How to make loofah and chestnuts

I think many people’s IQ drops to zero when they encounter all kinds of delicious food. Even if they are trying to lose weight, they may not care about it and just want to eat a big meal to satisfy their appetite. In fact, if we want to eat safely and healthily, it is of course safer and more reliable to learn to make roasted loofah and chestnuts at home. So if you like cooking, come and learn how to cook with me today!

1. Ingredients: loofah, chestnut, wolfberry Seasoning: chicken soup, appropriate amount of salt, water starch, cooking oil

2. Peel the chestnuts and soak the wolfberries in warm water for later use.

3. Scrape off the outer skin of the loofah, wash it with water, cut it into sections, and then cut it into strips.

4. Place a pan on the fire and heat a little oil until it is 70% hot. Add the loofah and stir-fry until it turns bright green. Remove from the pan and serve.

5. Add minced garlic to the original pot and stir-fry until golden brown, then pour in chicken soup.

6. Add chestnuts and simmer for 8-10 minutes. (The chicken soup should cover the chestnuts, and cook until only half of the soup remains)

7. Add loofah and wolfberry.

8. Add appropriate amount of salt to season, thicken with water starch after boiling, and drizzle with cooking oil.

After reading my introduction, I believe you have a certain grasp of the recipe of roasted loofah and chestnuts. So, start practicing yourself quickly, theory needs to be verified by practice.