Materials: a loofah, dried shrimp a little, lard moderate, MSG moderate, pepper moderate

Practice

1. loofah peeled and cut into pieces of the roller blade, shrimp in the water soak for twenty minutes, the pot of oil is hot and put into the shrimp popping out of the flavor;

2. add loofah together to stir-fry until brown;

3. add the amount of water and cook to one or two minutes to add MSG, pepper can be. . add the right amount of water to cook until one or two minutes to add monosodium glutamate, pepper can be.

Tips

1, the loofah should not be eaten raw, can be cooked, decoction soup; or mashed juice applied to the affected area.

2, loofah juice, it is advisable to cut now, so as to avoid the nutrients with the juice flow away.

3, cooking loofah should pay attention to keep as light as possible, the oil should be used sparingly, can color thin gravy, with monosodium glutamate or pepper to enhance the flavor, so as to show the characteristics of the loofah tender and crisp.

4, dry shrimp was very salty without adding salt, such as taste heavy can add some, can also do fried loofah. 5, the taste of sweet squash, cooking should not add soy sauce and bean paste and other heavy flavors of the sauce, so as not to rob the taste.

--I hope this can help you!