Steamed Loofah with Garlic Vermicelli

Name: Steamed Loofah with Garlic Vermicelli
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: A Loofah; A handful Mung bean vermicelli; Some Cooking oil; a little Soy sauce; Some Oyster sauce; 1 end garlic; a little White pepper; 1 spoon Chopped pepper; Some Shimizu

by Achen Qingcheng

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Luffa is commonly cultivated in all parts of the south and north of China, and is also widely cultivated in temperate and tropical regions of the world. The fruit is a summer vegetable. When mature, the net-like fibers inside are called loofah, which can replace sponges for washing stoves and furniture; it can also be used for medicinal purposes. It has the effects of cooling, diuresis, invigorating blood circulation, clearing menstruation, and detoxification.

Loofah contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1 and vitamin C, as well as saponins, plant mucilage, xylose gum, bitterness, citrulline and so on. Loofah contains B vitamins to prevent skin aging, vitamin C to whiten the skin and other ingredients, which can protect the skin, eliminate plaques, and make the skin white and tender. It is a rare beauty product. Weighed.

There are many ways to eat loofah, whether it is fried, soup, or steamed, they are all delicious. Today I made a steamed loofah with garlic vermicelli. The method is simple. The loofah is fresh and tender. The garlic and chopped pepper are seasoned. It is very delicious.

Ingredients

A Loofah
A handful Mung Bean Vermicelli
Some Cooking Oil
a little Soy Sauce
Some Oyster Sauce
1 end Garlic
a little White Pepper
1 spoon Chopped Pepper
Some Shimizu

Steamed Loofah with Garlic Vermicelli

1. Ingredients: one loofah, one mung bean vermicelli, one garlic, more garlic is more delicious

Steamed Loofah with Garlic Vermicelli recipe

2. Dry vermicelli soaked in warm water

3. Take a plate you like, spread the fans flat on the bottom of the plate, and set aside. When I took this photo, I found that the fans were not soaking enough. I soaked for another ten minutes. In fact, as long as the fans are softened

4. Peel garlic, wash and cut minced garlic. Divide into two spare parts

5. Heat the pan with cold oil, add a portion of garlic and stir until golden

6. Stir the garlic and set aside

7. One loofah, peeled and washed for later use. The loofah was very tender and broke into three sticks accidentally

8. The loofah is cut into strips of uniform size suitable for serving, and placed on the vermicelli for serving. It can also be cut into straight sections or oblique sections.

9. Take a bowl, add raw garlic, fried garlic (the oil of fried garlic is also added), a spoonful of oyster sauce, a little white pepper, a spoonful of chopped pepper, two spoons of water, taste the saltiness, add a little salt, To make a sauce

10. Pour the seasoning juice evenly on the loofah, make water in a steamer, boil the water and steam for 10 minutes. The prepared seasoning is very juicy, and basically even the vermicelli is poured through the loofah. If the dressing is just poured on the loofah, then you can use a part of the seasoning to mix the vermicelli first and then pour it on the loofah.

11. Finished product

12. Finished product

13. Finished product

14. The finished product, this steamed loofah is easy to operate, it is healthy and less oily, the loofah is fresh and tender, the vermicelli is delicious, the garlic is chopped and the pepper is seasoned, the salty and slightly spicy garlic is rich, it is eaten in summer, and it is appetizing.

Tips:
Suitable for the crowd:
Loofah can be eaten by the general population.
Women with irregular menstruation, fatigue, phlegm, coughing, and postpartum milk problems should eat more loofah.
People with physical weakness and internal cold and diarrhea should not eat more.