Ingredients: loofah 400g, pork 150g.
Accessories: salt, cooking oil, cooking wine, soy sauce, starch, pepper and garlic.
Step one:
Slice the prepared pork according to your own preferences, put the sliced pork in an empty bowl, and put a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of starch, a proper amount of pepper and a spoonful of peanut oil in the bowl.
After the seasoning is put away, stir the seasoning evenly with chopsticks or hands, so that the surface of pork slices is evenly covered with sauce for better pickling.
Step two:
Clean the prepared loofah with clean water, and then cut it into hob blocks with a knife.
Cut the loofah pieces as shown in the figure, and then put the loofah in an empty bowl for later use.
Step 3:
Prepare 3 heads of garlic, remove the garlic skin, pat the garlic into garlic foam with a knife and set aside.
Step 4:
Boil the oil, put the marinated pork slices in when the oil temperature is right, and take out the pork when the surface color changes from red to flesh color, and put the fried pork aside for later use.
Step five:
Take out the garlic foam just cut, and start another oil pan. When the oil temperature is appropriate, put the minced garlic into the pan and saute until the garlic fragrance wafts out, put the loofah into the pan, stir fry, and add a spoonful of edible salt. When the loofah becomes soft and the juice is fried, put the fried pork slices into the pot and mix them until the pork surface is covered with juice.
Loofah dishes blanched
Luffa is a kind of vegetable that everyone likes to eat very much. Many people like to use it to make soup in life, but some people like to stir-fry with it.
After blanching the loofah, frying it can make the fried loofah not turn black and taste better. However, when blanching the loofah, you must put it in boiling water and take it out immediately in about half a minute. The blanching time should not be too long.
Loofah that is not blanched can also be fried and eaten, but the taste is not as good as that of the towel gourd that is blanched and then fried, so the towel gourd that is blanched and then fried will have a better taste.
Loofah is usually peeled before making, but the tender loofah doesn't need peeling. Luffa is a kind of vegetable that is particularly easy to oxidize. Long-term contact with air will lead to its oxidation and blackening, so the peeled luffa must be treated as soon as possible. When peeling, it is best to use tools such as spoons to peel, so as to prevent the peeled skin from being too thick and reduce the nutrition of loofah.