Steamed towel gourd with garlic

Ingredients: Luffa, Garlic, Lycium barbarum

Practice:

1, mince garlic, wash and peel loofah, and cut into long strips with hob.

2. Heat the pot with proper amount of oil, fry half of the garlic until it is yellow, and remove the oil; After cooling, mix well with the other half of the garlic, add salt and mix well.

3. Spread the gold, silver and garlic evenly on the surface of the loofah, and decorate the medlar.

4. Steam in a steamer for 5 minutes.

5, take out and pour in cooked sesame oil to serve.

Tip:

1, towel gourd cut into pieces, soaked in light salt water to prevent the color from blackening.

2. Fresh loofah is sweet when cooked, so it doesn't need too much salt.

Chopped pepper towel gourd

Ingredients: loofah, chopped pepper, garlic

Practice:

1, towel gourd scraped off the skin and washed.

2. The washed loofah is cut in half and then cut into hob blocks.

3. Peel and crush the garlic and prepare a spoonful of chopped pepper.

4, the wok is on fire, pour in cooking oil to heat up, add garlic and chopped pepper and stir fry.

5. Add the loofah and stir fry until cooked.

6, add the right amount of salt and stir fry evenly.

7. Add a little chicken essence and stir well to start the pot.

Stewed towel gourd with dried shrimps and Pleurotus eryngii

Ingredients: Luffa, Pleurotus eryngii, dried shrimps.

Practice:

1, dried shrimps are soaked in clear water and washed.

2, loofah peeled and cut into pieces and marinated with a little salt for a while.

3. Pour oil into the wok and saute shallots, ginger and garlic.

4. Pour in dried shrimps and stir fry.

5. Pour in the cooking wine and make it fragrant.

6. Pour in the washed Pleurotus eryngii and stir fry.

7. Add salt and sugar.

8. Add the loofah and stir fry.

9. Add a little cold water and burn for a while.

10, the loofah is softened, chicken essence is added, and water starch is drenched.

1 1, pour in sesame oil and stir-fry evenly, and turn off the heat.

Fried towel gourd with old fritters

Ingredients: loofah, fried dough sticks, red pepper, garlic

Practice:

1, red pepper washed and deboned, seeds cut into rhombic pieces.

2, fritters cut into large sections.

3. Cut the loofah into pieces after peeling.

4. After the oil in the pot is hot, add shredded ginger and garlic slices to saute.

5. Pour in the cut fritters and stir-fry the loofah pieces slightly.

6. Cook a proper amount of water along the edge of the pot, cover the lid and simmer for a few minutes.

7. Sprinkle a little salt and stir well.

Fresh shrimp with garlic, loofah and cup.

Ingredients: loofah, metapenaeus ensis, chopped pepper.

Practice:

1, the loofah is cut into small pieces, and a part of the pulp is dug out with a knife to make a loofah cup.

2. Cut off the head of metapenaeus ensis, remove the sand line, peel off the shell of the shrimp and keep the section at the tail end, then cut a hole in the back, and put the shrimp tail into the hole to expose the tail to make shrimp balls.

3. Stuff the prepared shrimp balls in the dug loofah cup.

4. Add mashed garlic and 1 spoon steamed fish and soy sauce to chopped peppers, add half a spoonful of sugar, and finally pour in a little cooking oil and mix well.

5. Put the finished products and seasonings in a steamer to prepare for steaming.

6. After the water in the steamer boils, steam the sponge gourd shrimp cup together with the seasoning, turn off the fire for 3 to 5 minutes, stew for 1 minute, and finally pour the steamed seasoning on the sponge gourd shrimp cup.

Stuffed loofah

Ingredients: loofah, pork stuffing, onion and ginger.

Practice:

1, add onion and Jiang Mo to the pork stuffing, chop it into paste and put it in a bowl.

2. Add soy sauce, wine, white pepper and salt and mix well clockwise.

3, in several times, slowly pour in water and stir hard.

4. Stir well and set aside.

5. Wash the loofah to remove the skin and cut it in half.

6. Sprinkle a little salt and wipe well.

7. Marinated loofah, sprinkle dry starch on the cut surface and spread evenly.

8. Put the pickled pork stuffing on the loofah and wipe it into a semicircle by hand.

9. Preheat the oven at 220 degrees and bake for 15 minutes. Chop garlic and sprinkle it on the towel gourd.