Chinese Food
Steamed sponge gourd with Kwai garlic
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Recently, loofah has been on the market in large quantities. As a child, one of the dishes my mother loved to cook was stir fried loofah. Loofah has the effects of clearing away heat and phlegm, cooling blood and detoxifying. It's just a good time to eat this season. To low calorie. I chose the way of steaming to do it, and abandoned the steps of pouring garlic oil. But in order to make the garlic smell, first stir fry the garlic with a small amount of oil, and then code it to loofah. -
Cooking ingredients
Cooking Steps
Step1:Loofah skin. Just scrape off the thin layer. Keep the emerald green.
Step2:Cut the segment. Press the middle of the socket with your thumb.
Step3:Pat half the garlic flat with the back of the knife. Then peel it. It's a trick learned in cooking class. It's easy to use. I used to peel garlic to cry.
Step4:Cut the garlic into small pieces.
Step5:Brush the non stick pot with a thin layer of oil. This oil bottle has its own brush head. It's very convenient.
Step6:Stir fry the garlic in the hot pot. Stir for another two minutes after the smell. Because there is less oil. Be careful not to fry.
Step7:Size the loofah and spread the garlic on it.
Step8:Steam for a few minutes.
Step9:Drizzle with soy sauce after leaving the pot. Finish.
Step10:Take a pat. One mouthful. The loofah is juicy. It's delicious with garlic.
Cooking tips:1. The loofah ripens faster. Don't steam too long. It will turn black and ugly. 2. Stir fry garlic for a little longer. Don't beard it. Otherwise, it will be very blunt if it's too raw. It will affect the taste. There are skills in making delicious dishes.
