Name: Summer Vegetables are The Most Detoxifying ---fried Sea Rainbow Loofah
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 strips Loofah; 600g Haihong; 1 small piece ginger; 1 clove garlic; 4 chili; 1 tsp Blending oil; Some salt; Some Chicken Essence; 1/2 a spoon Cooking Wine; Some Soy sauce

Summer Vegetables are The Most Detoxifying ---fried Sea Rainbow Loofah

by Still good food

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Loofah is a common vegetable that contains protein, fat, carbohydrates, calcium, phosphorus, iron and various vitamins. It has the effects of reducing fire, reducing phlegm, relieving cough, clearing milk, and beautifying the skin. It is suitable for pregnant women, lying-in women and babies. . But loofah is cold, so be careful not to eat too much. Loofah, also known as cabbage, is a vegetable widely grown in Southeast Asia. Loofah is a summer vegetable. It is a nutrient-rich kind of melon food. A layer of net-like fiber called loofah is formed in the flesh. After extraction, it can be used for washing kitchen utensils and furniture. [Old people used it to replace steel balls (this is the most environmentally friendly), and can also be used as medicine] Cooling, diuretic, activating blood, and detoxifying. "

Summer Vegetables are The Most Detoxifying ---fried Sea Rainbow Loofah

1. Ingredients: 2 strips of loofah (the large one) Haihong 650 grams of ginger 1 small piece of garlic 1 clove of chili 4 small seasonings: 1 teaspoon of mixed oil

Summer Vegetables are The Most Detoxifying ---fried Sea Rainbow Loofah recipe

2. .Wash the vegetables, cut the loofah into pieces with a hob, and slice the rest for use.

3. . Put the pot on the heat and pour boiling water into the clean Haihong blanching water to pick up the meat and remove the shells.

4. .Wash the pot and heat it up, wait until the temperature in the pot is poured into the concoction oil and saute the garlic and ginger.

5. .Pour the loofah and stir fry to change the color

6. Pour in the sea rainbow meat and chili and stir fry to taste.

7. .Pour in the light soy sauce and stir fry twice.

8. Pour the cooking wine and stir fry twice.

9. Pour in salt and chicken bouillon and stir fry for a few times.

Tips:
Don't cut the loofah too small, as the water will become smaller after stir-frying.

The boiled water that Haihong will boil will be boiled later, and the boiled water will not boil. The ones that won't open have to be peeled off slowly.