Loofah Stew

Name: Loofah Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; Some Meatballs; Some Oiled tofu; Some Tremella; Some egg; Some Sweet potato vermicelli; Some shallot; Some ginger; Some garlic; Some Cooking oil; Some salt; Some sesame oil

by Melody between the fingers

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

It is light, refreshing and nutritious, suitable for all ages. You can try it 😊"

Loofah Stew

1. Soak the vermicelli with water, spread the eggs into small cakes, cut into diamond-shaped pieces, soak the white fungus for later use.

2. Wash and peel the loofah and cut into small pieces for later use.

3. Put the oil in the pan to heat up, add the green onion and ginger until fragrant, add the meatballs, vermicelli, and water to a boil.

4. Join the white fungus.

5. Add the cut loofah, stir and simmer over medium heat.

6. When the loofah is about to ripen, add the sliced eggs, oil the tofu, stir, add an appropriate amount of salt, minced garlic to taste, and add a little sesame oil when you start the pan.

7. Just put it in the plate.

Tips:
Note that this dish does not contain soy sauce, the loofah is easy to change color. This looks more eye-catching, and it tastes delicious, it's worth a try.