Steamed Loofah with Garlic Vermicelli

Steamed Loofah with Garlic Vermicelli

1. Prepare the ingredients.

2. After the vermicelli is soaked an hour in advance, cut it out and cut into several pieces (a bundle of vermicelli can be cut into 3 or 4 pieces).

3. Put the chopped vermicelli into the plate and set it aside.

4. Chop garlic.

5. Treat the loofah with the epidermis and cut it into thick pieces like this.

6. Put the loofah on top of the fans like this.
(The side of the loofah facing upwards can be slightly pressed with your fingers, and then placed on the plate, so that it is convenient for the garlic to be placed behind, and it is not easy to fall.)

7. In a small pot, pour an appropriate amount of oil, soy sauce, a little sugar, minced garlic, and then add two teaspoons of water.
(You can put more soy sauce, or a little bit more oil. A spoon with water is a small spoon for soup.)

8. Stir the prepared garlic paste on low heat for about half a minute.

9. Remove the garlic in the sauce and put it on top of the loofah, and pour the remaining sauce on top of the loofah and vermicelli.

10. After the water is boiled, steam it for about 6 minutes before serving.