Loofah is a common melon vegetable, which has the functions of promoting blood circulation, clearing collaterals, relieving cough and reducing phlegm, cooling blood and detoxification. External use can stop bleeding and reduce inflammation, and women eat more to regulate menstruation.There are two main types of loofah for vegetables, namely ordinary loofah and ribbed loofah. When choosing a loofah, you should choose a loofah with a uniform tail thickness and a tender green or light green skin. The loofah should be weighed in your hand to feel that the whole melon should be elastic.Loofah should not be eaten raw. When cooking loofah, you should keep it as light as possible. Use less oil, dilute the gorgon, and use pepper to improve the flavor, so as to show the tender and refreshing characteristics of loofah. The taste of loofah is sweet and sweet, so it is not advisable to add heavy sauces such as soy sauce and bean paste when cooking, so as not to grab the taste.
How to make loofah pork ribs mushroom soup
Clean pork ribs and spine to remove bone residue;
Boil it in a pot of cold water for a minute or two, and use a small colander to remove it from the boil of the water to avoid getting foam;
Put the ribs in a saucepan, put enough hot water and ginger slices;
For the water-proof saucepan I use, I select the “soup” program, the default is 3 hours, or it can be terminated early according to the taste;
When the ribs are boiled until the meat is rotten and the soup is fresh, scrape the skin of the loofah and wash the white jade mushroom;
Cut the loofah into small hob pieces, and cut the white jade mushroom into three sections;
Take a piece of meat and taste it, it’s very cooked;
Put the loofah cubes and white jade mushrooms into the pot, mix slightly, boil for about 10 minutes, stop the heat. You can sprinkle an appropriate amount of salt before starting the pan, or add salt to their respective bowls.