清炒丝瓜（Sauteed Sponge Gourd）.docVIP

清炒丝瓜（Sauteed Sponge Gourd） Stir fried loofah material: Loofah two, garlic four head, peanut oil, salt a little Practice: 1. loofah peeled and washed, from the middle into two pieces, spare; 2. pot heat oil, add chopped garlic and stir out fragrance, pour loofah, add salt and stir fry; 3., stir fry until the sponge gourd heart completely white, you can pan. Tips: Loofah cut, if not fried, should be placed in brine soaked, because after peeling loofah and air contact will be oxidized! When fried, put the loofah on the salt, has been speculation, so fried out of the soup is white, why is this, I do not know, the experience of the predecessors must listen, because I have tried. The practice of stir fried loofah for you here, and a refreshing home dishes on this way, OK, and I hope you can in such a sultry summer to bring you some fresh flavor Xiao Bian today brought about the practice of loofah soup: Category: Qingrejiedu recipe recipe pharyngitis oral ulcer diet recipe summer beauty recipes recipes for hypertension Process: boiled taste: sweet food: breakfast lunch dinner | | Taste: sweet and delicious, spicy soup. Make loofah soup material Main ingredients: 400 grams of sponge gourd Accessories: soybean 20 grams 100 grams of bamboo shoots letinous edodes (fresh) 30 grams Seasoning: 50 grams of vegetable oil, vegetable oil 15 grams, sesame oil 2 grams Loofah soup practice 1. Wash the loofah and cut it into pieces 2. Heat the pan, pour in the loofah, stir fry for a while, then salt 3. The bean, letinous edodes and bamboo shoots into the pot and cook until cooked, namely, Sheng into the bowl, add sesame oil to eat. Nutritional analysis of sponge gourd soup Loofah: loofah contains a variety of nutrients, especially in the prevention of aging skin B vitamins, whitening the skin vitamin C maximum, can protect the skin...... Soybean: balanced nutritious soybean, contains beneficial active ingredients, fat content was significantly higher than other kinds of vegetables, but m