1. The loofah and fried dough sticks are ready. The loofah is this kind of non-edge, I personally think it is tenderer and more watery than the kind of ridged dough; the fried dough is actually a set, I divide it into two pieces, 2 pieces and 5 pieces. It doesn’t seem to be very It's cheap, so next time you want to eat it, let's fry it yourself;
2. Use a knife to scrape off the skin of the loofah, don't use a paring knife, because the paring knife will cut off the flesh together, which is not only ugly, but also wasteful;
3. Cut the loofah into hob pieces;
4. Cut the fried dough sticks into centimeter-long pieces;
5. Pour a little oil in a non-stick pan, and stir-fry the ginger for a nice fragrance;
6. Pour the loofah into the pot and stir fry to soften, then sprinkle a little salt and stir evenly;
7. Pour a little hot water to make the loofah more ripe; if you want to make dough tiao loofah soup, you can add more water, if you just want to stir fry, use less water;
8. When the loofah is ripe, pour a little oyster sauce to adjust fresh. After mixing for a few times, pour in the fritters, turn off the heat, and sprinkle a little chives after the pan is out.
Tips:1. Pour a little water in the loofah to make it mature, but don’t stir-fry the loofah until it is fully cooked. Use the remaining temperature to simmer it thoroughly.
2. Don't put the fritters early, just mix them in the pot.
