Loofah, sweet, cool, can cool the heat and cool the blood, detoxification, moisturize the skin, pass through the active. Women with irregular menstruation, fatigue, coughing, and postpartum milk can eat more loofah.
Because the loofah is cold, people with spleen and stomach deficiency and diarrhea should not eat it in large quantities.
In addition, loofah should not be eaten raw, suitable for eating now. It is important to note that if you have a bitter loofah, you must throw it:
The alkaloid contained in this bitter gourd does not easily break down even if it is heated. For those who are intolerant to it, eating dizziness, nausea, and serious medical treatment may be necessary!
How to pick a loofah
First of all, look at the shape of the loofah, the body is well-proportioned, and the thickness of the two ends is almost the best.
Second, look at the skin texture of the loofah, which is small and evenly representative.
Third, you can also touch it by hand, so the loofah is very flexible.
Finally, don't forget to choose a green color, or even a flowered loofah, so that it is fresh.Loofah is cooking.
-- Five minutes of garlic steamed loofah --
Garlic Loofah is a common dish in Guangdong, delicious and simple.
-- Materials --
Loofah 1-2 roots
Garlic around 10 petals
Peanut oil, one tablespoon
Pumping three tablespoons
-- Practice --
Cut the loofah into pieces and cut them into lengths (how long you can cut, see how big the plates you use), and then block them on the plates. Pour the garlic into the garlic and knead it into garlic.
- 小贴士 -