, then turn off the heat and let it sit for 1 minute. Finally, pour the steamed seasoning over the shredded gourd prawn balls.

Stir-Fried Shredded Gourd with Wood Ear Mushroom

Ingredients:

Ingredients: Shredded gourd, wood ear mushroom, small chili pepper, scallion, garlic

Instructions:

1. Soak and clean the wood ear mushroom, peel and wash the shredded gourd and cut into small pieces, cut the scallion into sections, cut the small chili pepper into rings, and chop the garlic.

2. Heat oil in a hot wok, add minced garlic and stir-fry until fragrant.

3. Add the wood ear mushroom and shredded gourd, stir-fry for about 1 minute.

4. You can add a little water, season with salt and chicken powder.

5. Continue stir-frying until cooked, then add the scallion and small chili pepper, stir-fry evenly and turn off the heat.

Stir-Fried Shredded Gourd

Ingredients:

Bottle Gourd, Green Pepper, Dried Red Chili, Salt, Soy Sauce, Pepper, Vegetable Oil

Instructions:

1. Slice the bottle gourd, shred the green pepper, and cut the dried red chili into pieces.

2. Heat the pan with a little oil, stir-fry the green pepper and dried red chili until fragrant.

3. Add the sliced bottle gourd and stir-fry.

4. Add the appropriate amount of salt, a little sugar, a few drops of soy sauce, and a little pepper, stir-fry evenly.

Bottle Gourd with Shrimp

Ingredients:

Bottle Gourd, Shrimp, Green Onion, Salt, Pepper

Instructions:

1. Peel the bottle gourd and cut it into diced pieces. Soak it in salt water. Remove the veins from the shrimp, marinate it with a suitable amount of white pepper to remove the fishy smell, and finely chop the green onion.

2. Heat the pan with oil, stir-fry the chopped green onion.

3. Add the bottle gourd, salt, and pour in a small amount of water. Cook for 1 minute.

4. When the water evaporates, add the shrimp and stir-fry until it changes color and is cooked. Serve.