Loofah

Loofah

by Meimeijia's Kitchen

5.0 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

3

Everyone has an unforgettable childhood memory. Meimei has been a foodie since she was a child. Although her childhood in the 1980s was not very rich, her hardworking mother can always make various snacks for us. Children nowadays, all kinds of snacks are not necessarily happier than we were at that time. The various snacks my mother makes are enough to remind us for a lifetime!

My mother is ingenious. In fact, her childhood was spent in hunger. All the delicacies she made for us were basically her own creations, so that now, every time I recall, I always feel that my mother is really too capable! But now it seems that mothers are a magical existence, there is nothing that mothers can't do.

I bought it, it seems to be far away, hehe, the snacks my mother has made are really countless, but what I still remember is this loofah, the fragrant shredded melon, crispy peanuts, and Q Jin's sweet potato flour. One bite makes people's lips and teeth fragrant, and now I have also learned to make it for my children from time to time. I hope that when the children grow up, they can also remember this loofah with the taste of mothers!
Many mothers say that their children are picky eaters and neither eat this nor eat it. The children of Meimeijia have been picky eaters since they were young, and they don’t eat meat and loofah. In fact, the children do not accept certain foods, mostly because of taste problems. To deal with picky eaters, mothers may wish to change the ingredients they don’t like. Maybe It can make them fall in love, just like this loofah, now it has become one of the son's favorite breakfasts!

The method is not difficult, but the taste is very good. If you like it, let’s try it with Meimei! In the new year, let your family table, add a new delicacy.

Ingredients

Loofah

1. Pour the sweet potato flour into the basin, add water, stir evenly and let it settle.

Loofah recipe

2. Pour out the dirty water on the surface, pour in clean water again, and mix well. . . Eat more repeatedly until the water on the surface becomes clear. Because sweet potato flour sticks to a lot of dust when it is aired, repeated precipitation can remove these dust. If there is enough time, it will be more clean if it is repeated many times.

Loofah recipe

3. Wash the mustard tuber, cut into the end, and chop the cooked peanuts slightly for later use.

Loofah recipe

4. Add the processed sweet potato flour to the sticky rice flour, and grab it with your hands.

Loofah recipe

5. Peel the loofah, wash it and rub it into silk with a wiper. Loofah is easy to turn black after shredded, so be sure to make it in time.

Loofah recipe

6. Pour the loofah into the powder slurry and rub evenly with your hands. The sweet potato starch will be thicker after soaking in water. Don't worry, it will be easy to mix slowly.

Loofah recipe

7. After mixing the sweet potato starch with the shredded loofah, add the mustard and chopped peanuts, add salt appropriately, and mix into a uniform paste.

Loofah recipe

8. Put an appropriate amount of oil in a flat-bottomed non-stick pan. After heating, pour the loofah paste into the pan and spread it evenly with a spatula. Cover the lid and fry on medium heat for 3 minutes. Shake the pan slightly. If the cake can move easily, it means that the bottom is cooked through.

Loofah recipe

9. Use the spatula to help tilt the edges, pour it on the plate, and then turn the plate upside down to complete the turning. Cover and fry for another 3 minutes. Make the surface slightly crispy.

Loofah recipe

Tips:

Loofah has different sizes and different water content, so the powder content increases or decreases, and the ratio of sticky rice flour to potato flour is about 1:7.
It's best to use a non-stick pan. Less oil is healthier, and it is not greasy to eat. It is easy to handle when you turn it over. Remember that the pan is thicker on medium and small fires, and the pan is easy to stick to high fire.

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