Taro and boiled loofah

Overview

In Guangdong, we call this kind of loofah water melon. Water melon is cold in nature, sweet in taste, diuretic and antipyretic. When cooking this dish, it is advisable to add a little ginger to neutralize the cold nature of watermelon. Pregnant women and those with weak constitutions should eat as little or as little as possible.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• clear water
• light soy sauce
• oyster sauce
• pickled ginger
• pickled peppers
• taro
• tempeh
• minced garlic
• water melon

Ingredients

Steps

1. 1 Peel and clean the taro, cut into small pieces, and fry in hot oil until fragrant.

   

2. 2 Heat the pan with cold oil, add minced garlic, black beans, and pickled chili peppers and sauté until fragrant.

   

3. 3 After the pot is fragrant, pour in the fried taro pieces and stir-fry evenly, then pour in an appropriate amount of light soy sauce and stir-fry until the flavor is infused.

   

4. 4 After the taro is stir-fried, add the sliced pickled ginger and stir-fry evenly. The pickled ginger is reduced, so there is no need to add any more salt when cooking this dish.

   

5. 5 Continue to add the peeled and cut watermelon and stir-fry evenly. Do not cut the watermelon into too small pieces.

   

6. 6 After all the ingredients are stir-fried evenly, add a little oyster sauce, add an appropriate amount of water and simmer.

   

7. 7 If you like to eat sweet and refreshing melon, simmer the melon until just cooked and then serve it. If you like to eat fragrant and smooth texture, cook it for a while.