Loofah Gluten

Name: Loofah Gluten
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Loofah; 7 Oil gluten; 50g Flat tip bamboo shoots; 15ml oil; 5g salt; 100ml Broth; 5ml Sesame sesame oil; 5g White sugar

by English grass 23

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The turquoise loofah and the soft oily gluten accompany it. The mouthfuls are full of the fragrance of loofah and the soft and smooth feeling of oily gluten. Together with the savory and appetizing bamboo shoots, it is very suitable for summer consumption. There is a plate on the summer table, which is in season.
Loofah contains B vitamins to prevent skin aging, vitamin C to whiten the skin and other ingredients, which can protect the skin, eliminate plaques, and make the skin white and tender. It is a rare beauty product. Weighed. Ladies who eat more loofah can also help regulate menstrual irregularities. "

Ingredients

Loofah Gluten

1. Raw material map

2. Remove the old hard parts of the flat-pointed bamboo shoots, tear them lengthwise into thick strips, then cut into inch-length strips, put them in a bowl, add enough cold water to soak for 2 hours to remove excess salt.

3. Wash and peel the loofah, cut into hob pieces for later use.

4. Use a knife to cut the oily gluten in half and set aside.

5. Heat oil in a pot over high heat until 8 is ripe, add loofah and stir-fry until 5 minutes ripe.

6. Add the prepared gluten, add the broth, sugar, and salt and stir fry.

7. Add flat-tip bamboo shoots and stir-fry evenly. When the gluten is softened, bring the soup to a medium heat and boil.

8. Stir in sesame sesame oil and serve on a plate.

Tips:
1 Soak the cut loofah in cold water with lemon juice to prevent discoloration, otherwise cut it fresh.

2 The oily gluten can be slightly pressed with your hands before being put into the pot, it will be easier to taste when pressed.

3 The broth and flat tip bamboo shoots are very fresh, so you don't need to put MSG.