Chinese Food
Steamed towel gourd with minced garlic and vermicelli
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Loofah should be one of the most common ingredients. Every summer when I was a child, there were a lot of loofah vines climbing all over the front and back walls of grandma's house. So when we see loofah, we will always remember the childhood. Therefore, there are loofah at the table all the year round. But we need to change our ways to please our children. So today, I'd like to share how to transform the ugly loofah into a high-value one. Peel and cut the loofah into flower cutters
Cooking ingredients
Cooking Steps
Step1:1. First, prepare the ingredients needed for cooking - 270g Luffa, 50g vermicelli, 15g garlic, 15g Lyciu
Step2:2. Soak the vermicelli in warm water and cut into sections; peel the loofah and cut into sections. Then draw a well at both ends. Cut the garlic into minced garlic. Wash the medlar for standby
Step3:3. Put the loofah section into the plate. Surround the fans with white, soft and sticky hair around the loofa
Step4:4. In the wok, heat the wok until the palm is hot. Pour in 10ml peanut oil. Stir fry the garlic until golden. Then pour in 50ml drinking water, 15ml steamed fish and soy sauce, 2G white sugar and 5g oyster oil. Turn off the heat
Step5:5. In order to prevent hot hand watering, it's better to choose a long handle spoon. Pour the stir fried garlic juice evenly on the Luffa section with a well cut flower knife
Step6:6. Add some water to the steamer and bring it to a boil. Steam it up and put it in the loofah and steam it for 9 minutes, then take it out
Step7:7. Steamed loofah with garlic and vermicell
Cooking tips:1. It's better to choose a little tender and short taste for Luffa. 2. When stir frying garlic, you can reduce the fire a little to prevent the paste pot from cooking delicious.
