Summer has not disappeared, and it is still a good time to eat melons. Pugua, loofah, watermelon...... Each melon has its own meaning, today, we use the loofah as the material to make a home-cooked delicacy - three fresh loofah stewed meatballs.
This three-fresh loofah stewed meatballs are warm and sweet, the aroma of the meat seeps into the fibers of the loofah, and the straw mushrooms and fungus are used as a backdrop, and the mushroom aroma paves the way for the seafood of the clams.
Three fresh loofah stewed meatballs
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material
Meatballs, loofah, straw mushrooms, fungus, bacon meat, clams, broth, rapeseed oil, green onions, ginger, bell peppers, salt, sugar, monosodium glutamate, chicken essence, sugar, pepper
steps
1. Blanch the clams in the pot and take the meat for later use
2. Cut the loofah into cubes and overoil it
3. Blanch meatballs, straw mushrooms and fungus
4. Add rapeseed oil and stir-fry the salted meat
5. Add green onion and ginger ingredients and stir until fragrant
6. Add the broth
7. Put the blanched meatballs, straw mushrooms, and fungus into the pot
8. Add salt, monosodium glutamate, chicken essence, sugar and a pinch of pepper to taste
9. After simmering for 3-5 minutes, add the loofah and simmer for another 1 minute
10. Add the scalded clams and remove from the pan
finish
Tips: The loofah is soaked in salt water first, so it will not turn black; You can take your time when stir-frying the salted meat, and be sure to stir-fry thoroughly.
cook
Tian Zhenyu, a chef of Shangqin Catering Company, has been engaged in catering for 30 years, specializing in local cuisine and Cantonese cuisine.
Synthesized from: Released in Shanghai
Editor: Geng Jieyu