1. Material preparation: loofah, garlic, chopped pepper, soaked scallops (soaked one night in advance)
2. First peel the garlic head, chop it into puree, and let it fully oxidize in the air
3. Peel the loofah and cut into small pieces
4. Put a soaked scallop on each loofah section
5. Put some garlic
6. Finally order a few slices of chopped pepper
7. Put it on a plate and steam it in a steamer for three to five minutes. I steamed a bit too much this time, which directly caused the loofah to soften and collapse.
8. Then mix starch, salt, light soy sauce and oyster sauce into half a small bowl of gorgon
9. After boiling the gorgon, pour it on the steamed loofah, it’s OK
Tips:1. The steaming time of loofah should not be too long, 3 to 5 minutes is enough, subject to the darkening of the surface of the melon.
2. When pouring the gorgon juice, it is best to pour it along the side of the bowl, not directly on the loofah, so as not to wash away the garlic and chopped pepper on the loofah cup and affect the appearance.
