Peach Kernel Loofah

Name: Peach Kernel Loofah
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Loofah; Some Peach kernel; Some ginger; Some salt; Some Sugar; Some Soy sauce; Some pepper

by Liaonan Crab

5.0 (1)

Favorite

3

Difficulty

Easy

Time

20m

Serving

2

Walnut, also known as longevity fruit, is one of the four major dried fruits. Its rich nutrition and many benefits of regular eating will not be discussed here. Its main function, which is suitable for autumn, is still to be mentioned. Walnut can make up Qi nourishes blood, moisturizes dryness and phlegm, warms lungs and moisturizes intestines. In the early autumn when the weather is dry and windy, it's good to eat more.
I like to put peach kernels into dishes, but if it is not handled well, it will taste astringent.
Mi Ma is the kind of busy person who can't sit down and peel the soaked peach kernels one by one.
There was a period of time when it was soaked for a long time and then added to the dish, it tasted pretty good.
But the problem came again. Mi Ma originally planned to eat peach kernels tomorrow morning, but she didn’t get up as planned in the morning, so the soaked peach kernels were naturally useless. By chance, she didn’t eat at home at noon. When she came home in the evening, the peach kernels might suffer. There was a strange smell, so I had to throw it away.
I tried to blanch it twice. It feels good, convenient and fast without wasting anything. It’s great.

Haha, there is always a way to eat goods! "

Ingredients

Peach Kernel Loofah

1. Part of the material drawing.

2. Bring the washed peach kernels to a boil in the water.

3. Remove the dripping water.

4. Peel the loofah and cut into hob pieces, and shred the ginger.

5. Pour oil in the wok and stir fragrant ginger.

6. Stir-fry the drenched peach kernels.

7. Add the loofah and stir fry.

8. Season with salt.

9. Drizzle light soy sauce, add a little sugar and pepper, and serve.

Tips:
1. The blanched peach kernels need to be boiled, and the peach kernels can be taken out of the pot after the water changes color, otherwise it will not have the effect of removing the astringency.

2. If the taste is particularly weak, this kind of dishes can only contain light soy sauce, without salt.

3. The Mi people are cold and they like to season with pepper, so you can keep it or use less.