Sponge gourd preserved egg noodles

Sponge gourd preserved egg noodles

Introduction:

"When I used to live in Siheyuan, I used to use plastic film to breed some Luffa seedlings in early spring, and then transplant them to the front and back of the house. The soil in front of and behind the house was piled up with duck manure at the beginning of spring, which was very fertile. I've never seen Luffa in summer. I don't need watering. Towel gourd vine along the wall set up a good rope, climbing to the roof, lush, particularly lush, golden towel gourd flowers bloom very much. In midsummer, loofah is everywhere and can't be eaten at all. So when you want to eat, you can pick the tender and older ones from loofah and let them grow freely. You can grow loofah and harvest seeds and loofah cloth in autumn. This silk Guabu is very good for washing dishes and dishes. The noodles cooked with towel gourd and preserved egg are very delicious. Luffa has the effect of cooling, diuresis, blood circulation, menstruation and detoxification. Luffa contains B vitamins to prevent skin aging and vitamin C to whiten skin. It can protect skin, eliminate plaque and make skin white and tender. It is a rare beauty product. Some people call Luffa juice "beauty water". In summer, eating more Luffa is good for your health. "

Production steps:

Materials required:

Luffa: two

Pipan: two

Longxumian: right amount

Ginger: how many slices

Salt: right amount

MSG: a little (or chicken essence)

Pepper: a little

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and sweet