Loofah Burnt Oil Gluten

Name: Loofah Burnt Oil Gluten
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Loofah; 8 Oil gluten; 6 cloves garlic; Some Wolfberry; 2g salt; 3g Organic soy sauce; 5g starch; 150ml Cool white open; Some Peanut oil

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Recently, the weather in Beijing has been pouring heavy rain and sometimes sultry and unbearable, and appetite has also fluctuated. The loofah in the season is rich in water and tastes fresh and sweet, which can increase appetite very well. In addition, the emerald green loofah is one of the fruits and vegetables in the summer to clear away heat, relieve heat, relieve heat and relieve troubles. It has a very obvious hydrating effect and is very suitable for girls to eat. Although oily gluten is vegetarian, its full protein makes it chewy and tasteful, and its taste is definitely comparable to that of meat dishes. The oily gluten is paired with the sweet loofah. The loofah is soft and sweet, the gluten is fragrant, soft and chewy, and the taste is more layered. Although it is a very homely dish, it still has many fans.

If you use an iron pan to fry loofah, it is easy to make the loofah go black, and the appearance will be greatly reduced. Therefore, when making loofah dishes, it is best to choose non-ferrous pots for cooking. When choosing a loofah, you should also choose which kind of skin is not so hard, and the one that is heavy and more watery can be sweet enough.

Ingredients

2 pieces Loofah
8 Oil Gluten
6 cloves Garlic
Some Wolfberry
2g Salt
3g Organic Soy Sauce
5g Starch
150ml Cool White Open
Some Peanut Oil

Loofah Burnt Oil Gluten

1. Wash the loofah and set aside, peel the garlic for later use

2. Gently scrape the crusty layer on the surface of the loofah, then cut the hob pieces, slice the garlic, and soak the wolfberry in warm water for 20 minutes

3. Put an appropriate amount of peanut oil in the pan, add garlic cloves and fry them to create a fragrance

4. Fry the loofah over medium heat until the loofah changes color and becomes soft

5. Add about 100ml of cold white boiled and oily gluten

6. Add salt and light soy sauce to taste, poke the oily gluten with chopsticks to better absorb the taste of the soup, cook on medium and low heat for 2-3 minutes until the oily gluten becomes soft and delicious

7. Add water starch (starch add 50ml of cold white and mix thoroughly), turn to high heat to collect juice

8. Before turning off the fire, put the soaked wolfberry fruit to match the color, turn off the fire and eat it immediately

Tips:
1. If you use an iron pan to fry the loofah gourd, it is easy to turn black. If you want to fry a fresh and beautiful loofah, it is best to use a non-iron pot.
2. The oily gluten itself has a slightly salty taste, and the loofah should be sautéed with a slightly lighter taste to highlight the sweetness of the ingredients themselves. Don't put the salt too early.
3. The loofah juice is rich in water, suitable for cutting and making, so as to prevent the nutrients from running away with the juice.