Pour it on the loofah while it is hot, and mix well when eating.
The constant temperature air-conditioned room at 22 degrees Celsius for a while, and the stove day outside 30 degrees Celsius. The hot and cold alternately changed. I was accidentally tricked. First, I had some headaches, and then my throat was uncomfortable. I got up in the morning. Later, I found it difficult to swallow saliva, hum. . . Really old, can’t stand the toss, ha ha. . . If you feel uncomfortable in your throat, you will cough. Sometimes, if you cough, you will have liver pain. It makes you feel uncomfortable. . .For sick meals, you can’t eat spicy food, chicken, duck, fish, or anything that gets irritated. You can only eat something lighter and vegetarian. The mouth will be better, right?Loofah is a kind of fruit that I particularly like. It is also one of the most abundant fruits and vegetables in summer. It can be said to be a treasure all over the body. The tender fruit is the loofah. It has a very good taste, whether it is stir-fried or cooked in soup. Both are very delicious;The loofah vine can also be used for medicinal purposes, and the tender tips can also be fried directly; the old loofah can also replace the sponge to clean the tableware, the effect is also quite good. The more famous loofah water is to extract the juice from the loofah vine, which has the special effect of beauty and wrinkle removal.The loofah juice is rich and freshly cut to avoid loss of nutrients. It has the effects of cooling, diuresis, blood circulation, menstruation, and detoxification. For people with sore throats like me, it is very suitable to eat more loofah.Since I was young, I have always liked to eat loofah, so in the past few days, it can be said that I eat loofah every day; if the housekeepers eat fish and meat, I should eat loofah honestly. Who told me that my throat is uncomfortable.Today, I will introduce you to the new way to eat loofah~ steamed loofah with garlic vermicelli. Because of the addition of fans, I ate it directly. When I went to the vegetable market to buy, I didn’t find the one I usually eat, so I had to buy two. Cantonese loofah comes back, that is, the angular one, because this one is rarely bought.I was worried that I was too old when I was choosing. The enthusiastic proprietress said that you can rest assured that this loofah is not old at all. It is really tender after being cut. This dish is really light, especially suitable for children and light people. If you want it to be delicious, you need to pay attention to it, that is, the garlic is first fragrant and then steamed with the loofah. The taste will be very different.
How to make steamed loofah with garlic vermicelli
Step1
Preparation of main raw materials.
Preparation of main raw materials
Step2
Fans, soak in warm water.
Fans, soak in warm water.
Step3
Loofah, cut into small pieces.
Loofah, cut into small pieces.
Step4
Chop garlic into minced garlic.
Chop garlic into minced garlic.
Step5
Drain the soaked vermicelli and put it on the bottom of the plate.
Drain the soaked vermicelli
Step6
Put the diced loofah on top.
Put the diced loofah on top.
Step7
Pour cooking oil into the pot and add the minced garlic.
Pour cooking oil into the pot and add the minced garlic.
Step8
Stir-fry on medium and small heat until the garlic is golden brown and turn off the heat.
Stir-fry on medium
Step9
Spread the fried garlic on the loofah.
Spread the fried garlic on the loofah.
Step10
Raise the pot, put the water in the steaming tray and steam for 6 minutes.
Raise the pot, put the water in the steaming tray and steam for 6 minutes.
Step11
Take out the steamed loofah, pour in the steamed fish soy sauce, and sprinkle with chopped green onion.
Take out the steamed loofah,
Step12
In another pot, add cooking oil to boil the soup.
In another pot, add cooking oil to boil the soup.
Step13
Pour it on the loofah while it is hot, and mix well when eating.
Pour it on the loofah while it is hot, and mix well when eating.
Annie
Made this tonight and it was so quick and delicious! I didn’t pour extra hot oil on at the end, I just poured in all the oil I’d fried the garlic in when I added the garlic. I love how easy it is to just steam things wholesale in a dish, I’m going to have to find more recipes that do that.
I did add some chopped ginger even though it wasn’t listed in the ingredients, since it showed up in the photos of the chopped garlic. I think it added a lot!
Jack Smith
I think sO. Hope you like it.