The home cooked practice of braised loofah, the home cooked practice of loofah, and how to make auth

The loofah is a particularly delicious vegetable no matter how you cook it. Usually we eat loofah, loofah scrambled eggs, loofah egg soup, fried loofah, etc. The ingredients for the braised loofah are also very simple.

There is a loofah, two eggs, an appropriate amount of corn starch, salt, chicken thigh meat (you can also add it), star anise, Sichuan pepper and other ingredients, green onions, ginger and garlic.

Without further ado, let's talk about how to do it!

1. First of all, prepare a loofah. I used the kind of loofah, which is very thick, and I feel that this kind of loofah has a better taste than the slender one. So a loofah, cut in half. After that, the loofah is cut into hob shapes. It's a bit of nonsense, sorry.

2. Cut the loofah and beat in two authentic hen eggs. and stir well.

3. After the loofah is stirred well, add an appropriate amount of cornstarch, which can be added in small quantities in batches and stirred evenly.

4. Corn starch egg liquid, as shown in the picture. The loofah can be gently hung with a layer of liquid.

5. Then, pour an appropriate amount of oil into the pot, and when the oil temperature is hot, you can put in the loofah and fry it. Fry until golden brown and remove from the pan.

6. Then, pour an appropriate amount of cooking oil into the pot. Add rock sugar, turn on low heat and fry until the rock sugar melts. Commonly known as fried sugar color.

7. Wash and cut the chicken thighs into small pieces, and stir-fry quickly to color. After a minute, add the ingredients, chopped green onions, ginger and garlic.

8. At this time, add some dark soy sauce to color, and then add a spoonful of salt. Sauté for four or five minutes.

9. Add water and cover the chicken thighs. After that, close the lid and bring the water to a boil over high heat.

10. Add the fried loofah. Just let the loofah absorb the soup.

12. Put it on a plate and enjoy it in a pot, with rice, steamed buns, etc., which is particularly delicious. It's super easy to do, so if you like it, take action!

This one cuts the loofah into slices, then the pork is also sliced, and the green onions, ginger and garlic are shredded. Then heat the oil, put the green onions, ginger and garlic in and stir-fry until fragrant, then put the meat slices in it and fry it, and then put the loofah and stir-fry it to add salt and soy sauce. Chicken essence, pepper, peppercorn noodles and the like are stir-fried and ready to eat.

Braised loofah cut the loofah into thick strips, first pass the oil, then put the oil in the pot, put in the green onion and ginger, then put the loofah, add various seasonings, stir-fry the geometry do not make noise, this time is too long.

You can just add some green onions, ginger and garlic to the loofah, and then put it in the pot and stir-fry.

If you want to make that braised melon, cut the melon a little bigger, and then put oil in the pot. Stir-fry that melon a little softer, and then add that um, that um. The chili powder is so heavy, the light soy sauce, and I think it's quite delicious when it's fried like this.

The homely practice of braised loofah is to wash the mind, then cut it into hob pieces and blanch it with boiling water, and then you can add some other green onions, ginger and garlic and stir-fry for a few minutes.

Cut the loofah into hob pieces, stir-fry in an oil pan, add some dark soy sauce, add a little sugar and stir-fry, and you can get out of the pot.

A homely recipe for braised loofah. Put the loofah hand guard. Pull out the shreds inside, and then braise the stewed meat.

The homely practice of burning loofah, in fact, is very rare 10 plus the method is very simple, as long as the loofah is washed and cut, add a little oil, put some seasoning and fry it.

If you braised loofah, you usually mix the ingredients and put them down directly to braised it.

Braised loofah should be equivalent to putting oil first, and then putting the loofah in it and stir-frying it after it is hot.

Braised loofah doesn't need some water, just put some garlic in it, and then put some lean meat in it.

Braised loofah is to wash the loofah, then cut it into strips, and then put it in a pot to braise it.

The braised loofah is cut into slices, and then fried a little to draw water, paying attention to the water to be a little more.

The red-chip loofah is a homely practice, and many people will choose the normal master.

Ingredients: two loofahs.

Seasoning: Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of blending oil, 1 small handful of shrimp skin.

Steps: 1. Scrape off the skin of the loofah and cut the hob.

2. Shred the ginger, slice the garlic and cut the green onion into small pieces.

3. Heat a wok, add a little oil to heat, add ginger, shallots and garlic and stir-fry until fragrant.

4. Then put in the cut loofah, stir-fry a few times, and add an appropriate amount of water. The loofah itself will produce water, so you can't add too much water to Jingzhen.

5. Add a small handful of shrimp skin, add white pepper, stir-fry evenly, and cover the pot.

6. Simmer for 2-3 minutes, open the lid, add salt, pour a few drops of sesame oil, and then you can get out of the pot.

1. 550 grams of loofah, a small amount of red pepper, an appropriate amount of minced garlic, an appropriate amount of light soy sauce, an appropriate amount of salt, and an appropriate amount of oil.

2. Method: Cut the loofah into four pieces, and then cut it into equal length segments. Cut the red pepper into small pieces on half and the garlic into small pieces. Stir-fry the pan, heat it more, stir-fry the minced garlic, pour in the red pepper and loofah and stir-fry, and fly some water from time to time.

3. When the loofah is slightly soft, add salt and light soy sauce to season and stir-fry until fragrant, add a small amount of water to cover the pot and simmer. Shovel the loofah into a plate, with little to no water, modify it a little and let it sit for a while, and the juice will overflow.

The practice of loofah:

Ingredients: 1 loofah, 1 tablespoon of oyster sauce, appropriate amount of salt, 3 cloves of garlic.

Step 1: The loofah is selected and tender, and the skin is scraped off, and I cut it directly with a scraper in a hurry.

Step 2: Then cut the loofah into thicker slices and cut it into long strips. You can also cut hob blocks or discs to your liking, but try to cut them thicker.

Step 3: Put the cut loofah into a bowl, add 1 tablespoon of edible salt and mix evenly, don't use too much force, don't knead the loofah out of the water.

Step 4: Crush the garlic with a knife and peel it, then chop it into minced garlic, don't chop it too much, a little grainy is better.

Step 5: Put an appropriate amount of cooking oil in the pot, the oil can be slightly more thrown away, and it will be more fragrant when fried.

Step 6: Put the chopped garlic into the pot and stir-fry over low heat until fragrant. Add the loofah to the pan and sauté over medium heat until the loofah is tender.

Step 7: Add oyster sauce and a pinch of salt, stir-fry a few times and then remove from the pan. A plate of tender and delicious oyster sauce loofah is ready, absorbing the thick garlic aroma to make the taste of the loofah richer, not monotonous at all.

When you bite into it, it's smooth and juicy, and you can accidentally eat a bowl of rice. <>

Steamed loofah

Ingredients: loofah, garlic, goji berries.

Method: 1. Chop the garlic, wash and peel the loofah, and cut the hob into long strips.

2. Heat an appropriate amount of oil on the fire, fry half of the garlic until golden brown, remove and drain the oil; After cooling, stir well with the other half of the unfried garlic, add salt and mix well.

3. Homogeneous gold and silver garlic'Spread on the surface of the loofah and garnish with wolfberries.

4. Put it in a steamer and steam for 5 minutes.

5. Take out and pour in cooked sesame oil and serve.

Tips: 1. After the loofah is cut into pieces, soak it in light salt water to prevent the color from blackening.

2. Fresh loofahs are sweet when ripe, so they don't need too much salt.

Chopped pepper loofah

Ingredients: loofah, chopped pepper, garlic.

Method: 1. Scrape off the skin of the loofah and wash it.

2. Cut the washed loofah in half and cut it into hob pieces.

3. Peel and crush the garlic and prepare a spoonful of chopped pepper.

4. Put the wok on the heat, pour in the cooking oil and heat it, add the garlic and chopped pepper and stir-fry until fragrant.

5. Add the loofah and stir-fry.

6. Add an appropriate amount of salt and stir-fry evenly.

7. Add a little chicken essence and stir-fry evenly.

Braised loofah with dried shrimp and white mushrooms

Ingredients: loofah, white mushrooms, dried shrimp.

Method: 1. Soak the dried shrimp in water and wash it.

2. Peel and cut the loofah into pieces, add a little salt and marinate for a while.

3. Pour oil into a wok and stir-fry chives, ginger and garlic.

4. Pour in the dried shrimp and stir-fry.

5. Pour in cooking wine to make it fragrant.

6. Pour in the washed white mushrooms and stir-fry.

7. Add salt and sugar.

8. Add the loofah and stir-fry.

9. Add a little cold water and boil for a while.

10. When the loofah becomes soft, add chicken essence and pour in water starch.

11. Stir-fry evenly in sesame oil and turn off the heat.

Fried loofah with old fritters

Ingredients: loofah, fritters, red pepper, garlic.

Method: 1. Wash the red pepper and cut the diamond-shaped slices after the seeds.

2. Cut the fritters into large sections.

3. Peel the loofah and cut it into hob pieces.

4. When the oil in the pot is hot, add the ginger shreds and stir-fry the garlic slices until fragrant.

5. Pour in the chopped fritters and stir-fry the loofah pieces slightly.

6. Cook an appropriate amount of water along the edge of the pot, cover the pot, and simmer for a few minutes.

7. Sprinkle in a little refined salt and stir-fry evenly.

Shrimp cup with garlic and loofah

Ingredients: loofah, Jiwei shrimp, chopped pepper.

Method: 1. Cut the loofah into small pieces, dig off part of the gourd with a knife, and make a loofah cup.

2. Cut off the head of the Jiwei shrimp and pick off the sand line, peel off the shell of the shrimp and keep the small section at the end of the tail, then cut a hole in the back, and stuff the shrimp tail into the hole to expose the tail to make shrimp balls.

3. Stuff the shrimp balls into the dug loofah cup.

4. Add pounded garlic and 1 tablespoon of steamed fish soy sauce to the chopped pepper, add half a tablespoon of sugar, and finally pour in a little cooking oil and mix well.

5. Put the finished products and seasonings in the steamer and prepare them to be steamed.

6. After the water in the steamer boils, steam the loofah and shrimp cup and seasonings together, turn off the heat for 3-5 minutes, simmer for another 1 minute to get out of the pot, and finally pour the steamed seasoning on the loofah and shrimp cup.