In summer, it only takes ten minutes to eat loofah, and the meat and vegetables are so fresh

【Steamed loofah with beef vermicelli】 (2 servings)

Ingredients:

Ingredients: 150 grams of beef, 1 loofah, 1 handful of longkou vermicelli

Excipients: 1 line pepper, 1 millet pepper, 3 cloves of garlic, 1 chives

Seasoning: 1 teaspoon soy sauce, a pinch of white pepper, a pinch of starch

 Method:

Step 1: Soak the vermicelli in warm water to soften (about 6 or 7 minutes)

Step 2: Finely chop the garlic and set aside, chop the shallots into chopped green onions, line peppers, and millet peppers into rings for later use.

Step 3: Put the beef in the refrigerator in advance, thaw it slightly after taking it out, and cut the coin thick slices with a top knife. Beef jellie is better cut.

Step 4: Marinate the beef first, add 1 teaspoon of soy sauce, a little white pepper, and cooking wine to the cut beef slices, until the meat slices are all melted and soft, and they are a little sticky.

Step 5: Add 1 teaspoon of cornstarch to the marinated beef slices and grasp well again.

Step 6: Peel the loofah and cut it into strips. After the loofah is cut, it will turn black if it is not used in time, and it can be soaked in light salt water to prevent discoloration.

Step 7: Take a deep plate, put the soaked vermicelli into the bottom of the plate, stack the cut loofah, and finally spread the marinated beef one by one on the loofah. Try not to stack the beef.

Step 8: Put a little cooking oil in the pot, add minced garlic and stir-fry over low heat until fragrant, turn off the heat, add steamed fish soy sauce and mix well.

Step 9: Pour the mixed sauce over the beef

Step 10: Put cold water into the steamer, cover the lid, and steam for about 10 minutes after steaming on high heat. The steaming time should not be too long, and it should be adjusted appropriately according to the size, depth, number and thickness of the ingredients.

Step 11: Take out the steamed beef loofah, pour in the steamed fish soy sauce, sprinkle a little chopped green onion and chili rings, and pour hot oil to stimulate the fragrance of chopped green onion and chili.

Serve! The beef is fragrant, the loofah is sweet, and the vermicelli is smooth, which is too suitable for summer eating~~

Tips:

1. If the loofah is cut into pieces, it can be soaked in light salt water if it is not used immediately to prevent the color from blackening.
2. Fresh loofah is sweet when ripe, this dish should not be too salty, it is best to be light.