Chinese Food
Eat loofah and ginseng in the dog days
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I read an article not long ago. It said that when it's summer, we should eat the loofah and ginseng. This is because the loofah contains the ginsenoside, which is the ingredient of ginseng. It's very suitable for eating in the summer. It can relieve heat and prevent dryness. The newly bought green loofah, whether it's for clear soup, ribs or chicken soup, can get rid of oil and grease. It's appetizing. Today, I'd like to introduce a very simple way of loofah shrimp ball. The two match. The loofah is smooth and tender. The shrimp is delicious. Very delicious.
Cooking ingredients
Cooking Steps
Step1:Peel the loofah. It's important to note that you can't peel the loofah with a peeler. Using a peeler will cause loofah to lose a lot of nutrition. You can scrape off the skin of loofah with a less sharp knife like me. You can also use a stainless steel spoon.
Step2:After the loofah is peeled and cleaned, cut the hob and soak it in salt water. After the prawns are peeled and cleaned, put in some white pepper to remove the fishy smell. Use the chopped green onion for standby.
Step3:When the pot is hot, pour in some salad oil. Put in the pan with chopped green onion.
Step4:Pour in the loofah drained. Put in a spoon of salt and stir fry immediately. Then pour in a small amount of water and cook for 1 minute.
Step5:When the water is volatilized, stir fry the shrimps until the shrimps are discolored and mature, and then dish them out.
Step6:It's a very fresh dish.
Step7:Finished produc
Cooking tips:Luffa is easy to oxidize, so the cut Luffa is not easy to change color when soaked in salt water. There are skills in making delicious dishes.
