Braised towel gourd with garlic

Braised towel gourd with garlic

Introduction:

"Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins and vitamin C. It also contains ginsenoside, which is the component of ginseng. It is a home grown vegetable in summer and autumn. It is delicious, smooth, salty for young and old, nutritious and has medicinal value. Towel gourd should be peeled when eating. It can be cold mixed, fried, burned, made into soup or juice for dietotherapy. For example, towel gourd can be washed and sliced, blanched in boiling water, mixed with sesame oil, soy sauce, vinegar, etc. Luffa stir fry is light and delicious, heat and dampness; tomato Luffa soup can clear away heat toxicity, eliminate heat, especially suitable for summer heat, thirst and dry throat; take a proper amount of raw Luffa wash juice, according to the ratio of 10:1 mixed with honey, the raw Luffa juice has the effect of clearing heat, relieving cough and resolving phlegm. "

Production steps:

Step 1: peel Luffa. If towel gourd is tender, you can leave a few less green skin, so that the appearance appears white and green. After making dishes like this, Luffa is more solid.

Wash towel gourd and cut it into strips.

Step 2: slice garlic (you can also use garlic directly, but you need to fry garlic with oil first).

Step 3: heat up the oil, add the garlic slices and stir fry until fragrant. Add the towel gourd and stir fry.

When Luffa fried "collapse of the seedlings", it is soft. Add salt and monosodium glutamate to taste.

Step 4: stir fry evenly, add a little juice. Take out the pot and put it on the plate.

Materials required:

Luffa: moderate

Edible oil: right amount

MSG: right amount

Garlic: right amount

Salt: right amount

Note: try not to add water when frying towel gourd. Luffa itself spills enough water.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: Original