Steamed towel gourd with minced garlic

Steamed towel gourd with minced garlic

Introduction:

"The summer in Guangzhou is much earlier than that in many other places. The weather is hot and people's appetite is poor. Therefore, many Cantonese people use local food materials to set up dishes to eliminate heat and increase appetite, so as to ensure that people will not be hurt by the heat."

Production steps:

Step 1: a towel gourd with edges. I made it into two pieces for convenient bagging.

Step 2: after washing, use a planer to cut off the edges and corners of the melon, and keep some green skin on the melon skin, so as to increase the crispness of the vegetables.

Step 3: cut the melon into about one inch long sections and put it on a plate.

Step 4: peel and wash garlic.

Step 5: cut into pieces.

Step 6: heat the pan and add oil. Turn off the heat when the oil is slightly hot. Then put the minced garlic into the pan and let it smell. Out of the pot into a small bowl, add appropriate amount of salt, a few drops of soy sauce (mainly for color) for use.

Step 7: add water to the pot, bring to a boil, and steam the towel gourd for 2 minutes.

Step 8: remove the lid of the pot, sprinkle the prepared garlic on the towel gourd while it is hot, and serve.

Step 9: this melon tastes crisp and sweet, which is a fresh meal.

Materials required:

Luffa: 400g

Garlic: 5-6

Peanut oil: right amount

Salt: right amount

Soy sauce: a little

Note: 1, steamed towel gourd must retain part of the green skin, to ensure that the dishes refreshing. Towel gourd can be scraped slightly outside the green skin with a knife after removing the edge, so it won't feel hard when eating. 2. When preparing garlic, the oil should not be too hot, otherwise the garlic is too ripe and not fragrant. 3. The steaming time must be controlled well, otherwise the Luffa is too ripe, the taste is rotten and the color is yellow.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh