Steamed loofah with garlic
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed loofah with garlic
1
There is a ribbed towel gourd. When I bought it, I cut it into two for easier bagging.
2
After washing, use a planer to peel off the corners of the melon and retain some green skin on the melon skin to increase the crispy feeling after the vegetable is finished.
3
Cut the melons into sections about one inch long and plate.
4
Peel and wash garlic cloves.
5
Cut it into pieces.
6
Heat the pan and put in the oil. After the oil is slightly heated, turn off the heat, and then add the minced garlic to give off the fragrance. Remove from the pan and put into a small bowl, add appropriate amount of salt and a few drops of soy sauce (mainly for toning) for later use.
7
Add clear water to the pan, bring to a boil over high heat, and put the finished loofah into the pan and steam for 2 minutes.
8
Remove the lid of the pot, sprinkle the prepared garlic on the loofah while it is hot, and serve.
9
This melon tastes slightly crispy and sweet, making it a fresh dish.Steamed loofah with garlic Make Tips
1. Steaming loofah must retain part of the green skin to ensure that the finished dish is refreshing. After removing the ribs, the loofah can be scraped slightly on the outside of the green skin with a knife, so that it will not feel old and hard when eating it.
2. When preparing minced garlic, the oil should not be too hot, otherwise the garlic will be too cooked and not fragrant.
3. The steaming time must be controlled well, otherwise the loofah is too ripe, tastes rotten, and has a yellow color.
2. When preparing minced garlic, the oil should not be too hot, otherwise the garlic will be too cooked and not fragrant.
3. The steaming time must be controlled well, otherwise the loofah is too ripe, tastes rotten, and has a yellow color.