Introduction to the recipe
The loofah is sweet and flat, clearing heat and detoxifying, cooling blood and detoxifying, the loofah stewed with tofu, the meat is fresh and tender, and the taste is delicious!
- 2 loofahs
- 2 pieces of tender tofu
- Appropriate amount of fungus
- Dried Peppers
- Water Starch
- Bone Thick Soup
Nutrition and efficacy of loofah
Every summer, a large number of fresh loofahs are on the market. As a summer green vegetable, loofah is also a recipe for clearing heat and detoxifying, activating collaterals, cooling blood and detoxifying, whitening and rejuvenating. For sister paper, don’t miss the vegetable of loofah. It can not only supplement the body with protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, Vitamin C and other nutrients, often eat loofah, it is very good for the skin, the spots on the face can be faded, the skin is whitening, tender, so loofah is still a rare natural beauty product for hydrating, whitening, detoxification and anti-aging!
The loofah is sweet and flat, clearing heat and detoxifying, cooling blood and detoxifying, like female conditioning, menstrual irregularity, irregular menstruation, fatigue, weak constitution, weak milk for nurse, insufficient constipation, constipation, sinusitis, pharyngitis, cold and cough, weak constitution All of these symptoms can be treated with loofah for beneficial conditioning and improvement.
How to make loofah
There are many ways to make loofah, but do n’t just make scrambled eggs that are often made with loofah. You can learn the same tricks as tofu stew with tofu. Let ’s take a look at how to make stewed tofu with loofah!
- 2 loofahs
- 2 soft tofu
- Proper amount of Fungus
- Garlic, Dried Chili
- Spring Onion
- Water starch
- Bone thick soup
The practice of tofu stew with loofah
1. Before washing the loofah, wash the ribs into a pot, heat and boil to remove blood water, then change the appropriate amount of water, put it in a pressure cooker and heat it for 20 minutes. After it is ready, you can remove the thick soup for later use.
2. Remove the skin of loofah and cut into half pieces
3.Tofu cut into even cubes
4, chopped dry chili (chilli can be decided according to personal preferences), onion and garlic are also chopped
5. Heat the pan, then pour in the right amount of oil. When it is hot for 5 minutes, add the onion garlic and dried peppers to fry.
6. Immediately pour the loofah. After a quick stir fry, it will slightly change color, then pour in the soft tofu and black fungus. Note that at this time, you can’t fry with a spatula to avoid the tofu rot.
7, pour the ribs thick soup, boil over high heat, and then add the right amount of water and starch, the right amount of salt, and then boil for another half a minute, you can turn off the fire Sheng bowl.
1. Pour in the tender tofu and black fungus. Note that at this time, you can’t fry with a spatula to avoid the tofu rot.
2, the ribs thick soup to prepare well in advance is more delicious.
Pour in the tender tofu and black fungus, and be careful not to fry with a spatula at this time, so as to avoid the tofu rot.