Fried sponge gourd with shrimps(xia mi chao si gua )

Fried sponge gourd with shrimps

Introduction:

"My mother used to say, why is the loofah fried black? Hey, hey, do you have the same question? The key point is: put salt before it comes out of the pot. Of course, there are also said to fry before soaking in salt water for a while, there are also said not to put chicken essence, there are also said to fry first! In a word, I'm just telling you the way I've actually fought

Production steps:

Step 1: peel luffa and cut hob block;

Step 2: heat the oil in the pan and fry the garlic and shrimps first;

Step 3: pour in the towel gourd and stir fry it for a while; * the towel gourd is easy to be cooked, maybe because of the lack of firepower at home. It seems impossible to stir fry it directly, and it doesn't come out of the water;

Step 4: pour in a little hot water;

Step 5: add lid and cook for 5 minutes;

The sixth step: finally, stir in the salt and stir fry for a while.

Materials required:

Luffa: moderate

Shrimp: right amount

Garlic: right amount

Salt: right amount

Attention: practice has proved that the loofah fried with the cover is also a problem ~ because my mouth is not good, I like the soft taste of loofah, and the luffa and shrimp soup is delicious, so, add water to stew for a while ~ I like the crisp taste, just fry it directly! Anyway, remember to put salt in the end Also, I put some chicken powder^^

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: salty and fresh

Chinese PinYin : Xia Mi Chao Si Gua