Steamed towel gourd with garlic and vermicelli

Preparation of ingredients: loofah, vermicelli, garlic, red pepper, salt, cooking wine, soy sauce, oil consumption and vegetable oil.

working methods

1. Soak the prepared vermicelli in boiling water until soft, then wash it, peel the loofah and cut it into sections, chop the garlic, and dice the red pepper and put it in a bowl for later use;

2. Put oil in the pot and heat it. Add garlic and stir fry.

3. After frying for a period of time, add the prepared diced red pepper, and add a proper amount of cooking wine, soy sauce and oyster sauce to continue to stir fry;

4. Take out the vermicelli and put it on the plate, put the towel gourd section, and scoop the fried garlic red pepper into the towel gourd;

5. Boil the water in the pot, put it on the steaming rack in the pan and steam for about 6 minutes. The steamed loofah is green and not soft;

6, steamed out of the pot, red and green in color, refreshing and delicious in taste.

Fried shrimp with loofah

Material preparation: loofah, shrimp, cooking wine, salt, onion and ginger, water starch and chicken essence.

working methods

1. First, remove the head and shell of the prepared fresh shrimp, cut it on the shrimp, pick out the shrimp line, and marinate it with a proper amount of cooking wine and water starch for ten minutes;

2. Peel the prepared loofah, then wash it with clear water, cut it into hob blocks, and shred the onion and ginger for later use;

3. Put the base oil in the pot. Heat the oil, add the shrimps, stir-fry until the shrimps change color, and take them out for later use;

4. Put the oil back into the pot. When the oil is hot, add shredded onion and ginger and saute until fragrant;

5. After the onion and ginger are fragrant, add the loofah and fry until soft;

6. Add shrimps and loofah and stir-fry evenly;

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

Fried soybean with loofah

Ingredients: 500 grams of loofah and 200 grams of bean rice.

Seasoning: chopped green onion, Jiang Mo, salt, chicken powder and a little starch.