Chinese Food
Luffa fried bean with flat tips food table
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Summer is the season for fresh Maodou to come to market. Maodou is light and refreshing. The guest housekeeper matches with the common flat point in the Southern family. There is also the loofah with soft and glutinous taste. It's salty and neutral. What you eat is the most seasonal flavor.
Cooking ingredients
Cooking Steps
Step1:Select the full-bodied soybean, peel the rice, tear the flat tip into a long strip, put it in warm water for 15 minutes, wash it for several times in the middle to remove the salty taste, then take it out and drain it, dice it for use, peel off the skin of loofah, cut the hob bloc
Step2:In a wok, pour some oil. Turn on the heat. Bring to a boil until it is slightly bubbling. Stir fry the peas and rice for a minute or two until the color is green and the skin is wrinkled
Step3:Add luffa and stir fry. Season with a little sal
Step4:Then stir fry with flat tips. Add water and sugar to boil
Step5:Keep the fire going. When the soup is almost done, drizzle some sesame oil to improve the flavor. This dish is finished.
Cooking tips:1. Pick up Maodou - it has full grains and green skin; 2. It's a pickled salted bamboo shoot. It's a common dish in Shanghai. After you buy it, you must soak your hair first and wash away the salty taste; there are skills in making delicious dishes.
