Sea Cucumber and Mushroom Stewed Loofah

Name: Sea Cucumber and Mushroom Stewed Loofah
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Loofah; 1 piece Sea cucumber; Some Mushroom; Some Jiang Yaozhu; Some olive oil; Some Satay Sauce; Some Himalayan salt; a little pepper; a little Chicken Essence; a little Corn flour; a little sesame oil

by Blue southern hemisphere

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

My friend gave me three more loofahs. This is the last batch. After picking this batch, the vines will be removed. The loofah will not be eaten until next year. I did not like to eat loofah in the past few years, and I have begun to accept it, and I still think about what to use to match it with a better effect. This time I used sea cucumbers, winter mushrooms, and scallops! Satay sauce is used for the seasoning, it is delicious and delicious! "

Sea Cucumber and Mushroom Stewed Loofah

1. Prepare ingredients: loofah, sea cucumber (self-foamed), scallops, winter mushrooms.

Sea Cucumber and Mushroom Stewed Loofah recipe

2. The loofah is peeled and cut into pieces, the scallops are soaked until soft, the mushrooms are soaked and then cut into pieces, and the sea cucumber is sliced.

3. Heat up a pan with a proper amount of olive oil, and fry the mushrooms and sea cucumbers.

4. Then add satay sauce.

5. Stir-fry evenly, pour in hot water, and then add Jiang scallops.

6. After stirring, cover the pot and turn to low heat and simmer for about 20 minutes.

7. Open the lid, the sea cucumber and shiitake mushrooms are basically simmered.

8. Add the loofah and mix well.

9. Finally, add in an appropriate amount of Himalayan salt, chicken essence, pepper, and sesame oil to blend the flour and then turn off the heat.

Tips:
1. Soak the mushrooms and scallops while the sea cucumbers are thawed. 2. Simmer the sea cucumbers, mushrooms and scallops first. 3. Put in the loofah and stew together at the end. 4. Satay sauce has salt, so you can put less salt.