Steamed loofah with garlic vermicelli

Overview

How to cook Steamed loofah with garlic vermicelli at home

Soak the vermicelli in warm water half an hour in advance (the water temperature depends on the length of your soaking time. If the time is short, the water temperature can be slightly higher).
Wash and cut the loofah into sections (about 1.5cm thick), scoop out part of the pulp with a spoon, and place on a plate.
Sauce: Mix appropriate amount of minced garlic, one spoon of oyster sauce, three spoons of soy sauce, and appropriate amount of salt. (You can add a little more salt according to your personal taste, you can also add no more salt)
Using a small spoon, spoon two-thirds of the prepared sauce into the loofah.
Add the vermicelli and pour in the remaining sauce.
Steam for twenty minutes and you're done! (I posted a lot of fans, so I pushed the fans away in order to show my true appearance when taking photos)
PS: The loofah pulp I took out looked like a pile of bears, so I waved it 😜