How to preserve loofah until winter? How to eat loofah

Luffa is also called Shenggua, Caigua, and Shuigua. The fruit is cylindrical, with a smooth surface. It is fleshy when unripe, and has a mesh-like fiber inside when ripe. Luffa is distributed in temperate and tropical regions of the world, and is widely cultivated in southern and northern China. When ripe, luffa can replace sponges to wash stoves and furniture. How to preserve luffa until winter? Let's find out.

Contents of this article

1. How to preserve loofah until winter

2. How to eat loofah

3. How to fry loofah without turning it black

How to store loofah until winter

To preserve the loofah until winter, you need to pickle the loofah. Peel off the skin of the loofah, wash it, cut it into strips or pieces, add salt and pickle it. You can also refrigerate it. Put the loofah in a fresh-keeping bag and put it in the refrigerator. Loofah has high nutritional value and can clear away heat and reduce phlegm, promote blood circulation and reduce swelling.

1. Pickling method

To preserve the loofah until winter, you need to pickle it. Pick the loofah, peel off the skin, wash it with water, and then cut it into thin strips or pieces. Put it in a bowl, add salt, and marinate it for 24 hours.

2. Refrigeration method

The way to keep the loofah in winter is to refrigerate it. Put the loofah in a fresh-keeping bag, squeeze out the air in the bag, tie the bag, and put it in the freezer. The moisture of loofah is lost very quickly, so it is best to eat it fresh.

3. Efficacy and effects

Loofah is rich in vitamins, proteins, carbohydrates, amino acids and other substances, and has high nutritional value. It can resist allergies, promote blood circulation and reduce swelling, and can also clear away heat and reduce phlegm. Loofah also has a cleaning effect, and the loofah pulp is often used for washing dishes.

How to eat loofah

Luffa can be stir-fried, made into soup, cooked into porridge, steamed, and stewed. Luffa can be made into shrimp, tofu and luffa soup, luffa egg soup, luffa porridge, luffa scrambled eggs, meatball and luffa soup, luffa fried with tea tree mushrooms, tomato and luffa fried egg noodles, luffa and edamame stewed with fried dough sticks, steamed luffa with garlic, stuffed luffa and other delicious foods.

Luffa is also called win melon, vegetable melon, and water melon. The fruit is cylindrical with a smooth surface. It is fleshy when unripe and has a mesh-like fiber inside when ripe.

Luffa is distributed in temperate and tropical regions of the world and is widely cultivated in southern and northern China. When mature, luffa can replace sponges to wash stoves and furniture.

The nutritional components of loofah include protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, vitamin C, saponins, xylan gum, citrulline, etc.

How to fry loofah without turning it black

The reason why the sponge gourd turns black when stir-fried may be that it is cooked for too long. If you take the sponge gourd out of the pan immediately when it is just cooked, you can avoid it from turning black to a large extent. In addition, when stir-frying the sponge gourd, it is not suitable to add black seasonings such as light soy sauce, dark soy sauce, and black pepper, as these seasonings will cause the sponge gourd to turn black.

Sponge gourd is widely cultivated in southern and northern China, and is also widely cultivated in temperate and tropical regions of the world. It grows wild in southern Yunnan, but the fruit is relatively short.

Common cultivated varieties of loofah include snake-shaped loofah and stick loofah. Snake-shaped loofah is also called thread loofah, and the loofah has long and thin strips. Stick loofah is also called flesh loofah, and the loofah has a shape ranging from short cylindrical to long stick.

Luffa contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, saponin, plant mucus, xylan gum, luffa bitter substance, citrulline, etc.