food

Luffa, oil gluten, carrot, ginger, garlic, dried pepper, salt, broth.

working methods

1, towel gourd cutting hob block, carrot slice.

2, pepper ginger shredded, garlic mashed.

3, put oil in the pot, add ginger, garlic, red pepper and stir fry.

4. Add loofah and carrot, stir fry, add three spoonfuls of stock, if not, add chicken essence and water.

5. Add oil gluten and turn well. Oil gluten will absorb the soup and season it with salt.

Second, steamed towel gourd with garlic

food

Luffa, pepper, garlic, salt, soy sauce.

working methods

1, the loofah is peeled and cut into sections.

2. Cut garlic into pieces.

3, hot oil in the pot, add chopped garlic, stir fry, add salt and a little soy sauce, stir fry and plate.

4. Scoop a spoonful of garlic rice on each loofah.

5. Put a little pepper on each loofah.

6. After the water in the steamer is boiled, add the loofah and steam for 8 minutes.

Third, loofah scrambled eggs

food

Luffa, eggs, oil, garlic, salt.

working methods

1. Peel and slice the loofah, add salt to the eggs and beat them into egg liquid, and chop the garlic.

2. Heat the oil in the pot and pour in the egg liquid.

3. When it starts to solidify slightly, spread it quickly with chopsticks.

4. Pull the eggs aside, fry the minced garlic in oil and put the loofah.

5. Stir-fry until the loofah becomes discolored. Add salt, stir evenly, and take out.

Fourth, stir-fry loofah.

food

Luffa, salt, oil, chicken essence.

working methods

1. Scrape the old skin off the surface of the loofah for later use.

2. Cut the loofah into hob blocks, add a little salt, gently grab it and marinate for a while.

3. The hot pot in the pot is cold for use.

4. Wash the loofah with clear water and drain it for later use.

5. Pour the loofah into the pot and stir fry, then pour a little water along the edge of the pot, add appropriate amount of salt, chicken essence and soup to taste, then boil over high fire and simmer for 3 minutes.

5. Fried shrimps with loofah.

food

Luffa, shrimp, cooking wine, salt, oil, onion ginger, water starch, chicken essence.

working methods

1. Remove the head and shell of fresh shrimp, cut the shrimp, pick out the shrimp line, and marinate it with cooking wine and water starch for ten minutes.

2, loofah peeled and cut hob block, onion ginger shredded.

3. Put the base oil in the pot. When the oil is hot, add the shrimp. Stir-fry the shrimp until it changes color. Put it aside.

4. Put the oil into the pot again. When the oil is hot, add the onion and ginger and stir fry.

5. After the onion and ginger are fragrant, add the loofah and stir-fry until soft. Add shrimps and loofah and stir well.

6. Cook a little cooking wine, add a little salt and chicken essence to taste and stir fry for a while.

7. When making loofah, you should pay attention to keeping it as light as possible and use less seasoning, so as to reflect the fragrance and refreshing of loofah.