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Steamed loofah with garlic vermicelli, a relatively light and refreshing dish on the summer table, using steamed cooking methods, the taste of the dish is refreshing and delicious. Spread the vermicelli on the bottom of the plate and inhale the loofah and seasoned juice into the vermicelli to make it taste more intense.
The following will share the specific methods in detail for everyone, like friends to quickly learn it.
【Steamed loofah with vermicelli】
1. First of all, let's prepare the ingredients, first soak the vermicelli in warm water, about 20 minutes to soak soft.
Prepare a handful of garlic, pat it flat, cut it into small pieces, and set aside in a basin. Wash the red peppers and green peppers, remove the seeds, cut into thin strips, and then cut into granules for later.
Cut off the loofah at both ends, peel off the outer skin, and cut it into about 2 cm segments with a knife. Place on a plate.
2. Burn the oil in the pot, the oil is heated to 50%, the oil surface is slightly smokey, pour the garlic grains into the colander, put them in the pan and fry for about 40 seconds, fry the garlic grains until golden brown and pour out the oil control for later. This is the golden garlic minced, the taste is more fragrant.
3. Put raw garlic grains in the pot, pour the green and red peppercorns into the pot, pour the fried golden garlic into the pot, pour in oyster sauce, soy sauce, salt, pour a little hot oil, stir the seasoning and set aside.
4. After cutting the vermicelli, roll them into rolls and place them on the loofah segments, then spread the prepared golden garlic juice on the loofah.
5. Boil water in the pot, put the castor on the plate, put the grate on the top of the steam, after the water is boiled (after steaming), steam for about 10 minutes.
After 6.10 minutes, remove the plate and pour out the excess broth a little. Heat the oil in the pan to 70% heat, and pour the hot oil over the loofah.
Well, this simple and home-cooked dish is ready, and friends who like it take time to try it.
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