Sponge gourd cup with vermicelli

Sponge gourd cup with vermicelli

Introduction:

"Loofah is a seasonal vegetable in summer. You can eat it at this time. It's beautiful with vermicelli and minced meat, and this kind of shape. Wish the children healthy and happy growth

Production steps:

Step 1: 1. Material drawing. Fans soak in advance.

Step 2: peel luffa and cut into sections as evenly as possible.

Step 3: dig a small hole in one side of the Luffa section with a spoon.

Step 4: cut the loofah into small pieces and mix them with the meat stuffing. When mixing the meat stuffing, add salt, a little soy sauce, cooking wine and proper amount of starch.

Step 5: take a deep dish, spread the vermicelli, put on the towel gourd section, and brew the meat.

Step 6: steam in a wok for 8 to 10 minutes after boiling. When steaming, chop up the red pepper, garlic and shallot.

Step 7: take out the steamed towel gourd cup.

Step 8: take a pot and pour oil, stir fry garlic, shallot and red pepper, add salt and sugar to taste, boil and thicken.

Step 9: pour the sauce on the steamed towel gourd. It's ready to eat.

Materials required:

Luffa: one

Fans: one

Red pepper: one piece

Shallot: how many

Garlic: how many

Salt: 5g

Soy sauce: 10 grams

Starch: a spoonful

Sugar: 5g

Cooking oil: proper amount

Note: 1, towel gourd skin should not be too thick, or stand up. 2. Steaming is OK. Don't overdo it. Avoid taking shape.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh