How to cook fried loofah with shellfish

Delicious food not only increases people's appetite, but also makes a person feel better. A good mood will make our body and mind healthier and healthier. So, you have enough reasons to convince yourself to learn how to cook. Now, I will introduce the method of stir-frying loofah with shellfish.

1. Clean the shellfish meat

2. Here is a close-up. The meat of mandarin duck clams is similar to that of scallops. The white opening and closing muscle in the middle is the scallop. Very fresh

3. When using the loofah, scrape off the outer skin. Do not peel it, and keep the green inner skin, which is beautiful and nutritious. Cut the loofah into dice. There is no broth left, so cut some braised meat to enhance the flavor.

4. Blanch the shellfish in boiling water for 30 seconds and then remove immediately to drain the water

5. Put a small amount of oil in the pan, fry the minced ginger, garlic and diced braised pork until fragrant.

6. Add tomato cubes and tomato sauce.

7. Add tomato cubes and tomato sauce. The loofah is very easy to oxidize and turn black during frying. Adding tomatoes can prevent it from oxidizing and changing color.

8. Stir-fry for about half a minute.

9. Add the loofah and stir-fry until it is half cooked.

10. Add the blanched shellfish

11. Stir-fry until the loofah is cooked. This process should not exceed 1 minute, otherwise the shellfish meat will become tough.

I am very happy to share with you today’s introduction of fried loofah with scallop meat. You may as well try it. It will definitely be a rewarding experience.