Name: Assorted Loofah
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; 1/2 root carrot; 100g Soaked fungus; 30g onion; Some oil; Some salt; Some ginger; Some garlic; Some MSG; Some Chicken Essence

Assorted Loofah

by The joyful life of pyrotechnics

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

For a family, there will always be a variety of leftover vegetables in the kitchen refrigerator, which is not enough to make dishes. It is a pity to throw them away. At this time, they can be mixed together to fry mixed vegetables. Today I left half a carrot and a bit of onion in my refrigerator, so I soaked fungus and fried this plate of assorted loofah with loofah. Loofah is a vegetable commonly eaten in summer. It is rich in nutrients and contains a variety of vitamins. The content of vitamin B1 is very high, which is beneficial to the brain development of children and the maintenance of brain health in middle-aged and elderly people. Loofah is sweet in taste and cool in nature. It has the effects of clearing heat and phlegm, cooling blood, and detoxifying. "

Assorted Loofah

1. Peel the carrots, wash and cut into small dices, wash the onions and cut into dices for later use.

2. Wash the soaked black fungus and tear it into small flowers by hand.

3. Scrape the skin of the loofah and wash, cut into small cubes, chop the ginger and garlic for later use.

4. Heat the wok, add cooking oil to heat, add the ginger and garlic and stir fry until fragrant.

5. Add carrots and fungus and stir fry for a while.

6. Add the diced loofah and stir fry.

7. Pour in some chicken broth and cover the lid and stew cooked loofah.

8. After the loofah is cooked, add onions and stir fry.

9. Add appropriate amount of salt and a little monosodium glutamate, stir-fry evenly, then it can be out of the pot.

Tips:
If there is no chicken broth, add a little water and braise the cooked loofah. Loofah will oxidize and turn black, so cut loofah should be cooked as soon as possible.