Shrimp and Luffa Cup

Overview

Luffa is sweet in taste and cool in nature. It enters the liver and stomach meridians and has the functions of clearing heat and cooling blood, detoxifying and laxative, dispelling wind and reducing phlegm, moisturizing and beautifying muscles, dredging meridians and promoting blood circulation.

Tags

• hot dishes
• home cooking
• summer recipes
• chicken essence
• cooking wine
• loofah
• onions
• starch
• carrot
• salt
• sesame oil
• shrimp

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Peel the shrimps into shells

   

3. 3 Chop into puree.

   

4. 4 Chop the green onion into mince, cut the carrot into shreds and add to the shrimp paste

   

5. 5 Add an appropriate amount of cooking wine to remove the fishy smell of the shrimp, add an appropriate amount of salt and mix well, add a tablespoon of water, and stir quickly in one direction. This is to make the steamed shrimp smooth and tender but not hard.

   

6. 6 Peel the loofah and cut it into sections of about 4 cm. Cut out one-third of the middle. If you are willing to eat more filling, you can cut out one-half.

   

7. 7 Fill the loofah cup with shrimp paste, filling slightly higher than the edge of the loofah.

   

8. 8 Add water to the steamer and bring it to a boil, then put the loofah in the cup. I used a stainless steel plate and it only takes five or six minutes to steam over high heat and it will be done.

   

9. 9 Place the loofah cup on the plate and pour the steamed soup from the steaming plate into the wok.

   

10. 10 Bring to a boil, add a little chicken essence, sesame oil, water starch to thicken, and pour onto the loofah cup. The whole process is complete.

    

11. 11 It’s on the table, light and delicious.