The method of cooking dried scallops with loofah

Health benefits

Silk gourd: promoting blood circulation and removing blood stasis

Dried scallops: nourishing blood

Ingredients and materials

Silk gourd 500g

50g dried scallops

Salt 3-5g

Oil 50mI

2g white pepper powder

Ginger 2g

Garlic 15g

1 piece of chili pepper

Garlic Crispy 5g

The method of cooking dried scallops with loofah

1. Soak dried scallops and remove them thoroughly

2. Use meat luffa with rough skin and excessive white frost (jade luffa)

3. Scrape off the outer soft skin of the loofah and keep the green color, then cut it into rolling blocks; Garlic slices, chopped ginger, and diced millet and chili

4. Add oil to a wok and stir fry with garlic slices and ginger powder

5. Stir fry the luffa chunks

6. Pour in the soaked dried scallops, add white pepper, 3-5g salt, water, cover and simmer for a while (if you want the dish to have a spicy taste when cooked, add the chili pepper and cook together)

7. After the luffa is cooked, add the chili pepper and stir fry, reduce the sauce, remove from the pot, sprinkle with garlic and crispy

Tips

Do not peel the loofah, just scrape off the outer soft skin; Some dried scallops are still very salty even after soaking, so it is important to reduce the amount of salt used; The cooked soup is already a bit viscous, do not thicken it again to avoid affecting the appearance.

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