Guyu is the last solar term of spring, which also means that summer is coming, the weather is getting hotter and hotter, we should eat more water-replenishing vegetables in our daily diet, conform to nature, choose low-fat, low-calorie, delicious and nutritious melon food
Today I will share with you the loofah, which contains plant mucus, vitamins and other nutrients, which has the effect of replenishing skin moisture.
1. Loofah and ham soup
Ingredients: 1 loofah, 100 grams of white mushrooms, 50 grams of green beans, 50 grams of ham, 10 grams of black fungus
1. 1 small handful of black fungus, soaked in warm water and washed, then torn into small pieces for later use; 1 box of white mushrooms, washed after removing the roots, then broken into small flowers for later use; 80 grams of green beans, peeled and washed. 200g ham, washed and cut into small pieces.
2. Two loofahs, wash them, remove the head and tail, scrape the skin, and then cut them into diamond-shaped pieces. Add water and soak to avoid oxidation and blackening.
3. Cut some green onions, ginger and garlic, slice the garlic, shred the ginger, and chop the shallots.
4. Boil water, add a spoonful of salt and a spoonful of cooking oil to the boil, then pour the green beans and fungus into the blanching water in turn, and take them out to dry the water for later use after 1 minute on high heat.
5. Heat the oil, stir-fry the green onions, ginger and garlic under the heat of the oil, then stir-fry the ham, fry the fat and fragrance, pour in the loofah, green beans, fungus, and white mushrooms, and turn evenly.
6. Then pour in a bowl of water, turn to low heat and continue to cook for 5 minutes after boiling, the loofah is simply seasoned after it is soft, salt, chicken essence, a little light soy sauce, a little pepper, you can turn off the heat after mixing well, and then sprinkle some wolfberries to decorate before coming out of the pot, and the loofah soup is ready and can be served.
2. Steamed chicken thighs with loofah
Ingredients: 1 loofah, 2 chicken thighs, 1 small handful of cordyceps mushrooms, chopped green onion, ginger
1. 2 chicken thighs, clean them first, then remove the bones, cut the processed chicken thighs into large pieces, and then put them in a bowl and start pickling; add green onions, ginger slices, cooking wine to remove the smell, then add salt, light soy sauce and pepper to make a bottom taste, and finally add a small spoon of starch and a spoonful of peanut oil to grasp and mix evenly, and then marinate for 20 minutes.
2. Add 1 handful of black fungus, add a spoonful of salt and a spoonful of flour, then soak in warm water for 10 minutes to let the fungus fully soak.
3. 1 loofah, peel it first after cleaning, and then slice the loofah diagonally, you can cut it thicker, not too thin, otherwise the loofah will not be obvious after steaming.
4. 1 small handful of cordyceps mushrooms, drain the water after cleaning, pour the dried cordyceps mushrooms directly into the chicken, and then pour the soaked fungus in, grab and mix evenly and put it aside for later use.
5. Prepare a plate, first spread a layer of loofah as a base, and then put a lot of marinated chicken together, and then spread it flat.
6. Boil the water, open the water into the loofah chicken and steam it in the pot, steam it over high heat for 10 minutes, sprinkle some green onions after the chicken is steamed, and if you like to eat chili peppers, you can also add some millet spicy, and the delicious loofah steamed chicken will be ready.
3. Loofah smooth meat
食材：丝瓜2条、红彩椒1个、瘦肉150克、葱、姜、蒜、淀粉、盐、糖、鸡精、胡椒粉、料酒
1. 2 loofahs, first scrape off the skin with a knife, then divide them into two from the middle and then divide them into two, divide a loofah into 4 parts, then cut them into small strips, and put them in a bowl for later use.
2. Prepare a red bell pepper, wash it and remove the seeds and cut it into small pieces. A small piece of lean pork, about 150 grams is enough, cut into slices first, put it in a bowl and marinate it simply, salt, chicken essence, cooking wine, baking soda, and then add 2 spoons of starch water after grabbing and mixing evenly, continue to grasp and mix evenly, let the meat slices hang a thin layer of pulp, and it tastes smoother and more tender.
3. Boil water, add a spoonful of cooking oil and 1 gram of edible alkali to boil the water, pour in the loofah blanching, and pour the red pepper together, do not use an iron pot, it is easy to oxidize and change color and black, blanch and add cooking oil, so that the color of the ingredients can be green and not discolored.
4. Take out the loofah tide for a minute, quickly put it into the cold water to cool, at this time the color will be more green and beautiful, pour it out to control the moisture and set aside.
5. Then come to stir-fry, first pour oil to moisten the pot, pour out the oil in the pot after the pot is hot, then pour in the meat slices after adding cold oil, fry the meat slices in the hot pan with cold oil, add green onions, ginger and garlic to stir-fry after changing color, add loofah and red pepper after the fragrance, the loofah has a lot of water, and it should be fried over high heat.
6. After stir-frying evenly, add salt, sugar, chicken essence, pepper, and a little starch water after stir-frying evenly, and then turn off the heat and remove from the pot.
The tender and refreshing loofah is ready. The color of the loofah is emerald green, beautiful and not black, and the meat slices are also super tender and refreshing.
Fourth, loofah soup
Ingredient list: pork, loofah
1. Peel the loofah and cut it into large pieces.
2. Add oyster sauce, light soy sauce, starch and peanut oil to marinate the meat slices in advance.
3. Heat the oil, pour in the loofah and stir-fry evenly, add a teaspoon of salt and stir-fry until the water is softened.
4. Start another small pot, add 1000ml of water, boil over high heat, pour the fried loofah into the small soup pot, boil the marinated meat slices in the pot, then boil over high heat, cook the meat slices, and sprinkle a little black pepper before leaving the pot to enhance the flavor. Try it salty, add a little light soy sauce if it's not enough, and sprinkle a handful of chopped green onions at the end.
I am Rong'er, committed to using the simplest ingredients, every day for you to share the most delicious handmade food, eat at ease, eat healthy! welcome to like, follow, forward and collect, thank you for your support!