Luffa oil gluten: stir fried Luffa without black

Luffa oil gluten: stir fried Luffa without black

Introduction:

"Luffa and oil gluten are absolutely beautiful. You can also match it with fried dough sticks, but I think it's much better than fried dough sticks. "

Production steps:

Step 1: the raw material diagram is as above.

Step 2: sponge gourd cut hob block, carrot slices.

Step 3: shred chilli and ginger, smash garlic.

Step 4: put oil in the pot, stir fry ginger, garlic and red pepper.

Step 5: add towel gourd, carrot, stir fry, put three spoonfuls of soup, no chicken essence with water.

Step 6: add oil gluten, turn evenly, oil gluten will absorb soup. Season with salt.

Materials required:

Luffa: moderate

Oil gluten: appropriate amount

Carrot: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Salt: right amount

Soup: right amount

Note: I used to fry loofah, ten times fried, nine times black. Later, I would not let my wife's favorite loofah turn black. Summed up the following points: 1, loofah fried in iron pot, the probability of blackening is particularly high, so try a non stick pot. 2. Towel gourd has high sugar content, and its seeds contain melanin, so it is easy to turn black when exposed to high temperature. So, don't stir fry in a big fire, because we don't have as good a fire as restaurants, and the time of stir fry is not as short as hotels. So try to stir fry over medium heat! 3. Don't put the salt early. Towel gourd is very fresh. It tastes more refreshing when the salt is less, so it's better to put the salt later.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light