Stir-fried Loofah with Oily Gluten

Name: Stir-fried Loofah with Oily Gluten
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Loofah; 10 pcs Oil gluten; 1 clove garlic; A small amount Wolfberry; Some sea salt; Some sesame oil

by Multi-cun Yellow Cooking

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

The recipe of this dish is completely taken from a Hong Kong-style Shanghai restaurant in Toronto. Compared with gluten green vegetables, the natural sweetness of loofah resolves the greasy feeling of gluten. At the moment when the two are combined, I can’t help but ask my friends. We recommend this practice!

Speaking of loofah, many friends are curious, "Why does Cantonese cuisine say "Shenggua" on the recipe?"
The reason is that Cantonese people are also very taboo about some negative sounds when addressing ingredients, such as "losing" and "eclipse". Instead, they are replaced by antonyms. So these ingredients have the following names: (Welcome friends Let's add!)

Loofah (homonymous with "losing") -> Shenggua pork liver (homonymous "dry", withered without oily water) -> pig run beef tongue (homonymous "eclipse", loss) -> Niu Li

Ingredients

1 Loofah
10 pcs Oil Gluten
1 clove Garlic
A small amount Wolfberry
Some Sea Salt
Some Sesame Oil

Stir-fried Loofah with Oily Gluten

1. To buy a loofah, it’s best to buy the original strip with the thin end in your hand, and then use your shoulder to drive your arm to shake. If the loofah is twisting like a flexible, fat paper (pictured above)
It proves that the bag of the loofah is full and rich in water (but this action is dangerous, if the loofah breaks, then be prepared to pay)

If the loofah in the supermarket has been folded into sections and packaged for sale, you need to observe the cross-section to determine the fullness of the loofah sacs

(Why does the loofah I bought have a bitter taste?)
This proves that the loofah stung by a bee is completely a proposition related to character RP and whether it will be selected has little to do with it.

Stir-fried Loofah with Oily Gluten recipe

2. First prepare the side dishes and poke a hole in the oily gluten

3. take them all

4. Goji berries are soaked in some warm water

5. Soak oily gluten in hot water, first to soften the gluten, and second to remove the oil

6. For loofah, use a plane to remove the roughest skin

7. Then use the "hob" method to cut into loofah corners

8. Take another garlic for use

9. Heat the wok, add oil and garlic

10. After smelling the garlic fragrance, pour the loofah

11. After stirring for a few times, add half a spoon of sea salt

12. Then pour the soaked oily gluten

ps The water content of oily gluten does not need to be deliberately removed, because fried loofah needs a little bit of water.

13. After stirring for a few times, cover the pot and simmer for half a minute on medium-low heat

14. Stir fry a few times right away

15. After opening the lid, pour in the soaked wolfberry and appropriate amount of sugar, stir fry 2 times

Turn off the heat, pour a proper amount of sesame oil on it, and it will come out of the pan

Tips:
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Whether the skin of the loofah needs to be completely wiped off, it can be said that the habits of the north and the south are different. I prefer to keep a part of the skin, so that the processed loofah will not be too soft, and it can also retain certain nutrients of the loofah.

For oily gluten, Jiangsu and Zhejiang gluten balls are used in the recipe. If you need a richer taste, you can switch to fried roasted bran/Cantonese fried gluten.