Chinese Food
Loofah cake
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I like to eat the loofah cake most. I try the fresh loofah in summer solstice as early as possible. You can also use zucchini instead of Luffa. The same way.
Cooking ingredients
Cooking Steps
Step1:Loofah peeled and slice
Step2:Add some oil to the pot. Stir fry the loofah. Add a pinch of salt
Step3:Add two or three spoons of sugar to the ripe loofah while it's still hot. Stir well. Two spoons of sugar will be enough. Wait until it's cooled and ready to use
Step4:Be sure to add eggs and flour after cooling and stir them evenly. Add chopped scallions to add fragrance
Step5:Add proper oil to the pot. It's more fragrant if you fry more oil (I think vegetable oil and pig oil taste better
Step6:Fry it until it's yellow on both sides. It's delicious. It's soft. The baby opens his mouth and eats it actively. My favorite cake. Warm food tastes best.
Cooking tips:Luffa bitter, mucus, xylan, citrulline, xylan and interferon have some special functions. When it is mature, the mesh fiber inside is called loofah. It can be used to wash kitchen utensils and furniture instead of sponge. It can not be eaten raw. It can also be used for medicine. It has the effects of cooling, diuresis, blood circulation, menstruation and detoxification. It also has the effects of anti allergy and beauty. There are skills in making delicious dishes.
