Luffa shrimp pancakes
By JimmieFeeney
Luffa is rich in vitamin C. Eating it frequently in summer not only has the effect of cooling blood and detoxifying, but also has the effect of whitening and removing spots. Luffa is often used to steam, stir fry or cook soup. Luffa is used to make pancakes, which is even more delicious. Although the pancakes are fried with oil, the refreshing luffa plays a role in reducing fat and relieving greasy. Even if you eat too much, you won't get tired of it.
- salty and fresh
- fried
- ten minutes
- simple
Steps for Luffa shrimp pancakes
1
Remove the corners of the loofah and cut them obliquely into thin slices; soak the dried shrimps with water to soften and cut them into fine powder.
2
Heat 2 tablespoons of oil, saute the chives and garlic, add the dried shrimp and saute until fragrant, add the loofah slices and saute for a while for 30 seconds, and set aside.
3
Mix 1/4 tablespoon salt, 1/5 tablespoon white pepper, 2 eggs and 1 cup flour well to form batter.
4
Pour the fried shrimps and loofah into a large bowl, add the batter and stir well.
5
Heat 1 bowl of oil, pour in a proper amount of loofah batter and fry over high heat for 30 seconds, reduce the heat and fry until both sides are golden yellow, take up and use kitchen paper to blot dry the remaining oil.
6
Cut the loofah pancakes into corners, place them on a plate, and serve.Luffa shrimp pancakes Make Tips
1. Just peel off the corners of the loofah. Leaving a little loofah skin will enhance the crispy taste. Choose tender loofah into the vegetables. The taste will be clear, sweet and tender. Old loofah is not easy to buy. 2. Float gourd and dried shrimp should be stir-fried in oil to enhance the deliciousness of the pancakes and make the flavor of the pancakes better. 3. Eggs, flour, etc. should be mixed into batter first, then poured into loofah shrimp and mixed well. It will be difficult to mix well directly into batter, and pancakes will be easy to get raw. 4. Water will come out after frying the loofah. Water should not be added to the batter, otherwise the batter will have too much moisture, the taste will fade after frying into a cake, and it will not be easy to fry into a cake.