Luffa oil gluten
By PeggieParker
Luffa and oil gluten are absolutely beautiful together. It can also be paired with fried dough sticks, but I think oil gluten is much more delicious than fried dough sticks.
Recipe Recommendations
- loofah appropriate amount
- oil gluten appropriate amount
- carrots appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- dried chili appropriate amount
- salt appropriate amount
- broth appropriate amount
Steps for Luffa oil gluten
1
The raw material diagram is as above.
2
Cut the loofah into hob pieces, and slice the carrot into slices.
3
Shred peppers and ginger, and beat garlic to pieces.
4
Put oil in the pan and saute the ginger, garlic and red peppers until fragrant.
5
Add loofah and carrots, stir-fry well, add three tablespoons of broth, and add chicken essence to water if there is no available.
6
Add the oil gluten and stir evenly. The oil gluten will absorb the soup. Season with salt.Luffa oil gluten Make Tips
I used to fry loofah ten times and turn black nine times. Later, I worked hard to make sure that my daughter-in-law's favorite loofah would not turn black. Summarize the following points: 1. When loofah is fried in an iron pot, the probability of turning black is particularly high, so try changing to a non-stick pan. 2. Luffa has a high sugar content, and melon seeds contain melanin, which easily turns black when exposed to high temperatures. So, don't stir fry quickly, because our home doesn't have as good a fire as the restaurant, and the stir fry time is not as short as in the restaurant. So try stir-fry over medium heat and see! 3. Don't put the salt early. The loofah is already very fresh, and the salty snacks are more refreshing to eat, so it's better to put the salt later.