Steamed Loofah with Garlic Vermicelli

Steamed Loofah with Garlic Vermicelli

1. Wash the loofah and peel it.

2. Cut the luffa knife on the loofah, cut diagonally from one side as shown in the figure, and don't cut the bottom. (To prevent cutting, you can put a pair of chopsticks under the loofah)

3. Turn the loofah upside down and cut diagonally in the same way on the other side.

4. Chopped loofah.

5. Soak the vermicelli in warm water and put it in a plate.

6. Place the cut loofah on the vermicelli.

7. Cut garlic into minced garlic.

8. Chop the millet pepper and set aside.

9. Put an appropriate amount of oil in the pot, turn down the heat when it is 50% hot, and add the minced garlic to burst the fragrance.

10. After turning off the heat, add millet pepper, add light soy sauce and oyster sauce, add a small amount of water and mix well.

11. Pour the prepared sauce on the dish.

12. Boil water in a pot, add loofah and steam for 10-15 minutes.

Tips:

If you can't cut the luffa with a knife, you can directly cut the loofah into thin strips. Those who don't eat spicy can omit the millet pepper. Stir-fry the garlic in warm oil will make it more fragrant.