Steamed loofah with garlic vermicelli

Steamed loofah with garlic vermicelli

Overview

Luffa is commonly cultivated in southern and northern China, and is also widely cultivated in temperate and tropical regions of the world. The fruit is a summer vegetable. When mature, the mesh fiber inside is called loofah. It can be used as a substitute for sponges for washing stoves and furniture. It can also be used for medicinal purposes, with cooling, diuretic, blood-activating, menstrual flow, and detoxifying effects. Luffa contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin C, as well as saponins, plant mucus, xylan gum, luffa bitters, citrulline, etc. Luffa contains B vitamins that prevent skin aging, vitamin C that whitens the skin and other ingredients. It can protect the skin, eliminate plaques, and make the skin white and tender. It is a rare beauty product, so loofah juice is called beauty water. There are many ways to eat loofah, whether it's fried, made into soup, or steamed, it's all delicious. Today I made a steamed loofah with garlic vermicelli. It is simple to make. The loofah is fresh and tender. It is seasoned with minced garlic and chopped pepper. It is very delicious

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Ingredients

Steps

  1. Ingredients photo: a loofah, a handful of mung bean vermicelli, a head of garlic, the more garlic, the better

    Steamed loofah with garlic vermicelli step 1

  2. Soak dry vermicelli in warm water

    Steamed loofah with garlic vermicelli step 2

  3. Take a plate you like, spread the vermicelli on the bottom of the plate and set aside. When I took this photo, I found that the vermicelli was not soaked enough, so I soaked it for ten more minutes. In fact, as long as the vermicelli is soaked until soft

    Steamed loofah with garlic vermicelli step 3

  4. Peel, wash and mince garlic. Divide into two parts for later use

    Steamed loofah with garlic vermicelli step 4

  5. Heat a pan with cold oil, add minced garlic and stir-fry until golden

    Steamed loofah with garlic vermicelli step 5

  6. Set aside the stir-fried garlic

    Steamed loofah with garlic vermicelli step 6

  7. One piece of loofah, peeled and washed and set aside. The loofah was so tender that I accidentally broke it into three sticks

    Steamed loofah with garlic vermicelli step 7

  8. Cut the loofah into strips of uniform size suitable for serving on the plate, place them on the vermicelli and serve on the plate, or cut them into straight or diagonal sections for serving

    Steamed loofah with garlic vermicelli step 8

  9. Take a bowl, add raw garlic, fried garlic (also add the oil for frying the garlic), a spoonful of oyster sauce, a little white pepper, a spoonful of chopped pepper, two spoons of water, taste for saltiness, add a little salt as appropriate, and make a sauce

    Steamed loofah with garlic vermicelli step 9

  10. Pour the sauce evenly on the loofah, boil the water in a steamer and steam for 10 minutes. The prepared sauce is juicy, and the vermicelli is basically soaked through the loofah. If the seasoning is only poured on the loofah, you can use part of the seasoning to mix the vermicelli well before pouring it on the loofah

    Steamed loofah with garlic vermicelli step 10

  11. Finished product

    Steamed loofah with garlic vermicelli step 11

  12. Finished product

    Steamed loofah with garlic vermicelli step 12

  13. Finished product

    Steamed loofah with garlic vermicelli step 13

  14. The finished product, this steamed loofah, is easy to operate. It is healthy and less oily when steamed. The loofah is fresh and tender, and the vermicelli is delicious. It is seasoned with minced garlic and chopped pepper. It is salty, slightly spicy and has a rich garlic aroma. It can be eaten in summer and is an appetizer with rice

    Steamed loofah with garlic vermicelli step 14