Chinese Food
Steamed towel gourd with garlic
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Luffa has the effect of cooling blood and detoxifying, removing heat and benefiting intestines. Besides, it also contains vitamin B1 to prevent skin aging and vitamin C to whiten skin. Luffa is light and suitable for cooking together with garlic and other heavy ingredients. The taste is fresh and delicious.
Cooking ingredients
Cooking Steps
Step1:Mashed garlic - mash the garlic and chop it into mashed garlic. Put half of the garlic into a 30% hot oil pan. Stir fry it over low heat until it is yellowish. Remove the extra oil with kitchen paper. Mix the raw garlic, cooked garlic, red pepper and oyster sauce evenly to make garlic sauce.
Step2:Towel gourd - shave off the skin and wash. Cut into 5 cm cylinder sections. Mix well with salt and put into the plate neatly.
Step3:Preheat - take out the perforated steamer plate in the Fangtai steamer. Fill the water tank with water. Then close the door, power on and start the machine. Select the mode of steaming vegetables. Set the temperature to 100 ℃. Set the time to 8 minutes. Press the confirm key. The steamer begins to preheat.
Step4:Seasoning - spread the garlic sauce evenly on the top of the loofah.
Step5:Steaming - put the plate into the steaming tray. After the sound of the prompt that the steamer is preheated, quickly put the steaming tray into the steamer. Close the steamer door. Take out the steamer tray after the steamer is finished.
Step6:Pour oil - heat the previously fried garlic oil to 70% heat. Pour some on the loofah.
Cooking tips:1. Luffa should not be steamed for too long. Otherwise, its shape will change and it will lead to nutrient loss. Generally, Luffa can be broken. The specific steaming time needs to be determined according to the thickness of the cut Luffa. The Luffa in this dish can also be cut into about 3cm sections obliquely. It is also very beautiful. 2. The loofah has been salted before steaming. With oyster sauce, it's salty and delicious. You don't need to put salt, chicken essence and other seasonings. If you can't make it right, you can taste the saltiness of the seasoning. Then you can decide whether to put salt or not. 3. The fire should not be too big when frying the garlic. Otherwise, the garlic will be burnt and bitter. 4. The best way is to make garlic sauce. Then peel the loofah. Then cut it into sections. After cutting, mix the Luffa sections with salt immediately. This will not only keep the Luffa color unchanged, but also make the Luffa taste better. There are skills in making delicious dishes.
