When I was a child, I used loofah to wash dishes at home, and with the birth of various dishwashing tools such as artificial sponges, it is rare to see anyone using it now.
However, for loofah, this vegetable, whether it is fried or eaten, or cooked soup, the taste is very delicious.
Today, I don't fry or cook soup, but I will introduce you to a delicious loofah cake, plus some clam meat, which will taste fresher.
Let's take a look at the preparation of this clam loofah cake!
Fees:
Clams, loofahs, flour.
method:
Cut the ginger and green onion into small pieces and set aside. Peel off the skin of the loofah, wash it with water and plan it with a planer to form a filament.
Place the shaved loofah in a large bowl, add a little salt and mix well, marinate the loofah.
After washing the clams with clean water, chop them slightly with a knife, remembering not to chop them too much.
Place the minced clam meat in a bowl, add a little ginger, salt, crushed white pepper and a small amount of chicken juice and sesame oil and stir well.
After the loofah is marinated in water, add the minced clam meat and stir well with chopsticks.
Add flour to a bowl of loofah clams and stir with chopsticks to make the flour into a thick paste.
Finally, sprinkle with a little chopped green onion and stir well.
Put a little oil in the pan, spoon the batter into the pan and fry slowly over low heat.
Fry until the bottom of the loofah cake is set to yellow, turn the clam loofah cake over the top and continue to fry the other side over low heat.
Until both sides of the loofah clam cake are yellow and cooked, and there is no wet batter to come out of the pan.
Tip: Fresh clam meat is not fishy, and cooking wine will only mask its umami taste, so when making fresh seafood, I don't like cooking wine very much.