Hide the "natural monosodium glutamate" around you, eat it vigorously in June, clear heat and whiten, enhance immunity, don't miss it. Entering June, the summer is high temperature and rainy, this season is also the season of rapid growth of melons and vegetables, many melons and vegetables have begun to be listed, loofah is one of them, loofah is more popular with children than bitter gourd and winter melon, with a sweet taste, not put meat is also delicious.
The loofah is rich in vitamin C, dietary fiber and a variety of nutrients, eating loofah in summer can clear away heat and relieve heat, whitening and rejuvenating the skin, rich in vitamin C and vitamin K, help to enhance immunity, but also rich in a variety of amino acids, it tastes very fresh and sweet, so it also has the reputation of "natural monosodium glutamate". It's not wrong to eat melons and loofahs in summer. Attached below are 2 home-cooked recipes for loofahs:
1. Steamed loofah with garlic vermicelli
Ingredients: loofah, vermicelli, garlic, millet spicy.
1. Soak the vermicelli in water in advance to soften and set aside.
2. Peel and wash the loofah and cut it into strips, soak it in water, and add a little salt to prevent the loofah from oxidizing and turning black.
3. Prepare the minced garlic sauce: add minced garlic, millet spicy and minced green onion to the bowl and pour hot oil to make it fragrant, add a little salt, light soy sauce and oyster sauce to taste and mix well.
4. Spread the soaked vermicelli on the bottom of the plate, and then place the loofah strips.
5. Drizzle the prepared garlic sauce over the loofah.
6. Steam in a pot on boiling water over high heat for 8 minutes. Serve as soon as it comes out of the pan.
Such a home-style version of steamed loofah with garlic vermicelli is ready, so that the loofah made with it is sweet, with the fragrance of garlic, very appetizing and delicious, and it is also delicious without meat, and children who don't like to eat vegetables also like this loofah method.
2. Loofah and egg noodle soup
Ingredients: loofah, egg, coriander, shredded ginger, vermicelli.
1. Peel and wash the loofah and cut into strips, wash and shred the ginger and set aside.
2. Heat the pan with cold oil, fry the egg liquid until solidified, and then scatter.
3. Add the loofah and stir-fry evenly, add some ginger shreds and stir-fry until fragrant.
4. Add an appropriate amount of shrimp skin and stir-fry until fragrant, add calcium and freshness to the shrimp skin, add water and boil for later use.
5. Add water to a boil in another pot, add the noodles and a little salt to cook together, and the noodles are boiled and scooped up.
6. Pour the boiled loofah and egg soup into the boiled noodles.
7. Add a little coriander to garnish and enhance the fragrance before serving.
Such a home-cooked version: the loofah egg noodle soup is ready, the noodles that come out of this way, the meat is also very sweet, it is also very good to eat for breakfast, and it is also a lazy noodle method, and it is also quite good to have a bowl of such a refreshing and sweet loofah egg noodle in the summer of June.
Lily's Food Talks About Broken Thoughts:
The above is about the 2 home-cooked recipes of the loofah, with a detailed recipe, in the summer of June, the loofah is in season, tender and nutritious, you may wish to make more for the family to eat.