1. Peel and core the lychees, peel off the flesh for later use
2. Loofah peeled and cut into hob blocks
3. Chop tomatoes and mince garlic.
4. Put a small amount of oil in the pot, add minced garlic and half of the tomatoes, and fry until the tomatoes have red oil, so that the loofah will not be nourished and discolored again.
5. Add loofah
6. Add a small amount of soy sauce and stir fry evenly
7. Add the remaining tomatoes and stir-fry evenly with some salt
8. Pour the peeled lychees
9. Stir fry a little to get out of the pot
Tips:Tomatoes have different effects in two times. The first time is to prevent the oxidation of loofah and enhance the flavor. The second time is for color matching.
