Stir-fried Loofah Skin with Green Pepper

Name: Stir-fried Loofah Skin with Green Pepper
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 Loofah; 1/2 green pepper; 1g salt; 1 tsp pepper; 10ml Peanut oil; 1 Shallots

by He Xiaohe

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

There are many ways to make loofah, such as soup and stew. But there is one way to eat it, which many people don't know, is to stir-fry the loofah peel. The loofah has a very soft texture, but the skin of the loofah is very crunchy. When they are fried together, avoid different degrees of maturity. They are usually peeled and fried. Many people usually throw away the skin. It's really a waste. I found that since I started cooking, I really have a good life. But having said that, diligence and housekeeping are traditional virtues. Everyone should do that.

Ingredients

1 Loofah
1/2 Green Pepper
1g Salt
1 tsp Pepper
10ml Peanut Oil
1 Shallots

Stir-fried Loofah Skin with Green Pepper

1. Wash the loofah, cut off the head and tail, and then cut into equal lengths. Use each section of loofah to cut vertically, cut off the skin, and then slice the whole loofah skin in a circle.

Stir-fried Loofah Skin with Green Pepper recipe

2. The sliced loofah skins only have one loofah today, and the amount is a bit small. If you want to fry a plate, you usually need two loofah skins.

3. Slice the loofah skin, cut into filaments and set aside.

4. Wash the green peppers, remove the chili seeds and the tendons in the peppers, and cut them into filaments about the size of a loofah skin. Cut the green onions into shreds and set aside.

5. Put the oil in the wok, add the shredded green onion and fry the aroma first, then add the shredded green pepper and stir fry.

6. Stir fry until the green pepper becomes soft. Stir-fry the green pepper before seasoning with salt and it won't be spicy anymore.

7. Add the sliced loofah skin and stir-fry again for half a minute.

8. Although the skin of the loofah is harder than the flesh of the loofah, it is still very tender and easy to fry.

9. Season with a little pepper and salt, and then stir and fry evenly, the dish is ready. A very fast dish, and the original flavor, no need for extra seasoning, the ingredients themselves are delicious enough.

Tips:
This is a dish suitable for rapid stir-frying. The high-fire stirs up the umami flavor of the ingredients. It will be out of the pot in no more than 1 minute. Don't over-fry. The ingredients will not taste good if they are out of water.