How to cook stewed loofah in sauce? How do you marinate loofahs in miso?

This dish is made with a spicy sauce and a loofah, which is a cooked sauce with a slightly spicy taste that is ready to eat right out of the bag.

The finished dish of stewed loofah in sauce is red in color, slightly spicy sauce fragrance and the fragrance of loofah to attract appetite, and it is a delicacy to eat.

Material. Ingredients: 1 loofah;

Excipients: appropriate amount of oil, 20g of spicy sauce, appropriate amount of salt, appropriate amount of green onion, appropriate amount of monosodium glutamate.

Sauce stewed loofah. Main and auxiliary materials: loofah, green onion, spicy sauce.

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Peel the loofah, wash it and cut it into hob pieces.

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Heat the oil and sauté the chopped chives.

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Add the spicy sauce and sauté over low heat until fragrant.

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Add the loofah and stir-fry evenly.

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Stir-fry until the loofah is slightly collapsed.

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Add a little water and simmer for about 1-2 minutes until the loofah is fully ripe.

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Add monosodium glutamate to enhance freshness, and according to your taste, you can add a little salt to taste.

Heat the heat to reduce the juice slightly.

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Remove from pan and serve. <>

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Tips: If you don't have a spicy sauce, you can choose the variety of sauce to simmer according to your taste.

The stewed loofah in sauce is very delicious, and I will introduce you to the specific production method in the following experience, and friends who want to learn can learn to make it with me.

Ingredient breakdown. Loofah to taste.

Green onions to taste. Oil to taste.

Spicy sauce to taste.

Salt to taste. Appropriate amount of monosodium glutamate.

Steps: 1.Main and auxiliary materials: loofah, green onion, spicy sauce. <>2.Peel the loofah, wash it and cut it into hob pieces. <>

3.Heat the oil and sauté the chopped chives. <>

4.Add the spicy sauce and sauté over low heat until fragrant. <>

5.Add the loofah and stir-fry evenly. <>

6.Fry until the loofah is smashed, add a little water and simmer for about 1-2 minutes until the loofah is ripe. <>7.Add monosodium glutamate to enhance freshness, and according to your taste, you can add a little salt to taste. <>8.Remove from pan and serve. <>

Method 1. 1) Peel the loofah, wash it and cut it into cubes; Wash and scrape the bacon and cut it into dices.

2) Put the wok on the fire, add the oil to heat, add the diced meat and stir-fry until fragrant, add the noodle sauce and fry for about 1-2 minutes, put in the loofah and simmer. When the loofah is ripe, add a little refined salt, stir-fry evenly, simmer for a while, and put it on a plate.

Peculiarity. The wax is fresh and smooth, and the taste is delicious and delicious.

Practice 2. Ingredients for making sauce for stewed loofah.

Ingredients: 400 grams of loofah.

Excipients: 80 grams of vegetarian chicken.

Seasoning: 50 grams of salad oil, 10 grams of sweet pasta sauce, 2 grams of salt.

Sauce stewed loofah method.

1.Peel the loofah, wash it, cut it into pieces of vegetarian fish (soybean products, made in the shape of imitation fish, the method is the same as vegetarian chicken) and cut into diced meat.

2.Heat the oil, put the vegetarian diced meat and fry until fragrant, add the noodle sauce and stir-fry evenly, then put in the loofah and stew, add refined salt when the loofah is cooked, stir-fry evenly, and then simmer for a while.

Method three. Ingredients. Loofah. Scallions.

Spicy sauce. Oil. Monosodium glutamate. Salt.

The preparation of the sauce stewed loofah.

1.Main and auxiliary materials: loofah, green onion, spicy sauce.

2.Peel the loofah, wash it and cut it into hob pieces.

3.Heat the oil and sauté the chopped chives.

4.Add the spicy sauce and sauté over low heat until fragrant.

5.Add the loofah and stir-fry evenly.

6.Fry until the loofah is smashed, add a little water and simmer for about 1-2 minutes until the loofah is ripe.

7.Add monosodium glutamate to enhance freshness, and according to your taste, you can add a little salt to taste.

Ingredients. Loofah.

Scallions. Spicy sauce. Oil. Monosodium glutamate.

Salt. The preparation of the sauce stewed loofah.

1.Main and auxiliary materials: loofah, green onion, spicy sauce.

2.Peel the loofah, wash it and cut it into hob pieces.

3.Heat the oil and sauté the chopped chives.

4.Add the spicy sauce and sauté over low heat until fragrant.

5.Add the loofah and stir-fry evenly.

6.Fry until the loofah is smashed, add a little water and simmer for about 1-2 minutes until the loofah is ripe.

7.Add monosodium glutamate to enhance freshness, and according to your taste, you can add a little salt to taste.

8.Remove from pan and serve.

Ingredients: Peel two loofahs, appropriate amount of minced garlic, appropriate amount of green onion.

Method: 1. Seasoning: 1 spoonful of light soy sauce, 1 spoon of oyster sauce, 1/2 spoon of dark soy sauce, 1 spoon of soybean paste, half a spoon of salt and sugar, 1 spoon of starch, 2 spoons of water.

2. Heat the oil, stir-fry the shallots and garlic, and stir-fry the loofah for one minute.

3. Pour in the seasoning and stir-fry for five minutes.

The oil temperature is 70% hot, put green onion and ginger and stir-fry until fragrant, ten sauces, ten loofah strips, and ten monosodium glutamate.

The loofah is cut into pieces or strips, the main raw material is sauce, and the sauce should be in moderation, not too salty, even if the dish is light.

Winter melon is nutritious and can be used to make soup ten pork ribs.

Sauce stewed loofah. Ingredients: loofah, minced garlic, shallots.

Ingredients: light soy sauce, dark soy sauce, oyster sauce, soybean paste, sugar, starch, salt, water.

Detailed explanation: Step 1] Prepare the ingredients, wash and peel the loofah, and cut into long strips.

Step 2] Mix a bowl of sauce: 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of dark soy sauce, 1 tablespoon of soybean paste, half a tablespoon of sugar, a little salt, and water, stir well and set aside.

Step 3] Heat the oil, after the oil is hot, pour in the chives and minced garlic and stir-fry until fragrant, add the loofah and stir-fry for 1 minute until it is broken.

Step 4] Pour in the seasoned sauce and stir-fry evenly.

Step 5] Finally, slowly reduce the juice over medium heat, add a little water starch to thicken, and then remove from the pot.

Tips: This season, the loofah is particularly watery, and the cooking is very delicious, and the remaining soup at the end can be determined according to your satisfaction. And after pouring the juice, don't collect the juice on high heat, otherwise the loofah will be easy to rot if the fire is too big, and it will affect the taste.

The loofah cannot be marinated in mish.

The specific steps to pickle the loofah are as follows:

1. Peel and wash the loofah, sprinkle salt after slicing.

2. Marinate for about half an hour.

3. Drain the water.

4. Prepare glutinous rice flour and the version for drying loofah, and evenly coat the loofah with glutinous rice flour.

5. Do it in turn, put it in a place with the right to the sun, turn it over for a few hours, and then put it in a fresh-keeping bag and store it in the refrigerator after drying, and take it as you eat.

In fact, the real Korean miso is still bought in a large supermarket, and the current practice circulating on the Internet is not authentic

Korean miso: Kimchi is a representative of Korean cuisine, and the ingredients of these kimchi are inseparable from the miso sauce, and even the miso soup, main course, and barbecue are inseparable from the miso sauce, which has truly become the mother dish of Korean cuisine. It is said that vacuum-packed miso** is now available all over the world, and it sells surprisingly well and has even become a major industry in Korea.

Korean women are proud to make miso, and miso is their national food, and it is said in "Dae Jang Geum" that one year the miso went sour, and the whole palace was in chaos. From the common people to the emperor, they all thought that the smell of miso could predict the fate of the country, so begging for the miso was begging for the country. So from the medical book "Dongyi Baojian" to "Miscellaneous Notes on Diet", the shadow of miso is indispensable.

In order to improve the taste of the miso, the palace maids even came up with the idea of adding charcoal to the miso and putting the stamen of the locust tree in the miso to make miso offerings in the wild.

Korean miso, also known as soy sauce, is made by fermenting soybeans, barley, wheat and rice, etc., with a variety of flavors, colors and textures, and is widely used as a seasoning or cooking condiment, especially in Japanese cuisine. Common types of soy sauce include aka miso, which is made of barley, has a hard and thick texture and a salty taste, and is mostly used in soups, stews, baking, steaming, stewing, and potting dishes; As for the white noodle soy sauce (shiro miso), the taste is moderate and the taste is light. In Japan, soy sauce soup is a must-have for breakfast, usually made with pickled dried fish as the base and served with tofu and seaweed to bring out the different flavors.

Preparation of Korean chili paste.

Ingredients and dosage: 4 small buckets of glutinous rice flour, 4 small buckets of black bean flour, 5 small buckets of chili powder, 4 small buckets of salt, 1 cup of maltoyed yeast powder.

Method: 1 Mix the glutinous rice flour with boiling water and dough to make a round cake shape, perforate it in the middle and cook it in hot water and remove it. At this time, do not discard the water in which the cake is boiled, and keep it safe.

2 Cook the glutinous rice cake and put it in a copper basin, and when it is warm, beat it until it blisters.

3 If it feels a little thick and hard, you can pour in the water in which the cake is boiled and make a paste.

4 Transfer the water to a different bowl and let it cool a little, then add the water thickened by maltomys and ferment. At this point, the water thickened by the maltoyeast is prepared the night before the chili sauce is made. Pour 4 cups of water into each cup of maltoyeast powder and use the water above the next day.

5 Sift the fermented cake water through a sieve, re-cook it and cool it, then put the lake-shaped cake in a bowl. This way the cake will be soft and loose.

6 After cooling completely, add the chili powder and mix thoroughly.

7 Sprinkle some tempeh flour on top and stir well.

8 Put the chili sauce in a jar and put it in the sun, and sprinkle salt on it when it is hard and dry. Most of the chili sauce is sprinkled with salt before it is dry, so that the salt will seep into the chili sauce and affect the taste.

First of all, the loofah can not be washed with water, directly soak the loofah with salt, wash it with pickled water and dry it, and you can directly marinate it with miso after the skin has no water.

Rinse the pickled melon, cut off the melon, open it horizontally, thin the pickled melon slices, and then cut it into shreds, after shredding, go through it twice in cold water, stir-fry the shredded meat, add the shredded pickled melon after changing color and continue to stir-fry, add an appropriate amount of sugar. Simmer over medium heat for a few minutes, then sprinkle with shredded green onions and you're done.

You can stir-fry shredded pickled melon, or cold pickled melon shredded, or make shredded pickled melon meat, or stir-fry with chicken breast, or stir-fry with fungus, and so on.

1.Sliced, minced ginger in a pot, stir-fried: stir-fried loofah.

2. Sliced, minced ginger and shallots, stir-fried pork slices: fried meat with loofah.

3. Sliced, minced ginger in a hot pot, scrambled eggs: scrambled eggs with loofah.

4. Scrambled an egg, add water to boil, put a piece of ginger, wait for the water to boil white, put in the sliced loofah, and put the salt chicken essence (loofah egg soup).

Note: The loofah is easy to turn black after stir-frying, so it is best to wait until the loofah is stir-fried before slicing, and mix well with a little salt after slicing.

Teach you how to make fried loofah, how to make fried loofah delicious.

1.Peel and wash the loofah and cut it into thin slices;

2.When the oil is boiled to ninety percent hot, add shredded ginger and green onion and stir-fry until fragrant, add wolfberry grains and stir-fry well, add loofah and refined salt and stir-fry;

3.When the loofah is ripe, add monosodium glutamate and stir-fry slightly.

Tender loofah boiled in water with some sugar, I personally think it is good as a dessert.

The loofah lean broth is delicious!

If you do this, I don't believe you don't like it.