Chinese Food
A way to bring out the taste of seafood
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Loofah can whiten, dry and moisturize. It has many benefits. Besides, loofah is easy to ripen. No matter how to stir fry, steam or make it, it's very easy. At this time of the year, I will use Luffa to make different dishes, such as scrambled eggs with Luffa, Luffa with minced garlic, and Luffa soup with mushroom, etc. In addition, I especially like the taste of loofah + garlic. After the two flavors are combined, there is a different flavor, which is very similar to the taste of seafood. So, this dish is specially seasoned with steamed fish and soy sauce. It tastes like steamed scallops with minced garlic and vermicelli. Of course, scallops will taste better in this way. In fact, steamed fish soy sauce is not limited to the production of fish. With vegetables and fungi, it will have unexpected taste. Make one by one if you have time
Cooking ingredients
Cooking Steps
Step1:Soak the vermicelli in water to soften; slice the loofah into 0.5cm thick slices with a slanting knife after peeling off the skin. Soak it in water for standby; slice the garlic after peeling off the skin and smash it with a knife and cut it into minced garli
Step2:Put a little oil into the wok. When the oil is 50% hot, put the garlic in it. Keep the heat low and fry the garlic until it is crisp and golden
Step3:Pour out the minced garlic and garlic oil together for standb
Step4:Take a deep dish. Spread the foam fans on the bottom. Spread the loofah slices evenly on the fan
Step5:Pour in steamed fish and soy sauce evenly. Then pour the fried garlic and garlic oil on the loofah
Step6:Put the plate into the steamer. Steam over high heat for 58 minutes
Step7:Out of the po
Cooking tips:Yaojie's intimate Tips-1. Keep the garlic oil on a low fire all the time during the frying process. Leave the fire immediately when all the garlic ends to golden yellow. 2. This dish is seasoned with steamed fish and soy sauce, which can better stimulate the aroma of garlic and Luffa. 3. The same method can be used when making scallops with minced garlic. 4. After the loofah is cut, it should be soaked in clear water immediately to avoid oxidation and blackening which may affect the visual effect. Yao Jie is here too - Yao Jie's Micro blog - @ Yao Jie's email [email protected] Blog - http-// alicebei.blog.sohu . COM / there are skills in making delicious dishes.
