Eat more of this dish after autumn, the original taste is really refreshing, with its own fragrance, a few minutes out of the pot super fast. Loofah is a common melon vegetable in the north and south, although the varieties are different, but the nutritional value is comparable, it contains a moderate amount of protein and fat, as well as a large amount of calcium, iron and a variety of vitamins. Because of its high water content, it is also called "water melon" in some places.
Loofah has a tender taste, emerald green skin and white heart, and is popular because of its tender taste and short cooking time, and its fresh taste. In autumn, eat more loofah, fresh and refreshing, and can reduce the cooking time in the kitchen.
Loofah is served in a variety of ways, as well as vegetables and soups. Common loofah scrambled eggs are beautiful in color and tender in taste.
Loofah clam soup, heat and hydration, delicious taste.
The loofah shrimp cup is served on the tabletop, refreshing and tender.
Today I brought this loofah scallop soup, the method and ingredients are simple, the use of dried scallops delicious, no need for additional spices are even let people drink two bowls, especially with thick soup to make rice, so that white rice has added more fragrance and smooth taste. Enjoy the delicious taste at the same time, but also from the food to get enough nutrition, hydration, why not?
【Ingredients】 2 loofahs, 1 handful of dried scallops, a little oil, a little green onion, a little salt, 1 bowl of water
【Production】
1. Prepare 2 loofahs;
2. Rinse the scallops twice with cool water, and then soak them in an appropriate amount of cold water for 30 minutes, the dried scallops will be soaked enough water, and they will cook quickly after entering the pot; there will be a little black line on the dried scallops, that is the digestive tract of the dried scallops, and after fully soaking, they can be removed;
3. Peel the loofah without using a spatula, which will cut off the melon flesh and waste it, use the back of the kitchen knife to scrape off the loofah peel, fast and clean, rinse with cool water;
4. If the loofah is not used immediately, do not cut it first, it is easy to turn black after oxidation, and then cut it before cooking, which can keep the loofah meat white;
5. Pour a little oil into the wok and sauté the green onions to make the aroma; do not use an iron pot in the pot, which will make the loofah turn black quickly, and can use non-stick pans, casseroles, high-temperature glass pots, stainless steel pots, etc.;
6. Pour the loofah pieces into the pot and stir-fry for 2 minutes to make the loofah slightly soft;
7. Pour the soft scallops and scallop soup into the pot together and mix well;
8. Without boiling too long, just bring to a boil, sprinkle with a little salt and mix, out of the pot.
1. There are many varieties of loofah, the thin, long and smooth varieties I use are more common in the north, the meat is juicy and tender; the scraping of the skin is very easy than the angular loofah;
2. The dried scallops have been soaked and very tender, and the umami flavor is full, and the soup of the dried scallops is boiled together, without adding other spices;
3. Loofah soup is not limited to dried scallops, with shellfish tips, shrimp, sea rice, eggs, tofu can be used.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, once an English teacher for 18 years, and now: For love under the kitchen "house cook, gourmet self-media, special original food author." In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#City Foodie Challenge##Eat in Beijing##"Flash Moment" Theme Essay No. 2 #