Fried eggs with sponge gourd
Ingredients: 2 loofahs, 3 eggs
practice
Step 1: peel the loofah and cut the rolling blade. If you don't have a plane at home, the place where you sell the loofah can help you to peel the loofah.
Step 2: Boil the water in the pot and pour it into the loofah blanching water. Some restaurants use oil to blanch the loofah, so it's unnecessary to do it at home.
Step 3: after the loofah is poured in, the water can be boiled again and fished out. If you want to keep the color green, you need to cool it with cold water.
Step 4: put the eggs into a bowl, add salt, and stir them with chopsticks. Heat 3 tbsp of oil in the pan, stir fry the eggs in the pan and serve.
Step 5: heat the oil in the bottom of the pot and stir fry the ginger. Pour in the boiled loofah, add salt and stir fry.
Step 6: stir fry in high heat for 30 seconds, then add the egg flowers for use. Do not fry together for too long, 20-30 seconds can be out of the pot.
Luffa
Main ingredients: 50g carrot, 200g loofah, a little black fungus, a little Flammulina mushroom (a little plain shredded meat, a little ginger).
practice
1. Cut the carrot and vegetable shreds respectively, peel and slice the loofah,
2. Cut the Flammulina velutipes into sections, wash the black fungus, stir fry the Bologna and minced meat in the oil pan, and stir thoroughly for standby;
3. Put the oil in the pot until it is 50% hot, put in the loofah oil and get out of the pot; put the water in the pot,
4. When the water boils, put in the black fungus, Flammulina velutipes and the loofah with oil, fly the water and get out of the pot;
5. Put a little oil in the pot and stir fry the ginger powder, then put in the carrot and minced meat,
6. Drain the water, add the loofah, black fungus, Flammulina mushroom and seasoning, thicken the sauce, leave the pot and fill the basin.
Fried sponge gourd
Material: Luffa 250g,
Seasoning: 10g green onion, 5g ginger, 5g wolfberry, 2G monosodium glutamate, 2G salt, 15g vegetable oil
practice
1. Peel and wash luffa and cut into thin slices;
2. When the oil is cooked to 90% heat, add ginger and scallion, stir fry them well, then add luffa and salt;
3. When the loofah is ripe, stir fry it with monosodium glutamate.
Tips:
Health tips:
This dish has the functions of detoxification, pain relieving, stasis removing and heat clearing. It is suitable for the treatment of cough and sore throat in carbuncle stage.