Fujian cuisine is one of the eight major cuisines in my country. It is famous for cooking delicacies from mountains and seas. On the basis of excellent color, aroma and shape, it is especially good for its "fragrance" and "taste". Its freshness, mellow, meat-fragrant, and non-greasy style characteristics, as well as the extensive characteristics of soup routes, make it unique in the cooking altar garden. I have learned about Fujian cuisine since I just came into contact with society, and I have a lot of roots. Many of my friends are from southern Fujian, and I like many of their dishes very much, especially some classic stir-fried dishes that are simple to make.
Today's [Luffa Fried Fungus with Eedame] is my favorite family stir-fry. It is not only simple to make, but also nutritious, delicious and delicious. Share it here with everyone, hope everyone likes it!
Characteristics of stir-fried fungus with edamame and loofah:
simple manufacture
rich nutrition
Beautiful color
delicious and delicious
Good accompaniment
stir-fried fungus with loofah and beans
By FrankHoeger
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for stir-fried fungus with loofah and beans
1
Sauteed fungus with loofah edame ingredients.
2
Soak and wash the fungus, remove the roots, peel the towel gourd, and clean the edamame for later use.
3
Cut the loofah into one-inch sections. Cut green onions into horseshoe slices and shredded ginger for later use.
4
Heat the frying pan, add spring onions and ginger and stir until fragrant.
5
Then add in the loofah and stir fry.
6
After the loofah changes color, add the fungus and stir fry.
7
Then add edamame and stir fry.
8
Add a little soy sauce and about 100 grams of water to boil, cover and simmer.
9
Add salt for about 2 minutes.
10
Drizzle with a little wet starch to thicken and remove from the pan.
11
My loofah edame stir-fried fungus will be ready!
12
Green Angel welcomes friends!stir-fried fungus with loofah and beans Make Tips
1. Wash and stir-fry immediately after cutting the loofah, otherwise it will change color. If you cannot do it immediately, soak it in water with lemon juice. 2. Luffa likes to eat soft and simmer for 2 minutes. If you like to eat hard, just 1 minute. 3. If edamame is old, you can blanch it with water and cook it. If it is tender, it will be easy to cook it directly. 4. Because edamame tastes very fresh once cooked, chicken essence can be omitted.