Loofah Stir-fried Beef
1.
Wash the beef, red pepper, garlic, and peel the loofah. It is best to leave a little emerald green without peeling clean. It tastes crispy.
2.
Remove the flesh of the loofah and cut it with oblique blades, slice garlic and red pepper, slice the beef, add salt, sugar, light soy sauce, cornstarch, and edible oil to marinate.
3.
The loofah and red pepper are blanched in the boiling water for a short time. After the water is boiled, the pan will be removed and it will be cold in about 30 seconds. Of course, one thing to remember here is that the water should be slightly wider.
4.
Heat the pan, add oil, fry the beef first, then add the garlic slices to the pan and fry until fragrant.
5.
Dip and sprinkle cooking wine along the side of the pot to increase the aroma.
6.
Stir-fry the loofah and red pepper.
7.
Pour in a bowl of juice (water, salt, sugar, oyster sauce, cooking oil, cornstarch)
8.
Stir-fry quickly over high heat, then ready to serve.
Tips:
1. The main part of the loofah water is the fleshy part. It is better to cut it off. At the same time, in order to add a bit of crispy taste, you can leave a little when scraping, but this is only suitable for tender loofah, if it is too It’s really not tasty if you don’t peel it cleanly when you are old.
2. Prepare a bowl of juice in advance, and don't mess with the seasoning.
3. The whole dish should not be stir-fried for a long time. Remember, it is correct to stir-fry quickly. Eat it immediately after it is stir-fried. If it takes a long time, the loofah will easily change color and come out of soup.
