Ingredients: 3g of loofah, 1g of edamame,

Seasoning: 4g of vegetable oil, 2g of salt, 1g of white sugar, 2g of monosodium glutamate, 5g of sesame oil

Practice

1. Skim the tender loofah, cut off the inedible parts, wash and cut into hob blocks;

2. hulling edamame;

3. Put the wok on a big fire, heat it, and pour in the vegetable oil until the oil is hot;

4. Stir-fry the edamame seeds first, and add refined salt to stir well;

5. Add loofah and stir-fry a few times, add sugar and water, cover the pot and cook for 5 minutes;

6. When there is not much soup in the pot, add monosodium glutamate, stir well, pour sesame oil on it, and serve it on the plate.