Fried Loofah with Shellfish

Name: Fried Loofah with Shellfish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Shellfish; 1 Loofah; 20g Heinz Ketchup; 1 piece tomato; Some Minced Ginger and Garlic; Some salt; Some pepper; Some Rice wine

by Wanshanhong

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Looking at the tip of the tongue 2, there is a dish of fried loofah with mussels. We can't buy mussels here, so I bought a pack of mandarin ducks and shells. This shell has an opening and closing muscle. If it is taken out, it can be regarded as scallops. Anyway, the shellfish are fresh. Use this to fry the loofah, the flavor should be similar. Taste it after making it. The taste is really delicious, and the fragrance of the loofah and the fragrance of the shellfish really match. A very good dish. "

Ingredients

150g Shellfish
1 Loofah
20g Heinz Ketchup
1 piece Tomato
Some Minced Ginger And Garlic
Some Salt
Some Pepper
Some Rice Wine

Fried Loofah with Shellfish

1. Clean the shellfish

2. Here is a close-up. Mandarin duck and scallop meat are similar, and the white opening and closing muscle in the middle is scallops. Very tender

3. Loofah is used to scrape off the outer skin, scrape it, don't peel it, and retain the green inner skin once, which is beautiful and nutritious. Cut the loofah into pieces with a hob, and if there is no stock, cut the stewed meat a bit to enhance the flavor

4. The shellfish meat is blanched in boiling water for 30 seconds and then immediately remove the water control

5. Put a small amount of oil in the pan, fry the ginger and garlic minced and the diced pork,

6. Add the tomato cubes and ketchup.

7. Add the tomato cubes and ketchup. The loofah is very easy to oxidize and turn black during the frying process. Adding tomatoes can prevent it from oxidizing and discoloring.