The color is like jasper, crisp and refreshing, and the loofah that makes people appetize, how can it not be loved

The juice of fresh loofah is relatively abundant, and cooking loofah is mainly based on light dishes, so as to taste the umami of loofah to the greatest extent. Chicken essence, monosodium glutamate and pepper, etc., can best stimulate the refreshing and tender taste and taste of loofah, and are indispensable seasonings for making loofah.

Jasper loofah preparation

[Required ingredients]: loofah

[Required accessories]: millet pepper, garlic, Sichuan pepper, light soy sauce, sugar, oyster sauce, pepper, salt

——Start making——

Step 1: Wash the loofah and peel off the skin. Key: Many people don't like the taste of fresh loofah, in fact, this taste is mainly the smell of surface fluff, which can be scrubbed with salt water, which can not only remove the smell but also wash the fluff and pesticide residues more cleanly.

Step 2: Cut the peeled loofah into sections, then cut it in half and then cut it into strips, which can be cut from the inside to the outside, so that the cut strips will be more uniform and beautiful.

Step 3: Cut the millet pepper into rings, mince the garlic and put it in a bowl for later use. Eat more millet pepper in winter, using its spicy stimulation can increase appetite, and can also get rid of cold in the body, which is conducive to cold protection and warmth.

Step 4: Boil water in a pot, add a few drops of cooking oil and a teaspoon of salt after the water boils, and then blanch the cut loofah strips in the pot for 1 minute. Adding salt and cooking oil will keep the blanched loofah strips green and help remove the unpleasant smell of the loofah itself.

Step 5: After blanching the water, pass the cold water for a while, and then neatly place it on the plate in a large circle, so that it looks better and the guests are also very face-saving to eat.

Step 6: Boil a little oil in the pot, add the dried peppercorns and fry slowly until fragrant. The fire of fried dried peppercorns should be small, not large, otherwise the peppercorns will be mushy in a few seconds, and the fried oil will smell mushy and not delicious.

Step 7: After frying until fragrant, remove the peppercorns, heat the oil until it smokes, and pour it over the minced garlic and millet pepper. In this step, the oil should be heated, mainly to use the oil temperature to stimulate the spicy flavor of minced garlic and millet pepper, and the oil temperature is low and cannot be stimulated.

Step 8: Add a spoonful of light soy sauce, a small half spoon of salt, a little oyster sauce, a little sugar and an appropriate amount of pepper to a bowl of minced garlic and millet pepper, and stir well.

Step 9: Pour the seasoned sauce on the loofah, so that a crispy and refreshing jasper loofah is ready, whether you eat it yourself or treat guests, it is very good, it can be said that it is full of color, flavor and flavor.

 Tips 

 One: When blanching the loofah, add a little salt and cooking oil to make the color more green and bright, remember not to blanch for too long, otherwise the taste will not be crisp after cold water.

 Two: The cold loofah does not need vinegar, and after adding vinegar, the original fragrance of the loofah will be lost, and it will not be delicious.