Loofah is rich in nutrition, containing a large number of vitamins, minerals, plant mucus, xylose gum and other substances, and the whole body can be used as medicine. It is a kind of vegetable with good health benefits to reduce summer heat and detoxify the blood. A, the nutritional health value of loofah 1, brain beauty loofah in the B vitamin content is high, conducive to pediatric brain development and brain health of the elderly, loofah contains B vitamins to prevent skin aging, as well as antioxidant vitamin C and other components, can protect the skin from free radical damage, anti-aging. 2, eliminate plaque loofah contains nutrients can make the skin white, delicate, is a rare beauty good, so loofah juice has “beauty water” called. Women eat more loofah also help to regulate menstrual disorders. 3, anti-viral, anti-allergic loofah extract has a significant preventive effect on the B encephalitis virus, in the loofah tissue culture fluid also extracted an anti-allergic substance laxative alcohol acid, which has a strong anti-allergic effect. 4, enhance memory loofah contains ginsenosides, has the role of promoting memory acquisition, consolidation and reproduction. Second, the recommended practice of loofah 1, fried loofah Ingredients: loofah two, garlic four heads, peanut oil, a little salt. Directions: ① Peel the loofah, wash it, and slice it in two from the middle. ② Heat the oil in a pot, stir the garlic to produce fragrance, pour in the loofah, add salt and stir-fry together. Stir-fry until the loofah turns white. 2, loofah stir-fry ingredients: 2 loofah, meat, oil, garlic, salt, cornstarch, soy sauce. Directions: ① Wash and cut the loofah into pieces. ② cut the meat into shreds, put some starch, mix well, so that the meat will taste better. ③Put oil in the pot, heat to 7 mature, add garlic cloves and stir fry. ④Pour in the loofah pieces, stir-fry, after 1 minute, pour a little soy sauce and continue to stir-fry for 1 minute. ⑤Add a little water and simmer for a minute. ⑥Add the right amount of salt and remove from the pan. 3, loofah scrambled eggs Ingredients: loofah, eggs, oil, salt, wine, scallions. Directions: ① Add 2-3 eggs, add a small amount of salt and wine, mix well and set aside. ②Slice or dice the loofah and set aside. ③Heat a frying pan over high heat and add oil. When the oil temperature rises, pour in the eggs and scramble them. ④Heat a frying pan over high heat, add oil, wait for oil temperature to rise, pour in loofah and stir-fry, add cooked egg and stir-fry with salt and green onion for a short while according to personal taste. 4, loofah and beans Ingredients: 150 grams of loofah, 150 grams of beans, 2 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 50 grams of salad oil, 5 grams of pea starch. Method: ① loofah peeled, cut into slices. ②Mao beans shelled, washed, into the boiling water soup pot scalded a little and fished out. ③ frying pan on the fire, heating oil to 50% oil temperature, loofah, beans stir-fried aroma. ④ cooking seasoning, loofah broken when the thickening juice, juice bright pot to plate. 5, garlic loofah stir-fry fries Ingredients: loofah, two leftover fries, salt to taste, garlic three cloves, cooking oil to taste. Method: ① loofah peeled and cut into pieces, doughnuts cut into pieces, garlic chopped. ②Pour the appropriate amount of oil into the frying pan, cold oil, that is, into the garlic, stir-fried aroma, pour into the loofah stir-fry for two minutes, until the loofah oil moist slightly soft. ③ pour in the fritters, adjust the appropriate amount of salt, stir-fry evenly. 6, clam loofah soup Ingredients: 500 grams of clams, 300 grams of loofah, a few mushrooms, salt, onion and ginger appropriate amount. Method: ① clam sand washed, mushrooms cut into shreds, loofah peeled and cut into pieces. ② Put 3 bowls of water in a pot and boil, put onion and ginger, loofah and mushroom. ③When the soup is boiling, put the clams. ④When the clams open, put salt to taste and turn off the heat. 7, garlic steamed loofah Ingredients: loofah, garlic, chopped pepper, steamed fish soy sauce, salt, monosodium glutamate, cooking oil. Directions: ① Cut the loofah and arrange it on a plate, then mince the garlic and mix with cooked oil, salt, MSG, and steamed fish sauce with a spoon and spread evenly on the loofah, and finally add a little chopped chili sauce. Preheat the rice cooker for 5 minutes, put the plate in the steamer and steam for about 5 minutes. 8, loofah braised shrimp Ingredients: 150 grams of fresh shrimp,, 280 grams of long loofah, 0.2 red pepper, 1-2 garlic, salt, monosodium glutamate, water starch. Practice: ① fresh shelled and removed from the waistline to remove the shrimp, marinated with raw flour, salt, rice wine for 10 minutes, loofah cut hobble block, red pepper, garlic chopped. ② warm pot with oil, 70% heat under the shrimp burnt (shrimp turn off the heat as soon as they turn white, shrimp meat will remain tender). ③ the shrimp first, leaving the bottom oil, into the pepper garlic continue to stir-fry. ④ put loofah stir-fry for 2 minutes, adding a little hot water on the way to keep the loofah moist until cooked, add salt and then pour in the shrimp, put MSG, drizzle with water starch thickening can be. 9: Sliced loofah with pork liver Ingredients: 200g pork liver, 200g sliced loofah, 10 slices of garlic, 2 red pepper, marinade A: 15g shredded ginger, 1/3 tsp fine salt, 1 tbsp cooking wine, 2 tsp corn starch, stir-fry seasoning: 1/3 tsp salt, 1 tbsp soy sauce, 1 tsp sugar. Directions: ① Wash the pork liver and remove the white tendons from the surface. ② Rinse well again and cut into thin slices. ③Put the pork liver into a bowl and pour in a cup of hot boiling water at 80% heat. ④Turn the pork liver until all surfaces are browned. Remove and rinse with cold water and drain. Marinate the pork liver in Marinade A for 10 minutes. ⑤ Heat 4 tbsp of oil in a pan until it reaches 40% heat. See small bubbles inside. (6) Drain the marinated pork liver (wine) and pour into the pan and stir-fry quickly. (7) Stir-fry until 7 mature and fish out (all pork livers are browned and not hardened body). ⑧ remaining oil, put garlic slices slightly fried. ⑨ Add loofah, red pepper flakes, 1/3 tsp salt and stir-fry over low heat. Stir-fry until loofah becomes slightly soft. ⑪Add pork liver, 1 tbsp soy sauce, 1 tsp sugar. Turn down the heat to medium and stir-fry until the loofah is completely soft. 10: Sliced loofah balls Ingredients: meat, oyster sauce, soy sauce, minced green onion and ginger juice, loofah, small tomatoes, meatballs, cornstarch. Directions: ① Season the ground meat first, put oyster sauce, soy sauce, minced green onion and ginger juice water. ②Stir clockwise for three to five hundred times until the minced meat is gelatinous. ③Slice the loofah into hobnail pieces, tomatoes in half or four open. ④After the frying pan is hot, first fry the loofah until soft body, then add the tomatoes and meatballs, add some salt to taste, and note that the meatballs already have a taste of it. ⑤ Finally drizzle some water starch to collect the juice.