Lixia. Stewed sponge gourd with fried dough sticks(li xia si gua hui you tiao )

Lixia. Stewed sponge gourd with fried dough sticks

Introduction:

"[Luffa fried dough sticks] should be a Shanghai dish, and it is also a dish that Minoru has always wanted to try. It's light, fresh and sweet. It's slippery in the mouth and looks green and eye-catching. It's especially suitable for summer

Production steps:

Step 1: one alum free fried dough sticks and one towel gourd.

Step 2: peel luffa and cut into hob pieces. Cut the fried dough sticks into small pieces.

Step 3: soak fresh dried lotus seeds in water for half an hour.

Step 4: put it into a boiling water pan and cook it, then take it out and set it aside.

Step 5: pour a little cooking oil into the pot. After the oil is hot, put garlic slices into the pot and stir fry over low heat.

Step 6: pour in the towel gourd.

Step 7: stir fry quickly.

Step 8: pour the boiled lotus seeds into the pot.

Step 9: turn the heat and stir fry quickly.

Step 10: add a teaspoon of salt. After adding salt, Luffa itself will produce a little water.

Step 11: if you want to make Luffa taste soft and tender, pour in a small bowl of water.

Step 12: stew towel gourd and lotus seeds slightly to make them soft.

Step 13: at this time, you can thicken. Pour in a small bowl of water and stir well.

Step 14: a little MSG, make it fresh.

Step 15: pour in the fried dough sticks.

Step 16: turn off the fire! Stew the fried dough sticks and towel gourd with a spatula.

Step 17: sponge gourd is tender and delicious, fried dough sticks are crisp on the outside and soft on the inside. It's a clear and light dish. You won't get tired of it.

Materials required:

Luffa: one

Fried dough sticks: one

Lotus seed: optional

Edible oil: right amount

Salt: right amount

MSG: right amount

Starch: appropriate amount

Note: 1, this dish is to eat fresh towel gourd, so salt must be put less. 2. First thicken, then turn off the heat, and finally put the fried dough sticks. Basically, the outer shell of the fried dough sticks is crisp and won't soften due to the soaking of the soup. 3. Thicken must not be thick, thin glass thicken can be, transparent and moist appearance is the key to the success of this dish. 4. After adding salt, loofah itself will produce a little water, but if you want to make the taste of loofah more soft and tender, you can pour in a small bowl of water.

Production difficulty: simple

Craft: Stew

Production time: 10 minutes

Taste: Original

Chinese PinYin : Li Xia Si Gua Hui You Tiao