Sponge gourd with garlic(suan rong si gua )

Sponge gourd with garlic

Introduction:

"Luffa is sweet in taste, cool in nature and non-toxic. It has the functions of clearing heat and intestines, cooling blood and detoxifying, activating collaterals and channels, relieving summer heat, relieving thirst, dispelling wind and resolving phlegm, and promoting blood circulation. It is a good health care product in summer. Therefore, summer eat more towel gourd, or cold, or fried, or soup, can play a role in heat and dampness

Production steps:

Step 1: wash towel gourd and scrape off skin

Step 2: split several portions (depending on the thickness of Luffa)

Step 3: cut into equal length inches

Step 4: cut it all

Step 5: smash the garlic and chop it into powder

Step 6: cool the oil in a hot pan

Step 7: 7 minutes heat, add towel gourd, stir fry for two or three minutes, so that each towel gourd can be evenly heated

Step 8: add some salt and stir fry Luffa until wilted

Step 9: sprinkle in garlic powder, stir fry evenly, and remove from the pot

Step 10: loading.

Materials required:

Luffa: two

Garlic: Several petals

Salt: right amount

Note: 1. Towel gourd should not be cut in advance, and it should be cut before frying to prevent oxidation and blackening; 2. Garlic powder can be prepared in advance and put on the plate. After oxidation, its nutrients can be brought into full play; 3. If it is too dry, you can put a little water, which can not only make the towel gourd fully heated and mature, but also increase the soup and make it more delicious. 4. I don't put monosodium glutamate and chicken essence in cooking, just for light and original taste. Please add other seasonings according to your taste and preference. I think garlic has added a lot of fragrance to this stir fried towel gourd!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Suan Rong Si Gua