Refreshing Summer, Sauteed Mushrooms with Loofah in Oyster Sauce

Name: Refreshing Summer, Sauteed Mushrooms with Loofah in Oyster Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A Loofah; 1/2 Red pepper; 2 pieces Shiitake Mushrooms; 2 capsules garlic; 1 spoon Cooking Wine; 1 spoon Soy sauce; 1 spoon Oyster sauce; 1/2 bowl Shimizu; 25ml Corn oil; 1 spoon salt

by Dusty

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

"The yellow flowers are fading and the green body is long, and the white knotted silk wraps the sleepy Xiaoshuang; the thinness is so thin, and the face is dyed with fat." It is our protagonist today: loofah! It seems that loofah has existed in ancient times and has a long history. Most people can eat loofah.
Loofah is rich in nutrients. The vitamin B1 in loofah can prevent skin aging, and vitamin C can whiten the skin, protect the skin, eliminate plaques, and make the skin white and tender. Therefore, the loofah juice is called "beauty water". Loofah is rich in juice and should be cut and made to prevent nutrients from running away with the juice. And the loofah should not be eaten raw, so let’s fry it today! If you have college entrance examination candidates at home, you can try this one to reduce fire and dryness! Appetizer!

Refreshing Summer, Sauteed Mushrooms with Loofah in Oyster Sauce

1. Prepare the materials and clean them

Refreshing Summer, Sauteed Mushrooms with Loofah in Oyster Sauce recipe

2. Peel the loofah and cut into small pieces with an oblique knife. Remove the seeds and cut the red pepper into small pieces. Remove the stalks of the shiitake mushrooms and slice them into thin slices. Cut garlic cubes into minced garlic for later use.

3. In a clean, water-free, non-stick pan, pour in corn oil, then heat the oil on high heat, pour in minced garlic, stir fry until fragrant.

4. After the garlic aroma comes out, add the shiitake mushroom slices and start to fry until the shiitake mushroom slices are slightly soft.

5. Add the diced loofah and red pepper and stir fry together.

6. Stir-fry until the loofah becomes soft, you can add cooking wine to remove the green and astringent taste of the loofah, and then add light soy sauce to stir-fry for color.

7. Stir well and add a spoonful of oyster sauce to increase freshness. Then add a small bowl of water and continue to stir fry for 1-2 minutes. So the finished product will have soup.

8. Stir fry until the ingredients are almost cooked, and finally add salt and season.

9. After stir-frying, you can turn off the heat in a while, no other seasonings are needed!

10. Serve on the plate, and the delicious and fragrant loofah sauteed shiitake mushrooms in oyster sauce are ready to eat! The loofah is fresh and tender, and it is quite refreshing. In summer, you can fry such a dish for appetizing and relieving heat!

Tips:
Note: 1. If you are afraid of the black gourd, you can mix it with half a spoon of salt and pickle for 2-3 minutes after dicing, so that it will not be black after frying. Cut and fry today, without pickling or blackening.
2. Oyster sauce cannot be omitted, it is fresh, no chicken essence or the like is needed.
3. It has a slight garlic fragrance. Friends who are not used to the taste of garlic mash are recommended not to try it. Try not to omit the garlic mash.