1. The vermicelli is soaked in cold water in advance to soften it;
2. Wash and peel the loofah, and cut into 1 cm thick slices;
3. Put the cut loofah on the bottom of the bowl;
4. Then spread the soaked fans on top of the fans;
5. Peel and chop garlic, and chop dried red pepper for later use.
6. Add appropriate amount of vegetable oil to the wok, heat up and add half of the minced garlic;
7. Stir fry until browned;
8. Put on a plate and stir evenly with the other half of the raw garlic;
9. Spoon a spoonful of garlic paste on the vermicelli with a spoon;
10. Put an appropriate amount of water into the steamer, and place the bowl on the steaming tray after the high heat is boiled;
11. During the steaming of the loofah, prepare the sauce. Take 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of sesame oil, half a spoon of sugar, and an appropriate amount of salt and mix well;
12. Steam it on high heat for 5 to 10 minutes. After the loofah is steamed, take it out, pour out the watery soup, and pour in the prepared sauce while it is hot; the control of time depends on the size and thickness of the loofah. In short, the loofah tastes hard and crunchy, and it is too soft and bad after cooking for a long time. You can open the lid of the pot and poke it with chopsticks after 5 minutes.
Tips:1. The control of the steaming time depends on the size and thickness of the loofah. If the time is too short, the loofah will taste hard and crisp, and it will not taste good if it is cooked for a long time. It can be used after 5 minutes. Poke with chopsticks;
2. The taste of the sauce can also be adjusted according to its own taste.
