Chinese Food
Squash with garlic
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When eating loofah, I always believe that vegetables should have their own flavor. The fragrance from the fields of nature is just like that of human beings. It's more natural. The essence is the most beautiful side. So there are few seasonings to fry this dish. Only a little salt and garlic are needed. Finally, add some water and starch to thicken it. How to stir fry loofah without discoloration? I'll tell you a little trick secretly. That's to fry the Loofah as soon as possible after it's cut. Before it's fried, you can add salt to marinate it. It's better to fry it with lard. In this way, the fried loofah will keep its green color. I've tried this method and it works. You can try it, too
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Cut the loofah into strips and marinate it first
Step3:In a hot pot, put in some lard, and then put in garlic and stir fry
Step4:Put in towel gourd strips and stir fry
Step5:Stir fry until the loofah is slightly soft, then pour in some water starch and stir
Step6:Stir fry evenly and put into a bowl. Put the soaked medlar on the surface.
Step7:The table is on.
Cooking tips:1. After the loofah is peeled, the next step should be made immediately to avoid oxidation of the loofah; if it is not fried immediately, it should be soaked in light salt water; 2. The loofah can be preserved by salting; 3. The stir fried loofah tastes more fragrant and the color is more green; 4. Finally, add some water lake powder to thicken the sauce. There are skills in making delicious dishes.
