condiments

One towel gourd, one shrimp, about 20g scallop, about 20g garlic, 4 petals.

condiments

2 tbsp oyster sauce, cornstarch, half tbsp water, 1 tbsp.

Steaming steps of fresh fragrant loofah

1.？ Preparation materials: loofah, garlic, dried shrimps and scallops;

2.？ Remove the hard skin of the towel gourd and cut it into small pieces. I cut two shapes. Garlic is cut into small pieces, scallops and shrimps are soaked in warm water and shredded.

3.？ Hot oil pan, add garlic and saute;

4.？ Stir-fry the sliced scallops and dried shrimps for a few minutes, add 1 tablespoon of water, stew for 2 minutes, then collect the dry juice and put it away for later use;

5.？ Dig a little melon meat from the incision of the towel gourd, spread a layer of raw flour on it, and brew and mix the stuffing of garlic, scallop and shrimp on the towel gourd;

6.？ Put the soaked loofah into a dish, boil the water in the pot, put it in the loofah, steam for 6 minutes on high fire, and take it out after turning off the fire;

7.？ Pour the water in the dish into a small bowl, add 2 tablespoons of oyster sauce, half a tablespoon of corn starch and 1 tablespoon of water to make a sauce, pour it into a pot to boil, and pour it over the loofah while it is hot.

skill

1: The steaming time of loofah is very important. If the time is too short and the loofah is not ripe, if the time is too long, the loofah will collapse.

2. Shrimp and scallops are salty, and there is no need to put salt and soy sauce in the stuffing. All you have to do is pour in oyster sauce. If you don't need oyster sauce, you can also use soy sauce and a little sugar to make sauce.

3: the cut surface of the loofah is coated with a layer of raw flour to make the filling stick to it, just a thin layer;