Last weekend, I went to an old restaurant that made Hangzhou's home cooking. I ordered a "boiled pickled poached egg", fried golden poached poached egg and fried pickles, and kept the poached egg after fast cooking. Crisp taste, and the hot and sour salty flavor of the pickled vegetables makes the poached egg slightly more tasteful. Although the whole dish is inconspicuous, the taste is really small and pleasant. Today, I am inspired by the dish. The chef who follows the example of the restaurant uses quail eggs to fry the poached egg. In addition to the small size of the shape, it is also a bite to eat. It is convenient and enjoyable. Choose to use the poached egg and loofah to stir fry, one is to see the refreshing and soft slippery of the loofah, and the other is to think that the poached egg and the old fritters have some similarities in the taste. They are all fried or fried by high temperature hot oil and are pre-achieved. Crispy state of coke. Since loofah and old fritters can achieve each other with the same skill and achieve a harmonious taste, then the poached egg will be re-cooked with the loofah and the loofah will not be too bad.
Prepare ingredients. One loofah, peeled and cut the hob block. A little bit of quail. Two tablespoons of steamed fish oil, half a teaspoon of white pepper, and salt sugar. You can pour these seasonings in one place and mix them evenly to make the juice. One tablespoon of starch, adjusted to water starch with a little water.
The hot oil is poured into oil, the oil is slightly more, and the oily egg begins to fry the poached egg. Try to fry the poached egg as much as possible, and fry on both sides.
The fried poached eggs are placed in a small bowl for use.
Stir the loofah with the base oil left in the omelette in the pan, stir fry until the loofah absorbs the bottom oil in the pan, pour a small amount of water, cover the lid for a while, and let the loofah soften.
Then pour the poached egg into it, then pour the sauce into it, turn it to high heat and stir fry, let the ingredients in the pot be colored and tasted. Finally, pour the prepared water starch into the thin layer.
Really fast, there are wood? ! The poached egg is tender and tender, the loofah is soft and refreshing, so you can eat half a plate without rice.
Loofah is a relatively delicate food. If you accidentally become "skin", you will want to let the loofah remain fresh and green after high temperature treatment. There are several tips: 1. Loofah as much as possible in the pot Before going peeling and dicing. Loofah contains more starch, and the peeled loofah is prone to oxidation in the air for a long time, resulting in blackening of the color. 2. The peeled loofah can be soaked in water, or salted in a piece of loofah that has been cut into pieces, and it can maintain a fresh and green color. If you add salt to the loofah in advance, then you should put less salt when cooking. 3. The pre-treated loofah is directly fried in the pan until the pan is added before the pan is added, otherwise the color tends to become grayish green.