Luffa, pickled melon and edamame beans
Overview
How to cook Luffa, pickled melon and edamame beans at home
Tags
Ingredients
Steps
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Loofah, clean and peel.
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Cut the peeled loofah into hob pieces.
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Peel the edamame by hand and drain it immediately after passing it through boiling water, keeping its original green color.
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Dice the pickled cucumber and soak it in clean water for five minutes to remove a little saltiness; dice the red pepper.
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Heat the pan with cold oil, sauté the red pepper until fragrant, add the edamame and stir-fry until shrunken, then add the loofah and cook until cooked; add diced pickled melon before serving, add a little water and a little salt.
