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How to fry loofah
The practice of frying loofah is very simple, and the key point is to choose the right ingredients to match, which can not cover up the original fresh and tender flavor of loofah, but also make the whole dish combine with a different flavor.

1, fried towel gourd with shrimp

Ingredients: dried shrimp, towel gourd, salt.

Steps:

(1) Soak the dried shrimps in warm water until soft, remove the skin of the loofah and cut into hob shapes;

(2) Put a little oil in the pot and pour in the loofah;

(3) Stir-fry and pour in the soaked shrimps;

(4) Add the right amount of salt to get out of the pot.

2, mushrooms and loofah fried meat

Ingredients: loofah, mushrooms, pork tenderloin, ginger, soy sauce, salt.

Steps:

(1) Change the loofah into a small hob, cut a piece of mushroom into four pieces, slice the tenderloin, and chop and shred the ginger according to personal preference.

(2) Add ginger and stir-fry the meat. When it is ripe, throw loofah and mushrooms into it.

(3) Stir-fry, stir-fry, stir-fry, almost cooked!

(4) Throw soy sauce salt, chicken essence and a little sugar to taste.

(5) Take the pot.

3, gluten fried loofah

Ingredients: Luffa, oil gluten, salt, chicken powder.

Steps:

(1) Find a food bag/fresh-keeping bag, preferably a compact bag with zipper, put in oil gluten, add water (about half a bag), and just tie/seal the bag and leave it (1~ 2 hours, the gluten will be soft, and it doesn't matter if you soak it overnight before going to bed); Open the bag before cooking, pour out the water, gently press the gluten to squeeze out the water, and set aside;

(2) Peel the loofah, cut it into hob blocks, sprinkle a little salt and stir it evenly; Stir-fry the loofah in an oil pan until it becomes discolored, add the soaked oil gluten, add 1 spoon of water, boil, season, and serve.