Garlic Loofah Vermicelli in Clay Pot
1.
The vermicelli is soaked in warm water and cut into pieces about 10 cm long
2.
Wash and peel the loofah. Cut into neat knife edges at an angle of 45° on one side. The knife edges are separated by 0.5 cm. When cutting, lift the back of the knife a little. Each time you cut in, only the tip of the knife touches the chopping board, not the loofah. Cut off. If you are not skilled, you can put a chopstick on each side of the loofah to avoid cutting off
3.
After cutting all sides, turn the side with the knife edge down, still using the longitudinal axis as the reference, cut vertically into the neat knife edge, the cutting method is the same as before, and also do not cut the loofah
4.
Put the fans and loofah on the plate
5.
Chop the garlic, cut into minced garlic, sauté with 1/2 tablespoon corn oil until half golden
6.
Place the sauteed garlic on the loofah, evenly pour the steamed fish soy sauce, and steam in a pot on boiling water for 4 minutes
7.
Immediately after steaming, put 1 tablespoon of corn oil on top of the loofah. If you like spicy food, you can put red pepper rings on it and add hot oil
8.
Mix the loofah and vermicelli when you eat it, it's more flavorful
9.
Tips:
1. If you really can't cut the guillotine knife, it is recommended to cut into large thick slices;
2. The loofah cutting knife should not be too thin, so that it will not taste after being steamed;
3. The fans have always been mung bean fans, and they are delicious.
