There are many practices of loofah, using a lot of garlic to burn loofah, the aroma of cooked garlic and the tenderness and sweetness of loofah, and the fusion in the mouth, always have a very satisfying feeling.
A large head of garlic, cut into pieces, but not too thin, so the presence of garlic in the mouth will be stronger.
Fresh loofah is washed and peeled, and the chopper block is cut for use.
Open a small fire, oil in the pot, (the amount of oil used in normal dosage, not too much), put 1/2 minced garlic, stir fry until golden brown, but be careful not to burn, hold out, control oil for use.
Use the remaining oil in the pot, medium and small fire, while putting another 1/2 minced garlic and ready to loofah, stir fry in medium and small heat, add a small amount of hot water during the frying process, and put the loofah into a soft one. Golden garlic, seasoned with a small amount of salt, you can start the pot.
1. It is also possible to press garlic into garlic with a garlic press, but the presence of garlic will be much worse, and garlic is also easy to burn. This can also be done without gold and silver garlic, it is also possible to use garlic and loofah directly. 2. This is a dish with a mild taste. Therefore, the amount of salt is less than usual, so as to reflect the sweetness of loofah. 3. It is best to use light oil, not too heavy.