Chinese Food
Stewed towel gourd with oil gluten
(89261 views)
Most of the time, we like a dish not only because of its taste, but also because of the memory attached to it. When I was a child, we would grow all kinds of seasonal vegetables in our courtyard. In summer, the moon gate in the middle of our courtyard would be covered with the vines of beans and Luffa. At that time, I was a naughty bag in a special love bed. I woke up clearly but I just didn't remember. Later, my mother thought of a way. She knew that at that time I liked to climb up and down. She thought that it would show that she was very brave and not coquettish. In the morning, once I got out of bed, she asked me to help pick the loofah. When I heard that adults needed my help, I immediately jumped up and didn't get out of bed. So now when I eat loofah, I feel like looking at my childhood time through a mirror. I don't have a taste in it. Recently, the weather in Beijing has been rainy and sultry. Appetite is also fluctuating. The loofah in the right season is rich in water
Cooking ingredients
Cooking Steps
Step1:Wash towel gourd. Peel garlic.
Step2:Scrape off the surface of luffa and cut the hob. Slice garlic. Soak wolfberry in warm water for 20 minutes.
Step3:Put a proper amount of peanut oil in the pan. Stir fry the garlic cloves to give the fragrance.
Step4:Stir fry the loofah over medium heat until it changes color and softens.
Step5:Add about 100ml of cold boiled and oiled gluten.
Step6:Mix in salt and soy sauce for seasoning. Poke the oil gluten with chopsticks to better absorb the taste of the soup. Cook for 23 minutes until the oil gluten is soft and tasty.
Step7:Add water starch (starch and 50ml of cool boiled water) and turn to high heat to collect juice.
Step8:Before turning off the heat, put the color of the Chinese wolfberry after the hair is soaked. Turn off the heat and leave the pot to eat.
Cooking tips:1. If you stir fry loofah in an iron pot, it will turn black easily. If you want to stir fry a fresh and beautiful loofah, you'd better stir fry it in a non iron pot. 2. The oil gluten itself has a little salt taste, and the taste of loofah to fry is a little lighter to highlight the sweetness of the ingredients themselves. Do not put salt too early. 3. The loofah is rich in juice. It is suitable for cutting and making now, so as to prevent the nutrient from flowing with the juice. There are skills in making delicious dishes.
