Stir-fried double melon with garlic and black bean paste

Overview

The double melons mentioned in the title are cucumbers and loofahs. After reading the pictures of loofahs sent by my friends before publishing this article, Sister Xin discovered that the loofahs in the north are called water melons here. Our loofahs have strips of hard bones. When processing, those hard bones must be removed. Remove the bones. If it is fried, only remove the hard bones. If the green skin is not removed, it will be more crispy. When making soup, remove the green skin, and the soup will be very smooth. Today's loofah has been fried. Next time I buy vegetables, I will take a complete picture for you.

Tags

• hot dishes
• home cooking
• summer recipes
• clear water
• cucumber
• loofah
• oyster sauce
• peanut oil
• tempeh
• minced garlic
• red pepper
• salt

Ingredients

Steps

1. 1 Heat the pan with cold oil, add minced garlic and black bean and saute until fragrant.

   

2. 2 After the pot is fragrant, add the loofah cut into hob pieces and stir-fry evenly.

   

3. 3 Fry the loofah until it is half cooked, add the cucumber, add a little salt and stir-fry evenly.

   

4. 4 After stir-frying evenly, pour 1 tablespoon of water along the edge of the pot, cover and simmer for about 1 minute.

   

5. 5 Open the lid of the pot, add red pepper flakes, add a little oyster sauce and stir-fry until fragrant.

   

6. 6 After stir-frying, pour in a little peanut oil, stir-fry evenly and remove from the pan.