"Autumn defeat eggplant is like poison, autumn defeat loofah wins good medicine", in autumn, how should loofah be eaten.
As the saying goes: "Autumn defeat eggplant is like poison, autumn defeat loofah wins good medicine", which means that in autumn, autumn eggplant is not good to eat, but loofah is eating at this time, just like good medicine. Believe it or not, I'm convinced. Some of the proverbs left by the ancestors are still very moral. Loofah has always been known as a beauty melon, juicy and white, autumn high and refreshing weather, everyone eats more loofah, alleviate "autumn dryness". #夏日生活打卡季 #
Today, the first delicacy to share with you the practice of 5 kinds of loofah, like to eat loofah, please like to collect first.
1: Stir-fry loofah
Peel the fresh loofah and cut into long strips and soak in water to avoid oxidation and blackening. Cut the green and red peppers into strips and prepare the appropriate amount of garlic flakes. Heat the oil, pour in the loofah oil for 10 seconds, and set aside when the loofah is green. Then blanch the loofah for 20 seconds to remove the oil.
Finally, the loofah is cooked in the pot, and some home-made spices are added, and the loofah is bright and fragrant.
2. Loofah tofu soup
Loofah cut into long strips and soaked in water, tofu cut into diced tofu, eggs stir into egg mixture. Heat the oil, fry the eggs into egg cakes and cut into small pieces for later. Boil water, blanch the tofu for a minute, remove the water and set aside. Heat the oil, stir-fry the green onion, drizzle with boiling water, add tofu, loofah and eggs, add the seasonings, simmer for two minutes, and the taste is delicious.
3: Loofah roasted tofu
First, cut the old tofu into thin slices and pour it into the pan and fry it. When frying tofu, shake the pan, sprinkle with a little salt, and fry on both sides until golden brown. Cut the loofah into segments and blanch for 30 seconds. Finally, start the pot to boil the oil, pour in the onion, ginger, garlic, dried red pepper and stir-fry, add water, add the seasoning and fry, then pour in the loofah, tofu, add water and simmer for a minute, pour in the water starch, and collect the thick soup to get out of the pot.
4: Loofah roasted edamame
Cut the loofah into hob pieces and peel the edamame beans for later. Boil water and blanch the edamame to remove the bean smell and various impurities. Heat the oil and remove the loofah oil for 30 seconds.
Then leave the bottom oil in the pot, add the appropriate amount of water, salt, chicken powder, sugar, drizzle with the appropriate amount of water starch, stir-fry evenly, drop the oil, brighten the color, delicious loofah roasted edamame is ready.
5. Loofah stuffing
Peel off the loofah, cut into equally long pieces, and use a spoon to dig out the inner part of the loofah to make a loofah tray. Then, add the seasoning to the minced meat and stir well to make a meat filling similar to the dumpling filling.
Then, dip your hands in vegetable oil and make a small ball of meat filling, put it on the loofah tray, and make a loofah stuffing. Bring water to a boil, steam the loofah in a pot for 15 minutes, then remove and set aside. Finally, add an appropriate amount of seasoning, hook a soup sauce, drizzle on the loofah, delicious.
