Introduction: Cucumber, bitter melon stand on the side, eat more this dish in the summer, the vitamin C content is extremely high, and the nutrition is delicious and not on fire!
Hello everyone, I am a silly sister food, only food and beautiful scenery in life can not be disappointed. After a rain, ushered in a high temperature and humid hot weather, this taste is really uncomfortable, a little activity on the sweat, sticky, very poor body feeling, resulting in no appetite, eat badly, sleep badly, the body will appear a variety of conditions, so in this season, housewives avoid giving the family some more spicy food, should eat more light and fire vegetables. Today Xiaobian shares this vegetable with you, it is a treasure all over the body, the content of vitamin C is particularly rich, casually fried, tender and delicious, and cool off the fire.
Loofah is a very popular vegetable in the summer, this season in the rural courtyard every household will plant a few trees, put on a shelf next to the plant, it will not take long, the loofah will climb all over the shelf, and will produce a green loofah, when you want to eat, you can pick a special fresh, say that it is a treasure is not exaggerated at all, when the loofah is tender, we can cook it, enjoy its delicious, after the loofah is ripe, it has a mesh fiber, this loofah can soak in water to drink, heat to the fire, It can also be used instead of a dish towel to clean the dishes, not only clean, but also will not cause damage to the pots and pans. Today I made a loofah stir-fried meat, my husband and children all gave a thumbs up to praise the deliciousness, let's see how I make it.
Ingredients: Loofah, pork, green onion
Specific methods: 1, fresh loofah, we use water to clean it, and then use the peeler to scrape off the outer skin, when peeling, do not scrape too deeply, gently scrape off the layer of the loofah appearance, try to retain a part of the green skin, so that you can retain more vitamins of the loofah, the taste will be better, after peeling the loofah cut into hob pieces, put on the plate for later.
2, take a piece of pork belly, if you don't like fat meat, then the lean meat can also be, the meat with running water to wash it, cut the meat into meat slices, and then cut a strip of green onion for later, if you can eat spicy, you can prepare some millet spicy.
3, hot pot cold oil, under the green onion stir-fried out of the aroma of green onion, and then pour into the meat slices quickly stir-fry, appropriate to add some old soy sauce to color, when the meat slices are fried to five or six ripe, the loofah pieces are poured into the pot with, with a shovel quickly flipped high heat frying, do not need to worry about the bottom of the pot, because the loofah contains a lot of water, the process of frying will produce water.
4. When you see the loofah slightly soft, add the appropriate amount of salt, chicken essence, oyster sauce and sesame oil to get out of the pot. Why put salt at the end? Because the loofah contains a lot of water, too early to put in the salt, the water in the loofah is difficult to preserve, and the nutrients will be lost prematurely, and the fried loofah will turn black. Pork and loofah are simply the best match, the fragrance of loofah and the aroma of pork are completely integrated, eat a fresh and crisp bite, no wonder the children and husband praise delicious.
Tips: 1, when peeling the loofah, do not scrape too deeply, to retain some of the inner skin of the loofah green, so that the taste is more crisp and the nutrition is not lost. 2, in the process of cooking, to high heat quickly stir-fry, lock the loofah moisture. 3, when frying loofah, put salt before coming out of the pot, so that it is not easy to produce water color and is not easy to blacken.
This season, do you often eat loofah as a vegetable? How do you all do that? Today's sharing here, I hope my sharing can make you gain something, thank you for your viewing and support, we will see you tomorrow, bye-bye.