Super fast hand super simple to save the "Chinese stomach" fresh and reduced fat Cantonese cuisine, garlic steamed loofah. Adding fungus underneath can absorb the sweetness of loofah and the scent of garlic, while increasing nutrition. Are you ready after the festival? In addition, I found that the loofah that our Cantonese called is not the kind of loofah that is said to be friends with other places. The loofah in Guangdong is also called Shenggua, which has angular edges. Therefore, when peeling, it is often necessary to cut off the edges and corners. Some places in Hunan seem to be called Beiling melon. It is also possible to use the loofah as a practical one, but it is necessary to cut the skin and make more water. This loofah tastes sweeter than the round loofah.
The fungus is soaked and ready for use. A loofah is too long to be cut into two sections for easy peeling.
Cut off the edges and corners of the skin. (I like to leave some leather, I don’t like leather shoes, I can cut all the skin)
Cut into segments
Place the fungus under the plate, sprinkle a little bit of salt, and place the sliced loofah on the plate.
Garlic whole, cut into garlic
Take a pan of hot oil, and gently sauté the garlic and turn off the heat.
Pour the garlic on the loofah.
Steam for about 10 minutes on the fire and pour two spoonfuls of soy sauce.