Ingredients:

bottle gourd, minced garlic, ginger, salt, white pepper powder, oil

Instructions:

1. Peel and slice the bottle gourd, mince the garlic, and slice the ginger.

2. Heat oil in a wok, add minced garlic and sliced ginger, and stir-fry over low heat until fragrant.

3. Add the sliced bottle gourd and stir-fry for a while.

4. Add a small bowl of warm water and cook over high heat for 3 minutes.

5. Add a suitable amount of salt and white pepper powder, cook until done, and serve.

Fish and bottle gourd soup (promote milk secretion)

Ingredients:

1 fish, 150 grams of bottle gourd, 200 grams of postpartum wine, suitable amount of scallion, suitable amount of ginger, suitable amount of salt

Instructions:

1. Remove the scales, gills, and internal organs from the fish, wash and set aside.

2. Peel and wash the bottle gourd, cut into appropriate-sized strips.

3. Heat oil in a wok, add a suitable amount of ginger slices and stir-fry until fragrant.

4. Put the fish into the wok and stir-fry for a moment.

5. Add the bottle gourd, postpartum wine, white sugar, scallions, and then add a suitable amount of water. Bring to a boil over high heat.

6. Reduce heat and simmer for 10 minutes, then remove the scallions and ginger slices.

7. Add a suitable amount of salt, mix well, and serve.

Stuffed bottle gourd with meat

Ingredients:

1 cucumber, 100g minced pork, 1 egg, 5g cornstarch, a little cooking wine, a little salt, a little sugar, a little pepper, a little carrot, a little red pepper, 1 spring onion, 3 cloves of garlic

Instructions:

1. Select a straight cucumber, peel it, and cut it into 2cm thick segments with a diagonal knife.

2. Use a melon baller to scoop out some of the cucumber core, not too deep, leaving a shallow layer.

3. Prepare the meat filling: finely chop the tenderloin, carrot, and scooped cucumber core. You can add ginger and chop together. Add salt, sugar, pepper, and cooking wine to taste, and mix well.

4. Fill the cucumber with the meat filling, not too full.

5. Boil a pot of water, and steam the cucumber for 5 minutes after the water boils.

6. Stir-fry the minced garlic in a hot pan, pour in the steamed broth, and add an appropriate amount of salt and monosodium glutamate.

7. Mix 5g of cornstarch with water, thicken the sauce, and pour it over the steamed cucumber.

8. Cut the red pepper and spring onion into small pieces and place them on each slice of cucumber. Serve immediately.

Stir-fried Cucumber with Clams

Ingredients:

500g clams, 1 cucumber, a little spring onion, salt to taste

Instructions:

1. Soak the clams in advance and remove any sand.

2. Peel the cucumber and cut it into rolling knife shapes, finely chop the spring onion.

3. Heat oil in a pan, stir-fry the white part of the spring onion until fragrant.

4. Add razor clams and stir-fry for a while. When the razor clams start to open slightly, immediately add loofah.

5. Continue stir-frying until all the ingredients are cooked through. Sprinkle with chopped green onion and a pinch of salt.

Stir-fried Loofah with Eggs

Ingredients:

Loofah, eggs, chopped green onion, oil, salt

Instructions:

1. Wash and peel the loofah, cut into slightly thick slices.

2. Beat the eggs in a bowl, add a little cooking wine, water, and a small amount of salt, and stir evenly in one direction.

3. Heat the oil in a wok, add the beaten egg mixture and stir-fry until it is slightly formed, then quickly remove and set aside.

4. Heat the oil again in the wok, add the chopped green onion and stir-fry until fragrant, then add the loofah and stir-fry over high heat.

5. Add the previously stir-fried eggs, and season with a pinch of salt before removing from the heat. Since salt has already been added to the egg mixture, not too much is needed.

Loofah Egg Soup

Ingredients:

3 loofahs, 2 eggs, oil, salt, chicken bouillon, sesame oil, cooking wine

Instructions:

1. Peel the loofahs and cut them into roll-cut shapes.

2. Beat the eggs with a little oil and cooking wine.

3. Heat oil in a pan, add the loofahs and stir-fry.

4. Add water, bring to a boil, then reduce the heat, cover the pan and simmer for a while.

5. Remove the cover, add tofu, stir-fry evenly, and simmer for another minute.

5. Add salt and chicken powder to season, sprinkle a little sesame oil when serving.

Stir-fried Luffa with Meat (Light)

Ingredients:

2 Luffa, appropriate amount of lean meat, appropriate amount of salt, appropriate amount of chicken powder, appropriate amount of oyster sauce, appropriate amount of oil

Instructions:

1. Peel and wash the luffa, and cut it into pieces. Wash the lean meat and cut it into thin slices along the grain.

2. Add oil to a hot pan, then add the lean meat and stir-fry until the red color disappears.

3. Add the luffa and continue to stir-fry, add water until it is almost level with the luffa, cover the pan and simmer for a while, stir-frying from time to time until the luffa becomes soft.

4. Add salt, chicken powder, and oyster sauce, stir-fry evenly, and remove from heat.

Braised Luffa with Tofu

Ingredients:

Half luffa, 250g tender tofu, appropriate amount of oyster sauce, appropriate amount of salt, 2 cloves of garlic, oil

Instructions:

1. Crush and dice the garlic, cut the tender tofu into small pieces.

2. Peel and cut the luffa into small pieces.

3. Add oil to the pan and sauté the minced garlic.

4. Add the luffa, stir-fry, add a small amount of water and oyster sauce, stir-fry evenly, cover the pan and simmer for a while.

5. After uncovering, add the tofu, stir-fry evenly, and simmer for 1 minute.

6. Add salt to taste, and remove from heat.

Garlic Steamed Luffa

Ingredients:

1 luffa, 4 cloves of garlic, 6 small red chili peppers, 1 tbsp seafood soy sauce, a little salt

Instructions:

1. Add a pinch of salt to the minced garlic and mix well.

2. Cut the loofah into sections and arrange them in a plate. Sprinkle with minced garlic and chopped red chili peppers.

3. Drizzle a spoonful of seafood soy sauce on the surface and place it in a steaming dish. Steam for about 8 minutes at 100 degrees Celsius.

Stir-Fried Loofah with Dried Shrimp

Ingredients:

50g dried shrimp, 2 loofahs, salt

Instructions:

1. Soak the dried shrimp in warm water until soft. Peel the skin off the loofahs and cut them into chunks.

2. Heat up a little oil in a pan and stir-fry the loofahs.

3. Add the soaked dried shrimp and a proper amount of salt. Stir-fry evenly and remove from heat.

Colorful Loofah

Ingredients:

1 loofah, 3 eggs, some black fungus, some red chili peppers, 1 fried dough stick, some oil and seasonings, 4 garlic cloves

Instructions:

1. Wash and peel the loofah, then cut it into chunks.

2. Slice the red chili peppers, wash the black fungus after soaking.

3. Dice the fried dough stick, beat the eggs, and add a pinch of salt.

4. Heat up some oil in a pan, pour in the beaten eggs, stir-fry until formed into chunks, and set aside.

5. Heat up a small amount of oil in a pan, add minced garlic when the oil is hot, and stir-fry until fragrant.

6. Add the loofah, red chili peppers, and black fungus to the pan, stir-fry, adding a small amount of water during the process. Cook until the loofah becomes soft, then add salt to season.

7. Pour in the scrambled eggs, stir-fry for a few times, then add in the fried dough sticks. Serve.

Bottle gourd soup

Ingredients:

Slice three or four bottle gourds into pieces, and finely chop some scallions.

Instructions:

1. Slice the bottle gourds diagonally into pieces, about half a centimeter thick.

2. Add a little oil to the pan, heat it up, then pour in the bottle gourds and a little salt. Stir-fry for two to three minutes.

3. When the bottle gourds become tender, add the appropriate amount of water. Cook over high heat for four minutes.

4. After the bottle gourds are completely tender, add the chopped scallions. Remove from heat and serve.