The new way of home cooking is to eat it every day, and there are tips to prevent loofah from oxidation and blackening.

Many people think that home cooking is easy to use and easy to operate. It is not easy to make high-level home cooking with the most common ingredients. Steamed towel gourd with garlic is a common home cooking. This time, scallops were added to stimulate the freshness of loofah with the delicacy of scallops. It is a new way of home cooking, and it is not greasy to eat every day. Scallop is rich in protein, carbohydrates, calcium, phosphorus, iron and other nutrients. The content of protein is as high as 6 1.8%, which is three times that of chicken and beef. It has the effects of nourishing yin, tonifying kidney, regulating stomach and regulating middle warmer, and is helpful for lowering blood pressure, lowering cholesterol and strengthening body.

Steamed towel gourd with garlic and scallops

1, 50g scallop, 1 hour in advance, soaked in warm water. After soaking, tear it into filaments for use. 2. 50 grams of garlic, cut into thin slices, washed with water and controlled. Pour a proper amount of vegetable oil into the pot, heat it to 30% to 40% heat, add half of garlic and stir-fry until golden brown. Put the other half into a bowl and turn it into silver garlic. Pour the fried golden garlic into the silver garlic bowl together with the hot oil, and stir and mix with the hot oil to form the gold and silver garlic. Take a small piece of ginger, mash it into ginger paste, add appropriate amount of water and filter it into ginger juice. Chop chopped green onion, chives and red pepper. Add a proper amount of salt, ginger juice, chopped green onion and dried Bess into garlic and stir well.

3. Mix scallion oil 10g, pepper oil 10g, steamed fish black soybean oil 20g, cooking wine 10g, oyster sauce 10g, a little pepper, 5g sugar, 2g monosodium glutamate or chicken powder, appropriate amount of water, and ginger juice 10g to make a bowl.

4.2 Peel the long loofah, cut it into long sections of about 8cm, and then soak it in light salt water. This is a thief to prevent loofah from oxidation and blackening, so that the steamed loofah is green and bright. Hollow out one third of one end of the loofah section with a spoon, brew with gold, silver and garlic, and dry Beth.

5. Pour the water into the steamer, bring it to a boil with high fire, put it in a steamer, steam for 10- 15 minutes, and take it out. Pour in a proper amount of sauce to taste, adjust the dosage according to personal taste and control the salinity. The surface is decorated with onions and sweet red peppers.

6. Pour 20 grams of vegetable oil into the pot and heat it to 60% to 70% heat. Pour a small amount of hot oil on the steamed towel gourd section to fully stimulate the aroma of various ingredients.

7. Decorate this dish. This delicious steamed towel gourd with garlic and scallops is finished. Characteristics of dishes: beautiful color, salty taste, sweet aftertaste, rich nutrition and pleasant fragrance.

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