Loofah, I love to eat, stir-fry, roll soup, everything likes it. Today, we have to change the way to eat loofah, add shrimp, the taste is not good, my family's children can like it.
Fresh grass shrimps are frozen in the refrigerator for two hours, then the shells are washed to the shrimp line. Then use cooking wine, a little salt, pepper and onion ginger for 10 minutes.
The loofah is peeled and washed, and then sliced for later use. Ginger and garlic are sliced and spared.
Wash the marinated shrimp twice with water, then use salt, egg white, and raw powder.
Heat the wok into the appropriate amount of vegetable oil, first sauté the ginger and garlic, then slip into the shrimp to discolor, into a little bit of stir-fry and stir-fry.
In the original pot, leave the loofah under the bottom of the oil and stir fry for a while. Add half a bowl of water, add salt, add fried shrimp, and pour in water starch. Turn off the fire and put on the plate.
Fresh grass shrimp is hard to go to the outer shell, so it must be put into the refrigerator for an hour or two after freezing.