Steamed loofah with vermicelli
Overview
Today is the beginning of autumn! But the power of the autumn tiger is still there, so the diet should be light. I came back from swimming this morning and steamed a loofah with vermicelli. It tasted very good. Luffa has extremely high medicinal value and can be used as medicine all over the body. It also has the effects of clearing away heat and resolving phlegm, cooling blood and stopping bleeding, as well as beautifying and anti-cancer. Eating more loofah in summer can not only clear the meridians, but also detoxify and nourish the skin, especially for female compatriots.
Tags
Ingredients
Steps
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The ingredients are gathered together, the vermicelli is soaked in hot water in advance and the minced meat is leftover from making dumplings.
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Scrape off the skin of the loofah, remove the flesh, then cut into chunks, add a little salt and marinate evenly for ten minutes; add water and starch to the minced meat and mix well; mince the garlic, cut the green onion, dice the millet and pepper, and dice the mustard; soak the vermicelli until soft and put it on a plate, evenly pour a spoonful of compound soy sauce and sprinkle half of the minced garlic.
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Place the loofah on the vermicelli, add water to the pot and bring to a boil. After the water boils, steam over high heat for six minutes
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While steaming the loofah, stir-fry the minced meat. Put corn oil in the pot. When the oil is 60% hot, add the minced meat and break it up.
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After the minced meat turns white, add the mustard and the remaining minced garlic, stir-fry evenly and add an appropriate amount of light soy sauce and pepper powder, mix well and turn off the heat.
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After the loofah is steamed, pour the fried minced mustard meat into the middle of the plate, and sprinkle with chopped green onion and millet pepper.
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Appreciate the finished product.
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Appreciate the finished product.
