Dried scallops with mashed garlic and sponge gourd(suan ni gan bei si gua zhong )

Dried scallops with mashed garlic and sponge gourd

Introduction:

"Summer is a good season to eat loofah. It's cool and cool, and the price is cheap. Ha ha, it seems that I can calculate the cost of any dish I make. Maybe it's a little girl's style that I'm used to, but it's right to eat seasonal dishes."

Production steps:

Step 1: material preparation: loofah, garlic, chopped pepper, soaked scallops (soaked one night in advance)

Step 2: peel the garlic, chop it into mud, and let it fully oxidize in the air

Step 3: peel luffa and cut into small pieces

Step 4: put a soaked scallop on each Luffa segment

Step 5: add more mashed garlic

Step 6: finally order some chopped peppers

Step 7: put the dish into the steamer and steam for three to five minutes. I steamed a little too much this time, which directly led to the loofah softening and collapsing

Step 8: mix the starch, salt, soy sauce and oyster sauce into a small bowl

Step 9: Boil the sauce and pour it on the steamed towel gourd, so it's OK

Materials required:

Luffa: two

Scallops: Several

Garlic: four petals

Red pepper: right amount

Starch: right amount

Oyster sauce: right amount

Salt: right amount

Soy sauce: moderate

Note: 1, steaming towel gourd time should not be too long, 3 to 5 minutes is enough, to melon surface green darker. 2. When pouring the sauce, it's best to pour it along the edge of the bowl, not directly on the towel gourd, so as not to wash away the garlic and chopped pepper on the towel gourd cup, which will affect the appearance.

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Suan Ni Gan Bei Si Gua Zhong