Loofah, also known as water melon, juice is rich, the taste is tender, rich in vitamin c, e, often eat can whiten the skin, make the skin elastic, you can also squeeze juice or slice, cover the surface to hydrate and remove spots, so there is a "beauty water" called. Tomatoes are rich in vitamin C, although they will lose some of them after heating, they are only put in before cooking, so the loss is not large, and the acid in them can also maximize the retention of vitamin C in loofah. The combination of one red and one green is not only visually impactful, but also the taste and taste are quite good. Friends who want to whiten and lose weight may wish to eat it regularly. Secret of less salt: This dish highlights the tender taste and rich juice, so do not slice loofahs and tomatoes, cut into hob pieces, and do not fry for too long, salt is only used to accelerate the loofah juice slightly soft, so as to taste the unique taste and umami taste of the two ingredients.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
1 loofah
2 tomatoes
A little oil
A little green onion
Salt 0.5 g
1, loofah and tomatoes clean; there are many types of loofahs, there are long and short, no matter which one, cut out at least a plate, otherwise it can not be equal to the tomatoes; tomatoes choose thick and juicy and sweet
2: Scrape off the skin with a knife blade, rinse well, cut the hob pieces, and cut the tomatoes into small pieces
3, loofah does not use an iron pot to fry, fried out will be black; maifanshi wok pour a little oil, green onion stew, out of the aroma can be, do not fry brown, that will affect the fresh taste of the finished dish
4: Put the loofah into the pot and sauté over medium heat until slightly transparent and soft
5: Sprinkle with a little salt to accelerate the loofah to become soft and mature
6: When the loofahs are almost transparent, put the tomatoes into the pot and stir-fry carefully
7: Heat for 2 minutes, the tomatoes are slightly out of the soup and out of the pot
8, fragrant and tender
9, red and green collocation, pleasing to the eye and doubly appetizing
1. Loofah do not peel, will lose too much; with the blade of the skin scraped, you can easily remove the rough green skin outside, and retain the green inner skin underneath, nutrition will not be lost; 2. Loofah do not cut too early, easy to oxidize and blacken, fry before cutting; do not use iron pan frying, with other materials of the pot fried not black.
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