After the beginning of autumn, the most important thing to eat is not cucumber, but it. It costs 3 yuan and 1 jin to replenish water and reduce dryness

After autumn, the climate is dry. We need to eat more vegetables and fruits to supplement our body water. There are many kinds of vegetables suitable for autumn, such as lotus root, cucumber, lettuce, etc. today we are going to talk about this vegetable is our familiar Luffa. Luffa can be regarded as a kind of food material with rich nutrition in melon vegetables. Luffa contains protein, carbohydrate, vitamin, plant mucus, xylose gum, citrulline and other substances, including B vitamins and vitamin C, which are beneficial to the skin. Female friends can eat more. < / P > < p > when selecting Luffa, we choose the fresh and tender Luffa, which is especially delicious. How can we select the fresh and tender Luffa? When you choose loofah, you’d better choose light green and glossy skin. The water chestnut looks tender and tender, but it’s fresh and tender. The skin of Luffa looks dull, and the color is light and gray. It’s old Luffa. You can’t choose it. Before cooking Luffa, some people say that the skin of Luffa can be eaten without peeling. How about the skin of Luffa? In fact, Luffa skin is rich in nutrients and vitamins, which can be eaten. However, if we don’t peel, the cooked dishes will affect the taste. Therefore, it is recommended that you remove the skin of Luffa. If you are reluctant to lose the skin, you can use the peeled towel gourd skin for soaking or boiling water, which is also beneficial to the body. < / P > < p > there are many ways to make Luffa, such as steamed, scrambled eggs with Luffa, Luffa soup and so on. Today, I’d like to share with you a light and refreshing way to eat Luffa in oyster sauce, without too many ingredients. The practice is also very simple, and the taste is delicate and tasty. < / P > < p > 1. Remove the skin of Luffa, peel it with stainless steel knife or spoon as far as possible, so as to retain the nutritional value of Luffa. If the peeled Luffa is too late to cut, it can be floated in water first to avoid oxidation and blackening; < / P > < p > 4. Put oil in the pot, and it is recommended to cook with a lighter oil, so as to retain the delicate taste of luffa and wait for the oil to be warm This dish does not use too many ingredients, only add oyster sauce and soy sauce seasoning, the taste is natural and light, it is also very refreshing to eat, like friends can try Oh ~ < / P > < p > I am Guo’er, a mother who likes to cook delicious food, share interesting food and cooking tips with you every day! This article is originally released by Guoer food. If you feel that this article is helpful to you, please like it, comment on it, forward it and collect it! You can play with mobile phones during pregnancy, but these four methods of “hurting your fetus” are not advisable. Be careful of the damage to Taibao