Loofah is a recognized vegetable for beauty. Loofah juice is also known as "beauty water". Female friends who love beauty can eat more. In addition to being rich in plant fiber, minerals and vitamins, loofah also contains saponins, which have high nutritional value.
Loofah contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, citrulline and riboflavin and other B vitamins, vitamin C, and saponins. It is a common vegetable in summer, delicious, smooth, young and old. Appropriate and nutritious.
Whether it's simple cooking or cooking with eighteen martial arts, loofah always has its own unique flavor, which is impressive.
As a professional foodie, how can you miss such an ingredient? The loofah can be used as soup or fried. Among them, fried loofah is the most popular. This dish is a good choice.
Ingredients: 1 Maitake, 1 loofah, right amount of oil, right amount of salt, a little broth seasoning, right amount of chicken essence, right amount of water starch
practice:
1. Wash the Maitake after soaking the hair; soak for ten minutes;
2. Bring water to a boil in the pot, add some salt, and pour the Maitake to blanch the water for two or three minutes;
3. After letting cool, remove the roots and tear apart;
4. Loofah cutting hob block;
5. Put oil in the wok, heat it over high heat, pour in the Maitake and fry for a while, then add the loofah and stir well;
6. Then add the right amount of salt, chicken essence, and water starch out of the pot.
It should be noted that the loofah contains melanin, which tends to turn black when heated and oxidized. So pay attention to the following points:
1. Make and process
Wash the loofah first, then peel and cut into pieces and fry without soaking in water.
2. Stir fry with medium heat
Put the loofah in a 50% hot oil pan and slide it until it's mature, add salt, pour in the loofah and turn a few times, then it will be out of the pan.
3. Don't put the salt too early
When frying the loofah gourd, the salt should not be put too early. Add salt when it is ready to fry. It is best not to add seasonings such as sesame oil and chicken essence. Stir-frying the loofah can ensure the original flavor and make the color fresh and green.
