Roasted preserved egg with loofah
Overview
The fragrance of preserved eggs combined with the light fragrance of loofah is a perfect match! The weather is hot, and roasted preserved egg with loofah is definitely your first choice to clear away the heat. The finished product is bright in color and has a smooth and tender texture. It is worth a try!
Tags
Ingredients
Steps
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Two loofahs, 4 preserved eggs, a little ginger, 2 garlic seeds, and half a large red pepper are ready
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Cut the loofah into hob-shaped pieces, cut the preserved egg into cubes, slice the ginger and garlic, cut the red pepper into rhombus-shaped slices, and cut the green onions into sections for later use
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Heat the pan and add oil (a little more). When the oil temperature is 70% hot, fry the loofah pieces until they are 7% ripe. Take them out with a colander and place them on a plate for later use
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Then put the preserved eggs into the pan and fry for a while. Take them out with a slotted spoon and put them on a plate. Set aside
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Scoop off some oil in the pot, leaving a little base oil, add ginger slices, garlic slices, and red pepper slices and stir-fry until fragrant
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Add the fried loofah and preserved eggs, stir-fry twice, add a little stock (or water), an appropriate amount of chicken essence and monosodium glutamate, a small amount of Golden Label light soy sauce, an appropriate amount of salt, gently stir and cook for a while until the soup thickens, add green onions, add a little starch to water to thicken, stir-fry twice and serve on a plate!
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The fragrant loofah and roasted preserved egg is ready! The fragrance of preserved eggs combined with the light fragrance of loofah is a perfect match! The weather is hot, and roasted preserved egg with loofah is definitely your first choice to clear away the heat. The finished product is bright in color and has a smooth and tender texture. It is worth a try!
