Stir-fried Luffa and Lychee Mushrooms
Overview
How to cook Stir-fried Luffa and Lychee Mushrooms at home
Tags
Ingredients
Steps
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The fresh lychee mushrooms you buy usually stick to the soil and have a lot of earthy smell on them. Wash it first, preferably with a toothbrush and slowly brush the stem.
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Prepare washed lychee mushrooms, green onions and loofah.
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Cut the loofah. Cut the long loofah lengthwise into 4 strips (cut in half lengthwise, then in half again). Then cut them diagonally into 2cm long pieces. In this way, it is easier for the loofah to absorb the umami flavor of the lychee fungus when frying.
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Cut the loofah and set aside.
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Cut the ginger and garlic, cut the green onion into green onions, and tear the lychee mushrooms in half with a knife.
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Turn on the fire, add oil, heat the pot, add the ginger and garlic, add the lychee mushrooms, stir-fry them a few times to see if they become soft, add the green onions, then put them on a plate and set aside.
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Then fry the loofah. Also: turn on the heat, add oil, heat the pot, add the ginger and garlic, pour in the loofah, add some water, stir-fry for a few times, then cover the pot and simmer for a while.
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After the loofah becomes soft, but before it is almost cooked, open the lid and pour in the lychee mushrooms that you just fried a few times and set aside. Fry the loofah and lychee mushrooms for a few times at the same time, add some gravy (a mixture of soy sauce, sugar, soybean flour and water, you may or may not add this, depending on your personal taste), and finally add an appropriate amount of salt, and it is ready to serve.
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A dish with a very fragrant and delicious smell of lychee mushrooms is placed in front of you. The sweetness of the loofah and the freshness and sweetness of the lychee fungus are perfectly combined. The two enhance the freshness and sweetness of each other to a higher level!
