Chinese Food
Stir fried towel gourd with crab mushroom
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This Kwai mushroom fried sponge gourd is a very simple and quick dish. But it tastes delicious and nutritious. It is especially suitable for ladies. But a lot of time we fry loofah always can blacken. What trick does not let it change color? That is to say, Luffa should be stir fried now. Otherwise, it will turn black. Try to shorten the heating and cooking time of Luffa in the pot. Pay attention not to put salt in a hurry. When Luffa is stir fried thoroughly, put some salt in it before it is put into the pan. In this way, the fried Luffa will remain green and black. Green loofah. It's delicious with mushroom. It's crisp and appetizing. Try it quickly.
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Heat up the oil. Stir fry the garlic slices in the pan
Step3:Stir fry in the crab mushroom after the explosion
Step4:Stir fry for a few times, then add in the loofah slices and stir fr
Step5:Stir fry until the loofah is slightly transparent. Add some salt to taste. (remember to put salt in when you are about to leave the pot. Don't put it too early. This is the key to keep the loofah green.)
Step6:Before leaving the pot, add the soaked wolfberry.
Step7:The table is on.
Cooking tips:1. Crab mushroom and Luffa are easy to come out of the water, so there is no need to add water in the process of stir frying; 2. Stir fry the crab mushroom that is not ripe first, and then put the Luffa slices that are easy to be cooked together to stir fry until the Luffa slices become transparent, and then add salt and other seasonings. There are skills in making delicious dishes.
