Garlic Wins Melon
1.
Loofah and ginger garlic ready
2.
The skin of loofah is scraped off, and I personally like to eat it with a crispy feel, so don’t cut too much of the skin, but leave a little bit appropriately. If the peel is too clean, it will easily leak out during frying, and the seedlings will collapse.
3.
Cut loofah into long rolls, mince ginger and garlic
4.
Because this is a fast hand dish, prepare a bowl of juice in advance with salt, sugar, very fresh, cornstarch, and water
5.
In a frying pan, sauté ginger and garlic
6.
Add loofah and stir fry
7.
After being broken, pour the juice into a bowl
8.
Stir-fry on high heat, you can get out of the pot
Tips:
1. The skin of the loofah is not easy to be cut too clean, it will lose a kind of crispness, and it will be easy to get juice and collapse when frying.
2. This is a fast-handed dish, so it is necessary to prepare a bowl of juice in advance