Garlic steamed loofah practice with the general market of the two kinds of loofah, a kind of angular, called loofah, but in a kind of angular, the Cantonese called water melon, two kinds of melons are more hot and cold, the Cantonese like to eat angular, more sweet, as for the water melon, sometimes used to roll, if the fire, some people will also be used to soy beans and water melon boiled water to drink for Clearing heat and detoxification gas, so more or less in the cooking will add a little ginger, stir-fry generally put ginger and garlic mushrooms, but also can be steamed, all belong to the authentic garlic steamed loofah practice. In addition, when cooking, garlic steamed squash time is only ten minutes can, do not need too long.

Garlic steamed loofah ingredients to prepare

Main ingredient: loofah 1, fans 1 small handle

Accessories: chopped peppers moderate, fresh soy sauce moderate, MSG moderate, sugar moderate, sesame oil moderate, cooking oil moderate

Garlic steamed loofah practice

1. garlic chopped into a bowl, add a spoonful of chopped peppers (chopped peppers can be more, daughter) (Minced pepper can be put more, daughter can not eat too spicy, only put a small spoon)

2. frying pan put cooking oil to burn until slightly smoking.

3. Quickly pour the hot cooking oil into the bowl of chopped garlic and chopped peppers and mix well.

4. Add fresh soy sauce, a little sugar, monosodium glutamate, sesame oil and mix well.

5. Soak the vermicelli in water in advance to soften

6. Cut the softened vermicelli into pieces and put them on a plate.

7. Peel the loofah and cut it into 1.5-centimeter-thick segments.

8. Cut the loofah and place it on top of the vermicelli.

9. When the steamer comes to a boil, add the yards of vermicelli squash and steam over high heat for 3 minutes.

10. After three minutes, remove the lid and pour the garlic sauce evenly over the squash.

11. Put the sauce into the sauce, high heat steaming 2 three minutes.