Learn to cook

Chapter 22 Loofah Dried Scallops
raw material:
600 grams of loofah, 150 grams of enoki mushrooms, 75 grams of scallops, 2 green onions, 3 slices of ginger, 6 grams of salt, and 20 ml of water starch.

Production process:

1. Wash the loofah, peel it, and cut it into large pieces with a length of 4 cm and a width of 3 cm; wash the green onion and cut it into sections; peel the ginger and slice it for later use; cut off the root of the enoki mushroom and wash it.

2. Wash the dried scallops, soak them in water for 3 hours, put them in a bowl, add 250ml of water, steam them in a steamer until soft, take them out, drain the water, and tear them into shreds by hand for later use.

3. Pour 1 tbsp of oil into the pot and heat it up. Add green onion and ginger and sauté until fragrant. Add loofah and stir-fry over high heat. Then add 50ml of water and cook until the loofah is soft. Finally, add all the ingredients and salt and cook well. Pour in water Just thicken with starch.

Nutritional effect:

Loofah is cool in nature, sweet in taste, rich in protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, B vitamins, niacin, vitamin C, saponins, plant mucus, xylose gum, etc.It has the effects of clearing away heat and resolving phlegm, cooling blood and detoxification, and promoting breastfeeding.

Tips

The loofah is rich in juice, so it should be cut and cooked now. When cooking loofah, you should keep it as light as possible, use less oil, and use monosodium glutamate or pepper to enhance the flavor, so as to show the characteristics of loofah, tender and refreshing.

(End of this chapter)