Chinese Food
Steamed Luffa with shrimp and vermicelli
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A small bag appeared on my face. It reminded me that the bitter summer has not yet passed. When I bought vegetables, I had an extra heart and an eye to pay attention to what to eat to relieve the heat poison . Summer is the season of melons. Watermelon, loofah, winter melon, cucumber and balsam pear all have the effect of relieving summer heat and heat. They are also the most suitable time for eating. Today, let's talk about loofah. It's a nutritious dish especially suitable for summer. It's not only delicious, smooth and nutritious, but also has the effect of moistening, whitening and wrinkle removing. It's a rare beauty product with delicate skin. And because of its heat clearing and detoxifying, diuretic and detumescence, activating collaterals and channels, relieving summer heat, eliminating boredom and thirst, people often put it on their own table in summer. I don't want to eat greasy food. Let's have a simple steamed dish. It doesn't need any cooking skills. It's done in ten minutes - dig a small hole in the loofah with a spoon, put in a shrimp, and then fill in the garlic. People who like to eat fans can do the same as me. Make some powder
Cooking ingredients
Cooking Steps
Step1:Cut the garlic into small pieces. Add some salt and olive oil. Stir well and set asid
Step2:Peel the fresh shrimp. Pick out the shrimp thread with toothpick from the second and third sections
Step3:After washing, add some salt, cooking wine and raw meal to marinate
Step4:Prepare other ingredients - foam the vermicelli; peel the loofah and cut it into sections of the same length
Step5:Add a proper amount of salt and garlic powder to the soaked vermicelli and mix them evenly and pad them on the bottom of the dish
Step6:The cut loofah is hollowed out with a knife in the middle
Step7:Put in some mashed garlic
Step8:Then put in fresh shrimps. Then fill with mashed garlic
Step9:Boil the water in the pan and steam for six or seven minutes
Step10:On the plate.
Cooking tips:This is a very simple steamed dish. In order to keep the green of Luffa, if you don't steam the Luffa immediately after the treatment, you must soak the Luffa in light salt water to prevent oxidation; the time of steaming Luffa should not be too long. There are skills in making delicious dishes.
