Roasted chestnuts with loofah

Recipe Recommendations

• loofah appropriate amount
• chestnuts appropriate amount
• wolfberry appropriate amount
• chicken soup appropriate amount
• water starch appropriate amount
• edible oil appropriate amount

• light
• burn
• half an hour
• ordinary

Steps for Roasted chestnuts with loofah

1

Ingredients: loofah, chestnuts, medlar seasoning: chicken soup, appropriate amount of salt, water starch, edible oil

2

Peel the chestnuts and soak the wolfberry in warm water for later use.

3

Scrape off the outer skin of the loofah, wash it with water, cut it into sections, and then change the knife into strips.

4

Put a little oil in the pan on heat and heat until 70% heat. Add in the loofah and stir-fry until bright green, take out the pan and serve.

5

Add minced garlic into the original pan and stir-fry until golden brown, add chicken soup.

6

Add the chestnuts and simmer for 8-10 minutes. (The chicken soup should not taste the chestnuts, and cook until half of the soup is left)

7

Then pour in the loofah and medlar.

8

Add appropriate amount of salt to taste, boil, thicken with water starch, and sprinkle with clear oil.

Recipe Categories

• hot dishes
• home cooking
• Pregnancy Recipes
• maternal recipes
• Autumn recipes
• Winter recipes
• banquet dishes