Sweet and delicious---Edamame braised loofah
Overview
Peel the plump edamame kernels from fresh edamame beans one by one and use them to stew loofah and white jade mushrooms. The ingredients are simple and the preparation is simple, but it is a light and delicious side dish. The various nutrients contained in luffa are higher than melon foods, and the special substances such as saponins, luffa bitterness, mucilage, wood glue, citrulline, xylan and interferon have certain special effects. Edamame is a fresh legume vegetable that is rich in plant protein, a variety of beneficial minerals, vitamins and dietary fiber. The protein is not only high in content, but also of high quality, comparable to the protein in meat and eggs, and easy to be absorbed and utilized by the human body. White jade mushroom is rich in nutrients and contains a large amount of polysaccharides and various vitamins. Regular use will improve the body's metabolism and reduce cholesterol levels.
Tags
Ingredients
Steps
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Wash, peel and cut the loofah into hob pieces, peel off the pods of the edamame beans and take the kernels of the edamame beans; wash and remove the roots of the white jade mushrooms and divide them into small florets.
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Put the edamame and white jade mushroom into boiling water and add a little salt and cook for 5 minutes until cooked.
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Heat an appropriate amount of oil in a pot, sauté the ginger slices until fragrant, add the loofah and stir-fry over medium heat.
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Add edamame and white mushrooms and stir-fry evenly.
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Pour in the soup stock (just enough water covers the loofah) and cook until the juice becomes thick.
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Add salt and sugar to taste, cover the pot and simmer over high heat for 2 minutes, then open the lid to reduce the soup slightly.
