Stir-fried Loofah with Scallops

Overview

Looking at Tip of the Tongue 2, one of the dishes is fried mussels and loofah. We can’t buy mussels here, so I bought a pack of mandarin duck clams. This kind of clam has an opening and closing muscle, and when taken out, it can be regarded as a scallop. Anyway, shellfish are fresh, so if you use this to stir-fry luffa, the fresh flavor should be close to it. Taste it after making it. It tastes really delicious, and the fragrance of loofah and the fragrance of clam meat really match well. A very delicious dish.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• summer recipes
• lunch
• dinner
• heinz ketchup
• loofah
• minced ginger and garlic
• rice wine
• shellfish
• pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Clean the shellfish

   

2. 2 Let’s take a close-up. The meat of mandarin duck scallop is similar to that of scallop. The white opening and closing muscle in the middle is the scallop. Very fresh

   

3. 3 You need to scrape off the outer skin of loofah. You need to scrape it, do not peel it, and keep the green inner skin, which is beautiful and nutritious. Cut the loofah into hob pieces. There was no stock, so I cut a little bit of braised pork to enhance the flavor

   

4. 4 Blanch the shellfish in boiling water for 30 seconds and remove immediately to control the water

   

5. 5 Put a small amount of oil in the pot, sauté the minced ginger, garlic and braised pork until fragrant,

   

6. 6 Add tomato chunks and tomato paste.

   

7. 7 Add tomato cubes and tomato paste. Luffa is very easy to oxidize and turn black during the frying process. Adding tomatoes can prevent it from oxidizing and turning black

   

8. 8 Stir fry for about half a minute.

   

9. 9 Add the loofah and stir-fry until the loofah is half cooked

   

10. 10 Add the blanched shellfish

    

11. 11 Stir-fry until the loofah is cooked. This process should not exceed 1 minute, otherwise the clam meat will become too old.